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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
4 oz(12 cl) cold milk
Sliced almonds for garnish
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
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
1/4 oz (0,75 cl) 1883 de Philibert Routin Coffee syrup
8 oz(24 cl) iced chocolate
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
1/8 oz (0,40 cl) 1883 de Philibert Routin Mixed Berries syrup
1 oz(3cl) ChilledOrangeJuice
ChilledChampagne
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
1/4 oz (0,75 cl) 1883 de Philibert Routin Cherry syrup
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
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
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 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
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
1/3oz (1cl) lime juice
1oz (3cl) cranberry juice
Direct in a glass and top with soda water.
4/3oz (4cl) vodka
2oz (6cl) espresso
4/3oz (4cl) rum
2oz (6cl) orange juice
1/3oz (1cl) 1883 de Philibert Routin Raspberry syrup
1oz (3cl) gin
3oz (9cl) orange juice
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
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
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 RoutinBlackberry syrup
3 oz(9 cl) passion juice chilled
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
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
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
8cl cranberry juice
2cl lemon juice
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
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
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 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
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 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.
4 oz(12 cl) apricot juice
Pour all ingredients into a shaker full of ice. Shake and strain into a hurricane glass.
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
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
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
1/2 oz (1,50 cl) Cointreau
1 dash of fresh lemon juice
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
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
Slices of strawberry and 2 blackberries for garnish
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
1/4 oz (0,75 cl) 1883 de Philibert Routin Cinnamon syrup
8 oz(24 cl) apple cider
Slices of apple for garnish
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.
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
Chilled champagne
Pour syrup into a champagne glass, fill with champagne.
1cl 1883 de Philibert Routin Strawberry syrup
Pour ingredients into a cocktail glass with ice cubes. Stir well.
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
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
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
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 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
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
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
1/3 oz (1 cl) 1883 de Philibert Routin White Chocolate syrup
1 scoop of cinnamon ice cream
2 teaspoons of instant coffee
Cold water
Combine ingredients in blender, mix together.pour into a12 oz(36 cl) glass.
SWEET APPLE MILKSHAKE
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
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
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.
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 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
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
Cinnamon flavored whipped cream
Ground cinnamon for dusting
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
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
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
6 oz(18 cl) black chilled coffee
2 scoops of coffee ice cream
1 dash 1883 de Philibert Routin cofffee syrup for garnish
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
2 oz(6 cl) coffee chilled
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.
Pour the syrups and the milk in a glass over ice. Stir.
CHAI APPLE LATTE
8 oz(24 cl) cold milk.
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 Roasted Hazelnut syrup
Steam milk-syrups mixture. Pour the espresso into a glass. Fill with steamed milk. Stir.
CREAMY CHAI LATTE
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
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
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 (0,5cl) 1883 de Philibert Routin Rose syrup
Steam milk-syrups mixture. Pour the espresso into a glass. Add the steamed milk. Stir."
SPICESTEAMER
Pour the syrups and milk into steaming pitcher. Steam milk-syrups mixture and pour into a glass. Dust with ground cinnamon.
LIME CHAI SODA
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
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
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
4 oz(12 cl) banana juice
1 1/2 oz (5 cl) orange juice
1 1/3 Oz (4cl) white rum
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
CARACHAICCINO
1/3 Oz (1cl) 1883 de Philibert Routin Chaï Tea Concentrate
1/6 Oz (0,5cl) 1883 de Philibert Routin Caramel syrup
Steamed and foamed milk
Pour the syrups and the espresso into a cup. Add the steamed milk. Stir.
AMORECHAI SMOOTHIE
1/3 oz (1 cl) 1883 de Philibert Routin Amaretto syrup
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
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
Pour syrups in a cup. Add 1 shot of espresso. Stir
CHAI & CHERRY CAPPUCCINO
1/3 Oz (1cl) 1883 de Philibert Routin Cherry syrup
3 1/2 Oz (10cl) milk
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 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 Cherry 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
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
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
VOD KISS
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
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
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 Pistachio syrup
Stir. Top with whipped cream. Dust with pistachio powder
ROAD 83 SYRUP
½ oz (1.5 cl) 1883 de Philibert Routin Chestnut syrup
¼ oz (0.75 cl) 1883 de Philibert Routin Caramel syrup
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
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
¼ oz (0.75 cl) 1883 de Philibert Routin Eggnog syrup
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:
¼ oz (0.75 cl) 1883 de Philibert Routin White chocolate syrup
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
ROYAL BLENDED
¼ Oz (0.75 cl) 1883 de Philibert Routin White Chocolate syrup
¼ Oz (0.75 cl) 1883 de Philibert Routin Raspberry syrup
FLYING SCOOP
In a blender pour:
½ oz (1.5 cl) 1883 de Philibert Routin Tiramisu syrup
2 shots cold espresso
2 scoops Vanilla ice cream
½ cup ice
Blend for 15-20 seconds. Serve in a12 oz(36 cl) glass.
