The Website uses cookies. By continuing to use this website, your consent to our use of these cookies. Find out more

Routin 1883 Syrup Recipes

routin-syrups

Take a look at some of these amazing recipes for our Routin 1883 flavouring syrup.

 

1883 de Philibert Routin Almond syrup

 

AMERICANO ALMOND COFFEE      

1/2oz (1,50cl) 1883 de Philibert Routin Almond syrup

1 double shot of espresso

Hot water

Cream

 

Pour the syrup into a 12oz (36cl) cup. Add a double shot of espresso combined with 6oz (18cl) hot water. Stir. Top with dense cream.

 

 

 

ALMOND STEAMER 

½ oz (1,50cl) 1883 de Philibert Routin Almond syrup

¼ oz (0,75cl) 1883 de Philibert Routin Cherry syrup

6 oz(18cl) cold milk

Sliced almond for garnish

 

Pour the syrups and milk into steaming pitcher. Steam and foam milk-syrups mixture.

Pour into a12 oz(36cl) glass. Top with the dense flavored foam and top sliced almonds.

 

 

 

ALE ALMOND

1 oz(3cl) 1883 de Philibert Routin Almond syrup

Light draft beer

 

Pour the syrups into a16 oz(48cl) glass.

Fill with light draft beer.

 

 

 

1883 de Philibert Routin Amaretto syrup

 

 

VENITIAN COFFEE  

1/8 oz (0,40 cl) 1883 de Philibert Routin Amaretto syrup

1 shot of espresso

Amaretto flavored whipped cream

1 cherry

 

In a8 oz(24 cl) cup, pour syrup, add 1 shot of espresso. Stir. Top with amaretto flavored whipped cream. Garnish with a cherry.

 

 

 CAPPUCCETTO        

1/2 oz (1,50 cl) 1883 de Philibert Routin Amaretto syrup

2 oz(6 cl) espresso

3 oz(9 cl) cold milk

Cocoa powder

 

Pour the syrup and milk into steaming pitcher. Steam and foam milk-syrup mixture.

Pour the espresso into a8 oz(24 cl) cup. Add the steamed milk, top with the dense flavored foam. Garnish with the cocoa powder.

 

 

LATT'IN LOVER        

1/2 oz (1,50 cl) 1883 de Philibert Routin amaretto syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin cherry syrup

2 oz(6 cl) espresso

4 oz(12 cl) cold milk

Sliced almonds for garnish

1 cherry

 

Steam milk-syrups mixture.Pour the espresso into a12 oz(36 cl) glass.Fill with steamed milk.Stir.Garnish with the almonds and the cherry.

 

 

CHOCOLETTO           

1/2 oz (1,50 cl) 1883 de Philibert Routin Amaretto syrup

2 teaspoons unsweetened cocoa powder

6 oz(18 cl) cold milk

Cocoa powder for garnish

 

Pour the syrup, cocoa powder and milk into steaming pitcher, steam together. Pour into a12 oz(36 cl) glass. Dust with the cocoa powder."

 

 

AMARETTEA 

1 oz(3 cl) 1883 de Philibert Routin Amaretto syrup

8 oz(24 cl) brewed black chilled tea

1 slice of lime for garnish

Ice

 

Fill a16 oz(48 cl) glass 3/4 full of ice.Add the chilled tea and the syrup. Stir well. Garnish with the slice of lime.         

 

 

CHOCO LATINO       

1/2 oz (1,50 cl) 1883 de Philibert Routin Amaretto syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Coffee syrup

8 oz(24 cl) iced chocolate

Ice

Whipped cream for topping

Chocolate covered espresso bean for garnish

 

Pour the syrups with ice into a12 oz(36 cl) glass. Add the iced chocolate. Stir well. Top with the whipped cream. Garnish with chocolate covered espresso bean.

 

 

AMARE GRANITA    

1 and 1/2 bottle (1 Lbottle) 1883 de Philibert Routin Amaretto syrup

1/3 bottle 1883 de Philibert Routin Mixed Berries syrup

1 literor1 quartof orange juice

5 litersor1,5 gallonsof water

 

Combine ingredients in granita machine.

 

 

AMARCORD  

1/2 oz (1,50 cl) 1883 de Philibert Routin Amaretto syrup

1/8 oz (0,40 cl) 1883 de Philibert Routin Mixed Berries syrup

1 oz(3cl) ChilledOrangeJuice

ChilledChampagne

Ice

Slice of orange for garnish

 

Shake the ingredients with ice except for theChampagne.

Strain into aChampagneglass. Fill with chilledChampagne. Stir gently. Garnish with the slice of orange.

 

 

AMARENA     

1 oz(3 cl) 1883 de Philibert Routin Amaretto syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Cherry syrup

Light draft beer

 

Pour the syrups into a16 oz(48 cl) glass. Fill with light draft beer

 

 

BANANA MIX           

3/4 oz (2,20 cl) 1883 de Philibert Routin Amaretto syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Strawberry syrup

4 oz(12 cl) Chilled Pineappple Juice

2 oz(6 cl) Chilled orange juice

1/2 ripe banana sliced

Ice

Sliced of banana and strawberry for garnish

 

Combine ingredients in blender with ice. Pour into a12 oz(36 cl) glass. Garnish with banana slices and strawberry.

 

 

STEAMICCINO         

1/2 oz (1,50 cl) 1883 de Philibert Routin Amaretto syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Coffee syrup

5 oz(15 cl) cold milk

Whipped cream

1 dash coffee syrup for topping

3 amarena cherries for garnish

 

Pour the syrups and milk into steaming pitcher. Steam milk-syrups mixture and pour into a12 oz(36 cl) glass. Top with the whipped cream and dash of coffee syrup. Garnish with the amarena cherries.  

 

 

FRENCH KISS           

1/2 oz (1,5 cl) 1883 de Philibert Routin Amaretto syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Cherry syrup

3 1/2 oz (10 cl) cold milk

 

Pour the syrups and milk into steaming pitcher. Steam together. Pour into a glass

 

 

ROAD RUNNER

3/4 oz (2,20 cl) 1883 de Philibert Routin Amaretto syrup

3/4 oz (2,20 cl) 1883 de Philibert Routin Coconut syrup

3 oz(9 cl) half and half

2 oz(6 cl) pineapple juice chilled

1 cup crushed ice

 

1 slice of pineapple for garnish

 

Combine ingredients in blender with crushed ice and blend on high speed for 20 to 30 sec.

Pour into a12 oz(36 cl) glass. Garnish with slice of pineapple.

 

 

AMORETTO   

1/6 oz (0,5 cl) 1883 de Philibert Routin Amaretto syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Orange syrup

Espresso

Whipped cream

A twist of orange peel

 

Pour the syrups in an espresso. Stir. Top with whipped cream. Add the twist of orange peel.

 

 

1883 de Philibert Routin ANISE SYRUP

 

 

 

2/3oz (2cl) 1883 de Philibert Routin Anise syrup

4oz (12cl) lemonade

 

Direct in a glass

 

 1/3oz (1cl) 1883 de Philibert Routin Anise syrup

1/3oz (1cl) 1883 de Philibert Routin Toasted Marshmallow syrup

4oz (12cl) orange juice

Ice cubes

 

Shaker

 

 

2/3oz (2cl) 1883 de Philibert Routin Anise syrup

1/3oz (1cl) lime juice

1oz (3cl) cranberry juice

 

Direct in a glass and top with soda water.

 

 

1/3oz (1cl) 1883 de Philibert Routin Anise syrup

4/3oz (4cl) vodka

2oz (6cl) espresso

Ice cubes

 

Shaker

 

 

1/3oz (1cl) 1883 de Philibert Routin Anise syrup

4/3oz (4cl) rum

2oz (6cl) orange juice

Ice cubes

 

Shaker

 

 

1/3oz (1cl) 1883 de Philibert Routin Anise syrup

1/3oz (1cl) 1883 de Philibert Routin Raspberry syrup

1oz (3cl) gin

3oz (9cl) orange juice

 

Direct in a glass

 

 

 

 

 

 

1883 de Philibert Routin Apple syrup

 

 

APPLE TEA

1/4 oz (0,75 cl) 1883 de Philibert Routin Apple syrup

1/8 oz (0,40 cl) 1883 de Philibert Routin Cinnamon syrup

6 oz(18 cl) brewed black tea

1 oz(3 cl) half and half

 

Pour the syrups into a10 oz(30 cl) cup. Add brewed black tea and half and half. Stir.

 

 

WILD APPLE

1/2 oz (1,5 cl) 1883 de Philibert Routin Apple syrup

1/3 oz (1 cl) 1883 de Philibert Routin Cinnamon syrup

Soda

Ice

 

Pour the syrups over ice. Add the soda. Stir

 

 

RED APPLE   

19 oz(56 ml) 1883 de Philibert Routin Apple syrup

3 ounce(80 grams) Cherry Ice cream

25 oz(75 ml) cold water

6 ounce(165 grams) crushed ice

 

Combine ingredients in blender.Mix for 10 seconds on high speed. Pour into a12 oz(36cl) glass.

 

 

GRANITEA    

2/3 oz (2 cl) 1883 de Philibert Routin Apple syrup

1/3 oz (1 cl) 1883 de Philibert Routin Premium Tea Concentrate

3 1/2 oz (10 cl) sparkling water.

Crushed Ice

 

Pour the syrups in a10 oz(30 cl) glass over crushed ice. Stir with a dessert spoon to obtain a granita.      

 

 

 

 

1883 de Philibert Routin Banana syrup

 

 

MEXICAN HOT CHOCOLATE           

1/2 oz (1,50 cl) 1883 de Philibert Routin Banana syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Coconut syrup

2 teaspoons unsweetened cocoa powder

6 oz(18 cl) cold milk

Shaved chocolate for garnish

 

Pour the syrups, cocoa powder and milk into steaming pitcher, steam together. Pour into a12 oz(36 cl) glass. Garnish with shaved chocolate.      

 

 

FREEZE B      

1/2 oz (1,50 cl) 1883 de Philibert Routin Banana syrup

1/2 oz (1,50 cl) 1883 de Philibert RoutinBlackberry syrup

1/2 ripe banana sliced

3 oz(9 cl) passion juice chilled

1 cup crushed ice

1 skewer of fresh fruits for garnish

 

Combine ingredients in blender and blend until smooth. Serve into a12 oz(36 cl) glass. Garnish with the skewer of fresh fruits.

 

 

BANANACCINO

1/4 oz (0,75 cl) 1883 de Philibert Routin Banana syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Vanilla syrup

2 oz(6 cl) espresso

3 oz(9 cl) cold milk

Cocoa powder for dusting

 

Pour the syrups and milk into a steaming pitcher. Steam and foam milk-syrups mixture. Pour the espresso into a8 oz(24 cl) cup. Add the steamed milk, top with of dense flavored foam. Dust with the cocoa powder.

 

 

BANANA ATTITUDE

1/2 oz (1,50 cl) 1883 de Philibert Routin Banana syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Vanilla syrup

2 oz(6 cl) espresso

4 oz(12 cl) cold milk

Cocoa powder for dusting

Steam milk-syrups mixture.

 

Pour the espresso into a12 oz(36 cl) glass. Add the steamed milk. Dust with the cocoa powder.

 

 

 

1883 de Philibert Routin Blackberry syrup

 

 

Murao

2cl 1883 de Philibert Routin Blackberry syrup

10cl milk

2 scoops of vanilla ice cream

1 red fruit yogurt

 

Pour all the ingredients into a shaker filled with ice. Shake and strain in a hurricane glass. Garnish with red fruits.

 

Blacksoda

2cl 1883 de Philibert Routin Blackberry syrup

8cl cranberry juice

2cl lemon juice

Soda

 

Pour all the ingredients (expect soda) into a shaker filled with ice. Shake and strain in a hurricane glass. Top up with the soda.

 

 

Semifroid

2cl 1883 de Philibert Routin Blackberry syrup

10cl milk

5cl liquid cream

Powder chocolate

 

Combine the liquid cream and syrup with ice cubes in a mixer. Mix a few seconds. Serve in a cocktail glass. Add the hot chocolate.

 

 

Free garibaldi

2cl 1883 de Philibert Routin Blackberry syrup

5cl orange juice

2cl grapefruit juice

Fresh strawberries

Fresh raspberries

 

Muddle the fresh fruits with the syrup, pour into a glass. Pour the juices in a shaker filled with ice. Shake and strain into the glass.

 

 

Nectar

2cl 1883 de Philibert Routin Blackberry syrup

2cl apricot juice

7cl cranberry juice

4cl sweet & sour

4cl vodka

 

Pour the apricot juice into a hurricane glass filled with ice. Combine the other ingredients in a shaker. Shake and strain into the hurricane glass.

 

 

 

 

 

 

1883 de Philibert Routin Blackcurrant syrup

 

 

BLACKCURRANT SORBET SODA   

1/2 oz (1,50 cl) 1883 de Philibert RoutinBlackcurrant syrup

1/4 oz (0,75 cl) 1883 de Philibert RoutinBlackberry syrup

10 oz(30 cl) soda water

1 scoop of blackcurrant sorbet for topping

Fresh fruits for garnish

Ice

 

Pour the syrups over ice ina12 oz(36 cl) glass.Add the soda water.Stir. Top with the scoop of blackcurrant sorbet. Garnish with the fresh fruits.        

 

 

 

 

1883 de Philibert Routin Blood Orange syrup

 

 

2/3 oz (2cl) 1883 de Philibert Routin Blood Orange syrup

1/3 oz (1cl) 1883 de Philibert Routin Lime syrup

1/3 oz (1cl) 1883 de Philibert Routin Hazelnut syrup

4/3 oz (4 cl) vodka

2 oz(6 cl) pineapple juice

 

Pour all ingredients into a shaker full of ice cubes. Shake and strain into a hurricane glass.

 

 

2/3 oz (2cl) 1883 de Philibert Routin Blood Orange syrup

1/3 oz (1cl) 1883 de Philibert Routin Lime syrup

2 oz(6 cl) mango juice

2 oz(6 cl) guava juice

 

Pour all ingredients into a shaker full of ice. Shake and strain into a hurricane glass. Garnish with a slice of orange.        

 

 

2/3 oz (2cl) 1883 de Philibert Routin Blood Orange syrup

1/3 oz (1cl) 1883 de Philibert Routin Lime syrup

4 oz(12 cl) apricot juice

 

Pour all ingredients into a shaker full of ice. Shake and strain into a hurricane glass.

 

 

2/3 oz (2cl) 1883 de Philibert Routin Blood Orange syrup

1/3 oz (1cl) 1883 de Philibert Routin Gingerbread syrup

4 oz(12 cl) apricot juice

 

Pour all ingredients into a shaker full of ice. Shake and strain into a hurricane glass.

 

 

2/3 oz (2cl) 1883 de Philibert Routin Blood Orange syrup

1/3 oz (1cl) 1883 de Philibert Routin Gingerbread syrup

1 scoop of peach ice cream

2 oz(6 cl) milk

 

Combine ingredients in a blender and blend until smooth. Serve in a12 oz(36 cl) glass.

 

 

2/3 oz (2 cl) 1883 de Philibert Routin Blood Orange syrup

2 fresh peaches

4 fresh apricots

8/3 oz (8 cl) water

 

Combine ingredients in a blender and blend until smooth. Serve in a12 oz(36 cl) glass.

 

 

 

 

1883 de Philibert Routin Blue Curacao syrup

 

 

TEQ-NOW     

1/4 oz (0,75 cl) 1883 de Philibert Routin Blue Curacao syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Lemon syrup

1 1/4 (3,75 cl) oz Tequila

2 oz(6 cl) chilled orange juice

Lemon lime soda

Ice

Slice of lime and mint leaves for garnish

 

Fill a tall chimney glass with ice.Add ingredients.Fill with lemon lime soda.Stir.Garnish with a slice of lime and mint leaves.

 

 

BLUE CHAMPAGNE 

1/4 oz (0,75 cl) 1883 de Philibert Routin Blue Curacao syrup

1/2 oz (1,50 cl) Cointreau

1 dash of fresh lemon juice

ChilledChampagne

Ice

1 strawberry for garnish

 

Shake the ingredients with ice (except champagne). Strain into a champagne glass. Fill with chilled champagne. Stir. Garnish with a strawberry

 

 

 

 

1883 de Philibert Routin Blueberry syrup

 

 

BUBBLEBERRY COOLER     

1/2 oz (1,50 cl) 1883 de Philibert Routin Blueberry syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Blackberry syrup

10 oz(30 cl) sprite or 7 up soda

Fresh fruits for garnish

Ice

 

Pour the syrups over ice in a12 oz(36 cl) glass. Add the sprite or 7 up soda.Stir. Garnish with the fresh fruits.

 

 

BLOODY BERRY SHAKE     

1/2 oz (1,50 cl) 1883 de Philibert Routin Blueberry syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Blackberry syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Cherry syrup

6 oz(18 cl) cold milk

2 scoops of vanilla ice cream

Whipped cream for topping

Slices of strawberry and 2 blackberries for garnish

Ice

 

Combine ingredients in blender with ice. Pour into a12 oz(36cl) glass. Top with the whipped cream. Garnish with slices of strawberry and the blackberries.

 

 

CIDER-UP

1/2 oz (1,50 cl) 1883 de Philibert Routin Blueberry syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Cinnamon syrup

8 oz(24 cl) apple cider

Slices of apple for garnish

Ice

 

Pour the syrups over ice into a12 oz(36 cl) glass. Add the apple cider.Stir. Garnish with the slices of apple.

 

 

 

1883 de Philibert Routin Bubble gum syrup

 

 

2cl 1883 de Philibert Routin Bubble gum syrup

10cl Apple juice

 

Pour syrup and juice into a cocktail glass with ice cubes. Fill with lemonade.

 

 

2cl 1883 de Philibert Routin Bubble gum syrup

8cl Apple juice

6cl Pear juice

Lemonade

 

Pour all the ingredients (expect lemonade) into a shaker filled with ice cubes. Shake and strain into a hurricane glass. Top up with lemonade

 

 

2cl 1883 de Philibert Routin Bubble gum syrup

Chilled champagne

 

Pour syrup into a champagne glass, fill with champagne.

 

 

2cl 1883 de Philibert Routin Bubble gum syrup

1cl 1883 de Philibert Routin Strawberry syrup

4cl vodka

 

Pour ingredients into a cocktail glass with ice cubes. Stir well.

 

 

2cl 1883 de Philibert Routin Bubble gum syrup

6cl Cachaça

½ kiwi

½ lime       

Crushed ice

 

Muddle the lime with the syrup. Add the crushed ice and the kiwi. Top up with the cachaça.

 

 

 

 

1883 de Philibert Routin Butterscotch syrup

 

 

SWEET MANGO LATTE       

2/3 oz (2 cl) 1883 de Philibert Routin Butterscotch syrup

1/3 oz (1 cl) 1883 de Philibert Routin Mango syrup

4 oz(12 cl) cold milk

1 shot espresso

 

Steam the milk syrups mixture. Pour the espresso into a12 oz(36 cl) glass. Fill with the steamed milk. Stir.

 

 

SWEET APPLE MOCHA       

1/3 oz (1 cl) 1883 de Philibert Routin Butterscotch syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Cinnamon syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Apple syrup

1/3 oz (1 cl) 1883 de Philibert Routin Chocolate syrup

8 oz(24 cl) cold milk

1 shot of espresso

 

Steam and foam the milk syrups mixture. Pour the espresso into a12 oz(36 cl) glass. Add the steamed milk. Stir

 

 

SWEET CHOCOSTEAMER    

1/2 oz (1,5 cl) 1883 de Philibert Routin Butterscotch syrup

1/2 oz (1,5 cl) 1883 de Philibert Routin White Chocolate syrup

1 teaspoon cocoa powder

5 oz(15cl) cold milk.

 

Pour the syrups and milk into the steaming pitcher. Steam and foam the milk syrups mixture. Pour into a12 oz(36 cl) glass.

 

 

SWEET GINGER LATTE      

1/2 oz (1,5 cl) 1883 de Philibert Routin butterscotch syrup

1/3 oz (1 cl) 1883 de Philibert Routin gingerbread syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin cinnamon syrup

4 oz(12 cl) cold milk

1 shot of espresso

Ground cinnamon for dusting.

 

Steam and foam the milk syrups mixture, Pour the espresso into a12 oz(36cl) glass, Fill with the steamed milk. Stir. Dust with ground cinnamon."    

 

 

SWEET ISLAND CHOCOLATE

1/3 oz (1 cl) 1883 de Philibert Routin Butterscotch syrup

1/3 oz (1 cl) 1883 de Philibert Routin Banana syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Coconut syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Mango syrup

2 teaspoons cocoa powder

5 oz(15 cl) cold milk

Whipped cream

Shaved coconut

 

Pour the syrups, milk and cocoa powder into the steaming pitcher, steam and foam together. Pour into a12 oz(36 cl) glass. Top with whipped cream. Dust with cocoa powder and shaved coconut.

 

 

SWEETNUT CHOCOLATE    

1/4 oz (0,75 cl) 1883 de Philibert Routin Butterscotch syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Roasted Hazelnut syrup

Hot chocolate

Whipped cream

Sliced almonds.

 

Pour the syrups into a8 oz(24 cl) cup. Fill with hot chocolate. Top with whipped cream. Garnish with sliced almonds.      

 

 

SWEET CRUMBLY COFFEE 

1/2 oz (1,5 cl) 1883 de Philibert Routin Butterscotch syrup

1/3 oz (1 cl) 1883 de Philibert Routin White Chocolate syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Apple syrup

1 scoop of cinnamon ice cream

2 teaspoons of instant coffee

Cold water

Crushed ice

 

Combine ingredients in blender, mix together.pour into a12 oz(36 cl) glass.   

 

 

SWEET APPLE MILKSHAKE           

1/2 oz (1,5 cl) 1883 de Philibert Routin Butterscotch syrup

1/3 oz (1 cl) 1883 de Philibert Routin Apple syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Caramel syrup

5 oz(15 cl) cold milk.

2 scoops cinnamonn ice cream

1 scoop vanilla ice cream

 

Pour the ingredients into the blender. Mix 10 seconds. Pour into a12 oz(36 cl) glass

 

 

BITTER SWEET COFFEE     

1/3 oz (1cl) 1883 de Philibert Routin Butterscotch syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Amaretto syrup

4 oz(12 cl) espresso

Whipped cream.

 

In an8 oz(24 cl) cup, pour syrups, add the espresso and stir. Top with whipped cream and 1 dash of amaretto syrup.

 

 

SWEET CHERRYCCINO

1/4 oz (0,75 cl) 1883 de Philibert Routin Butterscotch syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Cherry syrup

Milk

1 shot of espresso.

 

Pour the espresso into a8 oz(24 cl) cup. Add the syrups. Stir. Fill with steamed milk.

 

 

SWEETY SPICE COFFEE     

1/6 oz (0,5 cl) 1883 de Philibert Routin Butterscotch syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Gingerbread syrup.

1 shot espresso

 

Pour the syrups in a cup, add 1 shot of espresso and stir.

 

 

SWEET RED MILK

1/3 oz (1 cl) 1883 de Philibert Routin Butterscotch syrup

1/3 oz (1 cl) 1883 de Philibert Routin White Chocolate syrup

1/3 oz (1 cl) 1883 de Philibert Routin Strawberry syrup

Cold milk

 

Pour the syrups over ice in a12 oz(36cl) glass. Fill with milk. Stir.

 

 

 

 

1883 de Philibert Routin Caramel syrup

 

 

TOFFEECCINO          

1/2 oz (1,50 cl) 1883 de Philibert Routin Caramel syrup

2 oz(6 cl) espresso

3 oz(9 cl) cold milk

Shaved chocolate for garnish

 

Pour the syrup and milk into steaming pitcher. Steam and foam milk-syrup mixture. Pour the espresso into a8 oz(24 cl) cup. Add the steamed milk, top with the dense flavored foam. Garnish with the shaved chocolate.         

 

 

PARIS NEW YORK ROUTIN           

1/2 oz (1,50 cl) 1883 de Philibert Routin Caramel syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Cinnamon syrup

2 oz(6 cl) espresso

4 oz(12 cl) cold milk

Cinnamon flavored whipped cream

Ground cinnamon for dusting

Steam milk-syrups mixture.

 

Pour the espresso into a12 oz(36 cl) glass.Add the steamed milk. Top with cinnamon flavored whipped cream.Dust with ground cinnamon

 

 

CARAMELNUT STEAMER

3/4 oz (2,20 cl) 1883 de Philibert Routin Caramel syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Hazelnut syrup

5 oz(15 cl) cold milk

Caramel flavored whipped cream

Cocoafor dusting

 

Pour the syrups and milk into steaming pitcher. Steam milk-syrups mixture and pour into a12 oz(36 cl) glass. Top with caramel flavored whipped cream foam and dust cocoa.

 

 

SHOW-COLATE

1/2 oz (1,50 cl) 1883 de Philibert Routin Caramel syrup

1/8 oz (0,40 cl) 1883 de Philibert Routin Cinnamon syrup

2 teaspoons unsweetened cocoa powder

6 oz(18 cl) cold milk

Cinnamon flavored whipped cream for topping

Ground cinnamon for garnish

 

Pour the syrups, cocoa powder and milk into steaming pitcher, steam together. Pour into a12 oz(36 cl) glass. Top with cinnamon flavoured whipped cream. Dust with ground of cinnamon.

