Recipe: Sultry Sangria

We don’t know about you, but we could really use a drink. Actually, we could really use a drink that deludes us into thinking we’re kicking it on the edge of a pool in some sun-drenched tropical paradise. What could better fit that bill than our good friend sangria?

Ingredients

• 1/2 oz. Monin Pear Syrup
• 1/2 oz. Monin Spicy Mango Syrup
• 4 oz. Chardonnay
• 1/2 oz. Cointreau
• 1 oz. White Cranberry Juice
• Ice
• Splash Lemon-Lime Soda

Directions

1. Fill large wine glass with ice.
2. Pour chardonnay, Monin Spicy Mango, Monin Pear, Cointreau and white cranberry juice into mixing glass with ice.
3. Cover and shake for 15 seconds.
4. Strain into ice filled glass.
5. Splash with lemon-lime soda and garnish with fresh fruit.
6. Enjoy!

The Grind: February 2010

Seattle Coffee Gear’s monthly newsletter, The Grind, landed in an email box near you today — and if it wasn’t near enough for you to actually read it, you can do so here on the site or make sure you get up close and personal next month by signing up for future editions.

This month, we talk about the different functional types of espresso machines, include a recipe for Indochine Lemon, point you to our manufacturer manual resource on Brown Bean and introduce you to a few new products we have in the store. What you won’t see, however, is The Grind Special, which is for subscriber-eyes-only. Sign up to get that little bit o’ goodness every month.

Recipe: Watermelon Daiquiri

The winter season is dragging along ’round these parts and we seriously need to pretend we’re somewhere sweet and summery. What better way to do that than with a frozen cocktail? Whip up a batch of these, crank on the thermostat and dip your toes in the bathtub for an hour or two, just to live the dream.

Ingredients

• 2 oz Monin Watermelon Gourmet Syrup
• 1.25 oz light rum
• .5 oz fresh lime juice
• 2 oz cranberry juice
• 1.5 cups of ice

Directions

Combine all ingredients in a blender and blend until smooth. Garnish with a lime — and an umbrella if you’re sassy (and you are!).

Recipe: Candied Orange Mocha

We really adore chocolate and orange together — the flavors hearken back to our wayward youth and hanging around the neighborhood bakery, begging for the little chocolate orange rinds lined up on the shelves. Our nostalgia had driven us to experiment with chocolate sauce and orange syrup before, but we were always DENIED because the high citric acid level in the orange syrup caused the milk to curdle.

Enter a rather dashing young tramp: Monin’s Candied Orange Premium Gourmet Syrup, which is specifically designed to be used in drinks that also contain dairy — curdle-free! This really is a red orange letter day.

Ingredients

• 3/4 oz Monin Candied Orange Premium Gourmet Syrup
• 1/4 oz Monin Gourmet Dark Chocolate Sauce
• 2 shots of espresso
• 8 oz of milk

Directions

1. Combine syrup, sauce and milk together, mix well
2. Steam/froth milk until it reaches your desired temperature
3. Pull shots into a pre-warmed cup
4. Top with steamed chocolate-orange milk
5. Enjoy it, okay?

Recipe: Madcap Bellini

While the traditional Bellini utilizes Prosecco, a sweeter Italian version of the white wine bubbly variety, and peach puree, we liked the idea of pairing the more crisp Spanish take on bubbly, Cava, with a sweeter syrup. This lovely cocktail is an arguably perfect accoutrement to your New Year’s Eve festivities this evening.

Ingredients

• 1/2 oz. – 1 oz. of Monin White Peach Syrup – to taste
• 8 oz. Cava sparkling wine – to taste

Directions

Pour the peach syrup into a flute to taste — it varied here between 1/2 oz. to 1 oz., depending on the level of sweetness people preferred — then top with Cava. Toast, sip, celebrate!

Recipe: Make Me Blush

One of the best things about the holidays is having your pals over and serving up fun and exciting cocktails for their experimental delight. For us it is, anyway. Here’s a new member of our repertoire, featuring the ever-sumptuous pomegranate syrup — a deep, rich red that’s perfect for this time of year. Bottoms up!

Ingredients

• 1/2 oz. Monin Pomegranate syrup
• 1.25 oz. Vodka
• 1/2 oz. Cointreau
• 1/2 oz. Sweet & Sour
• Ice

Directions

Shake ingredients well & strain into a chilled martini glass. Garnish with a lime for a little extra holiday spirit.

Recipe: Peppermint Stick Mocha

Who doesn’t love the refreshingly sweet combination of chocolate and mint? Crazy people, that’s who! Here’s one of our favorite recipes with this delicious duo — perfect for this time of year.

Ingredients

• 1 oz. Monin Dark Chocolate Sauce
• 3/4 oz. Monin Peppermint Syrup
• 2 shots of espresso
• Steamed milk (to taste)

Directions

Combine sauce and syrup in a cup and then pull shot directly into it. Incorporate and then add steamed milk to taste. Garnish with any combination of  whipped cream, dark chocolate syrup and a peppermint stick, as desired.

Recipe: Butter Cream Steam

If you’re into butterscotch, you’ll love this sweet and silky steamed milk concoction — perfect for the holidays!

Ingredients

• 1/2 oz. Monin Butterscotch Gourmet Syrup
• 3/4 oz. Monin Caramel Sauce
• 8 oz. steamed milk

Directions
Mix the syrup and the sauce together in a cup. Add a bit of the steamed milk and stir together to incorporate. Fill with the rest of the milk and garnish with whipped cream and toffee bits, if desired.

The Grind – December 2009

It’s that time of the month again! The December issue of The Grind was sent out today, featuring a yummy recipe called the Jack Frost, information on single boilers and temperature, a full archive of all the videos we did in November (there were a lot!) and a Grind-only special. Check it out online — and sign up to get next month’s!

Recipe: Frosted Gingerbread Latte

It’s not quite the holiday season yet, but we don’t think it’s ever too early to break out the ginger! This yummy latte also incorporates chai tea to make a spicy little number.

Ingredients

• Ice
• 1 oz. Monin Chai Tea Concentrate
• 1/2 oz. Monin Gingerbread Syrup
• Milk
• 2 shots of espresso

Directions

Fill glass with ice. Add Chai Tea Concentrate and Gingerbread syrup. Fill with milk and shake or stir to mix. Top with the freshly pulled shots of espresso — and some whipped cream and cinnamon powder, if you’re feeling it.