COCOW BOY
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
¼ oz (0.75 cl) 1883 de Philibert Routin Amaretto syrup
MARROCO
½ oz (1.5 cl) 1883 de Philibert Routin Gingerbread syrup
VANILLA’MARETTO
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
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
3 scoops Chocolate ice cream
¼ Oz (0.75 cl) 1883 de Philibert Routin Cinnamon syrup
Blend for 15-20 seconds. Serve in a12 Oz(36 cl) glass
FRENCH ICE CREAM
3 scoops Coconut ice cream
1 Oz(3 cl) 1883 de Philibert Routin Chestnut syrup
Blend for 15-20 seconds
Serve in a12 Oz(36 cl) glass
MACADAMIA POWER
½ Oz (1.5 cl) 1883 de Philibert Routin Macadamia nut syrup
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:
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
¼ Oz (0.75 cl) coffee liquor
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:
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:
Fill with draft beer. Stir.
VODKA CREAM
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
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
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 Macadamia Nut syrup
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
1/4 oz (0,75 cl) 1883 de Philibert Routin Green Mint syrup
Foamed milk
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
1/4 oz (0,75 cl) 1883 de Philibert Routin Amaretto syrup
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 Irish Cream syrup
1 dash irish cream syrup for topping
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 dash caramel syrup for topping
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 Vanilla syrup
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
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 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
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
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 Coconut syrup
Coconut flavored whipped cream for topping
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
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 Macadamia syrup
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
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
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
1/4 oz (0,75 cl) 1883 de Philibert Routin Caramel syrup
8 oz(23,70 cl) iced chocolate
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
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
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
Slice of pineapple for garnish
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
6 oz(18 cl) pineapple juice
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
1 dash of fresh lime juice
1 1/4 (3,75 cl) oz White Rum
Pour ingredients into old fashioned glass almost filled with crushed ice.
Stir well.
Garnish with a slice of lime.
COCO CLIP
6 OZ(17,75 cl) chilled banana juice
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
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
¼ Oz (0.75 cl) 1883 de Philibert Routin Coconut syrup
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
5 oz(14,80 cl) cold milk
Shaved coconut for topping
Pour into a12 oz(36 cl) glass. Top with the dense flavored foam. Dust whit cocoa and top with shaved coconut.
COCONUT ICED LATTE
2 OZ(6 cl) espresso
6 OZ(18 cl) cold milk
1 scoop of coconut sorbet
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
10 oz(30 cl) iced Chocolate
1 slice of orange for garnish
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
1/4 oz (0,75 cl) 1883 de Philibert Routin Mint syrup
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
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
10cl hot milk
Garnish: cinnamon stick
COCONUT GROOVE
Method: blender
10cl mango juice
2cl fresh lime juice
Garnish: mango slice
COCOMANGO PUNCH
1/6 oz (0,5 cl) lime juice
5/3 oz (5 cl) white rum
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
Fill old fashioned glass with ice. Add syrup and whiskey. Stir well. Garnish with the twist of orange peel and amarena cherry
CHOCKTAIL
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
3 oz(9 cl) black coffee chilled
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
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
FROZEN BERRIES
6 oz(17,75 cl) chilled cranberry juice
1/2 cup fresh raspberries
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
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
Steam milk-syrup mixture. Pour the espresso into a glass. Fill with the steamed milk. Stir. Dust with ground cinnamon
BANANA EGG STEAMER
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
CHERRY EGG COFFEE
5/6 oz (2,5 cl) 1883 de Philibert Routin Eggnog 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
1/3 oz (1 cl) 1883 de Philibert Routin Macadamia Nut syrup
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
Pour the syrups over ice into a12 oz(35 cl) glass. Fill with milk. Stir.
EXOTIC EGGNOG MILK
1/6 oz (0,5 cl) 1883 de Philibert Routin mango syrup
Pour the syrups over ice into a12 oz(36 cl) glass. Fill with milk. Stir.
GREEN EGGNOGCINO
1/6 oz (0,5 cl) 1883 de Philibert Routin Pistachio syrup
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
1/6 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
Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass.