 

 

COFFEE SUNDAE

1/2 oz (1,50 cl) 1883 de Philibert Routin Caramel syrup

6 oz(18 cl) black chilled coffee

2 scoops of coffee ice cream

Whipped cream for topping

1 dash 1883 de Philibert Routin cofffee syrup for garnish

Ice

 

Combine syrup and black chilled coffee in a12 oz(36 cl) glass.Fill with coffee ice cream.Stir well.Top with the whipped cream and a dash of coffee syrup

 

 

CAFE CREME SMOOTHIE

1 1/4 oz (3,75 cl) 1883 de Philibert Routin Caramel syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Cinnamon syrup

2 oz(6 cl) coffee chilled

3 oz(9 cl) cold milk

1 cup crushed ice

Whipped cream for topping

Ground cinnamon for dusting

 

Combine ingredients in blender with crushed ice and blend on high speed for 20 to 30 sec.

Pour into a12 oz(36 cl) glass.Top with the whipped cream.Dust with ground cinnamon.

 

 

 

 

1883 de Philibert Routin Chaï Tea Concentrate

 

 

PISTACHIO & CHAI

2/3 oz (2 cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/3 oz (1 cl) 1883 de Philibert Routin Pistachio syrup

4 oz(12 cl) milk

1 espresso.

 

Steam milk-syrup mixture. Pour the espresso into a glass. Fill with steamed milk. Stir.

 

 

CHAI BLACKCURRANT LATTE

1/2 oz (1,5 cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/2 oz (1,5 cl) 1883 de Philibert Routin Blackcurrant syrup

8 oz(24cl) cold milk.

Ice

 

Pour the syrups and the milk in a glass over ice. Stir.

 

 

CHAI APPLE LATTE

2/3 oz (2 cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/3 oz (1 cl) 1883 de Philibert Routin Apple syrup

8 oz(24 cl) cold milk.

Ice

 

Pour the syrups and the milk in a glass over Ice. Stir.

 

 

CHAI & NUT LATTE 

1/2 oz (1,5 cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/2 oz (1,5 cl) 1883 de Philibert Routin Roasted Hazelnut syrup

4 oz(12 cl) milk

1 shot of espresso.

 

Steam milk-syrups mixture. Pour the espresso into a glass. Fill with steamed milk. Stir.

 

 

CREAMY CHAI LATTE          

1/2 oz (1,5 cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/3 oz (1 cl) 1883 de Philibert Routin Irish Cream syrup

1/6 oz ( 0,5 cl) 1883 de Philibert Routin Cinnamon syrup

4 oz(12 cl)milk

1 espresso

Whipped Cream

Ground cinnamon.

 

Steam milk-syrups mixture, Pour the espresso into a glass. Add the steamed milk, top with whipped cream. Dust with ground cinnamon.

 

 

MOKACHAI   

1/3 oz (1cl) 1883 de Philibert Routin Chai Tea Concentrate

1/3 oz (1 cl) 1883 de Philibert Routin Pistachio syrup

1/3 oz (1 cl) 1883 de Philibert Routin Chocolate syrup

4 oz(12 cl) milk, 1 espresso.

 

Steam milk-syrups mixture. Pour the espresso into a glass. Add the steamed milk. Stir.

 

 

AMARECHAI 

1/2 oz (1,5 cl)1883 de Philibert Routin Chaï Tea Concentrate

1/6 oz (0,5 cl)1883 de Philibert Routin Amaretto syrup

1/3 oz (1 cl) 1883 de Philibert Routin Chocolate syrup

4 oz(12 cl) milk

1 espresso.

 

Steam milk-syrups mixture. Pour the espresso into a glass. Add the steamed milk. Stir.

 

 

CHAI, FRUIT & FLOWER MOCHA

1/3 oz (1 cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/3 oz (1cl) 1883 de Philibert Routin Chocolate syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Orange syrup

1/6 oz (0,5cl) 1883 de Philibert Routin Rose syrup

4 oz(12 cl) milk

1 espresso.

 

Steam milk-syrups mixture. Pour the espresso into a glass. Add the steamed milk. Stir."      

 

 

SPICESTEAMER

2/3 oz (2 cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/3 oz (1 cl) 1883 de Philibert Routin Cinnamon syrup

6 oz(18 cl) cold milk

Ground cinnamon for dusting

 

Pour the syrups and milk into steaming pitcher. Steam milk-syrups mixture and pour into a glass. Dust with ground cinnamon.

 

 

LIME CHAI SODA     

2/3 oz (2 cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/3 oz (1 cl) 1883 de Philibert Routin Lime syrup

Lemon Lime Soda

 

Pour the syrups in a glass over ice. Add Lemon Lime Soda. Stir.

 

 

BITTER CHAI           

1 oz(3cl) Chaï Tea Concentrate 1883 de Philibert Routin

Indian Tonic soda

 

Pour the syrup over Ice in a glass. Add Indian Tonic Soda. Stir.

 

 

FRUITY CHAI           

2/3 oz (2cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/3 oz (1 cl) 1883 de Philibert Routin Blackcurrant syrup

Apple juice.

 

Pour the syrups over ice in a glass. Add Apple juice. Stir.

 

 

PEACH CHAI SMOOTHIE

2/3 oz (2 cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/3 oz z (1 cl) 1883 de Philibert Routin Peach syrup

3 1/2 oz (10 cl) milk

1 cup crushed Ice.

 

Pour the syrups and the milk in the blender. Add the crushed ice. Blend for 20-30 sec.

 

 

CHOCOCHAI

2/3 Oz (2 cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/3 Oz (1 cl) 1883 de Philibert Routin Chocolate syrup

5 Oz(15 cl) milk

3 scoops of vanilla ice cream

Whipped cream

Cocoa powder for dusting.

 

Combine ingredients in blender. Pour into a glass. Top with the whipped cream. Dust with the cocoa powder.

 

 

HOT CHAI TODDY

1/2 oz (1,5cl) 1883 de Philibert Routin Chaï Tea Concentrate

1 1/3 oz (4 cl) Rum

1 teaspoon of honey

1/3 oz (1 cl) lemon juice

1 oz(3 cl) orange juice

 

Pour ingredients into a glass. Steam. Fill with hot water. Stir.

 

 

RUM, SPICE & FRUITS

1/2 oz (1,5 cl) 1883 de Philibert Routin Chaï Tea Concentrate

4 oz(12 cl) banana juice

1 1/2 oz (5 cl) orange juice

1 1/3 Oz (4cl) white rum

Crushed ice

3 scoops of coconut sorbet

 

Combine ingredients in blender. Blend for 10-15 sec. and serve

 

 

CHAI COCO LATTE   

2/3 oz (2 cl) 1883 de Philibert Routin Chai Tea Concentrate

1/3 oz (1 cl) 1883 de Philibert Routin Coconut syrup

8 oz(24 cl) cold milk.

Ice

 

Pour the syrups and the milk in a glass over ice. Stir.

 

 

CARACHAICCINO    

1/3 Oz (1cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/6 Oz (0,5cl) 1883 de Philibert Routin Caramel syrup

1 shot of espresso

Steamed and foamed milk

Pour the syrups and the espresso into a cup. Add the steamed milk. Stir.

 

 

AMORECHAI SMOOTHIE    

2/3 oz (2 cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/3 oz (1 cl) 1883 de Philibert Routin Amaretto syrup

3 1/2 oz (10 cl) milk

1 cup crushed ice.

 

Pour the syrups and the milk in the blender. Add the crushed Ice. Blend for 20-30 seconds.

 

 

SUMMER CHAI MILK SHAKE          

1/2 oz (1,5 cl) 1883 de Philibert Routin Chai Tea Concentrate

1/2 oz (1,5 cl) 1883 de Philibert Routin Banana syrup

5 oz(15 cl) cold milk.

3 scoops of coconut ice cream

 

Combine ingredients in blender. Blend for 15-20 seconds.

 

 

CHAI & CHERRY COFFEE    

1/6 oz (0,5cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/6 oz (0,5 cl) 1883 de Philibert Routin Cherry syrup

1 shot of espresso

 

Pour syrups in a cup. Add 1 shot of espresso. Stir

 

 

CHAI & CHERRY CAPPUCCINO

1/3 Oz (1cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/3 Oz (1cl) 1883 de Philibert Routin Cherry syrup

3 1/2 Oz (10cl) milk

1 shot of espresso

 

Pour the Chaï Tea concentrate and milk into steaming pitcher. Steam and foam milk-syrups mixture. Pour the Cherry syrup and the espresso in a cup. Add the steamed milk. Stir.

 

 

SPICE CHERRY

1/2 oz (1,5cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/2 oz (1,5cl) 1883 de Philibert Routin Cherry syrup

Sparkling water

 

Pour the syrups over crushed ice in a glass. Add the sparkling water. Stir.

 

 

APPLECHAI SHAKE 

1/3 oz (1 cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/3 oz (1 cl) 1883 de Philibert Routin Cherry syrup

1/3 oz (1 cl) 1883 de Philibert Routin Apple syrup

5 oz(15 cl) milk.

3 scoops of vanilla ice Cream

 

Combine ingredients in blender. Blend for 10-15 sec

 

 

CHAI IRISH COFFEE           

1/3 oz (1cl) 1883 de Philibert Routin Chaï Tea Concentrate

1/3 oz (1cl) 1883 de Philibert Routin Irish Cream syrup

1 1/3 oz (4cl) whiskey

4 oz(12cl) hot water

Whipped cream.

 

Pour the syrups and whiskey into a Irish Coffee glass. Add the hot water. Stir. Top with whipped cream

 

 

CHAI PISTACHIO SMOOTHIE

1/2 oz (1,5 cl) 1883 de Philibert Routin Chaï tea concentrate

1/2 oz (1,5cl) 1883 de Philibert Routin Pistachio syrup

3 1/2 oz (10 cl) milk

1 cup crushed ice

Whipped cream

 

Pour the syrups and the milk in the blender. Add the crushed Ice. Blend for 20-30 sec. Pour into a glass. Top with the whipped cream

 

 

 

 

1883 de Philibert Routin Cherry syrup

 

 

FUNNY CHERRY TEA           

1/2 oz (1,50 cl) 1883 de Philibert Routin Cherry syrup

6 oz(18cl) brewed black tea

2 oz(6 cl) half and half

 

Pour the syrup into a10 oz(30 cl) cup.Add brewed black tea and half and half.Stir.

 

 

CHERRY NUT GRANITA      

One1 Lbottle 1883 de Philibert Routin Cherry syrup

1/3 bottle 1883 de Philibert Routin Hazelnut syrup

6 litersof water

 

Combine ingredients in granita machine.

 

 

VOD KISS     

1/2 oz (1,50 cl) 1883 de Philibert Routin Cherry syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Almond syrup

1 1/4 (3,75 cl) oz Vodka

Tonic water

Slice of lemon and 1 cherry for garnish

Ice

 

Fill12 oz(36 cl) tumbler glass with ice.Add ingredients. Fill with tonic water. Stir and garnish with the slice of lemon and a cherry

 

 

 

 

1883 de Philibert Routin Chestnut syrup

 

 

FLAVOR TRAVEL

In a steaming pitcher pour:

¼ oz (0.75 cl) 1883 de Philibert Routin Chestnut syrup

¼ oz (0.75 cl) 1883 de Philibert Routin Chocolate syrup

¼ oz (0.75 cl) 1883 de Philibert Routin Raspberry syrup

5 oz(15 cl) cold milk

 

Steam and foam the milk-syrup mixturePour the flavoured milk in a12 oz(36 cl) glass. Add 2 shots espresso. Top with steamed milk

 

 

GREEN DAY PISTACHIO

In an espresso cup pour :

¼ oz (0.75 cl) 1883 de Philibert Routin Chestnut syrup

¼ oz (0.75 cl) 1883 de Philibert Routin Pistachio syrup

 

Stir. Top with whipped cream. Dust with pistachio powder

 

 

ROAD 83 SYRUP

In a steaming pitcher pour:

½ oz (1.5 cl) 1883 de Philibert Routin Chestnut syrup

¼ oz (0.75 cl) 1883 de Philibert Routin Caramel syrup

3 oz(9 cl) cold milk

Steam and foam the milk-syrup mixture. Pour the flavoured milk in a6 oz(18 cl) cup. Add 2 shots espresso. Top with steamed milk.

 

 

ITALIAN COFFEE

In an espresso cup pour :

½ oz (1.5 cl) 1883 de Philibert Routin Chestnut syrup

1 dash half and half

 

Stir.

 

 

MEXICAN STEAMER

In a12 oz(36 cl) glass pour:

¾ oz (2.25 cl) 1883 de Philibert Routin Chestnut syrup

¼ oz (0.75 cl) 1883 de Philibert Routin Gingerbread syrup

 

Fill the glass to ¾ full with hot and foamed milk. Stir. Top with whipped cream. Add one dash 1883 de Philibert Routin Chestnut syrup.

 

 

FARM MIX

In a steaming pitcher pour:

¾ oz (2.25 cl) 1883 de Philibert Routin Chestnut syrup

¼ oz (0.75 cl) 1883 de Philibert Routin Eggnog syrup

6 oz(18 cl) cold milk

 

Steam and foam the milk-syrup mixture. Serve in a12 oz(36 cl) glass. Dust with nutmeg powder

 

 

HOT LINE CHESTNUT

In a cup pour:

½ oz (1.5 cl) 1883 de Philibert Routin Chestnut syrup

¼ oz (0.75 cl) 1883 de Philibert Routin White chocolate syrup

6 oz(18 cl) cold milk

 

Fill the glass to ¾ full with hot chocolate. Stir. Top with whipped cream. Garnish with shaved dark chocolate.

 

 

CHESTNUT MANIA

In a12 oz(36 cl) glass over ice pour:

1 oz(3 cl) 1883 de Philibert Routin Chestnut syrup

4 oz(12 cl) cold espresso

2 oz(6 cl) cold milk

 

Stir

         

 

ESSENTIAL’ICE

In a12 Oz(36 cl) glass over ice pour:

½ Oz (1.5 cl) 1883 de Philibert Routin Chestnut syrup

¼ Oz (0.75 cl) 1883 de Philibert Routin Roasted Hazelnut syrup

¼ Oz (0.75 cl) 1883 de Philibert Routin Chocolate syrup

2 Oz(6 cl) cold espresso

4 Oz(12 cl) cold milk

 

Stir

         

 

ROYAL BLENDED

In a12 Oz(36 cl) glass over ice pour:

½ Oz (1.5 cl) 1883 de Philibert Routin Chestnut syrup

¼ Oz (0.75 cl) 1883 de Philibert Routin White Chocolate syrup

¼ Oz (0.75 cl) 1883 de Philibert Routin Raspberry syrup

2 Oz(6 cl) cold espresso

4 Oz(12 cl) cold milk

 

Stir

 

 

FLYING SCOOP        

In a blender pour:

1 oz(3 cl) 1883 de Philibert Routin Chestnut syrup

½ oz (1.5 cl) 1883 de Philibert Routin Tiramisu syrup

2 shots cold espresso

2 oz(6 cl) cold milk

2 scoops Vanilla ice cream

½ cup ice

 

Blend for 15-20 seconds. Serve in a12 oz(36 cl) glass.

 

 

COCOW BOY 

In a blender pour:

1 oz(3 cl) 1883 de Philibert Routin Chestnut syrup

½ oz (1.5 cl) 1883 de Philibert Routin Coconut syrup

3 oz(9 cl) cold water

2 scoops Coconut sorbet

1 cup ice

 

Blend for 15-20 seconds. Serve in a12 oz(36 cl) glass

 

 

AMARESTO   

In a12 oz(36 cl) glass over ice pour:

¾ oz (2.25 cl) 1883 de Philibert Routin Chestnut syrup

¼ oz (0.75 cl) 1883 de Philibert Routin Amaretto syrup

8 oz(24 cl) cold milk

 

Stir

 

 

MARROCO     

In a12 oz(36 cl) glass over ice pour:

½ oz (1.5 cl) 1883 de Philibert Routin Chestnut syrup

½ oz (1.5 cl) 1883 de Philibert Routin Gingerbread syrup

8 oz(24 cl) cold milk

 

Stir

 

 

VANILLA’MARETTO

In a12 Oz(36 cl) glass over ice pour:

½ Oz (1.5 cl) 1883 de Philibert Routin Chestnut syrup

¼ Oz (0.75 cl) 1883 de Philibert Routin Vanilla syrup

¼ Oz (0.75 cl) 1883 de Philibert Routin Amaretto syrup

8 Oz(24 cl) cold milk

Stir

 

 

LONDONUT  

In a blender over ice pour:

¾ Oz (2.25 cl) 1883 de Philibert Routin Chestnut syrup

½ Oz (1.5 cl) 1883 de Philibert Routin Irish Cream syrup

5 Oz(15 cl) cold milk

 

Blend for 15-20 seconds. Serve in a12 Oz(36 cl) glass. Top with whipped cream. Dust with cinnamon powder.

 

 

MILKA MOON           

In a blender pour:

3 scoops Chocolate ice cream

¾ Oz (2.25 cl) 1883 de Philibert Routin Chestnut syrup

¼ Oz (0.75 cl) 1883 de Philibert Routin Cinnamon syrup

4 Oz(12 cl) cold milk

 

Blend for 15-20 seconds. Serve in a12 Oz(36 cl) glass

 

 

FRENCH ICE CREAM

In a blender pour:

3 scoops Coconut ice cream

1 Oz(3 cl) 1883 de Philibert Routin Chestnut syrup

4 Oz(12 cl) cold milk

Blend for 15-20 seconds

Serve in a12 Oz(36 cl) glass

 

 

MACADAMIA POWER          

In a blender pour:

½ Oz (1.5 cl) 1883 de Philibert Routin Chestnut syrup

½ Oz (1.5 cl) 1883 de Philibert Routin Macadamia nut syrup

4 Oz(12 cl) cold milk

3 scoops Vanilla ice cream

 

Blend for 15-20 seconds. Serve in a12 Oz(36 cl) glass. Top with whipped cream. Dust with Macadamia nut powder.

 

 

IRISH COCKTAIL

In a Shaker pour:

½ Oz (1.5 cl) 1883 de Philibert Routin Chestnut syrup

¼ Oz (0.75 cl) 1883 de Philibert Routin Irish cream syrup

1 shot cold espresso

¾ Oz (2.25 cl) Cuban Rum

 

Shake. Serve in a refreshed cocktail glass. Top with1 Oz(3 cl) half and half. Dust with cocoa powder.

 

 

MISTER JACK           

In a Shaker pour:

½ Oz (1.5 cl) 1883 de Philibert Routin Chestnut syrup

¼ Oz (0.75 cl) coffee liquor

1 shot cold espresso

1 Oz(3 cl)TennesseeWhiskey “Jack’s Daniel’s”

 

Shake. Serve in a refreshed cocktail glass over ice. Garnish with an orange peel.

 

 

PINK CHAMPAGNE 

In a Champagne glass pour:

¾ Oz (2.25 cl) 1883 de Philibert Routin Chestnut syrup

½ Oz (1.5 cl) Strawberry liquor

1 dashCognac

 

Fill with chilledChampagne. Stir gently. Garnish with a Strawberry

 

 

BEER MANIE

In a Beer glass pour:

1 Oz(3 cl) 1883 de Philibert Routin Chestnut syrup

 

Fill with draft beer. Stir.

 

         

VODKA CREAM         

In a blender over ice pour:

¾ Oz (2.25 cl) 1883 de Philibert Routin Chestnut syrup

¼ Oz (0.75 cl) coffee liquor

1 Oz(3 cl) vodka

1 scoop Vanilla ice cream

 

Blend for 15-20 seconds. Serve in a refreshed cocktail glass

 

 

 

 

1883 de Philibert Routin Chocolate syrup

 

 

CAFE CREME 

1/2 oz (1,50 cl) 1883 de Philibert Routin Chocolate syrup

1 double shot of espresso

Milk

Whipped cream

 

In a8 oz(24 cl) cup, combine the syrup and the double shot of espresso.

Stir.Fill with steamed milk and top with whipped cream

 

 

RASPBERRY TRUFFLE LATTE        

1/4 oz (0,75 cl) 1883 de Philibert Routin Chocolate

1/4 oz (0,75 cl) 1883 de Philibert Routin Raspberry

4 oz(12 cl) espresso

8 oz(24 cl) milk

Chocolate sprinkles for topping

 

Pour the syrups. Add4 oz(12 cl) espresso. Fill with foamed steamed milk. Top with chocolate sprinkles and splash with 1883 de Philibert Routin Raspberry syrup

 

 

MOCHADAMIA         

1/2 oz (1,50 cl) 1883 de Philibert Routin Chocolate syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Macadamia Nut syrup

2 oz(6 cl) espresso

4 oz(12 cl) cold milk

Cocoa powder for dusting

 

Steam milk-syrups mixture. Pour the espresso into a12 oz(36 cl) glass.Add the steamed milk. Stir. Dust with the cocoa powder

 

 

MOCHA MINT           

1/2 oz (1,50 cl) 1883 de Philibert Routin Chocolate syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Green Mint syrup

Espresso

Foamed milk

Whipped cream for topping

Chocolate sprinkles for topping

 

Pour the chocolate and the green mint syrups.Add espresso into a12 oz(36 cl) glass. Stir. Fill with foamed milk. Top with whipped cream and chocolate sprinkles.

 

 

MOCHARETTO          

1/2 oz (1,50 cl) 1883 de Philibert Routin Chocolate syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Amaretto syrup

2 oz(6 cl) espresso

6 oz(18 cl) cold milk

Amaretto flavored whipped cream

Shaved chocolate for dusting

 

Steam milk-syrups mixture.Pour the espresso into a12 oz(36 cl) glass. Add the steamed milk. Stir.Top with amaretto flavored whipped cream.Dust with the shaved chocolate.

 

 

IRISH MOCHA CREAM        

1/2 oz (1,50 cl) 1883 de Philibert Routin Chocolate syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Irish Cream syrup

2 oz(6 cl) espresso

6 oz(18 cl) cold milk

Whipped cream

1 dash irish cream syrup for topping

Steam milk-syrups mixture.

 

Pour the espresso into a12 oz(36 cl) glass.Add the steamed milk. Stir.Top with whipped cream and 1 dash Irish cream syrup.

 

 

MOCHARAMEL          

1/2 oz (1,50 cl) 1883 de Philibert Routin Chocolate syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Caramel syrup

2 oz(6 cl) espresso

6 oz(18 cl) cold milk

Whipped cream

1 dash caramel syrup for topping

Steam milk-syrups mixture.

 

Pour the espresso into a12 oz(36 cl) glass.Add the steamed milk.Stir.Top with whipped cream and 1 dash caramel syrup.

 

 

MOCHANILLA           

1/2 oz (1,50 cl) 1883 de Philibert Routin Chocolate syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Vanilla syrup

2 oz(6 cl) espresso

6 oz(18 cl) cold milk

Whipped cream

Cocoa powder for dusting

Steam milk-syrups mixture.

 

Pour the espresso into a12 oz(36 cl) glass.Add the steamed milk. Stir.Top with the whipped cream.Dust with the cocoa powder

 

 

MOCKA DE NOEL     

1/2 oz (1,5 cl) 1883 de Philibert Routin Chocolate syrup

1/2 oz (1,5 cl) 1883 de Philibert Routin Coconut syrup

3 1/2 oz (10 cl) milk

2 oz(6 cl) hot coffee.

 

Pour the syrups and milk into steaming pitcher. Steam together. Pour into a glass over coffee. Stir.

 

 

BITTER EGG MOCHA

1/2 oz (1,5 cl) 1883 de Philibert Routin chocolate syrup

1/3 oz (1 cl) 1883 de Philibert Routin Eggnog syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Amaretto syrup

4 oz(12 cl) cold milk

1 shot espresso.

 

Steam the milk-syrup mixture. Pour the espresso into a12 oz(36 cl) glass. Add the steamed milk. Stir

 

 

HOT SPICED CHOCOLATE STEAMER

3/4 oz (2,20 cl) 1883 de Philibert Routin Chocolate syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Cinnamon syrup

5 oz(15 cl) cold milk

Cinnamon flavored whipped cream

Ground cinnamon for dusting

 

Pour the syrups and milk into steaming pitcher. Steam milk-syrups mixture and pour  into a12 oz(36 cl) glass. Top with the cinnamon flavored whipped cream and dust with ground cinnamon

 

 

CHOCOLATE MILK-SHAKE 

1 oz(3 cl) 1883 de Philibert Routin Chocolate syrup

2 scoops of chocolate ice cream

6 oz(18 cl) cold milk

Ice

Whipped cream for topping

Cocoa powder for dusting

 

Combine ingredients in a blender with ice. Pour into a12 oz(36 cl) glass. Top with the whipped cream. Dust with the cocoa powder.

 

 

CHOCOCO SHAKE    

1/2 oz (1,50 cl) 1883 de Philibert Routin Chocolate syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Coconut syrup

6 oz(18 cl) cold milk

2 scoops of chocolate ice cream

Ice

Coconut flavored whipped cream for topping

Shaved chocolate for garnish

 

Combine ingredients in blender with ice. Pour into a12 oz(36 cl) glass. Top with the coconut flavored whipped cream. Garnish with the shaved chocolate

 

 

CHOCOLATE ICED MOCHA 

1/4 oz (0,75 cl) 1883 de Philibert Routin Chocolate syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Macadamia Nut syrup

2 OZ(6 cl) chilled espresso

4 OZ(12 cl) cold milk

Ice

Whipped cream for topping

Shaved chocolate for garnish

 

Combine syrups, milk and espresso in a12 oz(36 cl) glass.

Fill with ice. Stir well. Top with the whipped cream.Garnish with the shaved chocolate.

 

 

CHOCONUT SMOOTHIE      

3/4 oz (2,20 cl) 1883 de Philibert Routin Chocolate syrup

3/4 oz (2,20 cl) 1883 de Philibert Routin Macadamia syrup

2 oz(6 cl) coffee chilled

3 oz(9 cl) cold milk

1 cup crushed ice

 

Whipped cream for topping

Shaved chocolate for garnish

 

Combine ingredients in blender with crushed ice and blend on high speed for 20 to 30 sec.

