Halloween treats and top tips from Monin


Monin Halloween Poison Apple cocktail

Lee Hyde, beverage innovation manager at Monin UK, shares his top five tips and favourite ghoulish recipes to help make the most of Halloween this year.

Bring theatre: Where possible, the fear factor will need to be inferred rather than physical, so atmosphere and music will be increasing important. Customers will still want to enjoy an element of theatre. Think staff costumes, eco-friendly, single use decorations and edible garnishes to help bring the theme to life.

Add an element of surprise: Give guests a chance to take part in a game of trick or treat, with tricks including a special sour Halloween cocktail shot or a spooky appetizer, while treats can include discounts, buy one get one free on Halloween specials or a grand prize of a meal for two.

Make it a family affair: Halloween is not an occasion exclusive to adults, so look to involve families and encourage them out of home together. Special children’s menus will engage little ones. Outlets could even provide a design or decorate your own element to a range of hot and cold drinks.

Don’t let waiting times spook your customers: Increased footfall can mean longer queues and waiting times. Keep customers in good spirits by considering the length of time it takes to make each drink. Cocktails and no-ABV options can be made in batches.

Alcoholic Halloween serves

Zombie Tiki (pictured below)
20ml Monin Falernum syrup
25ml Dark rum
25ml Gold rum
10ml Overproof rum
50ml Pineapple juice
3 dashes Angostura Bitters
Dash of Grenadine
Shake all ingredients together and strain into a chilled skull-themed mug. Garnish with cold foam (120ml skimmed milk, 30ml Monin Falernum syrup, blended on slow speed on a spindle mixer) and beetroot powder, plus the whole top of a pineapple.

Don’t Feed the Zombies
30ml Monin Blood Orange syrup
1 scoop Le Frappé de Monin Vanilla
120ml Milk
1 cup Ice
Add all ingredients to a blender and blend for 20 seconds. Pour into your Halloween vessel and garnish with a selection of zombie-themed toppings.

The Poison Apple
20ml Monin Apple Pie Syrup
50ml Gin
20ml Lemon juice
25ml Apple juice
0.5g Charcoal powder
Shake all ingredients with ice and strain into a chilled cocktail glass or goblet. Garnish with an apple slice.

Zombie Tiki

Non-alcoholic Halloween serves

Creepy Crawly Frappé
30ml Monin Chocolate Cookie syrup
1 scoop Le Frappé de Monin Vanilla
120ml Milk
Ice (1 cup)
Add all the ingredients to a blender and blend for 20 seconds. Pour into your cup and garnish with a selection of creepy crawly-themed toppings.

Spooky Caspa-cino (pictured below)
15ml Monin Vanilla syrup (or any other flavour)
Double espresso
180ml milk
Add the vanilla syrup and double espresso to the cup and steam your milk until frothy. Pour frothed milk into the cup and garnish with ghoulish ghost toppings.

Death by Hot Chocolate
15ml Monin Chocolate Cookie syrup (or any other flavour)
Hot chocolate powder
240ml milk
Prepare the hot chocolate and add in the chocolate cookie syrup. Top with whipped cream and a large heaping of chocolate.

Spooky Caspa-cino

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