2oz (6cl) apricot juice
2oz (6cl) passion fruit juice
1/3oz (1cl) 1883 de Philibert Routin Strawberry syrup
2oz (6cl) pineapple juice
2oz (6cl) apple 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) lime juice
2 ½ oz (8cl) pineapple juice
4/3oz (4cl) white rum
2 ½ oz (8cl) mango juice
2oz (6cl) whiskey
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 .
½ banana
5 fresh blackberries
1 scoop of vanilla ice cream
Combine ingredients in a blender with ice. Blend a few seconds and serve.
1 scoop of caramel ice cream
3oz (9cl) milk
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
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
Steam milk-syrup mixture. Pour the espresso into a10 oz(30 cl) glass. Add the steamed milk. Stir.
COCO MINT CHOC
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
1/6 oz (0,5 cl) 1883 de Philibert Routin Frosted Mint syrup
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
2oz (6cl) Apple juice
1/3oz (1cl) 1883 de Philibert Routin Blue Curacao syrup
4/3oz (4cl) Rum
1/3oz (1cl) Lime juice
4/3oz (4cl) Whisky
4/3oz (4cl) lime juice
Pour all the ingredients into a shaker filled with ice cubes. Shake and strain into a cocktail glass..
1/6oz (0.5cl) 1883 de Philibert Routin Toasted Marshmallow syrup
4oz (12cl) cold coffee
1oz (3cl) apricot juice
1oz (3cl) 1883 de Philibert Routin Ginger syrup
5 fresh strawberries
1 scoop of dark chocolate ice cream
1883 de Philibert Routin Gingerbread syrup
GINGER ESPRESSO
1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup
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
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
Steam milk-syrup mixture. Pour the espresso into a12 oz(36 cl) glass. Add the steamed milk. Stir
GINGERBERRY STEAMER
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
Pour the syrups and milk into steaming pitcher. Steam and foam milk-syrups mixture. Pour into a12 oz(36 cl) glass
SAVEUR DE NOEL
1/3 oz (1 cl) 1883 de Philibert Routin Orange syrup
Pour the syrups and milk into steaming pitcher. Steam and foam milk-syrups mixture. Pour into a12 oz(36 cl) glass.
SPICE TOFFEE TEA
Hot brewed black tea.
Pour the syrups into a cup. Add brewed tea. Stir
EXOTEA SPICE
SWEETY COFFEE
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
Combine ingredients in blender. Mix for 10 seconds on high speed.
Pour into a12 oz(36cl) glass.
OEUF SURPRISE
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
1/6 oz (0,5 cl) 1883 de Philibert Routin Roasted Hazelnut syrup
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
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
Combine ingredients in a12 ozglass over ice. Fill with lemonade. Stir
SUNRISE
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
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 Orange syrup
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
Combine ingredients in a12 oz(36 cl) glass. Fill with lemonade. Stir
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
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
1/6 oz (0.5cl) 1883 de Philibert Routin Strawberry syrup
2 ½ oz (7.5cl) pear nectar
3 ½ oz (10cl) apple juice
1/6 oz (0.5cl) 1883 de Philibert Routin Raspberry syrup
2 ½ oz (7.5cl) apple juice
3 ½ oz (10cl) orange juice
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.
4/3 oz (4cl) tequila
½ oz (1.5cl) lime juice
4 oz(12cl) orange juice
4/3 oz (4cl) gin
4 oz(12cl) apricot nectar
4/3 oz (4cl) vodka
4 oz(12cl) strawberry juice
Pour the syrup into a glass and fill with the light draft beer.
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
1883 de Philibert Routin Green Tea syrup
2/3oz (2cl) 1883 de Philibert Routin Green Tea syrup
4/3oz (4cl) Vodka
2/3oz (2cl) Saké
2/3oz (2cl) Vodka
4/3oz (4cl) 1883 de Philibert Routin Green Mint syrup
1oz (3cl) Peach Juice
1oz (3cl) 1883 de Philibert Routin Green Tea syrup
2oz (6cl) Apple Juice
Soda water
1oz (3cl) banana juice
3oz (9cl) soda water
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
Pour the syrup into a12 oz(36 cl) glass. Pour the sprite or 7 up soda. Fill with light draft beer
POMEGRANATE TONIC
4cL gin
2cL fresh lemon juice
1cL grenadine 1883 Routin
8cL tonic water
garnish: lemon zest
POMEGRANATE LATTE
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
3 oz(9 cl) lemon lime soda
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
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
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
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
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
2 teaspoons cocoa
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
3 oz(1 cl) 1883 de Philibert Routin Ginger syrup
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
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
3 oz(9 cl) tonic water
2cl 1883 de Philibert Routin iced mint syrup
1 scoop lime sorbet
10cl water
Pour ingredients into a blender, blend a few seconds.