Pour into a12 oz(36 cl) glass.Top with the whipped cream.Garnish with the shaved chocolate.

 

 

 

 

1883 de Philibert Routin Cinnamon syrup

 

 

ORIENT EXPRESS   

1/8 oz (0,40 cl) 1883 de Philibert Routin Cinnamon syrup

1 shot of espresso

 

In an8 oz(24 cl) cup, pour syrup, add 1 shot of espresso and stir.

 

 

CINNAMON DRYCCINO      

1/2 oz (1,50 cl) 1883 de Philibert Routin Cinnamon syrup

2 oz(6 cl) espresso

3 oz(9 cl) cold milk

Ground cinnamon for dusting

 

Pour the syrup and milk into a steaming pitcher. Steam and foam milk-syrup mixture. Pour the espresso into a8 oz(24 cl) cup. Top with the flavored foam. Dust with the ground of cinnamon

 

 

CHOCOL' ICY

1/2 oz (1,50 cl) 1883 de Philibert Routin Cinnamon syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Caramel syrup

8 oz(23,70 cl) iced chocolate

Ice

Whipped cream for topping

Shaved chocolate for dusting

Cinnamon stick for garnish

 

Pour the syrups with ice into a12 oz(36 cl) glass. Add the iced chocolate. Stir well.

Top with the whipped cream. Dust with shaved chocolate. Garnish with the stick of cinnamon

 

 

SWEETEA

2/3 oz (2 cl) 1883 de Philibert Routin Cinnamon syrup

1/3 oz (1 cl) 1883 de Philibert Routin Premium Tea Concentrate

5 oz(15 cl) cold milk

3 scoops of vanilla ice cream

Ground cinnamon for dusting.

 

Combine ingredients in blender and blend for 10 seconds. Pour into a glass. Dust with ground cinnamon

 

 

ORIENT- ALE

3/4 oz (2,20 cl) 1883 de Philibert Routin Cinnamon syrup

3/4 oz (2,20 cl) 1883 de Philibert Routin Mixed Berries syrup

Light draft beer

 

Pour the syrups into a16 oz(48 cl) glass. Fill with light draft beer.

 

 

 

 

1883 de Philibert Routin Coconut syrup

 

 

PINACOLAD' ICE     

1 1/2 oz (4,50 cl) 1883 de Philibert Routin Coconut syrup

2 oz(6 cl) half and half

2 oz(6 cl) pineapple juice

1 cup crushed ice

2 scoops of vanilla ice cream

Whipped cream for topping

Slice of pineapple for garnish

 

Combine ingredients in blender with crushed ice and blend on high speed for 20 to 30 sec.

Pour into a12 oz(36 cl) glass. Top with the whipped cream. Garnish with the slice of pineapple.

 

 

COLAD' ICE CREAM 

1 oz(3 cl) 1883 de Philibert Routin Coconut syrup

1/2 cup diced pineapple

2 scoops of vanilla ice cream

6 oz(18 cl) pineapple juice

Ice

1 slice of pineapple and a slice of lime for garnish

 

Combine ingredients in blender with ice. Pour into a12 oz(36 cl) glass. Garnish with the slice of pineapple and the slice of lime

 

 

COCO-PUNCH           

Crushed ice

3/4 oz (2,20 cl) 1883 de Philibert Routin Coconut syrup

1 dash of fresh lime juice

1 1/4 (3,75 cl) oz White Rum

1 slice of lime for garnish

 

Pour ingredients into old fashioned glass almost filled with crushed ice.

Stir well.

Garnish with a slice of lime.

 

 

COCO CLIP

1/2 oz (1,50 cl) 1883 de Philibert Routin Coconut syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Cherry syrup

6 OZ(17,75 cl) chilled banana juice

1/2 ripe banana sliced

Ice

Whipped cream for topping

1 cherry for garnish

 

Combine ingredients in blender with crushed ice. Pour into a12 oz(36 cl) glass.

Top with the whipped cream. Garnish with the cherry

 

 

CHOCOLATTE           

1/2 oz (1,50 cl) 1883 de Philibert Routin Coconut syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Chocolate syrup

2 oz(6 cl) espresso

4 oz(12 cl) cold milk

Whipped cream

Cococa powder for dusting

 

Steam milk-syrups mixture. Pour the espresso into a12 oz(36 cl) glass. Fill with the steamed milk. Stir. Top with the whipped cream. Dust with the cocoa powder

 

 

DARK SPACE DRINK           

In a steaming pitcher pour:

¾ Oz (2.25 cl) 1883 de Philibert Routin Chestnut syrup

¼ Oz (0.75 cl) 1883 de Philibert Routin Coconut syrup

5 Oz(15 cl) cold milk

Steam and foam the milk-syrup mixture. Pour the flavoured milk in a12 Oz(36 cl) glass. Add 2 shots espresso. Top with steamed milk.

 

 

STEAMERMAID

1/2 oz (1,50 cl) 1883 de Philibert Routin Coconut syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Banana syrup

5 oz(14,80 cl) cold milk

Cocoafor dusting

Shaved coconut for topping

 

Pour the syrups and milk into steaming pitcher. Steam and foam milk-syrups mixture.

Pour into a12 oz(36 cl) glass. Top with the dense flavored foam. Dust whit cocoa and top with shaved coconut.

 

 

COCONUT ICED LATTE       

1/2 oz (1,50 cl) 1883 de Philibert Routin Coconut syrup

2 OZ(6 cl) espresso

6 OZ(18 cl) cold milk

Ice

1 scoop of coconut sorbet

Fresh fruits for garnish

 

Combine syrups, espresso and milk in a12 oz(36 cl) glass. Fill with ice. Stir well. Top with the scoop of coconut sherbet. Garnish with fresh fruits

 

 

CHOCO AND CO       

1/2 oz (1,50 cl) 1883 de Philibert Routin Coconut syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Caramel syrup

10 oz(30 cl) iced Chocolate

1 slice of orange for garnish

Ice

 

Pour the syrups with ice into a12 oz(36 cl) glass. Add the iced chocolate. Stir well. Garnish with a slice of orange

 

 

COCO MINT JULEP SODA   

1/2 oz (1,50 cl) 1883 de Philibert Routin Coconut syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Mint syrup

10 oz(30 cl) soda water

Ice

1 slice of lime and a sprig of mint for garnish

 

Pour the syrups over ice in a12 oz(36 cl) glass. Add the soda water. Stir. Garnish with the slice of lime and a sprig of mint

 

 

SNOW BALL  

2/3 oz (2 cl) 1883 de Philibert Routin Coconut syrup

1/3 oz (1 cl) 1883 de Philibert Routin Lemon syrup

1 dash 1883 de Philibert Routin Blue Curaçao syrup

Lemon lime Soda

1 scoop of coconut syrup

Ice

 

Pour the syrups over Ice. Add the Lemon Lime soda. Stir. Add the scoop of sorbet.

 

 

CRANBERRY COLADA

Method: shaker                                                                                 

Glass: highball                                                                                       

4cl cuban rum                                                                                       

10cl cranberry juice                                                                                    

2cl 1883 de Philibert Routin Coconut syrup

Garnish: lime wedge 

 

 

LECCHE COCO          

Method: build                                                                                    

Glass: highball                                                                                      

10cl hot milk                                                                                                  

2cl 1883 de Philibert Routin Coconut syrup

Garnish: cinnamon stick

 

 

COCONUT GROOVE 

Method: blender                                                                                   

Glass: highball                                                                                       

10cl mango juice                                                                                             

2cl 1883 de Philibert Routin Coconut syrup

2cl fresh lime juice                                                                                

Garnish: mango slice

 

 

COCOMANGO PUNCH

2/3 oz (2 cl) 1883 de Philibert Routin Coconut syrup

1/3 oz (1 cl) 1883 de Philibert Routin Mango syrup

1/6 oz (0,5 cl) lime juice

5/3 oz (5 cl) white rum

Crushed ice

 

Pour ingredients into old fashioned glass almost filled with crushed ice. Stir well

 

 

 

 

 

1883 de Philibert Routin Coffee syrup

 

 

S.U-ELIMINATOR    

1/2 oz (1,50 cl) 1883 de Philibert Routin Coffee syrup

1 1/4 (3,75 cl) oz Whiskey

1 twist of orange peel and 1 amarena cherry for garnish

Ice

 

Fill old fashioned glass with ice. Add syrup and whiskey. Stir well. Garnish with the twist of orange peel and amarena cherry

 

 

CHOCKTAIL  

1/2 oz (1,50 cl) 1883 de Philibert Routin Coffee syrup

1/8 oz (0,40 cl) 1883 de Philibert Routin Amaretto syrup

2 teaspoons unsweetened cocoa powder

6 oz(18 cl) cold milk

 

Pour the syrups, cocoa powder and milk into steaming pitcher, steam together.

Pour into a12 oz(36 cl) glass

 

 

IRISH CREAM FREEZE        

3/4 oz (2,20 cl) 1883 de Philibert Routin Coffee syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Irish Cream syrup

1 oz(3 cl) half and half

3 oz(9 cl) black coffee chilled

1 cup crushed ice

Slices of fresh fruits for garnish

 

Combine ingredients in blender and blend until smooth. Serve into a12 oz(36 cl) glass. Garnish with the fresh fruits

 

 

 

 

1883 de Philibert Routin Cranberry syrup

 

 

CREAMBERRY SODA           

 

1/2 oz (1,50 cl) 1883 de Philibert Routin Cranberry syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Raspberry syrup

10 OZ(29,60 cl) soda water

1 OZ(3 cl) half and half for topping

Ice

Fresh fruits for garnish

 

Pour the syrups over ice in a12 oz(36 cl) glass. Add the soda water. Stir. Top with the half-and-half. Garnish with the fresh fruits.

 

 

CRANBEERY 

3/4 oz (2,20 cl) 1883 de Philibert Routin Cranberry syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Lemon syrup

Light draft beer

 

Pour the syrups into a16 oz(48 cl) glass. Fill with light draft beer

 

 

FROZEN BERRIES    

1/2 oz (1,50 cl) 1883 de Philibert Routin Cranberry syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Blueberry syrup

6 oz(17,75 cl) chilled cranberry juice

1/2 cup fresh raspberries

Ice

Fresh rapsberries for garnish

 

Combine ingredients in blender with ice. Pour into a12 oz(35,50 cl) glass. Garnish with the raspberries.

 

 

 

 

1883 de Philibert Routin Eggnog syrup

 

 

COCONUT EGG LATTE        

1/2 oz (1,5 cl) 1883 de Philibert Routin Eggnog syrup

1,2 oz(1,5 cl) 1883 de Philibert Routin Ccoconut syrup

4 oz(12 cl) cold milk

1 shot espresso

Whipped cream

Cocoa powder and shaved coconut for topping.

 

Steam milk-syrup mixture. Pour the espresso into a glass, fill with the steamed milk. Stir. Top with the whipped cream and dust with cocoa powder and shaved coconut

 

 

HOT SPICED EGGNOG LATTE       

2/3 oz (2 cl) 1883 de Philibert Routin Eggnog syrup

1/3 oz (1 cl) 1883 de Philibert Routin Cinnamon syrup

4 oz(12 cl) cold milk

1 shot of espresso

Ground cinnamon for dusting

 

Steam milk-syrup mixture. Pour the espresso into a glass. Fill with the steamed milk. Stir. Dust with ground cinnamon

 

 

BANANA EGG STEAMER     

2/3 oz (2 cl) 1883 de Philibert Routin Eggnog syrup

1/3 oz (1 cl) 1883 de Philibert Routin Banana syrup

5 oz(15 cl) cold milk

 

Pour the syrups and milk into the steaming pitcher. Steam and foam the milk-syrup mixture. Pour into a12 oz(36 cl) glass

 

 

SPICY EGGNOG STEAMER 

2/3 oz (2 cl) 1883 de Philibert Routin Eggnog syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Cinnamon syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Apple syrup

5 oz(15 cl) cold milk.

 

Pour the syrups and milk into the steaming pitcher. Steam and foam the milk-syrup mixture. Pour into a12 oz(36 cl) glass

 

 

CHERRY EGG COFFEE         

5/6 oz (2,5 cl) 1883 de Philibert Routin Eggnog syrup

1/3 oz (1 cl) 1883 de Philibert Routin Cherry syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Amaretto syrup

2 teaspoons instant coffee

4 oz(12 cl) cold water

Crushed ice.

 

Combine ingredients in blender. Pour into a12 oz(36 cl) glass

 

 

SWEETNUT EGGNOG          

2/3 oz (2 cl) 1883 de Philibert Routin Eggnog syrup

1/3 oz (1 cl) 1883 de Philibert Routin Macadamia Nut syrup

5 oz(15 cl) cold milk

Whipped cream

3 scoops of caramel ice cream

1 dash of 1883 de Philibert Routin caramel syrup.

 

Combine ingredients in blender with ice. pour into a12 oz(36 cl) glass. Top with whipped cream. Garnish with a dash of caramel syrup.

 

 

RED EGG MILK         

2/3 oz (2 cl) 1883 de Philibert Routin Eggnog syrup

1/3 oz (1 cl) 1883 de Philibert Routin Strawberry syrup

Cold milk

Ice

 

Pour the syrups over ice into a12 oz(35 cl) glass. Fill with milk. Stir.

 

EXOTIC EGGNOG MILK

1/2 oz (1,5 cl) 1883 de Philibert Routin Eggnog syrup

1/3 oz (1 cl) 1883 de Philibert Routin Banana syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin mango syrup

Cold milk

Ice

 

Pour the syrups over ice into a12 oz(36 cl) glass. Fill with milk. Stir.

 

 

GREEN EGGNOGCINO        

1/3 oz (1 cl) 1883 de Philibert Routin Eggnog syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Pistachio syrup

3 oz(9 cl) cold milk

2 oz(6 cl) espresso.

 

Pour the syrups and the espresso into a8 oz(24 cl) cup. Stir. Add the steamed milk.

 

 

SWEET EGG  

1/6 oz (0,5 cl) 1883 de Philibert Routin Eggnog syrup

1 shot of espresso

1/6 oz (0,5 cl) 1883 de Philibert Routin Vanilla syrup.

 

Pour syrups in a cup. Add 1 shot of espresso and stir.

 

 

1883 de Philibert Routin Elderflower syrup

 

 

2/3oz (2cl) 1883 de Philibert Routin Elderflower syrup

1/6oz (0.5cl) 1883 de Philibert Routin Blue Curacao syrup

4/3oz (4cl) lemon juice

3oz (9cl) orange juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Elderflower syrup

2oz (6cl) apricot juice

2oz (6cl) passion fruit juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Elderflower syrup

1/3oz (1cl) 1883 de Philibert Routin Strawberry syrup

2oz (6cl) pineapple juice

2oz (6cl) apple juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Elderflower syrup

2oz (6cl) orange juice

1oz (3cl) peach juice

4/3oz (4cl) gin

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass. Garnish with a slice of orange

 

 

2/3oz (2cl) 1883 de Philibert Routin Elderflower syrup

2/3oz (2cl) lime juice

2 ½ oz (8cl) pineapple juice

4/3oz (4cl) vodka

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Elderflower syrup

4/3oz (4cl) white rum

1oz (3cl) cranberry juice

2 ½ oz (8cl) mango juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Elderflower syrup

2oz (6cl) whiskey

½ lime

 

Muddle the half lime in the syrup and build over crushed ice in an old fashioned glass.

 

 

1oz (3cl) 1883 de Philibert Routin Elderflower syrup

Beer

 

Build over ice .

 

 

1oz (3cl) 1883 de Philibert Routin Elderflower syrup

½ banana

5 fresh blackberries

1 scoop of vanilla ice cream

 

Combine ingredients in a blender with ice. Blend a few seconds and serve.

 

 

1oz (3cl) 1883 de Philibert Routin Elderflower syrup

1 scoop of caramel ice cream

3oz (9cl) milk

 

Combine ingredients in a blender with ice. Blend a few seconds and serve.

 

 

2/3oz (2cl) 1883 de Philibert Routin Elderflower syrup

1 double shot of espresso

 

Pour the syrup into a large cup, add a double shot of espresso and stir.

Garnish with whipped cream.

 

 

 

 

 

 

 

1883 de Philibert Routin Frosted Mint syrup

 

 

WHITE MINT CAPPUCCINO          

1/2 oz (1,5 cl) 1883 de Philibert Routin Frosted Mint syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Chocolate syrup

3 1/2 oz (10 cl) cold milk

1 shot of espresso

Shaved black chocolate for garnish

 

Pour the syrups and milk into steaming pitcher. Steam and foam milk-syrup mixture. Pour the espresso into a8 oz(24 cl) cup. Add the steamed milk, top with the dense flavored foam. Garnish with the shaved black chocolate

 

 

GET 7 MOCHA

1/2 OZ (1,5 cl) 1883 de Philibert Routin Frosted Mint syrup

1/2 OZ (1,5 cl) 1883 de Philibert Routin Chocolate syrup

1/6 OZ (0,5 cl) 1883 de Philibert Routin Vanilla syrup

3 1/2 oz (10 cl) cold milk

2 OZ(6 cl) espresso

 

Steam milk-syrup mixture. Pour the espresso into a10 oz(30 cl) glass. Add the steamed milk. Stir.

 

 

COCO MINT CHOC   

1/2 oz (1,5 cl) 1883 de Philibert Routin Frosted Mint syrup

1/2 oz (1,5 cl) 1883 de Philibert Routin Coconut syrup

Hot chocolate

Whipped cream

Shaved chocolate and shaved coconut for garnish

 

Pour the syrups into a10 oz(30 cl) glass. Add hot chocolate. Top with whipped cream, garnish with shaved chocolate and dust with shaved coconut

 

 

WHITE AND BLACK 

1 shot of espresso

1/6 oz (0,5 cl) 1883 de Philibert Routin Frosted Mint syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Pistachio syrup

Whipped cream

Cocoa powder for dusting

 

Pour the syrups over the espresso. Stir. Top with whipped cream. Dust with the cocoa powder

 

 

 

 

 

1883 de Philibert Routin Ginger syrup

 

 

 

2/3oz (2cl) 1883 de Philibert Routin Ginger syrup

4/3oz (4cl) gin

Tonic water

Ice

 

Direct in a glass

 

 

2/3oz (2cl) 1883 de Philibert Routin Ginger syrup

4/3oz (4cl) gin

2oz (6cl) Apple juice

Ice

 

Direct in a glass

 

 

2/3oz (2cl) 1883 de Philibert Routin Ginger syrup

1/3oz (1cl) 1883 de Philibert Routin Blue Curacao syrup

4/3oz (4cl) Rum

1/3oz (1cl) Lime juice

2oz (6cl) Apple juice

 

Shaker

 

 

2/3oz (2cl) 1883 de Philibert Routin Ginger syrup

4/3oz (4cl) Whisky

Ice

 

Direct in a glass

 

 

2/3oz (2cl) 1883 de Philibert Routin Ginger syrup

1/6oz (0.5cl) 1883 de Philibert Routin Blue Curacao syrup

4/3oz (4cl) lime juice

3oz (9cl) orange juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass..

 

 

2/3oz (2cl) 1883 de Philibert Routin Ginger syrup

1/6oz (0.5cl) 1883 de Philibert Routin Toasted Marshmallow syrup

4oz (12cl) cold coffee

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Ginger syrup

1/3oz (1cl) 1883 de Philibert Routin Strawberry syrup

2oz (6cl) pineapple juice

2oz (6cl) apple juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

2/3oz (2cl) 1883 de Philibert Routin Ginger syrup

2oz (6cl) orange juice

1oz (3cl) apricot juice

4/3oz (4cl) gin

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass. Garnish with a slice of orange

 

 

2/3oz (2cl) 1883 de Philibert Routin Ginger syrup

2/3oz (2cl) lime juice

2 ½ oz (8cl) pineapple juice

4/3oz (4cl) vodka

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Ginger syrup

4/3oz (4cl) white rum

1oz (3cl) cranberry juice

2 ½ oz (8cl) mango juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

1oz (3cl) 1883 de Philibert Routin Ginger syrup

Beer

 

Build over ice .

 

 

2/3oz (2cl) 1883 de Philibert Routin Ginger syrup

2oz (6cl) whiskey

½ lime

 

Muddle the half lime in the syrup and build over crushed ice in an old fashioned glass.

 

 

1oz (3cl) 1883 de Philibert Routin Ginger syrup

½ banana

5 fresh strawberries

1 scoop of vanilla ice cream

 

Combine ingredients in a blender with ice. Blend a few seconds and serve.

 

 

1oz (3cl) 1883 de Philibert Routin Ginger syrup

1 scoop of dark chocolate ice cream

3oz (9cl) milk

 

Combine ingredients in a blender with ice. Blend a few seconds and serve.

 

 

2/3oz (2cl) 1883 de Philibert Routin Ginger syrup

1 double shot of espresso

 

Pour the syrup into a large cup, add a double shot of espresso and stir.

Garnish with whipped cream.

 

 

 

 

 

 

 

 

1883 de Philibert Routin Gingerbread syrup

 

 

GINGER ESPRESSO

1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup

1 shot of espresso

1 dash of cream.

 

Pour syrup in a cup, add 1 shot of espresso and stir. Top with cream

 

 

GINGERBREAD MAN LATTE          

1 oz(3 cl) 1883 de Philibert routin Gingerbread syrup

4 oz(12 CL) cold milk

2 oz(6 CL) espresso.

 

Steam milk-syrup mixture. Pour the espresso into a glass. Fill with the steamed milk. Stir.

 

 

BITTER SPICE LATTE         

2/3 oz (2 cl) 1883 de Philibert Routin Gingerbread syrup

1/3 oz (1 cl) 1883 de Philibert Routin Amaretto syrup

4 oz(12 cl) cold milk

2 oz(6 cl) espresso.

 

Steam milk-syrup mixture. pour the espresso into a12 oz(36 cl) glass. Add the steamed milk. Stir.

 

 

CHOCOSPICE MOCHA         

1/3 (1 cl) 1883 de Philibert Routin Gingerbread syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin White Chocolate syrup

1/3 oz (1 cl) 1883 de Philibert Routin Chocolate syrup

4 oz(12 cl) cold milk

2 oz(6 cl) espresso.

 

Steam milk-syrup mixture. Pour the espresso into a12 oz(36 cl) glass. Add the steamed milk. Stir

 

 

GINGERBERRY STEAMER  

2/3 oz (2 cl) 1883 de Philibert Routin Gingerbread syrup

1/3 oz (1 cl) 1883 de Philibert Routin Strawberry syrup

7 oz(24 cl) cold milk

 

Pour the syrups and milk into the steaming pitcher. Steam and foam mil-syrups mixture. Pour into a12 oz(36 cl) glass

 

 

CRUMBLE STEAMER

2/3 oz (2 cl) 1883 de Philibert Routin Gingerbread syrup

1/3 oz (1 cl) 1883 de Philibert Routin Apple syrup

8 oz(24 cl) cold milk.

 

Pour the syrups and milk into steaming pitcher. Steam and foam milk-syrups mixture. Pour into a12 oz(36 cl) glass

 

 

SAVEUR DE NOEL    

2/3 oz (2 cl) 1883 de Philibert Routin Gingerbread syrup

1/3 oz (1 cl) 1883 de Philibert Routin Orange syrup

5 oz(15 cl) cold milk.

 

Pour the syrups and milk into steaming pitcher. Steam and foam milk-syrups mixture. Pour into a12 oz(36 cl) glass.

 

 

SPICE TOFFEE TEA  

1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Caramel syrup

Hot brewed black tea.

 

Pour the syrups into a cup. Add brewed tea. Stir

 

 

EXOTEA SPICE         

1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Mango syrup

Hot brewed black tea.

 

Pour the syrups into a cup. Add brewed tea. Stir

 

 

SWEETY COFFEE     

2/3 oz (2 cl) 1883 de Philibert Routin Gingerbread syrup

1/3 oz (1 cl) 1883 de Philibert Routin Butterscotch syrup

6 oz(20 cl) black chilled coffee

1 scoop of coffee ice cream

 

Pour the syrups over ice in a12 oz(36 cl) glass. Add black chilled coffee. Stir. Fill with coffee ice cream

 

GINGER VANILLA ICE        

20 oz(6 cl) 1883 de Philibert Routin Gingerbread syrup

3 ounce(80 grams) Vanilla Ice cream

16 2/3 oz (5cl) cold milk

6 ounce(165 grams) crushed ice

 

Combine ingredients in blender. Mix for 10 seconds on high speed.

Pour into a12 oz(36cl) glass.

 

 

OEUF SURPRISE      

2/3 oz (2 cl) 1883 de Philibert Routin Gingerbread syrup

1/3 oz (1 cl) 1883 de Philibert Routin Eggnog syrup

3 scoops of vanilla ice cream

5 oz(15cl) cold milk.

 

Combine ingredients in blender with ice. Pour into a12 oz(36 cl) glass

 

 

COCOSPICE MILK    

1/3 oz (2 cl) 1883 de Philibert Routin Gingerbread syrup

1/6 oz (1 cl) 1883 de Philibert Routin Coconut syrup cold milk.

 

Pour the syrups over ice into a12 oz(36 cl) glass. Fill with milk. Stir

 

 

SPICENUTCCINO     

1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Roasted Hazelnut syrup

3 oz(9 cl) cold milk

2 oz(6 cl) espresso

Cocoa powder for dusting

 

Pour the syrups and milk into the steaming pitcher. Steam and foam milk-syrups mixture. Pour the espresso into a8 oz(24 cl) cup. Add the steamed milk. Dust with the cocoa powder.

