VANILLA - QUEEN OF SPICES 

THE STORY OF VANILLA

Vanilla is part of the orchids family and is originally from Central and South America as well as the Caribbean. Totonac people, from the Eastern coast of Mexico, were to first to cultivate it. The Aztecs discovered this spice later on, during the 15th century after their victory against the Totonacs. Vanilla then landed in Spain, following the Spanish conquest.

Enjoying a hot chocolate with a touch of vanilla was common for the Aztecs and Europeans quickly acquired the same habit. Considered only as a simple additive to chocolate until the 17th century, vanilla came to be a valued aroma in confectionaries thanks to Hugh Morgan, Queen Elizabeth I’s apothecary. He is indeed responsible for the first vanilla- flavoured confectionary products whithout chocolate ; an instant success. The following century, French people started using it to flavour ice cream. Nowadays, vanilla is one of the three best-selling spices worlwide, behind pepper and followed by ginger.

MADAGASCAR VANILLA : QUEEN OF VANILLAS

If we take a closer look at its aromatic profile, we easily understand why vanilla is so universally loved. Indeed, it is rich and complex at the same time, and can vary depending on the type of vanilla, its cultivation and preparation method.

Amongst the biggest varieties, we cannot miss Madagascar vanilla ; the one that we have chosen for our syrup. We have decided to feature this variety because it is the most indulgent : it includes warm cocoa notes and its sweet and floral perfume is a blessing for the nostrils. Furthermore, it is the result of remarkable craftsmanship : harvested after a year of growing then dried for over six months.

PORNSTAR MARTINI

Ingredients:

25 ml La Liqueur de MONIN Passion Fruit

15 ml Le Sirop de MONIN Vanilla from Madagascar

25 ml Le Concentré de MONIN Lime Rantcho

50 ml vanilla vodka

Garnish: Passion fruit slice. Mint sprig

VANILLA STORMY

Ingredients:

20ml Le Sirop de MONIN Vanilla from Madagascar

40 ml dark rhum

25 ml lime juice

Ginger Beer

Garnish: Lime wheel. Mint sprig

Method:

1. Pour all ingredients, except the rhum, in a glass filled with ice and stir

2. Top with dark rhum

3. Garnish with a lime wheel and a sprig of mint

4. Serve

MADAGASCAR WHITE ESPRESSO MARTINI

Ingredients:

15 ml Le Sirop de MONIN Vanilla from Madagascar

45 ml vodka

30 ml espresso

10 ml single cream (optional, for extra indulgence)

Garnish: A few whole coffee beans. A pinch of cocoa or cinnamon powder

Method:

1.Pour all ingredient in a shaker filled with ice

2. Shake to refresh the drink and create foam

3. Strain into a cocktail glass previously chilled

4. Garnish with coffee beans on top of the foam and a pinch of cocoa or cinnamon powder

5. Serve