1vanilla ice cream scoop
1cl ginger syrup
6cl milk
2cl lime juice
11cl lemonade
8cl tonic
4cl gin
Muddle half lemon into the glass, pour the syrup, the gin and ice cubes. Fill with lemonade.
7cl ginger ale
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
Ice tea glacé
1cl 1883 de Philibert Routin Ice Tea Lemon syrup
Pour ingredients into a blender, blend a few seconds. Garnish with whipped cream.
Lemon tea
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
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
3 scoops coffee ice 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
FUN & SUN
10 oz(30 cl) 1883 de Philibert Routin Orange syrup
3 1/3 oz (10 cl) 1883 de Philibert Routin Mojito syrup
PEACH IRISH COFFEE
1 2/3 oz (5 cl) Irish Whiskey
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
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
1/6 oz (0,5 cl) 1883 de Philibert Routin Passion Fruit syrup
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
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
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 Caramel syrup
6oz (24 cl) cold milk
Pour ingredients in a12 oz(36 cl) over ice. Stir.
ATTRACTION
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
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 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
In a glass, pour the syrup. Add the coffee. Stir. Top with whipped cream. Dust with the cocoa powder
IRISH ALMOND CAPPUCCINO
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
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
2 teaspoons unsweetend cocoa powder
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
2 oz(6 cl) chilled espresso
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
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
Glass: marrtini
3cL irish whiskey
3cL espresso coffee
1 cL 1883 de Philibert Routin Irish Cream syrup
Garnish: 3 coffee beans
IRISH LATTE
3cL 1883 de Philibert Routin Irish Cream syrup
8cL espresso coffee
Garnish: foam of milk
IRISH COFFEE STEAMER
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
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
1/6 oz (0,5 cl) 1883 de Philibert Routin Green Mint syrup
Lemon Lime soda
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
4 oz(12 cl) chilled orange juice
2 OZ(6 cl) chilled passion fruit juice
1/2 ripe kiwi sliced
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
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.
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.
1oz (3cl) 1883 de Philibert Routin Lavender syrup
2oz (6cl) vodka
1 scoop of lavender ice cream
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
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
10 oz(30 cl) lemon lime soda
1 scoop of lemon sorbet for topping
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 orange juice
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
2/3oz (2cl) Cocoa liquor
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
1 dash of half and half
LEMON DELIGHT
In a6 oz(18 cl) warm mug
2/3 oz (2 cl) 1883 de Philibert Routin Lemon Pie syrup
5 oz(15 cl) hot coffee
Stir. Top with heavy cream. Dust with chocolate sprinkles
TANGUY LEMON
Over 2 shots espresso
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:
1/3 oz (1 cl) 1883 de Philibert Routin Almond syrup
4 oz(12 cl) cold coffee
2 oz(6 cl) cold coffee
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
Stir. Add, without stiring cold milk foam. Dust with cinnamon powder
HOT AND STEAMY
In a steaming pitcher pour
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 :
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 :
Stir. Add hot milk. Top with foam milk . Dust with cinnamon powder
SPICY COFFEE
In a12 oz(36 cl) glass pour
8 oz(24 cl) hot and foam milk
Stir and dust with cinnamon powder.
TANGY CLOUD
In a steaming pitcher pour :
1/3 oz (1 cl) 1883 de Philibert Routin Roasted Hazelnut syrup
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
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
Steam and foam the mixture. Add 2 shots espresso. Top whith foam milk
PARADISE LOST
Steam and foam the mixture. Add 2 shots espresso. Top with whipped cream. Dust with shaved chocolate
WARM DELIGHT
1 oz(3 cl) 1883 de Philibert Routin Lemon Pie syrup
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
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 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 :
Fill with hot and foam milk. Stir
CANDY MILK
AMAZING ALLIANCE
1/3 oz (1 cl) 1883 de Philibert Routin Raspberry syrup
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
Serve in a10 oz(30 cl) warm mug. Top with whipped cream. Garnish with lemon peel
WARM CONNECTION
1/3 oz (1 cl) 1883 de Philibert Routin Cranberry syrup
Steam and foam the mixture.. Pour in a10 oz(30 cl) warm mug
TENDERNESS
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
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 Cranberry syrup
Add hot brewed tea. Fill with hot milk . Stir
EARLY MORNING
Fill with hot Earl Grey tea. Add one dash of half and half. Stir
CITRUS MOUNTAIN
In a4 oz(12 cl) over ice, pour:
Fill with cold chocolate. Top with whipped cream. Garnish with shaved chocolate and orange peel.