 

 

 

 

1883 de Philibert Routin Grapefruit syrup

 

 

PARAD’ICE   

13 1/3 oz (40 cl) 1883 de Philibert Routin Grapefruit syrup

10 1/3 oz (40 cl) 1883 de Philibert Routin Coconut syrup

6 2/3 oz (20 cl) 1883 de Philibert Routin Kiwi syrup

5 literswater

 

Combine ingredients in granita machine.

 

 

SUNNY CUBA           

1/3 oz (1cl) 1883 de Philibert Routin Grapefruit syrup

1/3 oz (1cl) 1883 de Philibert Routin Orange syrup

1/3 oz (1cl) lemon juice

2 2/3 oz mango juice

1 2/3 oz Cuban Rum

 

Combine ingredients in a shaker. Serve in a double cocktail glass over ice.

 

 

FRUITY BEER           

2/3 oz (2cl) 1883 de Philibert Routin Grapefruit syrup

White Beer

 

Pour the syrup in a beer glass. Fill with white beer. Add a quarter of pink grapefruit.

 

 

GREEN FRUIT          

2/3 oz (2 cl) 1883 de Philibert Routin Grapefruit syrup

1/3 oz (1cl) 1883 de Philibert Routin Mint syrup

Lemonade

 

Combine ingredients in a12 ozglass over ice. Fill with lemonade. Stir

 

 

SUNRISE       

2/3 oz (2cl) 1883 de Philibert Routin Grapefruit syrup

1/3 oz (1 cl) 1883 de Philibert Routin Strawberry syrup

Orange juice

 

Combine ingredients in a12 oz(36cl) glass over ice. Fill with orange juice. Stir

 

 

TROPICAL DREAM   

½ oz (1,5 cl) 1883 de Philibert Routin Grapefruit syrup

12 oz(1,5 cl) 1883 de Philibert Routin Mango syrup

Pineapple juice

Crushed ice

 

Combine ingredients in a12 oz(36cl) glass over crushed ice. Fill with pineapple juice. Stir.

 

SPARKLING SUN     

½ oz  (1,5 cl) 1883 de Philibert Routin Grapefruit syrup

½ oz (1,5 cl) 1883 de Philibert Routin Orange syrup

Sparkling water

 

Combine ingredients in a12 ozglass over ice. Fill with sparkling water. Stir

 

 

PINK LADY   

2/3 oz (1 cl) 1883 de Philibert Routin Grapefruit syrup

2/3 oz (1cl) 1883 de Philibert Routin Rose syrup

2/3 oz (1cl) 1883 de Philibert Routin Rapsberry syrup

Lemonade

 

Combine ingredients in a12 oz(36 cl) glass. Fill with lemonade. Stir

 

 


 

1883 de Philibert Routin Green Banana syrup

 

 

SUMMER BEACH

2/3 oz (2cl) 1883 de Philibert Routin Green Banana syrup

1/3 oz (1cl) 1883 de Philibert Routin Coconut syrup

4/3 oz (4cl) white rum

4 oz(12cl) pineapple juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

PARADISE

2/3 oz (2cl) 1883 de Philibert Routin Green Banana syrup

1/6 oz (0.5cl) 1883 de Philibert Routin Blue Curacao syrup

2 ½ oz (7.5cl) orange juice

3 ½ oz (10cl) pineapple juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

FRUTTY

2/3 oz (2cl) 1883 de Philibert Routin Green Banana syrup

1/6 oz (0.5cl) 1883 de Philibert Routin Strawberry  syrup

2 ½ oz (7.5cl) pear nectar

3 ½ oz (10cl) apple juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

SWEET SWEET

2/3 oz (2cl) 1883 de Philibert Routin Green Banana syrup

1/6 oz (0.5cl) 1883 de Philibert Routin Raspberry  syrup

2 ½ oz (7.5cl) apple juice

3 ½ oz (10cl) orange juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

BANANA MILK

1 oz(3cl) 1883 de Philibert Routin Green Banana syrup

1 scoop of chocolate ice cream or banana ice cream 

5 oz(15cl) milk

 

Combine ingredients in a blender. Blend a few seconds and serve in a hurricane glass.

 

 

SUNNY DAY

2/3 oz (2cl) 1883 de Philibert Routin Green Banana syrup

4/3 oz (4cl) tequila

½ oz (1.5cl) lime juice

4 oz(12cl) orange juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

CRAZY BANANA

2/3 oz (2cl) 1883 de Philibert Routin Green Banana syrup

4/3 oz (4cl) gin

½ oz (1.5cl) lime juice

4 oz(12cl) apricot nectar

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

SUNSHINE

2/3 oz (2cl) 1883 de Philibert Routin Green Banana syrup

1/3 oz (1cl) 1883 de Philibert Routin Coconut syrup

4/3 oz (4cl) vodka

4 oz(12cl) strawberry juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

GREEN BEER

1 oz(3cl) 1883 de Philibert Routin Green Banana syrup

Light draft beer

 

Pour the syrup into a glass and fill with the light draft beer.

 

 

INATTENDU

1/6 oz (0.5cl) 1883 de Philibert Routin Green Banana syrup

1/6 oz (0.5cl) 1883 de Philibert Routin Almond syrup

2/3 oz (2cl) pastis

3 ½ oz (10cl) water

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

 

 

 

 

 

1883 de Philibert Routin Green Tea syrup

 

 

2/3oz (2cl) 1883 de Philibert Routin Green Tea syrup

4/3oz (4cl) Vodka

Ice

 

Shaker

 

2/3oz (2cl) 1883 de Philibert Routin Green Tea syrup

1/3oz (1cl) 1883 de Philibert Routin  Blue Curacao syrup

4/3oz (4cl) Vodka

1/3oz (1cl) Lime juice

Ice

Shaker

 

2/3oz (2cl) 1883 de Philibert Routin Green Tea syrup

2/3oz (2cl) Saké

2/3oz (2cl) Vodka

Ice

Shaker

 

 

 

2/3oz (2cl) 1883 de Philibert Routin Green Tea syrup

4/3oz (4cl) 1883 de Philibert Routin Green Mint syrup

1oz (3cl) Peach Juice

4/3oz (4cl)   Vodka

Ice

 

Shaker

 

 

 

1oz (3cl) 1883 de Philibert Routin Green Tea syrup

2oz (6cl) Apple Juice

Soda water

 

Direct in a glass

 

 

 

1oz (3cl) 1883 de Philibert Routin Green Tea syrup

1oz (3cl) banana juice

3oz (9cl) soda water

 

Direct in a glass

 

 

 

1oz (3cl) 1883 de Philibert Routin Green Tea syrup

1 espresso

5oz (15cl) milk

 

Steam the milk and syrup mixture. Pour the espresso in a cup, add the steamed mixture. Top with the dense flavored foam.

 

 

 

 

1883 de Philibert Routin Grenadine syrup

 

 

 

MONACO       

1 oz(3 cl) 1883 de Philibert Routin Mixed Berries Syrup

8 oz(24 cl) Sprite or 7 up soda

Light draft beer

 

Pour the syrup into a12 oz(36 cl) glass. Pour the sprite or 7 up soda. Fill with light draft beer

 

 

POMEGRANATE TONIC      

Method: build                                                                                 

Glass: highball                                                                                      

4cL gin                                                                                              

2cL fresh lemon juice                                                                           

1cL grenadine 1883 Routin                                                               

8cL tonic water                                                                              

garnish: lemon zest

 

 

POMEGRANATE LATTE       

Method: build                                                                                                        

Glass: highball                                                                                   

8cL hot milk                                                                                      

1,5cL grenadine 1883 Routin                                                                   

0,5cL vanilla Routin                                                                                

dashes Angostura aromatic bitter                                                        

garnish: foam of milk

 

 

BLOODY COOL         

1/2 oz (1,50 cl) 1883 de Philibert Routin Grenadine syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Orange syrup

4 oz(12 cl) chilled prapefruit juice

2 oz(6 cl) chilled orange juice

3 oz(9 cl) lemon lime soda

Ice

1 slice of orange for garnish

 

Combine ingredients, except lemon lime soda, in blender with ice. Pour into a12 oz(36 cl) glass. Fill with lemon lime soda. Stir well. Garnish with the slice of orange.

 

 

 

 

1883 de Philibert Routin Hazelnut syrup

 

 

BISTRO DE PARIS   

1/4 oz (0,75 cl) 1883 de Philibert Routin Hazelnut syrup

1 double shot of espresso

Whipped cream

Shaved hazelnut

 

Pour the syrup into a6 oz(18 cl) cup. Add a double shot of espresso. Stir.  Top with whipped cream. Garnish with shaved hazelnut

 

 

CAPPUCCINUT         

1/2 oz (1,50 cl) 1883 de Philibert Routin Hazelnut syrup

2 oz(6 cl) espresso

3 oz(9 cl) cold milk

1 shaved hazelnut for garnish

 

Pour the syrup and milk into steaming pitcher. Steam and foam milk-syrup mixture. Pour the espresso into a8 oz(24 cl) cup. Add the steamed milk, top with the dense flavored foam. Garnish with the shaved hazelnut

 

 

CHOCOLATINUT      

1/2 oz (1,50 cl) 1883 de Philibert Routin Hazelnut syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Macadamia Nut syrup

2 teaspoons unsweetened cocoa powder

6 oz(18 cl) cold milk

Whipped cream for topping

Shaved hazelnut and 1 dash of chocolate syrup for garnish

 

Pour the syrups, cocoa powder and milk into steaming pitcher, steam together. Pour into a12 oz(36 cl) glass. Top with the whipped cream. Garnish with shaved hazelnut and  a dash of chocolate syrup.

 

 

HAZELNUT SPICED TEA     

1/4 oz (0,75 cl) 1883 de Philibert Routin Hazelnut syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Cinnamon syrup

6 oz(17,75 cl) brewed black tea

2 oz(5,95 cl) heavy cream for topping

Groung hazelnut for dusting

 

Pour the syrups into a10 oz(30 cl) cup. Add brewed black tea. Stir. Top with the heavy cream. Dust with the ground of hazelnut

 

 

NUTTY-NUT STEAMER

1/2 oz (1,50 cl) 1883 de Philibert Routin Hazelnut syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Macadamia Nut syrup

2 teaspoons cocoa

6 oz(18 cl) cold milk

1 shaved hazelnut for garnish

 

Pour the syrups, milk and cocoa into steaming pitcher. Steam and foam milk-syrups mixture. Pour into a12 oz(36 cl) glass. Top with the dense flavored foam and garnish with shaved hazelnut

 

 

 

 

1883 de Philibert Routin Iced Mint syrup

 

 

2/3 oz (2 cl) 1883 de Philibert Routin Iced Mint syrup

1 scoop of lime ice cream

3 1/2 oz (10 cl) water

 

Combine ingredients in a blender and blend until smooth. Serve in a12 oz(36 cl) glass.

 

 

2/3 oz (2 cl) 1883 de Philibert Routin Iced Mint syrup

3 oz(1 cl) 1883 de Philibert Routin Ginger syrup

1 scoop of vanilla ice cream

2 oz(6 cl) milk

 

Combine ingredients in a blender and blend until smooth. Serve in a12 oz(36 cl) glass.

 

 

2/3 oz (2cl) 1883 de Philibert Routin Iced Mint syrup

2/3 oz (2 cl) 1883 de Philibert Routin Lime syrup

1/3 oz (1cl) 1883 de Philibert Routin Spicy syrup

3 1/2 oz (10 cl) tonic water

 

Pour all ingredients into a shaker full of ice cubes. Shake and strain into a hurricane glass.

 

 

2/3 oz (2cl) 1883 de Philibert Routin Iced Mint syrup

2/3 oz (2cl) 1883 de Philibert Routin Lime syrup

4/3 oz (4 cl) gin

7/3 oz (7 cl) ginger ale

 

Combine ingredients in a glass over ice and stir

 

 

2/3 oz (2cl) 1883 de Philibert Routin Iced Mint syrup

4/3 oz (4 cl) vodka

3 oz(9 cl) tonic water

 

Combine ingredients in a glass over ice and stir

 

 

 

1883 de Philibert Routin Iced Mint syrup

 

 

2cl 1883 de Philibert Routin iced mint syrup

1 scoop lime sorbet

10cl water

 

Pour ingredients into a blender, blend a few seconds.

 

 

2cl 1883 de Philibert Routin iced mint syrup

1vanilla ice cream scoop

1cl ginger syrup

6cl milk

 

Pour ingredients into a blender, blend a few seconds.

 

 

2cl 1883 de Philibert Routin iced mint syrup

2cl lime juice

11cl lemonade

 

Pour ingredients into a cocktail glass with ice cubes. Stir well.

 

 

2cl 1883 de Philibert Routin iced mint syrup

4cl vodka

8cl tonic

 

Pour ingredients into a cocktail glass with ice cubes. Stir well.

 

 

2cl 1883 de Philibert Routin iced mint syrup

4cl gin

 

Muddle half lemon into the glass, pour the syrup, the gin and ice cubes. Fill with lemonade.

 

 

2cl 1883 de Philibert Routin iced mint syrup

4cl gin

2cl lime juice

7cl ginger ale

 

Pour ingredients into a cocktail glass with ice cubes. Stir well.

 

 

 

1883 de Philibert Routin Ice Tea Lemon syrup

 

 

 

Island

2cl 1883 de Philibert Routin Ice Tea Lemon syrup

0.5cl 1883 de Philibert Routin Orange syrup

4cl Vodka

10cl Water

 

Pour all ingredients into a shaker full of ice cubes. Shake and strain into a hurricane glass.

 

 

Ice tea glacé

2cl 1883 de Philibert Routin Ice Tea Lemon syrup

1cl 1883 de Philibert Routin Ice Tea Lemon syrup

10cl milk

Whipped cream

 

Pour ingredients into a blender, blend a few seconds. Garnish with whipped cream.

 

 

Lemon tea

2cl 1883 de Philibert Routin Ice Tea Lemon syrup

15cl tea

2cl milk

 

Infuse the tea with the syrup. Add the milk.

 

 

 

 

 

 

1883 de Philibert Routin Ice Tea Peach syrup

 

 

CHILD MILK

2/3 oz (2 cl) 1883 de Philibert Routin Ice Tea Peach syrup

1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup

4 oz(12 cl) cold milk

3 scoops nougat ice cream

 

Combine ingredients in a blender. Blend for 10 seconds. Serve in a12 oz(36 cl) glass.

 

 

FRUITY MOON         

2/3 oz 1883 de Philibert Routin Ice Tea Peach syrup

1/3 oz (1 cl) 1883 de Philibert Routin Amaretto syrup

4 oz(12 cl) cold milk

3 scoops coffee ice cream

Whipped cream

 

Combine ice cream, syrups and milk in a blender. Blend for 10 seconds. Top with whipped cream.

 

 

PURPLE ICE 

20 oz(60 cl) 1883 de Philibert Routin Ice Tea Peach syrup

11 1/3 oz (40 cl) 1883 de Philibert Routin Cranberry syrup

5 literswater

 

Combine ingredients in granita machine.

 

 

FUN & SUN   

20 oz(60 cl) 1883 de Philibert Routin Ice Tea Peach syrup

10 oz(30 cl) 1883 de Philibert Routin Orange syrup

3 1/3 oz (10 cl) 1883 de Philibert Routin Mojito syrup

5 literswater

 

Combine ingredients in granita machine.

 

 

PEACH IRISH COFFEE        

2/3 oz (2 cl) 1883 de Philibert Routin Ice Tea Peach syrup

1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup

1 2/3 oz (5 cl) Irish Whiskey

1 shot espresso

Wipped cream

 

Pour the syrups and whiskey in a Irish Coffee glass. Add 1 shot espresso without blending. Top with whipped cream.

 

 

T-VODKA      

1/3 oz (1 cl) 1883 de Philibert Routin Ice Tea Peach syrup

1 1/3 oz (4 cl) chilled lemon flavored vodka

 

Pour ingredients in a vodka glass. Stir

 

 

CRUMBLY PEACH

½ oz (1,5 cl) 1883 de Philibert Routin Ice Tea Peach

1/3 oz 1883 de Philibert Routin Apple syrup

1/3 oz 1883 de Philibert Routin Cinnamon syrup

Lemonade

 

Combine syrups in a12 oz(36 cl) glass half full of ice. Fill with lemonade. Stir.

 

 

EXOTIC DREAM       

½ oz (1,5 cl) 1883 de Philibert Routin Ice Tea Peach syrup

1/3 oz (1 cl) 1883 de Philibert Routin Mango syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Passion Fruit syrup

Sparkling water

 

Combine ingredients in a12 oz(36 cl) half full of ice. Fill with sparkling water.

 

 

ICE FRUITS  

5/6 oz (2,5 cl) 1883 de Philibert Routin Ice Tea Peach syrup

1/3 oz (1 cl) 1883 de Philibert Routin Vanilla syrup

1/3 oz (1 cl) 1883 de Philibert Routin Strawberry syrup

2 oz(6 cl) skimmed milk

2 oz(60 gr) yoghurt

1 ½ cup ice

 

Combine syrups and milk in a blender. Add the yoghurt and crushed ice. Blend for 20 to 25 seconds. Serve in a16 oz(48 cl) glass.

 

 

T-PEACH BOURBON

1/3 oz (1 cl) 1883 de Philibert Routin Ice Tea Peach syrup

5/6 oz (2,5 cl) cream

1 1/3 oz (4 cl) Bourbon

 

Combine ingredients in a shaker. Shake. Serve in a refreshed cocktail glass.

 

 

SWEET MILK

½ oz (1,5 cl) 1883 de Philibert Routin Ice Tea Peach syrup

½ oz (1,5 cl) 1883 de Philibert Routin Caramel syrup

6oz (24 cl) cold milk

 

Pour ingredients in a12 oz(36 cl) over ice. Stir.

 

 

ATTRACTION           

2/3 oz (2 cl) 1883 de Philibert Routin Ice Tea Peach syrup

1/3 oz (1 cl) 1883 de Philibert Routin Caramel syrup

3 1/3 oz (10 cl) half and half

2 scoops cinnamon ice cream

1 cup ice

 

Combine ingredient in a blender. Blend for 10 seconds. Serve in a12 oz(36 cl) glass.

 

 

PEACH BERRY          

½ oz (1,5 cl) 1883 de Philibert Routin Ice Tea Peach syrup

½ oz (1,5 cl) 1883 de Philibert Routin Raspberry syrup

6 oz(24 cl) cold milk

 

Pour ingredients in a12 oz(36 cl) glass over ice. Stir.

 

 

 

 

1883 de Philibert Routin Irish Cream syrup

 

 

IRISH SCREAM COFFEE      

1/2 oz (1,5 cl) 1883 de Philibert Routin Irish Cream syrup

4 oz(12 cl) hot coffee

Whipped cream

Cocoa powder for dusting

 

In a glass, pour the syrup. Add the coffee. Stir. Top with whipped cream. Dust with the cocoa powder

 

 

IRISH ALMOND CAPPUCCINO      

1/2 oz (1,50 cl) 1883 de Philibert Routin Irish Cream syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Almond syrup

2 oz(6 cl) espresso

3 oz(9 cl) cold milk

Pinch of ground coffee

 

Pour the syrups and milk into a steaming pitcher. Steam and foam milk-syrups mixture.

Pour the espresso into a8 oz(24 cl) cup. Add the steamed milk, top with the dense flavored foam. Dust with a pinch of ground coffee

 

 

ELECTRO-CHOC       

1/2 oz (1,50 cl) 1883 de Philibert Routin Irish Cream syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Hazelnut syrup

2 oz(6 cl) espresso

4 oz(12 cl) cold milk

Cocoa powder and ground hazelnut for dusting

 

Steam milk-syrups mixture. Pour the espresso into a12 oz(36 cl) glass. Fill with the steamed milk. Stir. Dust with the cocoa powder and the ground of hazelnut

 

 

IRISHOCK     

1/2 oz (1,50 cl) 1883 de Philibert Routin Irish cream syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Coffee syrup

2 teaspoons unsweetend cocoa powder

6 OZ(18 cl) cold milk

Whipped cream for topping

Shaved chocolate for garnish

 

Pour the syrups, cocoa powder and milk into steaming pitcher, steam together. Pour into a12 oz(36 cl) glass. Top with the whipped cream. Garnish with shaved chocolate

 

 

IRISH ICED LATTE  

1/2 oz (1,50 cl) 1883 de Philibert Routin Irish Cream syrup

2 oz(6 cl) chilled espresso

6 oz(18 cl) cold milk

Ice

Whipped cream for topping

Cocoa powder for dusting

 

Combine syrup, milk and espresso in a12 oz(36 cl) glass. Fill with ice. Stir well. Top with the whipped cream. Dust with the cocoa powder

 

IRISHAKE     

1 oz(3 cl) 1883 de Philibert Routin Irish Cream syrup

6 oz(18 cl) cold milk

2 scoops of vanilla ice cream

Ice

Whipped cream for topping

1 dash Irsih Cream syrup for garnish

 

Combine ingredients in blender with ice. Pour into a12 oz(36 cl) glass. Top with the whipped cream. Garnish with a dash of Irish Cream syrup.

 

 

IRISH MARTINI

Method: shaker                                                                             

Glass: marrtini                                                                                   

3cL irish whiskey                                                                             

3cL espresso coffee                                                                            

1 cL 1883 de Philibert Routin Irish Cream syrup

Garnish: 3 coffee beans

 

 

IRISH LATTE

Method: build                                                                                     

Glass: highball                                                                                  

8cL hot milk                                                                                        

3cL 1883 de Philibert Routin Irish Cream syrup

8cL espresso coffee                                                                              

Garnish: foam of milk

 

 

IRISH COFFEE STEAMER    

1/2 oz (1,50 cl) 1883 de Philibert Routin Irish Cream syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Coffee syrup

5 oz(15 cl) cold milk

Whipped cream

Cocoafor dusting

 

Pour the syrups and milk into steaming pitcher. Steam milk and syrups mixture and pour into a12 oz(36 cl) glass. Top with the whipped cream. Dust with cocoa

 

 

 

 

1883 de Philibert Routin Kiwi syrup

 

 

SERIAL KIWI SODA

1/2 oz (1,50 cl) 1883 de Philibert Routin Kiwi syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Lime syrup

10 OZ(29,60 cl) lemon lime soda

Ice

1 slice of kiwi for garnish

 

Pour the syrups over ice in a12 oz(36 cl) glass. Add the lemon lime soda. Stir. Garnish with the slice of kiwi.

 

 

GREEN JULEP SODA           

1/2 oz (1,5 cl) 1883 de Philibert Routin Kiwi syrup

1/3 oz (1 cl) 1883 de Philibert Routin Pistachio syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Green Mint syrup

Lemon Lime soda

Ice

 

Pour the syrups over ice in a10 oz(30 cl) glass. Add the lemon Lime soda. Stir.

 

 

TOM BASIC   

1 oz(3 cl) 1883 de Philibert Routin Kiwi syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Blue Curacao syrup

4 oz(12 cl) chilled orange juice

2 OZ(6 cl) chilled passion fruit juice

1/2 ripe kiwi sliced

Ice

1 slice of kiwi for garnish

 

Combine ingredients in blender with crushed ice. Pour into a12 oz(36 cl) glass. Garnish with the slice of kiwi

 

 

 

 

1883 de Philibert Routin Lavender syrup

 

 

 

2/3oz (2cl) 1883 de Philibert Routin Lavender syrup

1/6oz (0.5cl) 1883 de Philibert Routin Blue Curacao syrup

4/3oz (4cl) lemon juice

3oz (9cl) lemonade

 

Pour all the ingredients (expect the lemonade) into a shaker filled with ice cubes. Shake and strain into a glass. Fill up with lemonade.

 

 

2/3oz (2cl) 1883 de Philibert Routin Lavender syrup

1/6oz (0.5cl) 1883 de Philibert Routin Vanilla syrup

4oz (12cl) tonic

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.Garnish with a slice of lemon.

 

 

2/3oz (2cl) 1883 de Philibert Routin Lavender syrup

1/3oz (1cl) 1883 de Philibert Routin Strawberry syrup

2oz (6cl) pineapple juice

2oz (6cl) apple juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Lavender syrup

3oz (9cl) orange juice

4/3oz (4cl) gin

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass. Garnish with a slice of orange

 

 

2/3oz (2cl) 1883 de Philibert Routin Lavender syrup

2/3oz (2cl) lime juice

2 ½ oz (8cl) pineapple juice

4/3oz (4cl) vodka

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Lavender syrup

4/3oz (4cl) white rum

1oz (3cl) cranberry juice

2 ½ oz (8cl) mango juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

1oz (3cl) 1883 de Philibert Routin Lavender syrup

Beer

 

Build over ice .

 

 

2/3oz (2cl) 1883 de Philibert Routin Lavender syrup

2oz (6cl) vodka

½ lime

 

Muddle the half lime in the syrup and build over crushed ice in an old fashioned glass.

 

 

1oz (3cl) 1883 de Philibert Routin Lavender syrup

½ banana

5 fresh strawberries

1 scoop of vanilla ice cream

 

Combine ingredients in a blender with ice. Blend a few seconds and serve.

 

 

1oz (3cl) 1883 de Philibert Routin Lavender syrup

1 scoop of lavender ice cream

3oz (9cl) milk

 

Combine ingredients in a blender with ice. Blend a few seconds and serve.

 

 

2/3oz (2cl) 1883 de Philibert Routin Lavender syrup

A glass of white wine

 

Pour the syrup into a glass of wine, add the wine and stir.

 

 

 

 

 

 

1883 de Philibert Routin Lemon syrup

 

 

SOUR BEER  

1 oz(3 cl) 1883 de Philibert Routin Lemon syrup

Light draft beer

 

Pour the syrup into a16 oz(48 cl) glass. Fill with light draft beer.

