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The company was founded in 1912 [1] by Georges Monin. But it was not until the 1920s that the first syrups were made. Georges Monin died in 1944. However, the company remained family-owned. [2] His son Paul took over the management of the company a few months later.
Falernum – a syrup liqueur from the Caribbean, best known for its use in tropical drinks; Flavored syrup – typically consists of a simple syrup (sugar fully mixed with water while heated), with naturally occurring or artificial flavorings also dissolved in the syrup. [4] Fruit syrup – concentrated fruit juices used as sweeteners
Monin may refer to: Monin (company), a French company, producing liqueurs and syrups; Mønin, a mountain of Buskerud, Norway; People with the surname.
Flavored syrups may be used or mixed with carbonated water, coffee, pancakes, waffles, tea, cake, ice cream, and other foods. There are hundreds of flavors ranging from cherry and peach to vanilla to malt, hazelnut, coconut, almond, gingerbread, chocolate, peppermint, rootbeer, and even toasted marshmallow.
Simple syrup (also known as sugar syrup, or bar syrup) is a basic sugar-and-water syrup. It is used by bartenders as a sweetener to make cocktails, and as a yeast feeding agent in ethanol fermentation. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. [6]
Table syrups are primarily made from other syrups combined with water, coloring, flavoring, and preservatives. The syrups most often used to create table syrup are corn syrup and high-fructose corn syrup. Some brands such as Log Cabin syrup use rice syrup. [5]
Curaçao [1] (/ ˈ k jʊər ə s aʊ,-s oʊ / KURE-ə-sow, -soh, Dutch: [kyːraːˈsʌu] ⓘ) is a liqueur flavored with the dried peel of the bitter orange variety laraha, a citrus fruit grown on the Caribbean island of Curaçao.
The cordial is made by steeping the elderflower heads in a concentrated sugar solution so the flavour is infused into the syrup. A source of citric acid and lemon juice is added to help preserve the cordial and add tartness. The mixture is then covered and left to infuse before being strained to release as much juice as possible.
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