WHY NOT
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:
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:
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
1 1/3 oz (4 cl) 1883 de Philibert Routin Lemon Pie syrup
2 oz(6 cl) banana juice
Blend for 15-20 seconds. Serve in a12 oz(36 cl)glass
COCO ISLAND
3 oz(9 cl) pineapple juice
Serve in a12 oz(36 cl) glass.
EXOTIC PIE
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
2 scoops coconut ice cream
3 1/3 oz cold milk
Blend for some seconds. Serve in a12 oz(36 cl) glass.
SPICY NOUGAT
2 scoops of nougat ice cream
3 1/3 oz (10 cl) cold milk
TANGUY CREAM
2 scoops of ""crème brulée"" ice cream
Blend for some seconds. Serve in a 36 cl (12 oz) glass.
In a blender, pour :
1/3 oz (1 cl) 1883 de Philibert Routin Pineapple syrup
2 oz(6 cl) mango syrup
ROASTED HIGHLAND
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
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
1 1/4 oz (3,75 cl) Gin
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 1/4 (3,75 cl) oz Gin
Tonic Water
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
1/3 oz (1cl) 1883 de Philibert Routin Raspberry syrup
7/3 oz (7 cl) passion juice
2 oz(6 cl) apple juice
3 fresh strawberries
1 scoop of strawberry ice cream
1 slice of pineapple
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
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
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
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
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
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
1/6 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
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
Cold chocolate
Pour the syrups over ice into a12 oz(36 cl) glass. Fill with cold chocolate. Stir.
FRUITY MIX
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 Gingerbread syrup
3/2 oz (4,5 cl) banana juice
1 scoop of yogourt ice cream
1 cup of crushed ice
GINGER MANGO MILKSHAKE
PINK MANGO TEA
1/2 oz (1,5 cl) 1883 de Philibert Routin Raspberry syrup
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 syrup4 cl whisky4 cl coffee2 cl whipped cream
Pour all the ingredients in order and layer
Sweet home
2 cl 1883 de Philibert Routin Maple syrup
10 cl milk
Blend with ice cubes for 15 secondes
Rusty maple
3,5 cl 1883 de Philibert Routin Maple syrup3,5 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
Eternity
1,5 cl lime juice
6 cl orange juice
0,5 cl 1883 de Philibert Routin Blue curaçao syrup
4 cl gin
Enjoy
4 cl apple juice
6 cl cranberry juice
Shake for 15 secondes.
Dark Maple
8 cl coffee
2 cl 1883 de Philibert Routin Gingerbread syrup
Sweety
1 scoop of chocolat ice cream
2 cl 1883 de Philibert Routin Hazelnut syrup
8 cl pure water
Blend with ice cubes
Daddy
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
5/3oz (5cl) banana nectar
2 ½ oz (7.5cl) peach juice
1/3oz (1cl) 1883 de Philibert Routin Grenadine syrup
1oz (3cl) pineapple juice
1oz (3cl) 1883 de Philibert Routin Melon syrup
1 slice of melon
1oz (3cl) 1883 de Philibert Routin melon syrup
1 scoop of raspberry ice cream
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 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 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
2 scoops white chocolate ice cream
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
1/3 oz 1883 de Philibert Routin Watermelon syrup
1/6 1883 de Philibert Routin Raspberry syrup
Combine ingredients in a12 oz(36 cl) glass over ice. Stir
MINT COLLINS
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
1/6 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 Chaï syrup
1/3 oz 1883 de Philibert Routin Almond syrup
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 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
3 oz(9 cl) Sprite or 7 UP soda
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
Lemon Lime Soda.
Pour the syrups over ice. Add the Lemon Lime soda. Stir
EXPRESSO GRAND ROYAL
1/2 oz (1,50 cl)1883 de Philibert Routin Lemon syrup
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
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
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
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) fresh lemon juice
6 oz(18 cl) chilled mango nectar
3 oz(9 cl) chilled passion fruit nectar
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
2 oz(6 cl) passion nectar chilled
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 Peach syrup
1/4 cup fresh pineapple diced
3 oz(9 cl) orange juice chilled
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
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
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
3 OZ(9cl) cold milk
2 OZ(5,95 cl) chilled apricot nectar
1/2 ripe kiwi peeled and sliced
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
Combine ingredients in blender. Mix for 10 seconds on high speed. Pour into a12 oz(36cl) glass.
FROSTEA
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
One espresso
Pour the syrups in an espresso. Stir. Add one dash of heavy cream. Garnish with dark chocolate sprinkles.
CREAMY PEAR
Half and half
Pour the syrup over one espresso. Add one dash half and half. Stir.