 

 

LEMON COCO SODA

1/2 oz (1,50 cl) 1883 de Philibert Routin Lemon syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Coconut syrup

10 oz(30 cl) lemon lime soda

Ice

1 scoop of lemon sorbet for topping

1 slice of lime for garnish

 

Pour the syrups over ice in a12 oz(36 cl) glass. Add the lemon lime soda. Stir. Top with the scoop of lemon sorbet. Garnish with the slice of lime.

 

 

France Island

2cl 1883 de Philibert Routin Lemon syrup

2cl 1883 de Philibert Routin Cane sugar syrup

1.5cl rum

1.5cl vodka

1.5cl gin

1.5cl triple sec

Cola

 

Pour all the ingredients (expect the cola) into a shaker filled with ice cubes. Shake and strain into a glass. Top up with cola.

 

 

Granita

2cl 1883 de Philibert Routin Lemon syrup

2cl orange juice

2 scoops of vanilla ice cream

Whipped cream

 

Combine ingredients in a blender with ice. Blend a few seconds and serve. Garnish with whipped cream.

 

 

1883 de Philibert Routin Lemongrass syrup

 

 

2/3oz (2cl) 1883 de Philibert Routin  Lemongrass syrup

4/3oz (4cl) Vodka

2oz (6cl) Apple juice

Ice

 

Shaker

 

 

2/3oz (2cl) 1883 de Philibert Routin Lemongrass syrup

4/3oz (4cl) Rum

2/3oz (2cl) Cocoa liquor

Ice

 

Shaker

 

 

½ oz (1.5cl) 1883 de Philibert Routin Lemongrass syrup

8 oz(24cl) Hot Green Tea

 

Prepare green tea, add the syrup and stir

 

 

 

 

 

 

 

1883 de Philibert Routin Lemon Pie syrup

 

 

SWEET LEMON PIE 

In an espresso pour

1/3 oz (1 cl) 1883 de Philibert Routin Lemon Pie syrup

 

Stir. Top with whipped cream

 

 

LEMON CREAM         

In an espresso pour

1/3 oz (1 cl) 1883 de Philibert Routin Lemon Pie syrup

1 dash of half and half

Stir

 

LEMON DELIGHT     

In a6 oz(18 cl) warm mug

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Vanilla syrup

5 oz(15 cl) hot coffee

 

Stir. Top with heavy cream. Dust with chocolate sprinkles

 

 

TANGUY LEMON      

Over 2 shots espresso

1/3 oz (1 cl) 1883 de Philibert Routin Lemon Pie syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Pineapple syrup

 

Stir. Top with heavy cream. Garnish with 2 fresh raspberries

 

 

SWEET ILLUSION   

In a12 oz(36 cl) glass half full of ice pour:

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Almond syrup

4 oz(12 cl) cold coffee

2 oz(6 cl) cold coffee

 

Stir

 

 

IRISH SMOOTHIE   

In a 36 cl (12 oz) glass over ice, pour:

1/2 oz (1,5 cl) 1883 de Philibert Routin Lemon Pie syrup

1/2 oz (1,5 cl) 1883 de Philibert Routin Irish Cream syrup

4 oz(12 cl) cold coffee

 

Stir. Add, without stiring cold milk foam. Dust with cinnamon powder

 

 

HOT AND STEAMY   

In a steaming pitcher pour

1/2 oz (1,5 cl) 1883 de Philibert Routin Lemon Pie syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Coconut syrup

3 oz(9 cl) cold milk

 

Steam and foam the mixture. Pour the flavored milk in a6 oz(18 cl) over one shot espresso. Top with foam milk

 

 

LEMONLY CCINO     

In a6 oz(18 cl) over 1 shot espresso pour :

1/3 oz (1 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Vanilla syrup

 

Stir. Add hot milk. Top with foam milk. Dust shaved dark chocolate

 

 

LET'S GET SPICED  

In a6 oz(18 cl) cup over 1 shot espresso pour :

1/3 oz (1 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Cinnamon syrup

 

Stir. Add hot milk. Top with foam milk . Dust with cinnamon powder

 

 

SPICY COFFEE         

In a12 oz(36 cl) glass pour

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup

2 oz(6 cl) espresso

8 oz(24 cl) hot and foam milk

 

Stir and dust with cinnamon powder.

 

 

TANGY CLOUD         

In a steaming pitcher pour :

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Roasted Hazelnut syrup

5 oz(15 cl) cold milk

Steam and foam the milk-syrup mixture. Pour the flavored milk in a12 oz(36 cl) glass. . Add 2 shots espresso. Top with whipped cream. Dust with cacao powder.

 

 

AN AFTERNOON PIE           

In a steaming pitcher pour :

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Roasted Hazelnut syrup

5 oz(15 cl) cold milk

 

Steam and foam the mixture. Pour the flavored milk in a12 oz(36 cl) glass. Add 2 shots espresso. Top with whipped cream. Dust with cocoa powder

 

 

AMAZING MOCHA   

In a steaming pitcher pour :

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Chocolate syrup

5 oz(15 cl) cold milk

 

Steam and foam the mixture. Add 2 shots espresso. Top whith foam milk

 

 

PARADISE LOST

In a steaming pitcher pour :

1/2 oz (1,5 cl) 1883 de Philibert Routin Lemon Pie syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Coconut syrup

1/3 oz (1 cl) 1883 de Philibert Routin Chocolate syrup

5 oz(15 cl) cold milk

Steam and foam the mixture. Add 2 shots espresso. Top with whipped cream. Dust with shaved chocolate

 

 

WARM DELIGHT      

In a steaming pitcher pour

1 oz(3 cl) 1883 de Philibert Routin Lemon Pie syrup

5 oz(15 cl) cold milk

1 teaspoon cocoa powder

 

Steam and foam the mixture. Pour the flavored milk in a12 oz(36 cl) glass. Add 2 shots espresso. Top with whipped cream

 

 

LEMON STEAM         

In a steaming pitcher pour :

1 oz(3 cl) 1883 de Philibert Routin Lemon Pie syrup

6 oz(18 cl) cold milk

 

Steam and foam the mixture. Serve in a12 oz(36 cl) glass

 

 

STEAM AND TANGUY CLOUD        

In a12 oz(36 cl) glass, pour :

1/2 oz (1,5 cl) 1883 de Philibert Routin Lemon Pie syrup

1/2 oz (1,5 cl) 1883 de Philibert Routin Pear syrup

 

Fill with hot and foam milk. Stir. Top with whipped cream. Garnish with one cherry

 

 

SUMMER STEAMER 

In a12 oz(36 cl) glass pour :

1/2 oz (1,5 cl) 1883 de Philibert Routin Lemon Pie syrup

1/2 oz (1,5 cl) 1883 de Philibert Routin Pear syrup

 

Fill with hot and foam milk. Stir

 

 

CANDY MILK

In a steaming pitcher pour

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Caramel syrup

6 oz(18 cl) cold milk

 

Steam and foam the mixture. Serve in a12 oz(36 cl) glass

 

 

AMAZING ALLIANCE           

In a steaming pitcher pour

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Raspberry syrup

5 oz(15 cl) cold milk

1 teaspoon of cocoa powder

 

Steam and foam the mixture. Serve in a10 oz(30 cl) warm mug. Top with whipped cream. Garnish with a fresh raspberry

 

 

PASSIONATE CHOCOLATE 

In a steaming pitcher pour

1/2 oz (1,5 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Coconut syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Orange syrup

1 teaspoon cocoa powder

 

Serve in a10 oz(30 cl) warm mug. Top with whipped cream. Garnish with lemon peel

 

 

WARM CONNECTION          

In a steaming pitcher pour:

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Cranberry syrup

5 oz(15 cl) cold milk

1 teaspoon cocoa powder

 

Steam and foam the mixture.. Pour in a10 oz(30 cl) warm mug

 

 

TENDERNESS           

In a steaming pitcher pour :

1 oz(3 cl) 1883 de Philibert Routin Lemon Pie syrup

4 oz(12 cl) cold milk

1 teaspoon cocoa powder

 

Steam and foam the mixture. Serve in a10 oz(30cl) warm mug over 1 shot espresso. Top with whipped cream. Garnish with grounded coffee

 

 

LEMONLY      

In a8 oz(24 cl) tea cup pour

1 oz(3 cl) 1883 de Philibert Routin Lemon Pie syrup

1 teaspoon of honey

 

Fill with hot tea. Add one dash of half and half. Stir

 

 

MORNING GLORY   

In a10 oz(30 cl) warm mug, pour :

1/2 oz (1,5 cl) 1883 de Philibert Routin Lemon Pie syrup

1/2 oz (1,5 cl) 1883 de Philibert Routin Cranberry syrup

 

Add hot brewed tea. Fill with hot milk . Stir

 

 

EARLY MORNING    

In a10 oz(30 cl) warm mug, pour :

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Apple syrup

 

Fill with hot Earl Grey tea. Add one dash of half and half. Stir

 

 

CITRUS MOUNTAIN

In a4 oz(12 cl) over ice, pour:

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Orange syrup

 

Fill with cold chocolate. Top with whipped cream. Garnish with shaved chocolate and orange peel.

 

 

WHY NOT     

In a12 oz(36 cl) glass over ice pour:

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Coffee syrup

 

Stir. Fill with cold chocolate. Add one scoop of cappuccino ice cream. Garnish with whipped cream

 

 

SUNNY GREEN         

In a 36 cl (12 oz) glass half full of ice pour:

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Kiwi syrup

 

Fill with cold brewed green tea. Stir. Add one slice of Lemon. Garnish with one slice of kiwi

 

 

REFRESHING TEA   

In a12 oz(36 cl) half full of ice pour:

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Mint syrup

 

Fill with cold green tea. Stir. Add one sprig of vervaine

 

 

ICED BANANA PIE  

In a blender pour:

1 1/3 oz (4 cl) 1883 de Philibert Routin Lemon Pie syrup

2 oz(6 cl) banana juice

3 oz(9 cl) cold milk

1 cup ice

 

Blend for 15-20 seconds. Serve in a12 oz(36 cl)glass

 

 

COCO ISLAND          

In a blender pour:

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/2 oz (1,5 cl) 1883 de Philibert Routin Coconut syrup

3 oz(9 cl) pineapple juice

1 scoop of vanilla ice cream

1 cup ice

 

Serve in a12 oz(36 cl) glass.

 

 

EXOTIC PIE  

In a blender pour:

2/3 oz 1883 de Philibert Rotuin Lemon Pie syrup

1/3 oz 1883 de Philibert Routin Coconut syrup

Add 2 scoops of vanilla Ice Cream

3 1/3 de oz cold milk

 

Blend for some seconds. Serve in a12 oz(36 cl) glass

 

 

ISLAND DREAM       

In a blender pour:

1 oz(3 cl) 1883 de Philibert Routin Lemon Pie syrup

2 scoops coconut ice cream

3 1/3 oz cold milk

 

Blend for some seconds. Serve in a12 oz(36 cl) glass.

 

 

SPICY NOUGAT       

In a blender pour:

2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup

2 scoops of nougat ice cream

3 1/3 oz (10 cl) cold milk

 

Blend for some seconds. Serve in a12 oz(36 cl) glass.

 

 

TANGUY CREAM

In a blender pour:

1 oz(3 cl) 1883 de Philibert Routin Lemon Pie syrup

2 scoops of ""crème brulée"" ice cream

3 1/3 oz cold milk

 

Blend for some seconds. Serve in a 36 cl (12 oz) glass.

 

 

EXOTIC PIE   

In a blender, pour :

1 oz(3 cl) 1883 de Philibert Routin Lemon Pie syrup

1/3 oz (1 cl) 1883 de Philibert Routin Pineapple syrup

2 oz(6 cl) mango syrup

3 oz(9 cl) cold milk

1 cup ice

 

Blend for 15-20 seconds. Serve in a12 oz(36 cl) glass

 

 

ROASTED HIGHLAND         

In a blender pour:

1/2 oz (1,5 cl) 1883 de Philibert Routin Lemon Pie syrup

1/2 oz (1,5 cl) 1883 de Philibert Routin Roasted Hazelnut syrup

5 oz(15 cl) cold milk

1 oz(3 cl) half and half

 

Blend. Serve in a12 oz(36 cl) glass. Top with whipped cream

Garnish with pieces of roasted hazelnut

 

 

 

 

1883 de Philibert Routin Lime syrup 

 

 

ROUTINE BREAKER

Method: shaker                                                                                     

Glass: martini                                                                                          

4cL vodka                                                                                            

2,5cL fresh lime juice                                                                               

1,5cL 1883 de Philibert Routin Lime syrup                                                                           

1slice fresh ginger                                                                                   

garnish: ginger slice

 

MISS-FIZZ    

1/2 oz (1,50 cl) 1883 de Philibert Routin Lime syrup

2 oz(6 cl) Chilled orange juice

1 1/4 oz (3,75 cl) Gin

Tonic water

Ice

1 dash 1883 de Philibert Routin Mixed Berries syrup

1 slice of lemon and a slice of orange for garnish

 

Shake ingredients with ice (but not tonic water). Strain into a collins glass filled with ice. Fill with tonic water. Add a drop of Grenadine syrup  Stir. Garnish with the slice of lemon and the slice of orange.

 

 

BLUE-GIN     

1/2 oz (1,50 cl) 1883 de Philibert Routin Lime syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Blue Curacao syrup

1 1/4 (3,75 cl) oz Gin

Tonic Water

Ice

1 slice of lime and a strawberry for garnish

 

Fill12 oz(36 cl) tumbler glass with ice. Add the ingredients. Fill with tonic water. Stir. Garnish with the slice of lime and a strawberry.

 

 

 

 

1883 de Philibert Routin Lychee syrup

                  

 

2/3 oz (2cl) 1883 de Philibert Routin Lychee syrup

1/3 oz (1cl) 1883 de Philibert Routin Rose syrup

4/3 oz (4 cl) rum

1 oz(3 cl) passion juice

5/3 oz (5 cl) pineapple juice

 

Pour all ingredients into a shaker full of ice cubes. Shake and strain into a hurricane glass.

                  

 

2/3 oz (2cl) 1883 de Philibert Routin Lychee syrup

1/3 oz (1cl) 1883 de Philibert Routin Raspberry syrup

7/3 oz (7 cl) passion juice

5/3 oz (5 cl) pineapple juice

 

Pour all ingredients into a shaker full of ice cubes. Shake and strain into a hurricane glass.

 

 

2/3 oz (2cl) 1883 de Philibert Routin Lychee syrup

1/3 oz (1cl) 1883 de Philibert Routin Lime syrup

2 oz(6 cl) apple juice

1 oz(3 cl) orange juice

 

Pour all ingredients into a shaker full of ice cubes. Shake and strain into a hurricane glass.

 

 

2/3 oz (2cl) 1883 de Philibert Routin Lychee syrup

2 oz(6 cl) milk

3 fresh strawberries

1 scoop of strawberry ice cream

 

Combine ingredients in a blender and blend until smooth. Serve in a12 oz(36 cl) glass.

         

         

2/3 oz (2cl) 1883 de Philibert Routin Lychee syrup

8/3 oz (8 cl) water

5 fresh strawberries

1 slice of pineapple

 

Combine ingredients in a blender and blend until smooth. Serve in a12 oz(36 cl) glass.

 

 

 

 

1883 de Philibert Routin Macadamia Nut syrup

 

 

MINICCINO  

1/8 oz (0,40 cl) 1883 de Philibert Routin Macadamia Nut syrup

1 shot of ristretto

Milk

Cocoa

 

Pour the syrup into a demitasse cup. Add 1 shot of ristretto. Stir.  Top with foamed milk.  Sprinkle with cocoa powder

 

 

MACADAMIA NUT LATTE   

3/4 oz (2,20 cl) 1883 de Philibert Routin Macadamia Nut syrup

2 oz(6 cl) espresso

4 oz(12 cl) cold milk

Whipped cream for topping

Shaved chocolate for topping

 

Steam milk-syrup mixture. Pour the espresso into a12 oz(36 cl) glass. Add the steamed milk. Top with whipped cream and shaved chocolate

 

 

ICED BROWNIE DRINK      

1/2 oz (1,50 cl) 1883 de Philibert Routin Macadamia Nut syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Hazelnut syrup

8 oz(23,70 cl) iced chocolate

Ice

Whipped cream for topping

Shaved macadamia nut for garnish

 

Pour the syrups with ice into a12 oz(36 cl) glass. Add iced chocolate. Stir well. Top with the whipped cream. Garnish with the shaved macadamia nut

 

 

NUTTYCCINO           

1/4 oz (0,75 cl) 1883 de Philibert Routin Macadamia Nut syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Coconut syrup

2 oz(5,95 cl) espresso

3 oz(8,90 cl) cold milk

Chopped macadamia nut for garnish

 

Pour the syrups and milk into a steaming pitcher. Steam and foam milk-syrup mixture. Pour the espresso into a8 oz(24 cl) cup. Add the steamed milk, top with the dense flavored foam. Garnish with the chopped macadamia nut

 

 

MILKY NUT   

1/4 oz (0,75 cl) 1883 de Philibert Routin Macadamia Nut syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Hazelnut syrup

8 oz(24 cl) cold milk

Ice

2 scoops of vanilla ice cream

Fresh fruits for garnish

 

Combine ingredients in a blender with ice. Pour into a12 oz(36 cl) glass. Garnish with the fresh fruits

 

 

 

 

1883 de Philibert Routin Mango syrup

 

 

MELLOW YELLOW   

1/2 oz (1,5 cl) 1883 de Philibert Routin Mango syrup

1/3 oz (1 cl) 1883 de Philibert Routin Orange syrup

1/6 oz (0,5 cl)1883 de Philibert Routin Passion Fruit syrup, lemon soda.

 

Pour the syrups over ice in a12 oz(36 cl) glass. Fill with lemon soda. Stir

         

 

PASSION FREEZE    

Half a bottle 1883 de Philibert Routin Pineapple syrup.

13 1/3 oz (40 cl) 1883 de Philibert Routin Mango syrup

3 1/3 oz (10 cl) 1883 de Philibert Routin Passion Fruit syrup

5 literswater

 

Combine ingredients in a granita machine

 

 

MANGO BELLINI     

2 cl 1883 de Philibert Routin Mango syrup

4,5 cl vodka

4,5 cl mango fruit puree

 

Shake and fill up with soda

 

 

FRUITY CHOCOLATE           

1/2 oz (1,5 cl) 1883 de Philibert Routin Mango syrup

1/3 oz (1 cl) 1883 de Philibert Routin Pistachio syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Orange syrup

Cold chocolate

 

Pour the syrups over ice into a12 oz(36 cl) glass. Fill with cold chocolate. Stir.

 

 

FRUITY MIX

1/3 oz (1 cl) 1883 de Philibert Routin Mango syrup

1/3 oz (1 cl) 1883 de Philibert Routin Apple syrup

1/3 oz (1 cl) 1883 de Philibert Routin Strawberry syrup

Ligth draft beer.

 

Pour the syrups into a12 oz(36 cl) glass. Fill with beer

 

 

SPICECOCO DREAM

1/2 oz (1,5 cl) 1883 de Philibert Routin Mango syrup

1/2 oz (1,5 cl) 1883 de Philibert Routin Gingerbread syrup

1/3 oz (1 cl) 1883 de Philibert Routin Coconut syrup

3/2 oz (4,5 cl) banana juice

1 scoop of yogourt ice cream

1 cup of crushed ice

 

Combine ingredients in blender with crushed ice. Pour into a12 oz(36 cl) glass.

 

         

GINGER MANGO MILKSHAKE       

1/3 oz (1 cl) 1883 de Philibert Routin Mango syrup

1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup

1/3 oz (1 cl) 1883 de Philibert Routin Pistachio syrup

5 oz(15 cl) cold milk.

3 scoops of vanilla ice cream

 

Combine ingredients in blender. Pour into a12 oz(36 cl) glass

         

 

PINK MANGO TEA   

1/2 oz (1,5 cl) 1883 de Philibert Routin Mango syrup

1/2 oz (1,5 cl) 1883 de Philibert Routin Raspberry syrup

8 oz(24 cl) brewed black chilled tea

1 scoop tea sorbet

 

Pour the syrups over ice in a12 oz(36 cl) glass. Fill with chilled tea. Add a scop of tea sorbet

 

 

 

 

1883 de Philibert Routin Maple syrup

 

 

Trilogy

2 cl 1883 de Philibert Routin Maple syrup
4 cl whisky
4 cl coffee
2 cl whipped cream

 

Pour all the ingredients in order and layer

 

Sweet home

2 cl 1883 de Philibert Routin Maple syrup

1 scoop of vanilla ice cream

10 cl milk

 

Blend with ice cubes for 15 secondes

 

Rusty maple

3,5 cl 1883 de Philibert Routin Maple syrup
3,5 cl scotch whisky

 

Build on ice in an old fashionned glass and stir

 

why not

1cl 1883 de Philibert Routin Maple syrup

0,5 cl 1883 de Philibert Routin Hazelnut syrup

4 cl vodka

6,5 cl apple juice

 

Shake for 15 secondes and strain into a highball filled of ice cubes

 

 

Scotty

1 cl 1883 de Philibert Routin Maple syrup

4 cl whisky

3 cl pineapple juice

3,5 apple juice

0,5 cl lime juice

 

Shake for 15 secondes and strain into a highball filled of ice cubes

 

 

Eternity

2 cl 1883 de Philibert Routin Maple syrup

1,5 cl lime juice

6 cl orange juice

0,5 cl 1883 de Philibert Routin Blue curaçao syrup

4 cl gin

 

Shake for 15 secondes and strain into a highball filled of ice cubes

 

 

Enjoy

2 cl 1883 de Philibert Routin Maple syrup

4 cl apple juice

6 cl cranberry juice

 

Shake for 15 secondes.

 

 

Dark Maple

2 cl 1883 de Philibert Routin Maple syrup

8 cl coffee

2 cl 1883 de Philibert Routin Gingerbread syrup

 

Shake for 15 secondes.

 

 

Sweety

2 cl 1883 de Philibert Routin Maple syrup

1 scoop of chocolat ice cream

2 cl 1883 de Philibert Routin Hazelnut syrup

8 cl pure water

 

Blend with ice cubes

 

 

Daddy

1 cl 1883 de Philibert Routin Maple syrup

2 cl whisky

Top up with lager beer

 

Build direct in a beer glass

 

 

 

 

1883 de Philibert Routin Melon syrup

 

 

2/3oz (2cl) 1883 de Philibert Routin Melon syrup

1/6oz (0.5cl) 1883 de Philibert Routin Raspberry syrup

4/3oz (4cl) lemon juice

2 ½ oz (7.5cl) orange juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

2/3oz (2cl) 1883 de Philibert Routin Melon syrup

5/3oz (5cl) banana nectar

2 ½ oz (7.5cl) peach juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Melon syrup

1/3oz (1cl) 1883 de Philibert Routin Grenadine syrup

2oz (6cl) pineapple juice

2oz (6cl) apple juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Melon syrup

2oz (6cl) orange juice

1oz (3cl) pineapple juice

4/3oz (4cl) gin

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Melon syrup

2/3oz (2cl) lime juice

2 ½ oz (8cl) pineapple juice

4/3oz (4cl) vodka

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Melon syrup

4/3oz (4cl) white rum

1oz (3cl) cranberry  juice

2 ½ oz (7.5cl) peach juice

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

1oz (3cl) 1883 de Philibert Routin Melon syrup

1 slice of melon

5 fresh strawberries

1 scoop of vanilla ice cream

Combine ingredients in a blender with ice. Blend a few seconds and serve.

 

 

1oz (3cl) 1883 de Philibert Routin melon syrup

1 scoop of raspberry ice cream

3oz (9cl) milk

 

Combine ingredients in a blender with ice. Blend a few seconds and serve.

 

 

 

 

 

 

1883 de Philibert Routin Mint syrup

 

 

COCO MINT FREEZE

1/2 oz (1,50 cl) 1883 de Philibert Routin Mint syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Almond syrup

2 oz(6 cl) coconut cream

2 oz(6 cl) sweet and sour mix

1 cup crushed ice

1 bring of mint for garnish

 

Combine ingredients in blender and blend until smooth. Serve into a12 oz(36 cl) glass. Garnish with the bring of mint

 

ALMOND MINT SHAKE       

1/2 oz (1,50 cl) 1883 de Philibert Routin Mint syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Almond syrup

8 oz(24 cl) cold milk

Ice

1 scoop of vanilla ice cream

1 sprig of mint and 1 strawberry for garnish

 

Combine ingredients in blender with ice. Pour into a12 oz(36 cl) glass. Garnish with the sprig of mint and a strawberry.

 

 

MINT ALMOND GRANITA   

One1 Lbottle 1883 de Philibert Routin Mint syrup

1/31 Lbottle 1883 de Philibert Routin almond syrup

5 OZ(15 cl) fresh lemon juice

6 literswater

 

Combine ingredients in granita machine

 

 

 

 

1883 de Philibert Routin Mojito syrup

 

 

WHITE FREEZE        

2/3 oz (2 cl) 1883 de Philibert Routin Mojito syrup

½ oz (1 cl) 1883 de Philibert Routin White Chocolate syrup

4 oz(12 cl) cold milk

2 scoops white chocolate ice cream

1 cup crushed ice

 

Combine ingredients in a blender. Add 1 cup ice. Blend for 20-25 seconds. Serve in a16 oz(48 cl) glass.

 

 

CREAMY TROPICS   

½ oz 1883 de Philibert Routin Mojito syrup

½ oz 1883 de Philibert Routin Coconut syrup

4 ozcold milk

3 scoops pistachio ice cream

 

Combine the ingredients in a blender. Blend for 10 seconds. Serve in a12 oz(36 cl) glass.

