Coffee accompaniment biscuits to hit cocktail market
Owner Lotus Biscoff has joined forces with Monin, the syrup and cocktail mixer brand, to create a twist on coffee cocktails, which are booming following the popularity of espresso martinis.
The companies are recommending using the biscuits in combination with Monin coffee-infused flavours, using the sweet treats not just on the side but in cocktails too.
Recipes include the Lotus Biscoff Butterbeer, a blend of Biscoff spread, Monin Speculoos Syrup, salted caramel vodka, cream & cream soda.
Monin’s UK brand ambassador, James Coston, said: “Lotus Biscoff spread is the perfect partner for a range of Monin products, enabling bartenders to create delicious, inventive winter cocktails that customers will love.
"It complements the Monin Speculoos syrup particularly well as it contains many of the same delicious caramelised cinnamon and ginger notes – making the Lotus Biscoff Butterbeer recipe a surefire winner.”
Additional recipes:
Garden of Lotus Crumble- 20g Lotus Biscoff Spread
- Monin Coconut Puree
- Monin Mojito Mint Syrup
- Stoli Chocolate Coconut Vodka
- 50ml Milk
- 1 Sprig of mint
Blend the ingredients with ice and pour into rock’s glass.Layer the Lotus Crumble over the top to look like sand or soil. Place one mint sprig in the centre of the glass to look as if a flower is growing out.
One Night in Paris - 20g Lotus Biscoff Spread
- 15ml Monin Speculoos Syrup
- 50ml Plantation 3* Rum
- 30ml Pineapple Juice
- 20ml Lime Juice
- 1 x Passion fruit
- 10ml Plantation OP
A Handful of Lotus Crumble Shake top 6 ingredients with ice. Serve in a tiki glass and crown with crushed ice. Garnish with a sprinkling of Lotus Crumble and a flaming passion fruit with Lotus Crumble burning away inside.