NUTTY PEAR
2 shots espresso
Pour the syrups in 2 shots espresso. Stir. Top with whipped cream. Dust with roasted hazelnut powder
SWEET FRUIT
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
1/6 oz (0,5 cl) Blueberry syrup
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
1/6 oz (0,5 cl) 1883 de Philibert Routin Tiramisu syrup
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
Hot milk
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
1/3 oz (1 cl) 1883 de Philibert Routin Chestnut syrup
1 teaspoon of unsweetened cocoa powder
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
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
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
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
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
8 oz(24 cl) hot foamed milk
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
Pour the syrup in a8 ozcup. Fill with hot tea. Add one dash half and half. Stir
PEAR & BERRY
In a warm mug pour
1/3 oz (1 cl) 1883 de Philibert Routin Blueberry syrup
Fill with hot tea. Stir
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
Fill with hot brewed tea. Stir. Fill with heavy cream.
SPICY DREAM
1 teaspoon ginger flavored cocoa powder
Steam and foam the mixture. Serve in a warm mug.
THE ISLAND
½ oz (1 cl) 1883 de Philibert Routin Pear 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
Fill with sparkling water. Stir. Add one scoop of pear ice cream
FRUITY LEMONADE
In a8 oz(24 cl) glass over crushed ice pour
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
SMOOTH'TREE
1 oz(3 cl) peach juice
Blend 15-20 seconds. Serve in a12 oz(36 cl) glass.
ICE PEAR
2 scoops of caramel ice cream
Blend some seconds. Serve in a12 oz(36 cl) glass.
LOVERS MILK SHAKE
2 scoops of gingerbread ice cream
Blend. Serve in a12 oz(36 cl) glass. Top with whipped cream.
ROASTED 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
Combine ingredients in blender with ice. Blend for 10 seconds.
BLOODY FRUITS
2/3 oz (2 cl) 1883 de Philibert Routin Pineapple 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
½ oz (1,5 cl) lime juice
1 1/2 oz White Tequila
Combine ingredients in blender. Add ice. Blend a few seconds.
1/2 oz (1.5cl) 1883 de Philibert Routin Pineapple syrup
1/2 oz (1.5 cl) 1883 de Philibert Routin Coconut syrup
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
ICELAND
½ oz (1,5 cl) 1883 de Philibert Routin Pineapple syrup
½ oz (1,5cl) ) 1883 de Philibert Routin Coconut syrup
ANANA SP’ICE
5 oz(15cl) cold milk
2 scoops vanilla ice cream
Combine ingredients in blender with crushed ice. Blend for 20 seconds
TONIC TROPIC
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
Combine ingredients in a granita machine.
SPARKLING SUNRISE
Pour the syrups in a12 oz(36 cl) glass over ice. Fill with sparkling water. Stir
FRUIT DEL’ICE
2/3 oz (2cl) 1883 de Philibert Routin Raspberry syrup
2 oz(60 gr) fresh raspberries
3 ozcold milk
2 ozpeach juice
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
PISTACCINO
1/2 oz (1,5 cl) 1883 de Philibert Routin Pistachio syrup
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
Pour the syrups and milk into steaming pitcher. Steam and foam milk-syrups mixture. Pour into a10 oz(30 cl) glass
PISTACHE AND CO
1/6 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
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. Garnish with a kumkat
2 ½ oz (8cl) orange juice
2 ½ oz (7.5cl) mango juice
1oz (3cl) 1883 de Philibert Routin Pomegranate syrup
Build over ice.
8 fresh raspberries
1 scoop of lemon sorbet
1883 de Philibert Routin Premium Tea Concentrate
CHAI MILK
1 oz(3 cl) 1883 de Philibert Routin Premium Tea Concentrate
Pour the syrup and the cold milk over ice in a glass. Stir
THE TRIS
2/3 oz (2 cl) 1883 de Philibert Routin Peach syrup
Pour the syrups over ice in a10 oz(30 cl) glass. Add the lemon Lime Soda. Stir
STRAWBERRY TEA SODA
2/3 oz (2 cl) 1883 de Philibert Routin Strawberry syrup
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 Caramel syrup
1/2oz (1.5cl) 1883 de Philibert Routin Ginger syrup
1- 2 shots Espresso
8oz (24cl) Milk
1/2oz (1.5cl) 1883 de Philibert Routin Eggnog syrup
¾ oz (2.25cl) 1883 de Philibert Routin Vanilla syrup
1-2 shots espresso
¾ oz (2.25cl) 1883 de Philibert Routin Pumpkin Spices syrup
1/2oz (1.5cl) 1883 de Philibert Routin White Chocolate sauce
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
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.