 

 

PINK CUBAN MILK  

½ oz 1883 de Philibert Routin Mojito syrup

1/3 oz 1883 de Philibert Routin Watermelon syrup

1/6 1883 de Philibert Routin Raspberry syrup

8 oz(24 cl) cold milk

 

Combine ingredients in a12 oz(36 cl) glass over ice. Stir

 

 

MINT COLLINS

Method: build                                                                                                

Glass: highball                                                                                              

4cL vodka                                                                                               

2cL fresh lemon juice                                                                                                          1cL 1883 de Philibert Routin Mojito syrup

8cL 7up                                                                                                           

garnish: sprig of mint

 

 

TROPICAL LAGOON 

1/3 oz 1883 de Philibert Routin Mojito syrup

1/3 oz 1883 de Philibert Routin Coconut syrup

1/6 oz 1883 de Philibert Routin Lemon syrup

1/6 oz 1883 de Philibert Routin Blue Curacao syrup

 

Combine ingredients in a12 ozglass half full with ice.  Fill with water

 

 

SPICY MILK  

½ oz 1883 de Philibert Routin Mojito syrup

½ oz 1883 de Philibert Routin Chaï syrup

1/3 oz 1883 de Philibert Routin Almond syrup

4 ozcold milk

2 cups crushed ice

 

Combine ingredients in a blender. Add crushed ice. Blend for 20-25 seconds.

 

 

GREEN CHOC

½ oz 1883 de Philibert Routin Mojito syrup

½ oz 1883 de Philibert Routin Chocolate syrup

1 scoop of mint ice cream

 

Combine the ingredients in a12 ozglass over ice. Fill with milk. Stir. Add a scoop of mint ice cream.

 

 

EXOTIC BREEZE      

½ oz (1,5 cl) 1883 de Philibert Routin Mojito syrup

½ oz (1,5 cl) 1883 de Philibert Routin Coconut syrup

1/3 oz (1 cl) 1883 de Philibert Routin Mixed Berries syrup

3 1/3 oz (10 cl) cold water

2 scoops lemon sorbet

 

Combine ingredients in a blender. Add 1 cup ice. Blend a few seconds. Serve in a12 oz(36 cl) glass.

 

 

GREEN SODA           

1/2 oz 1883 de Philibert Routin Mojito syrup

1/2 oz 1883 de Philibert Routin Kiwi syrup

Indian Tonic Lemon

 

Combine syrups in a12 oz(36cl) glass half full of ice. Fill with Indian Tonic Lemon.

 

 

 

 

1883 de Philibert Routin Orange syrup

 

 

SEVENTEA    

1 oz(3 cl) 1883 de Philibert Routin Orange syrup

8 oz(24 cl) brewed black chilled tea

3 oz(9 cl) Sprite or 7 UP soda

Ice

1 slice of orange and twost of orange peel for garnish

 

Fill a16 oz(48 cl) glass 3/4 full of ice. Add the chilled tea and the syrup. Fill with the Sprite or 7 Up. Stir well. Garnish with a slice of orange and the twist of orange peel.

 

 

SOLEIL D'HIVER      

1/2 oz (1,5 cl) 1883 de Philibert Routin Orange syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Passion Fruit syrup

1/3 oz (1 cl) 1883 de Philibert Routin Mixed Berries syrup

Lemon Lime Soda.

Ice

 

Pour the syrups over ice. Add the Lemon Lime soda. Stir

 

 

EXPRESSO GRAND ROYAL

1/2 oz (1,50 cl) 1883 de Philibert Routin Orange syrup

1/2 oz (1,50 cl)1883 de Philibert Routin Lemon syrup

Espresso

Milk

Cream

1 cherry

 

Pour the syrups in a cup. Add espresso. Add lots of steamed milk and a short layer of foamed milk. Top with whipped cream and 1883 de Philibert Routin Cherry. Garnish with a cherry.

 

 

 

 

1883 de Philibert Routin Passion Fruit syrup

 

 

EXOTEA         

1/2 oz (1,50 cl) 1883 de Philibert Routin Passion Fruit syrup

6 oz(18 cl) brewed black tea

1 oz(3 cl) milk

1 oz(3 cl) heavy cream

 

Pour the syrup into a10 oz(30 cl) cup. Add brewed black tea and milk. Stir. Top with the heavy cream.

 

PASSION LIME FIZZY

1/2 oz (1,50 cl) 1883 de Philibert Routin Passion Fruit syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Banana syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Lemon syrup

10 oz(30 cl) lemon lime soda

1 slice of lime for garnish

Ice

 

Pour the syrups over ice ina12 oz(36 cl) glass. Add the lemon lime soda. Stir.  Garnish with the slice of lime.

 

 

TUTTI FRUTTI ICE  

19 oz(56 ml) 1883 de Philibert Routin Passion Fruit syrup

3 ounce(80 grams) Mango Ice cream

25 oz(75 ml) cold water

6 ounce(165 grams) crushed ice

 

Combine ingredients in blender. Mix for 10 seconds on high speed. Pour into a12 oz(36 cl) glass.

 

 

BIG BANG MANGO  

1/4 oz (0,75 cl) 1883 de Philibert Routin Passion Fruit syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Banana syrup

1/4 oz (0,75 cl) fresh lemon juice

6 oz(18 cl) chilled mango nectar

3 oz(9 cl) chilled passion fruit nectar

Ice

Skewer of fresh fruits for garnish

 

Combine ingredients in16 oz(48 cl) glass. Fill with ice. Garnish with the skewer of fruits

 

 

SUDDEN PASSION  

3/4 oz (2,20 cl) 1883 de Philibert Routin Passion Fruit syrup

3/4 oz (2,20 cl) 1883 de Philibert Routin Coconut syrup

3 oz(9 cl) cold milk

2 oz(6 cl) passion nectar chilled

1/2 ripe banana sliced

1 cup crushed ice

Slices of banana for garnish

 

Combine ingredients in blender with crushed ice and blend on high speed for 20 to 30 sec. Pour into a12 oz(36 cl) glass. Garnish with the slices of banana

 

 

FRUITY FREEZE       

1/2 oz (1,50 cl) 1883 de Philibert Routin Passion Fruit syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Peach syrup

1/4 cup fresh pineapple diced

3 oz(9 cl) orange juice chilled

1 cup crushed ice

Slice of orange for garnish

 

Combine ingredients in blender and blend until smooth. Serve into a12 oz(36 cl) glass. Garnish with the slice of orange.

 

 

PASSION AND TEA 

1/4 oz (0,75 cl) 1883 de Philibert Routin Passion Fruit

3/4 oz (2,20 cl) 1883 de Philibert Routin Peach syrup

8 oz(24 cl) brewed black chilled tea

Ice

1 slice of pineapple for garnish

 

Fill a16 oz(48 cl) glass 3/4 full of ice. Add the chilled tea and the syrups. Stir well.  Garnish with the slice of pineapple

 

 

 

 

1883 de Philibert Routin Peach syrup

 

 

PEACH AND TEA      

1/2 oz (1,50 cl) 1883 de Philibert Routin Peach syrup

6 oz(18 cl) brewed black tea

1 oz(3 cl) milk

1 oz(3 cl) heavy cream

 

Pour the syrup into a10 oz(30 cl) cup. Add brewed black tea and milk. Stir. Top with the heavy cream

 

 

KIWI STORY

1 1/4 oz (3,75 cl) 1883 de Philibert Routin Peach syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Blue Curacao syrup

3 OZ(9cl) cold milk

2 OZ(5,95 cl) chilled apricot nectar

1/2 ripe kiwi peeled and sliced 

1 cup crushed ice

Slice of kiwi for garnish

 

Combine ingredients in blender with crushed ice and blend on high speed for 20 to 30 sec. Pour into a12 oz(36 cl) glass. Garnish with the slice of kiwi

 

 

BLUE PEACH

19 oz(56 ml) 1883 de Philibert Routin Peach syrup

3 ounce(80 grams) Blueberry Ice cream

25 oz(75 ml) cold water

6 ounce(165 grams) crushed ice

 

Combine ingredients in blender. Mix for 10 seconds on high speed. Pour into a12 oz(36cl) glass.

 

 

FROSTEA       

1/2 oz (1,50 cl) 1883 de Philibert Routin Peach syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Vanilla syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Lemon syrup

8 oz(24 cl) brewed black chilled tea

Skewer of fresh fruits for garnish

 

Fill a16 oz(48 cl) glass 3/4 full of ice. Add the chilled tea, the syrups. Stir well. Garnish with the skewer of fresh fruits

 

 

 

 

1883 de Philibert Routin Pear syrup

 

 

JUICY COFFEE          

1/3 oz (1 cl) 1883 de Philibert Routin Pear syrup

1 dash of Calvados

 

Pour the syrup in an espresso. Stir. Add one dash of Calvados.

 

 

BLACK & WHITE PEAR       

1/6 oz (0,5 cl) 1883 de Philibert Routin Pear syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin White Chocolate syrup

One espresso

 

Pour the syrups in an espresso. Stir. Add one dash of heavy cream. Garnish with dark chocolate sprinkles.

 

 

CREAMY PEAR         

1/3 oz (1 cl) 1883 de Philibert Routin Pear syrup

Half and half

 

Pour the syrup over one espresso. Add one dash half and half. Stir.

 

 

NUTTY PEAR

1/6 oz (0,5 cl) 1883 de Philibert Routin Pear syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Roasted Hazelnut syrup

2 shots espresso

Whipped cream

 

Pour the syrups in 2 shots espresso. Stir. Top with whipped cream. Dust with roasted hazelnut powder

 

SWEET FRUIT          

1/3 oz (1 cl) 1883 de Philibert Routin Pear syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Butterscotch syrup

2 shots espresso

Heavy cream

 

Pour the syrups in 2 shots espresso. Top with one spoon of heavy cream. Garnish with pieces of pralines.

 

 

WHITE PEAR

½ oz (1,5 cl) 1883 de Philibert Routin Pear syrup

1/3 oz (1 cl) 1883 de Philibert Routin White Chocolate syrup

1/6 oz (0,5 cl) Blueberry syrup

5 oz(15 cl) cold milk

2 shots espresso

 

Pour the syrups and milk into a steaming pitcher. Steam and foam the milk-syrup mixture. Pour the steam milk into a12 oz(36 cl) glass. Add 2 shots espresso. Top with foamed milk.

 

 

PEAR & TIRAMISU  

½ oz (1,5 cl) 1883 de Philibert Routin Pear syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Tiramisu syrup

3 1/3 oz (10 cl) cold milk

One shot espresso

 

Pour the syrup in a steaming pitcher. Steam and foam the mixture. Pour the flavored milk in a6 oz(18 cl) cup over one shot espresso. Top with foamed milk.

 

 

Foam & Sweet         

1/3 oz (1 cl) 1883 de Philibert Routin Pear syrup

1/3 oz (1 cl) 1883 de Philibert Routin Butterscotch syrup

Hot milk

1 shot espresso

 

Pour the syrups in a6 oz(18 cl) cup over one shot espresso. Stir. Add hot milk. Top with foamed milk. Dust with shaved dark chocolate.

 

 

WOOD PEAR

½ oz (1,5 cl) 1883 de Philibert Routin Pear syrup

1/3 oz (1 cl) 1883 de Philibert Routin Chestnut syrup

1 teaspoon of unsweetened cocoa powder

3 1/3 oz (10 cl) cold milk

1 shot espresso

 

Pour the syrup in a steaming pitcher. Steam and foam the mixture. Pour the hot flavored milk on a6 oz(18 cl) cup over one shot espresso. Top with foamed milk

 

 

SPICY PEAR 

2/3 oz (2 cl) 1883 de Philibert Routin Pear syrup

1/3 oz (1 cl) 1883 de Philibert Routin Cinnamon syrup

5 oz(15 cl) cold milk

 

Pour the syrups and milk in a steaming pitcher. Steam and foam the milk-syrup mixture. Pour the steam milk in a12 oz(36 cl) glass. Add 2 shots espresso. Dust with cinnamon powder. Top with foamed milk

 

 

MILKY PEAR 

2/3 oz (2 cl) 1883 de Philibert Routin Pear syrup

1/3 oz (1 cl) 1883 de Philibert Routin Caramel syrup

5 oz(15 cl) cold milk

2 shots espresso

 

Pour the syrups and milk in a steaming pitcher. Steam and foam the milk-syrup mixture. Pour the steam milk in a12 oz(36 cl) glass. Add 2 shots espresso. Dust with cinnamon powder. Top with whipped cream. Add one dash of 1883 de Philibert Routin Caramel syrup.

 

 

FRESH GINGER MILK         

2/3 oz (2 cl) 1883 de Philibert Routin Pear syrup

1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup

5 oz(15 cl) cold milk

2 shots espresso

 

Pour the syrups and milk in a steaming pitcher. Steam and foam the milk-syrup mixture. Pour the steam milk in a12 oz(36 cl) glass. Add 2 shots espresso. Dust with ginger flavored cocoa powder.

 

 

CANDY PEAR

½ oz (1,5 cl) 1883 de Philibert Routin Pear syrup

1/3 oz (1 cl) 1883 de Philibert Routin Chocolate syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Butterscotch syrup

5 oz(15 cl) milk

 

Pour the syrups and milk in a steaming pitcher. Steam and foam the mixture. Pour the steamed milk in a12 oz(36 cl) glass. Add 2 shots espresso. Top with foam milk. Dust with cocoa powder.

 

 

COCO PEAR  

½ oz (1,5 cl) 1883 de Philibert Routin Pear syrup

1/3 oz (1 cl) 1883 de Philibert Routin Chocolate syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Coconut syrup

8 oz(24 cl) hot foamed milk

2 shots espresso

 

Pour the syrups and milk in a12 oz(36 cl) glass. Stir. Add 2 shots espresso without stiring. Dust with nutmeg powder.

 

 

T-PEAR          

1 oz(3 cl) 1883 de Philibert Routin Pear syrup

6 oz(18 cl) hot brewed tea

1 dash half and half

 

Pour the syrup in a8 ozcup. Fill with hot tea. Add one dash half and half. Stir

 

 

PEAR & BERRY

In a warm mug pour

2/3 oz (2 cl) 1883 de Philibert Routin Pear syrup

1/3 oz (1 cl) 1883 de Philibert Routin Blueberry syrup

 

Fill with hot tea. Stir

 

 

GREEN FRUIT          

In a warm mug pour

2/3 oz (2 cl)1883 de Philibert Routin Pear syrup

1/3 oz (1 cl) 1883 de Philibert Routin Triple Sec syrup

 

Fill with green brewed tea. Stir . Add 3 sprigs of fresh mint and one slice of lemon

 

 

HONEY MOON          

In a warm mug pour

1 oz(3 cl) 1883 de Philibert Routin Pear syrup

1 teaspoon of honey

 

Fill with hot brewed tea. Stir. Fill with heavy cream.

 

 

SPICY DREAM          

In a steaming pitcher pour

2/3 oz (2 cl) 1883 de Philibert Routin Pear syrup

1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup

1 teaspoon ginger flavored cocoa powder

5 oz(15 cl) cold milk

 

Steam and foam the mixture. Serve in a warm mug.

 

 

THE ISLAND

In a warm mug pour

½ oz (1 cl) 1883 de Philibert Routin Pear syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Pineapple syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Coconut syrup

 

Fill with hot chocolate. Stir. Top with whipped cream. Garnish with shaved dark chocolate.

 

 

SPARKLING PEAR

In a12 oz(36 cl) glass over ice pour

2/3 oz (2 cl) 1883 de Philibert Routin  Pear syrup

1/3 oz (1 cl) 1883 de Philibert Routin Blueberry syrup

 

Fill with sparkling water. Stir. Add one scoop of pear ice cream

 

 

FRUITY LEMONADE

In a8 oz(24 cl) glass over crushed ice pour

2/3 oz (2 cl) 1883 de Philibert Routin Pear syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Orange syrup

1 dash of lemon juice

Fill with lemonade

Garnish one slice of orange

 

 

PEAR & PEACH SMOOTH    

In a blender pour

1 1/3 oz (4 cl) 1883 de Philibert Routin Pear syrup

2 oz(6 cl) Peach juice

3 oz(9 cl) cold milk

1 cup ice

 

Blend for 15-20 seconds. Serve in a12 oz(36 cl) glass.

 

 

SMOOTH'TREE         

In a blender pour

1 oz(3 cl) 1883 de Philibert Routin Pear syrup

1/3 oz (1 cl) 1883 de Philibert Routin Apple syrup

1 scoop of vanilla ice cream

3 oz(9 cl) cold milk

1 oz(3 cl) peach juice

1 cup ice

 

Blend 15-20 seconds. Serve in a12 oz(36 cl) glass.

 

 

ICE PEAR      

In a blender pour

1 oz(3 cl) 1883 de Philibert Routin Pear syrup

2 scoops of caramel ice cream

3 1/3 oz (10 cl) cold milk

 

Blend some seconds. Serve in a12 oz(36 cl) glass.

 

 

LOVERS MILK SHAKE         

In a blender pour

1 oz(3 cl) 1883 de Philibert Routin Pear syrup

2 scoops of gingerbread ice cream

3 1/3 oz (10 cl) cold milk

 

Blend. Serve in a12 oz(36 cl) glass. Top with whipped cream.

 

 

ROASTED CREAM

In a blender pour

2/3 oz (2 cl) 1883 de Philibert Routin Pear syrup

1/3 oz (1 cl) 1883 de Philibert Routin Roasted Hazelnut syrup

3 1/3 oz (10 cl) cold milk

2 scoops of vanilla ice cream

 

Blend. Serve in a12 oz(36 cl) glass.

 

 

 

 

1883 de Philibert Routin Pineapple syrup

 

 

EXOTICANILLA

3 scoops vanilla ice cream

1 oz(3cl) 1883 de Philibert Routin Pineapple syrup

5 oz(15 cl) cold milk

 

Combine ingredients in blender with ice. Blend for 10 seconds.

 

 

BLOODY FRUITS

2/3 oz (2 cl) 1883 de Philibert Routin Pineapple syrup

1/3 oz (1 cl) 1883 de Philibert Routin Cherry syrup

Cranberry juice

 

Combine ingredients in a12 oz(36cl) glass over ice. Fill with cranberry juice. Stir

 

 

GOLD MOJITO

1 oz(3 cl) 1883 de Philibert Routin  Pineapple syrup         

3-4 mint fresh sprigs

¼ lemon

1 1/3 oz Cuban Rum

 

In an old fashioned glass over ice pour the sprigs and lemon. Muddle. Add the syrups. Stir.

 

 

TROPICAL TEQ        

1 oz(3 cl) 1883 de Philibert Routin  Pineapple syrup

½ oz (1,5 cl) lime juice

1 1/2 oz White Tequila

 

Combine ingredients in blender. Add ice. Blend a few seconds.

 

 

ISLAND DREAM

1/2 oz (1.5cl) 1883 de Philibert Routin Pineapple syrup

1/2 oz (1.5 cl) 1883 de Philibert Routin Coconut syrup

8 oz(24 cl) cold milk.

 

Pour the syrups over ice into a12 oz(36 cl) glass. Fill with milk. Stir.

 

 

SWEETY SPICE MILK          

1/2 oz (1.5 cl) 1883 de Philibert Routin Pineapple syrup

1/6 oz (0.5 cl) 1883 de Philibert Routin Cinnamon syrup

1/6 oz (0.5 cl) 1883 de Philibert Routin Apple syrup

8 oz(24 cl) cold milk.

 

Pour the syrups over ice into a12 oz(36 cl) glass. Fill with milk. Stir.

 

 

ICELAND

½ oz (1,5 cl) 1883 de Philibert Routin Pineapple syrup

½ oz (1,5cl) ) 1883 de Philibert Routin Coconut syrup

5 oz(15 cl) cold milk

3 scoops vanilla ice cream

 

Combine ingredients in blender with ice. Blend for 10 seconds.

 

 

ANANA SP’ICE         

2/3 oz (2 cl) 1883 de Philibert Routin Pineapple syrup

2/3 oz (2 cl) 1883 de Philibert Routin Gingerbread syrup

5 oz(15cl) cold milk

2 scoops vanilla ice cream

1 cup crushed ice

 

Combine ingredients in blender with crushed ice. Blend for 20 seconds

 

 

TONIC TROPIC        

½ oz (1,5 cl) 1883 de Philibert Routin Pineapple syrup

½ oz (1,5 cl 1883 de Philibert Routin Kiwi syrup

Lemon soda

 

Pour the syrups in a12 oz(36cl) glass over ice. Fill with lemon soda.

 

 

SUN FRUITS 

Half a bottle 1883 de Philibert Routin Pineapple syrup

Half a bottle 1883 de Philibert Routin Mango syrup

5 literswater

 

Combine ingredients in a granita machine.

 

 

SPARKLING SUNRISE

½ oz (1,5 cl) 1883 de Philibert Routin Pineapple syrup

½ oz (1,5 cl) 1883 de Philibert Routin Orange syrup

Sparkling water

 

Pour the syrups in a12 oz(36 cl) glass over ice. Fill with sparkling water. Stir

 

 

FRUIT DEL’ICE         

2/3 oz (2 cl) 1883 de Philibert Routin Pineapple syrup

2/3 oz (2cl) 1883 de Philibert Routin Raspberry syrup

2 oz(60 gr) fresh raspberries

3 ozcold milk

2 ozpeach juice

1 cup crushed ice

 

Combine ingredients in blender with crushed ice. Blend for 20 seconds.

 

 

 

 

1883 de Philibert Routin Pistacchio syrup

 

 

ZEN ATTITUDE        

19 oz(56 ml) 1883 de Philibert Routin Pistacchio syrup

3 ounce(80 grams) green tea Ice cream

25 oz(75 ml) cold water

6 ounce(165 grams) crushed ice

 

Combine ingredients in blender. Mix for 10 seconds on high speed. Pour into a12 oz(36cl) glass.

 

 

PISTACCINO

1/2 oz (1,5 cl) 1883 de Philibert Routin Pistachio syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Cherry syrup

3 1/2 oz (10 cl) cold milk

1 espresso

1 chopped Pistachio for garnish.

 

Steam milk-syrups mixture. Pour the espresso into a8 oz(24 cl) cup. Add the steamed milk, top with of dense flavored foam. Garnish with the chopped Pistachio.

 

 

MILK PASTICHE      

3/4 oz (2 cl) 1883 de Philibert Routin Pistachio syrup

1/3 oz (1 cl) 1883 de Philibert Routin Strawberry syrup

5 oz(15 cl) cold milk.

 

Pour the syrups and milk into steaming pitcher. Steam and foam milk-syrups mixture. Pour into a10 oz(30 cl) glass

 

 

PISTACHE AND CO  

1 shot of espresso

1/6 oz (0,5 cl) 1883 de Philibert Routin Pistachio syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Vanilla syrup

 

Pour the syrups in an espresso. Stir.

 

 

 

 

1883 de Philibert Routin Pomegranate syrup

 

 

2/3oz (2cl) 1883 de Philibert Routin Pomegranate syrup

1/6oz (0.5cl) 1883 de Philibert Routin Rose syrup

4/3oz (4cl) lime juice

3oz (9cl) orange juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Pomegranate syrup

1/6oz (0.5cl) 1883 de Philibert Routin Lychee syrup

4oz (12cl) pineapple juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Pomegranate syrup

1/3oz (1cl) 1883 de Philibert Routin Strawberry syrup

2oz (6cl) pineapple juice

2oz (6cl) apple juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Pomegranate syrup

2oz (6cl) orange juice

1oz (3cl) apricot juice

4/3oz (4cl) gin

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass. Garnish with a kumkat

 

 

2/3oz (2cl) 1883 de Philibert Routin Pomegranate syrup

2/3oz (2cl) lime juice

2 ½ oz (8cl) orange juice

4/3oz (4cl) vodka

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2/3oz (2cl) 1883 de Philibert Routin Pomegranate syrup

4/3oz (4cl) white rum

1oz (3cl) cranberry juice

2 ½ oz (7.5cl) mango juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

1oz (3cl) 1883 de Philibert Routin Pomegranate syrup

Beer

 

Build over ice.

 

 

2/3oz (2cl) 1883 de Philibert Routin Pomegranate syrup

2oz (6cl) vodka

½ lime

 

Muddle the half lime in the syrup and build over crushed ice in an old fashioned glass.

 

 

1oz (3cl) 1883 de Philibert Routin Pomegranate syrup

8 fresh raspberries

5 fresh strawberries

1 scoop of vanilla ice cream

 

Combine ingredients in a blender with ice. Blend a few seconds and serve.

 

 

1oz (3cl) 1883 de Philibert Routin Pomegranate syrup

1 scoop of lemon sorbet

3oz (9cl) milk

 

Combine ingredients in a blender with ice. Blend a few seconds and serve.

 

 

 

 

 

 

 

1883 de Philibert Routin Premium Tea Concentrate

 

 

CHAI MILK    

1 oz(3 cl) 1883 de Philibert Routin Premium Tea Concentrate

8 oz(24 cl) cold milk.

Ice

 

Pour the syrup and the cold milk over ice in a glass. Stir

 

 

THE TRIS      

1/3 oz (1 cl) 1883 de Philibert Routin Premium Tea Concentrate

2/3 oz (2 cl) 1883 de Philibert Routin Peach syrup

Lemon lime soda

Ice

 

Pour the syrups over ice in a10 oz(30 cl) glass. Add the lemon Lime Soda. Stir

 

 

STRAWBERRY TEA SODA  

1/3 oz (1 cl) 1883 de Philibert Routin Premium Tea Concentrate

2/3 oz (2 cl) 1883 de Philibert Routin Strawberry syrup

Sparkling water

Ice

 

Pour the syrups over ice in a10 oz(30 cl) glass. Add the sparkling water. Stir

 

1883 de Philibert Routin Pumpkin Spice syrup

 

 

1/2oz (1.5cl)  1883 de Philibert Routin Pumpkin Spices syrup

1/2oz (1.5cl)  1883 de Philibert Routin Vanilla syrup

1oz (3cl) Espresso

7oz (21cl) Milk

 

Pour the syrups and milk into a steaming pitcher. Steam and foam the milk-syrups mixture. Pour the espresso into a cup. Add the steamed milk, top with the dense flavored foam.

 

 

1/2oz (1.5cl)  1883 de Philibert Routin Pumpkin Spices syrup

1/2oz (1.5cl)  1883 de Philibert Routin Caramel syrup

1oz (3cl) Espresso

7oz (21cl) Milk

 

Pour the syrups and milk into a steaming pitcher. Steam and foam the milk-syrups mixture. Pour the espresso into a cup. Add the steamed milk, top with the dense flavored foam.

 

 

1/2oz (1.5cl)  1883 de Philibert Routin Pumpkin Spices syrup

1/2oz (1.5cl)  1883 de Philibert Routin Ginger syrup

1- 2 shots  Espresso

8oz (24cl) Milk

 

Pour the syrups and milk into a steaming pitcher. Steam and foam the milk-syrups mixture. Pour the espresso into a cup. Add the steamed milk, top with the dense flavored foam.

 

 

1/2oz (1.5cl)  1883 de Philibert Routin Pumpkin Spices syrup

1/2oz (1.5cl)  1883 de Philibert Routin Eggnog syrup

¾ oz (2.25cl)  1883 de Philibert Routin Vanilla syrup

1-2 shots espresso

8oz (24cl) Milk

 

Pour the syrups and milk into a steaming pitcher. Steam and foam the milk-syrups mixture. Pour the espresso into a cup. Add the steamed milk, top with the dense flavored foam.

 

 

¾ oz (2.25cl)  1883 de Philibert Routin Pumpkin Spices syrup

1/2oz (1.5cl)  1883 de Philibert Routin White Chocolate sauce

2 shots espresso

8oz (24cl) Steamed milk

 

In a cup, pour the espresso, the white chocolate sauce and the Routin syrup. Stir and add the steamed milk.

 

 

1oz (3cl) 1883 de Philibert Routin Pumpkin Spices syrup

0.5oz (1.5cl) 1883 de Philibert Routin Coffee syrup

1oz (3cl) Coffee liquor

Milk

Whipped cream

 

In a cup add the coffee liquor and the syrups. Steam and add the milk. Stir and top with whipped cream.

 

 

0.5oz (3cl)  1883 de Philibert Routin Pumpkin Spices syrup

1.5oz (4.5cl)  Tequila

3oz (9cl) half & half

 

Pour all ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

1oz (3cl)   1883 de Philibert Routin Pumpkin Spices syrup

2oz (6cl) Vanilla vodka

Splash of cream

 

Pour all ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2 scoops vanilla ice cream

1oz (3cl) 1883 de Philibert Routin Pumpkin Spices syrup

1oz (3cl) spiced rum

4oz (12cl) cold milk

 

Combine ingredients in a blender. Blend for 10 seconds. Serve in a12 oz(36cl) glass.

 


 

1883 de Philibert Routin Pure Cane Sugar syrup

 

 

TOM COLLINS          

2/3 oz (2 cl) 1883 de Philibert Routin Pure Cane Sugar syrup

1 oz(3 cl) de jus de citron

1 2/3 oz (5 cl) Gin

 

Combine ingredients in a10 oztumbler over ice. Fill with sparkling water. Stir. Garnish with a slice of lemon and a cherry.

 

 

MOJITO

1/3 oz (1cl) 1883 de Philibert Routin Pure Cane Sugar syrup        

3 fresh mint sprigs

2/3 oz lime juice

1 2/3 oz Cuban White Rum

 

Combine ingredients in a10 oz(30 cl) tumbler. Muddle. Add the Rum. Fill with ice. Add sparkling water. Stir. Garnish with a sprig of mint.

 

 

STRAWBERRY DAIQUIRI  

2/3 oz (2 cl) 1883 de Philibert Routin Pure Cane Sugar syrup

2 ½ oz (80 gr) fresh strawberries

½ oz lemon juice

2 2/3 oz passion fruit juice

1 2/3 oz White Rum

3 ½ oz crushed ice

 

Combine ingredients in a blender. Blend a few seconds and serve.

 

 

TEQUILA SOUR        

1/3 oz (1cl) 1883 de Philibert Routin Pure Cane Sugar syrup

1 oz(3 cl) lemon juice

1 2/3 oz (5 cl) Tequila

 

Pour ingredients in a shaker. Shake. Serve in a refresh glass.

 

 

GIN FIZZ       

2/3 oz 1883 de Philibert Routin Pure Cane Sugar

1 oz(3 cl) lemon juice

1 2/3 oz (5 cl) Gin

 

Pour the ingredients in a shaker. Shake. Serve in a10 oz(30 cl) tumbler over ice. Complete with sparkling water. Garnish with a lemon slice.

 

 

 

 

1883 de Philibert Routin Raspberry syrup

 

 

ICED FRUITEA

3/4 oz (2,20 cl) 1883 de Philibert Routin Raspberry syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Lime syrup

8 oz(23,70 cl) brewed black chilled tea

Ice

Skewer of fresh fruits

Sprig of mint for garnish

 

 

Fill a16 oz(48 cl) glass 3/4 full of ice. Add the chilled tea and the syrups. Stir well. Garnish with the skewer of fresh fruits and a sprig of mint.

 

 

RED MANGO 

1/2 oz (1,5 cl)1883 de Philibert Routin Raspberry syrup

1/3 oz (1 cl) 1883 de Philibert Routin Mango syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Cherry syrup

Sparkling water.

 

Pour the syrups over ice in a12 oz(36 cl) glass. Fill with sparkling water. Stir.

 

 

RUSSIAN RASPBERRY PUNCH     

2 cl 1883 de Philibert Routin Raspberry syrup

2 cl 1883 de Philibert Routin Blackcurrant syrup

4,5 cl raspberry fruit puree

1,5 cl lemon juice

4,5 cl vodka

 

Shake and fill up with soda

 

 

BLOODY BERRY SMOOTHIE

3/4 oz (2,20 cl) 1883 de Philibert Routin Raspberry syrup

3/4 oz (2,20 cl) 1883 de Philibert Routin Cherry syrup

3 oz(9 cl) cold milk

2 oz(6 cl) chilled passion fruit nectar

7 or 8 fresh raspberries

1 cup crushed ice

Twist of orange peel for garnish

 

Combine ingredients in blender with crushed ice and blend on high speed for 20 to 30 sec. Pour into a12 oz(36 cl) glass. Garnish with the twist of orange peel.

 

 

 

 

1883 de Philibert Routin Rose syrup

 

 

FLOWER TEA

1/3 oz (1 cl) 1883 de Philibert Routin Rose syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Violet syrup

6 oz(18 cl) jasmine tea

 

Pour the syrups into a cup. Add jasmine tea. Stir.

 

 

BLACK & ROSE TEA 

1/3 oz (1 cl) 1883 de Philibert Routin Rose syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Blackberry syrup

6 oz(18 cl) brewed black tea

 

Pour the syrups into a cup. Add brewed black tea. Stir

 

 

BLACK ROSE SODA 

1/2 oz (1,5 cl) 1883 de Philibert Routin Rose syrup

1/3 oz (1 cl) 1883 de Philibert Routin Blackberry syrup

10 oz(30 cl) Lemon Lime soda

 

Pour the syrups over ice in a glass. Add the lemon lime soda. Stir

 

 

RED ROSE SODA      

1/2 oz (1,5 cl) 1883 de Philibert Routin Rose syrup

1/3 oz (1 cl) 1883 de Philibert Routin Mixed Berries syrup

10 oz(30 cl) Sparkling water.

Ice

 

Pour the syrups over Ice in a glass. Add the sparkling water. Stir

 

 

ROSE ORANGE SHAKE

2/3 oz (2 cl) 1883 de Philibert Routin Rose syrup

1/3 oz (1 cl) 1883 de Philibert Routin Orange syrup

4 oz(12 cl) cold milk

3 scoops of Vanilla Ice cream

 

Combine ingredients in blender. Blend for 10 seconds. Pour into a glass.

 

 

CHAMPAGNE & ROSE         

1/3 oz (1 cl) 1883 de Philibert Routin Rose syrup

1/2 oz (1,5 cl) 1883 de Philibert Routin Raspberry syrup

Chilled champagne

 

Pour the syrups into a champagne glass. Fill with chilledChampagne. Stir

 

RED VODKA  

1/2 oz (1,5 cl) 1883 de Philibert Routin Rose syrup

1/3 oz (1 cl) 1883 de Philibert Routin Strawberry syrup

1 1/3 oz (4 cl) Vodka

Ice

 

Shake ingredients with ice. Srain into a cocktail glass

 

 

ROSE CAFE   

1/6 o (0,5 cl) 1883 de Philibert Routin Rose syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Cinnamon syrup

1 shot of espresso

 

Pour the syrups into a cup. dd 1 shot of espresso. tir.

 

 

LATTE D'AMORE      

1/3 o (1 cl) 1883 de Philibert Routin Rose syrup

1/3 o (1 cl) 1883 de Philibert Routin Amaretto syrup

1 double shot of espresso

4 o (12 cl) cold milk

 

Steam milk-syrups mixture. our the espresso into a glass. Fill with steamed milk. Stir.

 

 

STEAMSWEET          

1/3 oz (1 cl) 1883 de Philibert Routin Rose syrup

1/3 oz (1 cl) 1883 de Philibert Routin Coconut syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Strawberry syrup

5 oz(15 cl) cold milk

 

Steam milk-syrups mixture. Pour into a glass

 

 

 

1883 de Philibert Routin Rum syrup

 

 

2cl 1883 de Philibert Routin Rum syrup
5cl orange juice

5cl pineapple juice

5cl apricot juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2cl 1883 de Philibert Routin Rum syrup

15cl milk

Powder chocolate

Whipped cream

 

Steam and foam the milk. Mix the foamed milk with the chocolate powder. Add the Rum syrup. Garnish with whipped cream.

 

 

2cl 1883 de Philibert Routin Rum syrup
7cl milk
1 espresso


Combine all ingredients in a blender with ice cubes. Blend a few seconds and serve.

 

 

2cl 1883 de Philibert Routin Rum syrup
4c Pineapple juice

2cl coco milk

4cl Vodka

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2cl 1883 de Philibert Routin Rum syrup

4cl vodka

5cl apple juice

½ lime

4 mint leaves

Crushed ice

 

Muddle the lime with the syrup and the mint leaves. Add the apple juice, the crushed ice and the vodka.

 

 

 

 

 

 

1883 de Philibert Routin Sour Green Apple syrup

 

 

Pom Pom      

2 cl 1883 de Philibert Routin Sour Green Apple syrup

1 cl 1883 de Philibert Routin Blue Curacao syrup

4 cl rhum

5 cl pineapple juice

 

Shake all the ingredients with ice and strain in a highball glass. Garnish with a slice of pineapple

 

 

Spicy 

2 cl 1883 de Philibert Routin Sour Green Apple syrup

1 cl 1883 de Philibert Routin Gingerbread syrup

4 cl vodka

5 cl apple juice

 

Shake all the ingredients with ice and strain in a highball glass.

 

 

Blue apple    

2 cl 1883 de Philibert Routin Sour Green Apple syrup

1 cl 1883 de Philibert Routin Blue Curacao syrup

2 cl lime juice

7 cl lemonade

 

Build over ice in a highball glass. Garnish with a fan of apple

 

 

Pomodoro    

2 cl 1883 de Philibert Routin Sour Green Apple syrup

1 cl 1883 de Philibert Routin Blue Curacao syrup

4 cl Genepi

5 cl apple juice

 

Shake all ingredients with ice and strain into a highball glass. Garnish with a fan of apple.

 

 

Hollidays      

2 cl 1883 de Philibert Routin Sour Green Apple syrup

10 cl apple juice

5 fresh strawberries

 

Mix all ingredients with ice and strain into a highball glass. Garnish with a strawberry.

 

 

Pomelon       

2 cl 1883 de Philibert Routin Sour Green Apple syrup 

Slice of melon

10 cl orange juice

1cl 1883 Philibert Routin Raspberry syrup

 

Mix all the ingredients with ice and strain into a highball glass. Garnish with a slice of melon.

 

 

Monkey's delight    

2 cl 1883 de Philibert Routin Sour Green Apple syrup 

1 cl 1883 de Philibert Routin Blue Curacao syrup

8 cl apple juice

½ fresh banana

 

Mix all ingredients and strain into a highball glass. Garnish with a slice of banana.

 

 

Manga           

2 cl 1883 de Philibert Routin Sour Green Apple syrup

4 cl mango juice

6 cl orange juice

 

Shake all ingredients with ice and strain into a highball glass. Garnish with a fan of apple.

 

 

Pim pam       

2 cl 1883 de Philibert Routin Sour Green Apple syrup 

1 cl 1883 de Philibert Routin Gingerbread syrup 

5 cl apple juice

4 cl vodka

 

Shake all ingredients with ice and strain into a highball glass. Garnish with a fan of apple.

 

 

Yellow bird   

2 cl 1883 de Philibert Routin Sour Green Apple syrup 

2 cl cranberry  juice

4 cl orange juice

4 cl vodka

 

Shake all ingredients with ice and strain into a highball glass. Garnish with a fan of apple.

 

 

 

 

1883 de Philibert Routin Strawberry syrup

 

 

PINK VELVET SMOOTHIE

1 1/4 oz (3,75cl) 1883 de Philibert Routin Strawberry syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Blueberry syrup

3 oz(9 cl) cold milk

2 oz(6 cl) passion fruit nectar chilled

4 or 5 fresh strawberries

1 cup crushed ice

2 fresh strawberries for garnish

 

Combine ingredients in blender with crushed ice and blend on high speed for 20 to 30 seconds. Pour into a12 oz(36 cl) glass. Garnish with the fresh strawberries

 

 

STRAWBERRY FROZEN      

1 oz(3 cl) 1883 de Philibert Routin Strawberry Syrup

4 oz(12 cl) chilled passion fruit juice

1/2 cup fresh strawberries

3 oz(9 cl) half and half

Ice

Slices of strawberry for garnish

 

Combine ingredients in blender with ice. Pour into a12 oz(36 cl) glass. Garnish with the slices of strawberry.         

 

 

LAIT FRAISE

1/2 oz (1,50 cl) 1883 de Philibert Routin Strawberry syrup

6 oz(18 cl) cold milk

2 scoops of vanilla ice cream

Ice

Whipped cream for topping

1 dash Strawberry syrup for garnish and 1 strawberry

 

Combine ingredients in a blender with ice. Pour into a12 oz(36 cl) glass. Top with the whipped cream. Garnish with a dash of strawberry syrup and a strawberry

 

 

STRAWBERRY COOLER

Method: build                                                                                     

Glass: highball                                                                                      

4cL vodka                                                                                           

2cL fresh lemon juice                                                                            

1cL 1883 de Philibert Routin Strawberry syrup

8cL ginger ale                                                                                   

garnish: half of a strawberry

         

 

STRAWBERRY NIGHT CAP

Method: build                                                                                    

Glass: rocks                                                                                   

10cL vervain infusion                                                                            

1,5 cL 1883 de Philibert Routin Strawberry syrup

0,5cL fresh lime juice

 

 

BOOGIE NIGHT

Method: shaker                                                                                              

Glass: highball                                                                                             

8 mint leaves                                                                                                        

1 slice fresh ginger                                                                                                              1cL 1883 de Philibert Routin Strawberry syrup 2cL limie juice                                                                                                  

8cL cranberry juice                                                                                  

4cL ginger ale strawberry    

 

 

STRAWBERRY DANCER      

3 cl 1883 de Philibert Routin Strawberry syrup

4,5 cl strawberry fruit puree

2 cl lime cordial

4,5 cl vodka

 

Shake and fill up with gingerale

 

 

FRENCH SODA         

1/2 oz (1,50 cl) 1883 de Philibert Routin Strawberry syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Orange syrup

10 oz(30 cl) sparkling water

1 strawberry and a slice of lemon for garnish

Ice

 

Pour the syrups over ice in a12 oz(36 cl) glass.Add the sparkling water. Stir. Garnish with the strawberry and a slice of lemon

 

 

FRENCH ICE SODA  

1/2 oz (1,5 cl) 1883 de Philibert Routin Strawberry syrup

Sparkling water

1 scoop of raspberry sorbet.

 

Pour the syrup over ice. Add the sparkling water. Stir. Top with the scoop of raspberry sorbet. Serve with a straw

 

 

NEOPOLITANCINO 

1/2 oz (1,50 cl)1883 de Philibert Routin Strawberry syrup

1/2 oz (1,50 cl)1883 Philibert Routin Vanilla syrup milk

1/4 oz (0,75 cl) 1883 de Philibert Routin Chocolate syrup

 

 

Pour the syrups into steaming pitcher. Add milk to pitcher until 1/3 full. Foam and steam milk-syrup mixture. Set pitcher aside. Pour the chocolate into cup. Stir. Allow steamed Milk-Syrup to pour under foam to 1/2 from top of cup.  Top with 2 caps of dense foam. Dust with chocolate powder

 

 

1883 de Philibert Routin Speculoos syrup

 

 

 

Iced latte

2cl 1883 de Philibert Routin Speculoos syrup

3cl espresso

10cl milk

Ice

 

Pour all ingredients into a shaker filled with ice. Shake and strain into a cocktail glass.

 

 

Cappucino

1.5cl 1883 de Philibert Routin Speculoos syrup

3cl espresso

12cl milk

 

Pour the syrup into a cup. Add the espresso. Steam and foam the milk. Add the steamed milk.

 

 

Supreme

3cl 1883 de Philibert Routin Speculoos syrup

10cl milk

White chocolate powder

Whipped cream

 

Combine ingredients in a blender. Blend for a few seconds and serve.

 

 

 

 

 

 

1883 de Philibert Routin Tiramisu syrup

 

 

COCOCREAM 

½ oz (1,5 cl) 1883 de Philibert Routin Tiramisu syrup

½ oz (1,5 cl) 1883 de Philibert Routin Coconut syrup

4 oz(12 cl) cold milk

2 oz(6 cl) espresso

 

Combine ingredients in a steaming pitcher. Steam and foam the milk-syrups mixture. Pour the espresso into a12 ozglass. Add the hot milk. Stir.

 

 

SWEET ORANGE DREAM    

½ oz (1,5 cl) 1883 de Philibert Routin Tiramisu syrup

1/3 oz (1 cl) 1883 de Philibert Routin Butterscotch syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Orange syrup

4 oz(12cl) cold milk

2 oz(6 cl) espresso

 

Combine ingredients in a steaming pitcher. Steam and foam the milk-syrup mixture. Pour the  espresso into a12 oz(36cl) glass. Add the hot milk. Stir.

 

 

ITALIAN MOCHA     

½ oz 1883 de Philibert Routin Tiramisu syrup

¼ oz (0,75 cl) 1883 de Philibert Routin White Chocolate syrup

¼ oz (0,75 cl) 1883 de Philibert Routin Chocolate syrup

4 ozcold milk

2 oz(6 cl) espresso

 

Combine ingredients in a steaming pitcher. Steam and foam the milk-syrup mixture. Pour the espresso into a12 oz(36cl) glass. Add hot milk. Stir.

 

 

BLACK AND RED      

½ oz (1,5 cl) 1883 de Philibert Routin Tiramisu syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Strawberry syrup

1/3 oz (1 cl) 1883 de Philibert Routin Chocolate syrup

4 oz(12 cl) cold milk

2 oz(6 cl) espresso

 

Combine ingredients in a steaming pitcher. Steam and foam the milk-syrup mixture. Pour hot milk in a12 oz(36 cl) over the espresso. Stir.

 

 

CARRIBEAN MIX     

½ oz (1,5 cl) 1883 de Philibert Routin Tiramisu syrup

¼ oz (0,75 cl) 1883 de Philibert Routin Banana syrup

¼ oz (0,75 cl) 1883 de Philibert Routin Coconut syrup

1 teaspoon instant coffee

5 ozcold milk

 

Pour ingredients in a steaming pitcher. Steam and foam the milk-syrup mixture. Serve in a12 ozglass. Top with whipped cream. Add one dash 1883 de Philibert Routin Tiramisu syrup.

 

 

TARTE TATIN           

1/3 oz (1 cl) 1883 de Philibert Routin Tiramisu syrup

1/3 oz (1 cl) 1883 de Philibert Routin Vanilla syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Cinnamon syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Apple syrup

6 oz(24 cl) hot and foamed milk

 

Combine ingredients in a12 oz(36 cl). Stir.

 

 

CARAMISU    

½ oz (1,5 cl) 1883 de Philibert Routin Tiramisu syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Caramel syrup

Hot chocolate

Whipped cream

Shaved chocolate

 

Combine ingredients in a8 oz(24 cl) cup. Add hot chocolate. Top with whipped cream. Add shaved dark chocolate.

 

 

CRISPYCHOC           

1/3 oz (1 cl) 1883 de Philibert Routin Tiramisu syrup

1/3 oz (1 cl) 1883 de Philibert Routin Roasted Hazelnut syrup

1/3 oz (1 cl) 1883 de Philibert Routin Pistachio syrup

2 teaspoons unsweetened cocoa powder

5 ozcold milk

 

Pour ingredients in a steaming pitcher. Steam and foam the milk-syrups mixture. Serve in a12 oz(36 cl) glass. Dust with unsweetened cocoa powder.

 

 

ARDECHE CREAM    

2/3 oz (2 cl) 1883 de Philibert Routin Tiramisu syrup

1/3 oz (1 cl) 1883 de Philibert Routin Butterscotch syrup

5 oz(15 cl) cold milk

3 scoops chestnut ice cream

 

Combine ingredients in a blender. Blend for 10 seconds. Serve in a12 oz(36 cl) glass.

 

 

GOTHIC MILK          

2/3 oz (2 cl) 1883 de Philibert Routin Tiramisu syrup

1/3 oz (1 cl) 1883 de Philibert Routin Blackcurrant syrup

Cold milk

 

Combine in a12 oz(36 cl) glass. Fill with cold milk. Stir.

 

 

NIGHTWISH

1/3 oz (1 cl) 1883 de Philibert Routin Tiramisu syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Vanilla syrup

Unsweetened cocoa powder

1 espresso

 

Pour the syrup in a8 oz(24 cl) cup over one shot espresso. Add hot and foamed milk. Dust with cocoa powder.

 

 

CHERR’ITALIAN      

1/6 oz (0,5cl) 1883 de Philibert Routin Tiramisu syrup

1/6 oz (0,5cl) 1883 de Philibert Routin Gingerbread syrup

1 espresso

 

Combine ingredients in an espresso. Stir

 

 

SWEETY SPICE        

1/3 oz (1cl) 1883 de Philibert Routin Tiramisu syrup

0,5 oz(0,5cl) 1883 de Philibert Routin Cinnamon syrup

Heavy cream

Cinnamon powder

1 double espresso

 

Pour the syrups in a double espresso. Stir. Top with heavy cream. Dust with cinnamon powder.

 

 

TEMPTATION           

½ oz (1,5 cl) 1883 de Philibert Routin Tiramisu syrup

½ oz (1,5 cl) 1883 de Philibert Routin Gingerbread syrup

1/3 oz 1883 de Philibert Routin Caramel syrup

1 oz(3 cl) half and half

2 teaspoons instant coffee

1 cup crushed ice

 

Combine ingredients in a blender. Add4 oz(12 cl) fresh water and 1 cup crushed ice. Blend a few seconds. Serve in a12 oz(36 cl) glass.

 

 

SWEET ROASTED MILK      

1 scoop hazelnut ice cream

½ oz (1,5 cl) 1883 de Philibert Routin Tiramisu syrup

½ oz (1,5 cl) 1883 de Philibert Routin Roasted Hazelnut syrup

 

Combine syrups in a12 oz(36 cl) glass over ice. Fill with cold milk. Add hazelnut ice cream.

 

 

DARKMOON  

¼ oz (0,75 cl) 1883 de Philibert Routin Tiramisu syrup

¼ oz 0,75 cl) 1883 de Philibert Routin White Chocolate syrup

1 teaspoon cocoa powder

3 1/3 oz (10 cl) cold milk

1 espresso

 

Combine ingredients in a steaming pitcher. Steam and foam the milk-syrups mixture. Pour the mixture in a8 oz(24 cl) cup over one shot espresso.

 

 

 

 

1883 de Philibert Routin Toasted Marshmallow syrup

 

 

Alpine

2cl 1883 de Philibert Routin Toasted Marshmallow syrup

1 scoop of vanilla ice cream

4cl Genepi

 

Mix all ingredients with ice and strain into a highball glass.

Garnish with an orange twist.

 

 

Milky way     

1cl 1883 de Philibert Routin Toasted Marshmallow syrup

2cl coffee liquor

4cl vodka

5cl cold milk

 

Shake all the ingredients with ice and strain into a highball glass. Spread cinnamon.

 

 

Marsh'mall   

2cl 1883 de Philibert Routin Toasted Marshmallow syrup

4cl white rum

2cl lime juice

6cl cranberry juice

 

Shake all the ingredients with ice and strain into a highball glass.Garnish with a marshmallow.

 

 

American dream     

2cl 1883 de Philibert Routin Toasted Marshmallow syrup

4cl white rum

2cl lime juice

6cl orange juice

 

Shake all ingredients with ice and strain into a highball glass. Garnish with a fan of apple.