2oz (6cl) Vanilla vodka
Splash of cream
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 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 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
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
8 oz(23,70 cl) brewed black chilled tea
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
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
BLOODY BERRY SMOOTHIE
3/4 oz (2,20 cl) 1883 de Philibert Routin Cherry syrup
2 oz(6 cl) chilled passion fruit nectar
7 or 8 fresh raspberries
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
1/6 oz (0,5 cl) 1883 de Philibert Routin Blackberry syrup
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
10 oz(30 cl) Sparkling water.
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
3 scoops of Vanilla Ice cream
Combine ingredients in blender. Blend for 10 seconds. Pour into a glass.
CHAMPAGNE & ROSE
Pour the syrups into a champagne glass. Fill with chilledChampagne. Stir
RED VODKA
1 1/3 oz (4 cl) Vodka
Shake ingredients with ice. Srain into a cocktail glass
ROSE CAFE
1/6 o (0,5 cl) 1883 de Philibert Routin Rose syrup
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
4 o (12 cl) cold milk
Steam milk-syrups mixture. our the espresso into a glass. Fill with steamed milk. Stir.
STEAMSWEET
1/6 oz (0,5 cl) 1883 de Philibert Routin Strawberry syrup
Steam milk-syrups mixture. Pour into a glass
1883 de Philibert Routin Rum syrup
2cl 1883 de Philibert Routin Rum syrup5cl orange juice
5cl pineapple juice
5cl apricot juice
2cl 1883 de Philibert Routin Rum syrup
15cl milk
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 syrup7cl milk1 espresso
Combine all ingredients in a blender with ice cubes. Blend a few seconds and serve.
2cl 1883 de Philibert Routin Rum syrup4c Pineapple juice
2cl coco milk
5cl apple juice
4 mint leaves
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
1 cl 1883 de Philibert Routin Gingerbread syrup
5 cl apple juice
Shake all the ingredients with ice and strain in a highball glass.
Blue apple
2 cl lime juice
7 cl lemonade
Build over ice in a highball glass. Garnish with a fan of apple
Pomodoro
4 cl Genepi
Shake all ingredients with ice and strain into a highball glass. Garnish with a fan of apple.
Hollidays
10 cl apple juice
Mix all ingredients with ice and strain into a highball glass. Garnish with a strawberry.
Pomelon
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
8 cl apple juice
½ fresh banana
Mix all ingredients and strain into a highball glass. Garnish with a slice of banana.
Manga
4 cl mango juice
Pim pam
Yellow bird
2 cl cranberry juice
4 cl orange juice
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
2 oz(6 cl) passion fruit nectar chilled
4 or 5 fresh strawberries
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
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
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
1cL 1883 de Philibert Routin Strawberry syrup
8cL ginger ale
garnish: half of a strawberry
STRAWBERRY NIGHT CAP
Glass: rocks
10cL vervain infusion
1,5 cL 1883 de Philibert Routin Strawberry syrup
0,5cL fresh lime juice
BOOGIE NIGHT
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
Shake and fill up with gingerale
FRENCH SODA
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
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
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
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
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
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
White chocolate powder
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
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
4 oz(12cl) cold milk
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
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
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
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
6 oz(24 cl) hot and foamed milk
Combine ingredients in a12 oz(36 cl). Stir.
CARAMISU
Shaved chocolate
Combine ingredients in a8 oz(24 cl) cup. Add hot chocolate. Top with whipped cream. Add shaved dark chocolate.
CRISPYCHOC
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
3 scoops chestnut ice cream
GOTHIC MILK
Combine in a12 oz(36 cl) glass. Fill with cold milk. Stir.
NIGHTWISH
Unsweetened cocoa powder
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
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
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 Gingerbread syrup
1/3 oz 1883 de Philibert Routin Caramel syrup
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 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
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
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
5cl cold milk
Shake all the ingredients with ice and strain into a highball glass. Spread cinnamon.
Marsh'mall
4cl white rum
6cl cranberry juice
Shake all the ingredients with ice and strain into a highball glass.Garnish with a marshmallow.
American dream
6cl orange juice
1cl 1883 de Philibert Routin Blue Curacao syrup
Shake all ingredients with ice and strain into a highball glass. Garnish with an orange slice.
Paradisio
3cl banana juice
3cl apple juice
5fresh strawberries
Mix all ingredients with ice and strain into a highball glass. Garnish with a marshmallow.
Shaky
9cl milk
Dolce vita
1 scoop of chocolate ice cream
Mix all ingredients with ice and strain into a highball glass. Spread chocolate powder.
Marshma love
Mix all ingredients with ice and strain into a highball glass. Garnish with coffee beans.
Pretty lili
1883 de Philibert Routin Toffee Crunch syrup
2cl 1883 de Philibert Routin Toffee Crunch syrup
10cl liquid cream
13cl milk
8cl pineapple juice
5cl banana juice
7cl pineapple juice
4cl liquid cream
1 scoop of hazelnut ice cream
5cl milk
2 chocolate cookies
Combine ingredients in a blender. Blend a few seconds and serve in a hurricane glass
1883 de Philibert Routin Triple Sec syrup
ROASTED CAPPUCCINO
½ oz (1,5 cl) 1883 de Philibert Routin Triple Sec syrup
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
2/3 oz (2 cl) 1883 de Philibert Routin Triple Sec syrup
6 oz(18 cl) foamed milk
Stir. Top with whipped cream. Dust with cinnamon powder
BLACK ORANGE
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
Fill with hot chocolate. Stir. Top with whipped cream. Add one dash of 1883 de Philibert Routin Chocolate syrup
BITTER CHOC
Garnish with one dash of whipped cream
6 oz(18 cl) chilled coffee
Pour the ingredients in a 12oz (36cl) glass. Stir.
EXOTIC MOUNTAIN
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
1/3 oz (1 cl) 1883 de Philibert Routin Mojito syrup
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
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
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
1/3 oz (1 cl) 1883 de Philibert Routin Mint syrup
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
1/3 oz (1 cl) blackcurrant cream
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
Pour the syrups in an espresso. Add one teaspoon of heavy cream. Garnish with shaved chocolate.
SWEET CLOUD
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
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
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
In an8 oz(24 cl) cup, pour syrup, add 1 shot of espresso and stir. Top with whipped cream.
CHERIE CHERRY LATE
2 oz(6cl) espresso
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
6 OZ(17,75 cl) brewed black tea
1 OZ(3 cl) half and half
PEPPERMINTEA
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
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
3 1/2 oz (10 cl) iced coffee
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
1cl 1883 de Philibert Routin Vanilla syrup
garnish: lime zest
HOT VANILLA TEA
10cL Lipton yellow label tea
2cL 1883 de Philibert Routin Vanilla syrup
1cL fresh lemon juice
granish: lemon zest
BAHIA DO BRAZIL
8cl banana nectar
2cl 1883 de Philibert Routin Vanilla syrup
1cl fresh lime juice
1passion fruit
garnish: lime wedge
ANDY SMOOTHIE
10cl banana juice
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
2 oz(6 cl) hot skimmed milk
Combine ingredients in a warm mug. Stir
STEAMERLY
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,
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
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
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
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
Combine ingredients in a12 oz(36 cl) glass half full of ice. Fill with sparkling water. Stir.
5/6 oz (2,5 cl) 1883 de Philibert Routin Watermelon syrup
½ oz (1,5 cl) 1883 de Philibert Routin Cherry syrup
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(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
1/6 oz (0,5 cl) 1883 de Philibert Routin Raspberry syrup
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
Combine ingredients in a 12oz (36 cl) glass. Stir.
SWEET BREEZE
1/3 oz 1883 de Philibert Routin Vanilla syrup
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
RED CUBAN
23 1/3 oz (70 cl) 1883 de Philibert Routin Watermelon syrup
6 2/3 oz 1883 de Philibert Routin Strawberry syrup
BLOODY BREEZE
Grape juice
Lemon juice
Pour the syrup in a12 ozglass over ice. Fill with grape juice. Add one dash lemon juice. Stir
BLOODY ISLAND
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
1 dash lime syrup
1 2/3 oz chilled vodka
Combine ingredients in a vodka glass. Stir.
FRUITY VERMOUTH
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 Strawberry syrup
1883 de Philibert Routin White Chocolate syrup
WHITE COCOCCINO
1/3 oz (1cl) 1883 de Philibert Routin White Chocolate syrup
3 oz(10 cl) milk
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
4 Oz(12 cl) milk
SWEET SWEET LATTE
1/2 oz (1,5cl) 1883 de Philibert Routin White Chocolate
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
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
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
1/6 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
Milk.
Pour the syrups over Ice in a glass. Fill with cold milk. Stir
CHRISTMAS SHAKE
3 scoops of Chocolate Ice Cream
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
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
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
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
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.
Pour the ingredients over crushed ice in a glass. Stir
WHITE ESPRESSO
Pour the syrups over the espresso. Stir.
ICED DELICE
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
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
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.