 

 

Sweety         

1cl 1883 de Philibert Routin Toasted Marshmallow syrup

1cl 1883 de Philibert Routin Blue Curacao syrup

4cl vodka

2cl lime juice

6cl orange juice

 

Shake all ingredients with ice and strain into a highball glass. Garnish with an orange slice.

 

 

Paradisio

2cl 1883 de Philibert Routin Toasted Marshmallow syrup

2cl lime juice

3cl banana juice

3cl apple juice

5fresh strawberries

 

Mix all ingredients with ice and strain into a highball glass. Garnish with a marshmallow.

 

 

Shaky

2cl 1883 de Philibert Routin Toasted Marshmallow syrup

1 scoop of vanilla ice cream

9cl milk

 

Mix all ingredients with ice and strain into a highball glass. Garnish with a marshmallow.

 

 

Dolce vita     

2cl 1883 de Philibert Routin Toasted Marshmallow syrup

1 scoop of chocolate ice cream

9cl milk

 

Mix all ingredients with ice and strain into a highball glass. Spread chocolate powder.

 

 

Marshma love          

2cl 1883 de Philibert Routin Toasted Marshmallow syrup

1 scoop of coffee ice cream

4cl vodka

2cl coffee liquor

 

Mix all ingredients with ice and strain into a highball glass. Garnish with coffee beans.

 

 

Pretty lili      

2cl 1883 de Philibert Routin Toasted Marshmallow syrup

1cl 1883 de Philibert Routin Blue Curacao syrup

4cl Genepi

5cl apple juice

 

Shake all ingredients with ice and strain into a highball glass. Garnish with a fan of apple.

 

1883 de Philibert Routin Toffee Crunch syrup

 

2cl 1883 de Philibert Routin Toffee Crunch syrup

10cl liquid cream

3cl espresso

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2cl 1883 de Philibert Routin Toffee Crunch syrup

13cl milk

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2cl 1883 de Philibert Routin Toffee Crunch syrup

8cl pineapple juice

5cl banana juice

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

2cl 1883 de Philibert Routin Toffee Crunch syrup

7cl pineapple juice

4cl gin

 

Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.

 

 

2cl 1883 de Philibert Routin Toffee Crunch syrup

½ banana

1 scoop of vanilla ice cream

4cl liquid cream

 

Combine ingredients in a blender. Blend a few seconds and serve in a hurricane glass.

 

 

2cl 1883 de Philibert Routin Toffee Crunch syrup

1 scoop of hazelnut ice cream

3cl espresso

5cl milk

2 chocolate cookies

 

Combine ingredients in a blender. Blend a few seconds and serve in a hurricane glass

 

 

2cl 1883 de Philibert Routin Toffee Crunch syrup

1 scoop of caramel ice cream

5cl liquid cream

5cl milk

 

Combine ingredients in a blender. Blend a few seconds and serve in a hurricane glass

1883 de Philibert Routin Triple Sec syrup

 

 

ROASTED CAPPUCCINO     

In a steaming pitcher pour

½ oz (1,5 cl) 1883 de Philibert Routin Triple Sec syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Roasted Hazelnut syrup

3 1/3 oz (10 cl) cold milk

 

Steam and foam the mixture. Pour the mixture in a6 oz(18 cl) cup over one shot espresso. Top with foamed milk. Dust with hazelnut powder

 

SPICY MILK

In a12 oz(36 cl) glass pour

2/3 oz (2 cl) 1883 de Philibert Routin Triple Sec syrup

1/3 oz (1 cl) 1883 de Philibert Routin Cinnamon syrup

2 shots espresso

6 oz(18 cl) foamed milk

 

Stir. Top with whipped cream. Dust with cinnamon powder

 

 

BLACK ORANGE       

In a steaming pitcher pour

2/3 oz (2 cl) 1883 de Philibert Routin Triple Sec syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Orange syrup

5 oz(15 cl) cold milk

 

Steam and foam the mixture. Pour the steamed milk in a12 oz(36 cl) glass. Add 2 shots espresso.Top with foamed milk.

 

EXO CHOCO  

In a10 oz(30 cl) warm mug pour

2/3 oz (2 cl) 1883 de Philibert Routin Triple Sec syrup

1/3 oz (1 cl) 1883 de Philibert Routin Coconut syrup

 

Fill with hot chocolate. Stir. Top with whipped cream. Add one dash of 1883 de Philibert Routin Chocolate syrup

 

 

BITTER CHOC           

In a10 oz(30 cl) warm mug pour

2/3 oz (2 cl) 1883 de Philibert Routin Triple Sec syrup

1/3 oz (1 cl) 1883 de Philibert Routin Lemon Pie syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Orange syrup

Stir

Garnish with one dash of whipped cream

 

 

SPICY COFFEE         

2/3 oz (2 cl) 1883 de Philibert Routin Triple Sec syrup

1/3 oz (1 cl) 1883 de Philibert Routin Cinnamon syrup

6 oz(18 cl) chilled coffee

1 oz(3 cl) half and half

 

Pour the ingredients in a 12oz (36cl) glass. Stir.

 

EXOTIC MOUNTAIN

2/3 oz (2 cl) 1883 de Philibert Routin Triple Sec syrup

1/3 oz (1 cl) 1883 de Philibert Routin Pineapple syrup

Chilled chocolate

 

Pour the ingredients in a12 oz(36 cl) glass over ice. Stir. Garnish with one dash of whipped cream. Add some dark chocolate sprinkles

 

 

Triple Soda   

1 oz(3 cl) 1883 de Philibert Routin Triple Sec syrup

Bitter lemon soda

One dash of 1883 de Philibert Routin Curacao syrup

 

Pour the syrup in a12 oz(36 cl) glass half full of ice cubes. Add bitter lemon soda. Stir. Add one dash of 1883 de Philibert Routin Curacao syrup.

 

 

TONIC COCKTAIL    

2/3 oz (2 cl) 1883 de Philibert Routin Triple Sec syrup

1/3 oz (1 cl) 1883 de Philibert Routin Mojito syrup

1 dash of lemon juice

Indian Tonic

 

Pour the syrups in a12 oz(36 cl) glass half full of ice cubes. Fill with the Indian Tonic. Stir. Add one sprig of fresh mint.

 

RED ICE        

2/3 oz (2 cl) 1883 de Philibert Routin Triple Sec syrup

1/3 oz (1 cl) 1883 de Philibert Routin Strawberry syrup

Lemon flavored lemonade

 

Pour the syrups in a12 oz(36 cl) ¾ full of crushed ice. Fill with lemonade. Garnish with a slice of lime and one strawberry.

 

 

CREAMY LIME

2 scoops of lime ice cream

1 oz(3 cl) 1883 de Philibert Routin Triple Sec syrup

3 oz(9 cl) lemon lime soda

¼ cup of ice cubes

 

Pour the ingredients in a blender. Blend for 10 seconds. Serve in a 3 1/3 oz (10 cl) glass.

 

 

FRESH DRINK          

2/3 oz (2 cl) 1883 de Philibert Routin Triple Sec syrup

1/3 oz (1 cl) 1883 de Philibert Routin Mint syrup

3 oz(9 cl) cold water

2 scoops of coconut ice cream

½ cup of ice cubes

 

Pour the ingredients in a blender. Blend for 10 seconds. Serve in a10 oz(30 cl) glass.

 

 

FRUITY GRANITA   

20 oz(60 cl) 1883 de Philibert Routin Triple Sec syrup

10 oz(30 cl) 1883 de Philibert Routin Grapefruit syrup

3 1/3 oz (10 cl) 1883 de Philibert Routin Strawberry syrup

5 litersof water

 

 

RED CHAMPAGNE   

2/3 oz (2 cl) 1883 de Philibert Routin Triple Sec syrup

1/3 oz (1 cl) blackcurrant cream

Chilled champagne

 

Pour the syrup in a champagne glass. Fill with chilled champagne. Add one amarena cherry.

 

 

COFFEE AND CHOCOLATE  

1/6 oz (0,5 cl) 1883 de Philibert Routin Triple Sec syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Chocolate syrup

 

Pour the syrups in an espresso. Add one teaspoon of heavy cream. Garnish with shaved chocolate.

 

 

SWEET CLOUD         

In a steaming pitcher pour

½ oz (1,5 cl) 1883 de Philibert Routin Triple Sec syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Chocolate syrup

3 1/3 oz (10 cl) cold milk

 

Steam and foam the mixture. Pour ¾ of the steamed mixture in a6 oz(18 cl) cup over one shot espresso. Top with foamed milk

 

 

TRIPLE ICE TEA       

2/3 oz (2 cl) 1883 de Philibert Routin Triple Sec syrup

1/3 oz (1 cl) 1883 de Philibert Routin Kiwi syrup

Cold brewed tea

 

Pour the syrups n a12 oz(36 cl) glass ¾ full of crushed ice. Fill with cold tea. Garnish with one slice of kiwi. Add on dash of fresh ginger and a twist of lemon.

 

EXOTIC RUM

½ oz (1,5 cl) 1883 de Philibert Routin Triple Sec syrup

1/3 oz (1 cl) 1883 de Philibert Routin Mango syrup

1/3 oz (1 cl) lemon juice

1 1/3 oz (4 cl) passion fruit juice

1 1/3 oz (4 cl) Cuban Rhum

 

Pour the ingredients in a shaker. Shake. Serve in a large cocktail glass over crushed ice.

 

1883 de Philibert Routin Vanilla syrup

 

 

EXPRESS-OH

1/8 oz (0,40 cl) 1883 de Philibert Routin Vanilla syrup

1 shot of espresso

Whipped cream

 

In an8 oz(24 cl) cup, pour syrup, add 1 shot of espresso and stir. Top with whipped cream.

 

CHERIE CHERRY LATE        

1/4 oz (0,75 cl) 1883 de Philibert Routin Vanilla syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Cherry syrup

2 oz(6cl) espresso

4 oz(12 cl) cold milk

Whipped cream

Slices of strawberry for garnish

 

Steam milk-syrups mixture. Pour the espresso into a12 oz(36 cl) glass. Fill with the steamed milk. Top with the whipped cream. Garnish with the slices of strawberry.

 

 

VANILLA NUTEA      

1/4 oz (0,75 cl) 1883 de Philibert Routin Vanilla syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Macadamia Nut syrup

6 OZ(17,75 cl) brewed black tea

1 OZ(3 cl) half and half

 

Pour the syrups into a10 oz(30 cl) cup. Add brewed black tea and half and half. Stir.

 

 

PEPPERMINTEA      

1/4 oz (0,75 cl) 1883 de Philibert Routin Vanilla syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Mint syrup

6 OZ(17,75 cl) brewed green tea

Mint leaves for garnish

 

Pour the syrups into a10 oz(30 cl) cup. Add brewed green tea. Stir. Garnish with the mint leaves

 

 

VIENNESE CHOCOLATE      

1/2 oz (1,50 cl) 1883 de Philibert Routin Vanilla syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Hazelnut syrup

2 teaspoons unsweetened cocoa powder

6 oz(18 cl) cold milk

Whipped cream for topping

Chocolate covered espresso bean for garnish

 

Pour the syrups, cocoa powder and milk into steaming pitcher, steam together. Pour into a12 oz(36 cl) glass. Top with the whipped cream. Garnish with chocolate covered espresso bean

 

 

CAFE RIVIERA         

1/2 oz (1,5 cl) 1883 de Philibert Routin Vanilla syrup

1/3 oz (1 cl) 1883 de Philibert Routin Chocolate syrup

3 1/2 oz (10 cl) iced coffee

1 scoop of coffee ice cream

Crushed ice

Whipped cream

 

Pour the syrups over crushed ice in a glass. Add the iced coffee. Stir. Add the scoop of Ice cream. Top with whipped cream. Serve with a straw

 

 

VANILLA DAIQUIRI

Method: shaker                                                                                

Glass: martini                                                                                      

4cl cuban rum                                                                                      

2cl fresh lime juice                                                                                            

1cl 1883 de Philibert Routin Vanilla syrup

garnish: lime zest

 

 

HOT VANILLA TEA

Method: build                                                                                       

Glass: rocks                                                                                        

10cL Lipton yellow label tea                                                                    

2cL 1883 de Philibert Routin Vanilla syrup

1cL fresh lemon juice                                                                                  

granish: lemon zest

 

 

BAHIA DO BRAZIL

Method: blender                                                                                      

Glass: highball                                                                                     

8cl banana nectar                                                                                

2cl 1883 de Philibert Routin Vanilla syrup

1cl fresh lime juice                                                                                            

1passion fruit                                                                                              

garnish: lime wedge

 

 

ANDY SMOOTHIE

Method: blender                                                                                        

Glass: highball                                                                                         

10cl banana juice                                                                                                    

2cl 1883 de Philibert Routin Vanilla syrup

3 fresh raspberries                                                                                         

4cl milk

 

SWEET ALMOND COFFEE   

1/3 oz (1 cl) 1883 de Philibert Routin Vanilla Sugar Free syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Caramel Sugar Free syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Almond syrup

4 oz(12 cl) hot coffee

2 oz(6 cl) hot skimmed milk

 

Combine ingredients in a warm mug. Stir

STEAMERLY  

1/2 oz (1,50 cl) 1883 de Philibert Routin Vanilla syrup

1/2 oz (1,50 cl) 1883 de Philibert Routin Peach syrup

5 oz(15 cl) cold milk

Whipped cream

3 or 4 slices of peach for garnish

 

Pour the syrups and milk into steaming pitcher. Steam milk-syrups mixture and pour into a12 oz(36 cl) glass. Top with the whipped cream. Garnish with the slices of peach

 

1883 de Philibert Routin Violet syrup

 

PURPLE SODA         

2/3 OZ (2 cl) 1883 de Philibert Routin Violet syrup

1/3 oz (1 cl) 1883 de Philibert Routin Raspberry syrup,

Sparkling water.

 

Pour the syrups over Ice in a10 oz(30 cl) glass. Add the sparkling water. Stir

 

VIOLET BEER           

1/3 oz (1 cl) 1883 de Philibert Routin Violet syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Strawberry syrup

Light draft beer.

 

Pour the syrups into a beer glass. Fill with light draft beer.

 

 

MILK FLOWER SHAKE        

1/2 oz (1,5 cl) 1883 de Philibert Routin Violet syrup

1/2 oz (1,5 cl) 1883 de Philibert Routin Cherry syrup

5 oz(15 cl) cold milk

3 scoops of vanilla ice cream

Whipped cream

1 dash of 1883 de Philibert Routin Violet syrup.

 

Combine ingredients in blender and blend for 10 seconds. Pour into a glass. Top with whipped cream. Add the dash of Violet syrup

 

1883 de Philibert Routin Watermelon syrup

 

PINK FLAMINGO     

2/3 oz 1883 de Philibert Routin Watermelon syrup

1/3 oz 1883 de Philibert Routin Raspberry syrup

1 dash lemon juice

Lemon soda

 

Combine ingredients in a12 oz(36 cl) glass half full of ice. Fill with lemon soda. Stir.

 

 

ACAPULCO    

½ oz (1,5 cl) 1883 de Philibert Routin Watermelon syrup

1/3 oz (1 cl) 1883 de Philibert Routin Coconut syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Passion Fruit syrup

Sparkling water

 

Combine ingredients in a12 oz(36 cl) glass half full of ice. Fill with sparkling water. Stir.

 

 

CANDY MILK

5/6 oz (2,5 cl) 1883 de Philibert Routin Watermelon syrup

½ oz (1,5 cl) 1883 de Philibert Routin Cherry syrup

4 oz(12 cl) cold milk

2 scoops vanilla ice cream

1 ½ cup ice

 

Combine ingredients in a blender. Add vanilla ice cream and  ice. Blend for 20-25 seconds. Serve in a16 oz(48 cl) glass.

 

 

EXOSWEET   

1 oz(3 cl) 1883 de Philibert Routin Watermelon syrup

1/3 oz (1 cl) 1883 de Philibert Routin Passion Fruit syrup

2 oz(6 cl) 1883 de Philibert Routin Peach syrup

2 oz(6 cl) half and half

2 oz(60 gr) fresh raspberry

1 ½ cup crushed ice

 

Combine ingredients in a blender. Add fresh raspberries and crushed ice. Blend for 20-25 seconds. Serve in a16 ozglass (48 cl).

 

BLOODY MILK          

3 scoops vanilla ice cream

2/3 oz 1883 de Philibert Routin Watermelon syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Raspberry syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Amaretto syrup

4 ozcold milk

 

Combine ingredients in a blender. Blend for 10 seconds. Serve in a12 oz(35,5 cl) glass.

 

 

LADY SPICE 

2/3 oz (2 cl) 1883 de Philibert Routin Watermelon syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Gingerbread syrup

1/6 (0,5 cl) 1883 de Philibert Routin Rose syrup

6 oz(24 cl) cold milk

 

Combine ingredients in a 12oz (36 cl) glass. Stir.

 

 

SWEET BREEZE       

2/3 oz 1883 de Philibert Routin Watermelon syrup

1/3 oz 1883 de Philibert Routin Vanilla syrup

Cold milk

1 scoop raspberry sorbet

 

Combine ingredients in a12 oz(36 cl) glass. Stir. Add one scoop raspberry sorbet.

 

FROZEN PINK          

(50 cl) 1883 de Philibert Routin Watermelon syrup

(20 cl) 1883 de Philibert Routin Ananas syrup

(20 cl) 1883 de Philibert Routin Cranberry syrup

5 literswater

 

Combine ingredients in granita machine.

 

RED CUBAN  

23 1/3 oz (70 cl) 1883 de Philibert Routin Watermelon syrup

6 2/3 oz 1883 de Philibert Routin Strawberry syrup

3 1/3 oz (10 cl) 1883 de Philibert Routin Mojito syrup

5 literswater

 

Combine ingredients in granita machine

 

 

BLOODY BREEZE     

1 oz(3 cl) 1883 de Philibert Routin Watermelon syrup

Grape juice

Lemon juice

 

Pour the syrup in a12 ozglass over ice. Fill with grape juice. Add one dash lemon juice. Stir

 

BLOODY ISLAND     

2/3 oz (2 cl) 1883 de Philibert Routin  Watermelon syrup

1/3 oz (1 cl) 1883 de Philibert Routin  Mango syrup

1 dash lime juice

Guava juice

Watermelon quarter

 

Combine syrups and lime juice in a12 oz(36 cl) glass over ice. Fill with guava juice. Stir. Garnish with a small watermelon quarter.

 

SIBERIA’ ICE           

½ oz (1,5 cl) 1883 de Philibert Routin Watermelon syrup

1 dash lime syrup

1 2/3 oz chilled vodka

 

Combine ingredients in a vodka glass. Stir.

 

 

FRUITY VERMOUTH

½ oz (1,5 cl) 1883 de Philibert Routin Watermelon syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Strawberry syrup

1 2/3 oz (5 cl) dry Vermouth

 

Combine ingredients in an old fashioned glass over ice. Stir. Add one brandy cherry.

 

 

RED BANANA           

3 scoops banana ice cream

½ oz (1,5 cl) 1883 de Philibert Routin Watermelon syrup

½ oz (1,5 cl) 1883 de Philibert Routin Strawberry syrup

4 oz(12 cl) cold milk

 

Combine ingredients in a blender. Blend for 10 seconds. Serve in a12 oz(36 cl) glass.

 

 

 

1883 de Philibert Routin White Chocolate syrup

 

WHITE COCOCCINO

1/3 oz (1cl) 1883 de Philibert Routin White Chocolate syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Coconut syrup

3 oz(10 cl) milk

1 shot of espresso

 

Pour the syrups and milk into a steaming pitcher. Steam and foam milk-syrups mixture. Pour the espresso into a8 ozcup. Add the steamed milk

 

GREEN & WHITE LATTE     

2/3 oz (2cl) 1883 de Philibert Routin White Chocolate syrup

1/3 oz (1 cl) 1883 de Philibert Routin Pistachio syrup

4 Oz(12 cl) milk

1 espresso.

 

Steam milk-syrup mixture. Pour the espresso into a glass. Fill with steamed milk. Stir.

 

 

SWEET SWEET LATTE

1/2 oz (1,5cl) 1883 de Philibert Routin White Chocolate

1/2 oz (1,5 cl) 1883 de Philibert Routin Irish Cream syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Butterscotch syrup

3 oz(10 cl) cold milk

3 oz(8 cl) espresso.

Whipped Cream.

 

Steam milk-butterscotch syrup mixture. Pour the espresso with the two other syrups into a glass. Add the steamed milk. Stir. Top with whipped cream

 

WHITEBERRY MOCHA        

1/3 oz (1cl) 1883 de Philibert Routin White Chocolate syrup

1/3 oz (1cl) 1883 de Philibert Routin Raspberry syrup

1/3 oz (1 cl) 1883 de Philibert Routin Chocolate syrup

4 oz(12 cl) cold milk

2 oz(6 cl) espresso. Cocoa powder for dusting.

 

Steam milk-syrup mixture. Pour the espresso into a12 oz(36cl) glass. Add the steamed milk. Stir. Dust with the cocoa powder

 

TEMPTING MOKA    

1/2 Oz (1,5cl) 1883 de Philibert Routin White Chocolate syrup

1/6 Oz (0,5 cl) 1883 de Philibert Routin Caramel syrup

1/3 Oz (1cl) 1883 de Philibert Routin Chocolate syrup

2 Oz(6cl) espresso

7 Oz(21 cl) milk.

 

Pour the syrups and the espresso in a12 oz(36cl) glass. Add the steamed milk. Stir

 

 

CREAMY STRAWBERRY STEAMER

1/2 oz (1,5cl) 1883 de Philibert Routin White Chocolate syrup

1/2 oz (1,5 cl) 1883 de Philibert Routin Strawberry syrup

2 instant coffee teaspoons

6 oz(18 cl) milk

 

Pour the syrups and the instant coffee in a glass. Add the steamed milk. Stir

 

NUTS & SWEETS     

1/2 oz (1,5cl) 1883 de Philibert Routin White Chocolate syrup

1/6 oz (0,5cl) 1883 de Philibert Routin Vanilla syrup

1/3 oz (1cl) 1883 de Philibert Routin Roasted Hazelnut syrup

Black chilled coffee

 

Pour the syrups in a glass. Add black chilled coffee. Stir

 

NO NAME

1/2 oz (1,5 cl) 1883 de Philibert Routin White Chocolate syrup

1/3 oz (1cl) 1883 de Philibert Routin Butterscotch syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Cinnamon syrup

Milk.

 

Pour the syrups over Ice in a glass. Fill with cold milk. Stir

 

 

CHRISTMAS SHAKE

2/3 oz (2cl) 1883 de Philibert Routin White Chocolate syrup

1/3 oz (1cl) 1883 de Philibert Routin Orange syrup

5 oz(15 cl) milk.

3 scoops of Chocolate Ice Cream

 

Combine ingredients in blender. Pour into a12 oz(36 cl) glass

 

 

CREAM & FLOWER SHAKE 

2/3 oz (2 cl) 1883 de Philibert Routin White Chocolate syrup

1/3 oz (1cl) 1883 de Philibert Routin Violet syrup

5 oz(15cl) cold milk.

3 scoops of vanilla ice cream

 

Combine ingredients in blender with Ice. Pour into a12 oz(36 cl) glass

 

 

RED & WHITE CAPPU         

1/4 oz (0,75 cl) 1883 de Philibert Routin White Chocolate syrup

1/4 oz (0,75cl) 1883 de Philibert Routin Cranberry syrup

1 espresso

Milk

Cocoa powder for dusting

Shaved white chocolate for garnish

 

Pour the syrup over the espresso in a cup. Stir. Add steamed milk. Dust with the cocoa powder. Garnish with the shaved chocolate.

 

 

STRONG & SWEET  

2/3 oz (2cl) 1883 de Philibert Routin White Chocolate syrup

1 1/3 oz (4 cl) Mint liqueur

2/3 oz (2 cl) cream

 

Shake the ingredients. Strain into a glass with ice

 

 

CHOC & SPICECCINO          

1/4 oz (0,75 cl) 1883 de Philibert Routin White Chocolate syrup

1/4 oz (0,75 cl) 1883 de Philibert Routin Cinnamon syrup

1 espresso

Milk

Ground cinnamon for dusting.

 

Pour the syrups over the espresso in a cup. Add steamed milk. Dust with the ground cinnamon

 

 

EXOCHOC      

1/3 Oz (1cl) 1883 de Philibert Routin White Chocolate syrup

1/3 Oz (1cl) 1883 de Philibert Routin Coconut syrup

1/6 Oz (0,5 cl) 1883 de Philibert Routin Mango syrup

1/3 Oz (1cl) Lime juice

1 1/3 Oz (4cl) white rum.

Crushed Ice

 

Pour the ingredients over crushed ice in a glass. Stir

 

 

WHITE ESPRESSO  

1/6 oz (0,5 cl) 1883 de Philibert Routin White Chocolate syrup

1/6 oz (0,5 cl) 1883 de Philibert Routin Frosted Mint syrup

1 espresso

 

Pour the syrups over the espresso. Stir.

 

 

ICED DELICE

1/2 oz (1,5cl) 1883 de Philibert Routin White Chocolate syrup

1/2 oz (1,5cl) 1883 de Philibert Routin Gingerbread syrup

1/3 oz (1cl) 1883 de Philibert Routin Eggnog syrup

2 instant coffee table spoons

4 oz(12 cl) cold water

1 cup crushed ice

 

Combine ingredients in blender. Pour into a glass

 

WHITE & NUT COFFEE       

1/6 oz (0,5 cl) 1883 de Philibert Routin White Chocolate

1/6 oz (0,5 cl) 1883 de Philibert Routin Hazelnut syrup

1 espresso.

 

Pour the syrups over the espresso. Stir.

 

We hope that these recipes have given you some great inspiration to go out and create some truly amazing drinks using these excellent Routin syrup flavours. We welcome any feedback you may have.