Vincenzi Syrups Vincenzi Syrups Italian Premium Syrups Vincenzi Syrups Drinksrecipes Smoothies Mocktails Cocktails Frappe Drinks Vincenzi Syrups Content Mocktails Coffee drinks • • • • drinks based Plant Coconut Almond Soy Oat Vincenzi Syrups Vincenzi Syrups Italian Premium Syrups Vincenzi Syrups Drinksrecipes Smoothies Mocktails Cocktails Frappe Drinks Vincenzi Syrups Content Mocktails Coffee drinks • • • • drinks based Plant Coconut Almond Soy Oat Vincenzi Syrups drinks. have also been formulated to combine better with coffee in and for the creation of high The Professionalsrange has been specifically developed to allow Professionals 65 For Professionals typical dairy 60 milks: Plant PRO TIP: becoming the go intolerances.and Plant Plant Plantbaseddrinks - - based drinks don’t need tobe quite high asheated as based drinks are no longer just for customers with allergies ° . C is the recommended temperature. - For For Soya, Oat Organic Coconut and or to option to option for health ° C is the optimal temperature for Almond - - based hot cold and drinks are swiftly quality microfoam - conscious consumers. and latteart. They Vincenzi Syrups Coffee Drinks Vincenzi Syrups Add Add whipped cream for an indulgent alternative. more delicate and aromatic result. *Pro Tip. Foam the Almond with the syrup already combined for a drink Pour the syrup into the espresso and top with foamed almond Foam the almond beverage hot. Prepare an espresso Method 1 espresso Vincenzi 16ml white chocolate syrup of 125ml Professional almond beverage Ingredients ALMOND CAPPUCCINO more delicate and aromatic result. *Pro Tip. Foam the Almond with the syrup already combined for a drink Pour the syrup into the espresso and top with foamed almond Foam the almond beverage hot. Prepare an espresso Method 1 espresso of 16ml Vincenzi of 200ml Professional almond beverage Ingredients ALMOND KISS liquorice syrup LATTE Vincenzi Syrups drink Pour the syrup into the espresso and top with foamed coconut Prepare the espresso Foam the Coconut beverage. Decorate the glass with Vincenzi Method 1 x espresso (or double) of 24ml Vincenzi of 200ml Professional coconut beverage Ingredients Bicerin BICERIN topping Bicerin BOUNTY topping more delicate and aromatic result. *Pro Tip. Foam the Oat with the syrup already combined for a Pour the syrup into the espresso and top with foamed oat drink Foam the oat beverage. Prepare an espresso Method 1 x espresso (o double) of 16ml salted Caramel syrup of 125ml Professional Oat beverage Ingredients SALTED CARAMEL OATCINO Vincenzi Syrups more delicate and aromatic result. *Pro Tip. Foam the Oat with the syrup already combined for a Pour the syrup into the espresso and top with foamed oat drink Foam the oat milk. Prepare an espresso Method 1 espresso (or double) of 24ml Vincenzi Gingerbread syrup of 200ml Professional oat beverage Ingredients OAT GINGERBREAD LATTE delicate and aromatic result. *Pro Tip. Foam the soy with the syrup already combined for a more Pour the syrup into the espresso and top with foamed soy drink Foam the soy beverage. Prepare an espresso Method 1 espresso (or double) of 16ml Vincenzi Vanilla syrup of 125ml Professional soy beverage Ingredients SOY - CINO Vincenzi Syrups Simply Simply quick plunge multiple times *Pro Tip. Cold foam the almond beverage using a French press. Decorate with cocoa powder. and top with whipped cream. Pour the cold foam over ice. Gently pour the espresso over the top Cold foam the almond milk with the chocolate syrup Prepare an espresso Method Ice Whipped cream 1 double espresso of 24ml Vincenzi chocolate syrup of 150ml Professional almond beverage Ingredients ICED ALMOND INDULGENCE time. Ensure to purge first, clean well once finished and purge seconda *Pro Tip. Top with whipped cream coconut beverage. Heat together. Combine the espresso, dark rum, Vincenzi Irish cream syrup, and Prepare an espresso Method Whipped cream of 30ml dark rum 1 double espresso of 16ml Vincenzi Irish Cream syrup of 50ml Professional coconut beverage Ingredients Use the steam want to heat the combined mixture. IRISH RUM WARMER Vincenzi Syrups plunge multiple timesmultipleplunge *ProfoambeverageTip.Cold almondthe Frenchpress. a using Simply Decoratechocolatecrushedwith cookies chip Topcream.whippedwith espressoblender.thea in soy beverage,all Place chocolatesyrup, chip chocolate cookiechip and Prepareespressoan Method Ice(4 creamWhipped chocolate1 cookiechip espressodouble1 chocolateofVincenzi syrup chip 24ml Professionalof 150ml beveragesoy Oat)(or Ingredients - 5 cubes) 5 CHOCOLATE CHIP FRAPPE plungemultiple times *Pro Tip.Cold foam the soy beverage using French a press. Simply quick Cold foam the soy togetherthe whitewith chocolate syrup and layertop.on glass Shake overice the espresso, vodka and Preparethe espresso Method doubleespresso1 ml Vodka 30 30ml Vincenziof 8ml whitechocolate syrup Professional of 50ml soy beverage Ingredients Bicerin dark liquor BICERIN ESPRESSO MARTINI Bicerin dark liquor.Strain into cocktail Vincenzi Syrups create a heavier consistency. Simply quick plunge multiple times *Pro Tip. Cold foam the almond beverage using a French press to Pour the almond beverage through the drink mixer together. Mix for 5 Place the double espresso, ice and Vincenzi hazelnut syrup in a Prepare the espresso Method Ice 1 double espresso 8ml of Vincenzi hazelnut syrup of 50ml Professional Almond beverage Ingredients NICE N NUTTY - 10 seconds and pour everything in a glass create a heavier consistency. Simply quick plunge multiple times *Pro Tip. Cold foam the soy beverage using a French press to Prepare the espresso and pour through the soy mixture Pour the soy beverage and Vincenzi English toffee over ice Method Ice 1 double espresso of 24ml Vincenzi English Toffee syrup of 200ml Professional soy beverage Ingredients TOFFEE SOY ICED LATTE Vincenzi Syrups Mocktails Drinks Vincenzi Syrups lime *Pro Tip. Decorate with fresh spearmint leaves and/or a slice of water. Pour the spearmint syrup and lime juice over ice. Top with tonic Method ice of 80ml tonic water of 15ml fresh lime juice 8ml of Vincenzi Ingredients Mentha SPEARMINT FRESH Piemontese whit e syrup *Pro Tip. Top with a splash of soda water. Tonic water or soda water to taste. Stir over ice Method Tonic water or soda water Ice of 15ml fresh lime juice 8ml of Vincenzi cranberry syrup Ingredients the Vincenzi Vincenzi Cranberry syrup and lime juice. RED HORSE Top with Vincenzi Syrups • • • • • • • • • • • release the oils and enhance the fresh aroma Pro tip: smack the mint leaves between your hands gently stir ingredients all Add and them together in the glass. Top with ice, Cut to the lime into cubes or slices. Take the fresh mint leaves Method Soda water Ice Fresh mint leaves Fresh lime 5ml of Vincenzi of 15ml Vincenzi lime Ingredients the lime and the white mint syrup, top with soda water and white VIRGIN MOJITO min t • • • • • • • • • • • release the oils and enhance the fresh aroma Pro tip: smack the mint leaves between your hands gently water and stir ingredients all Add Cut to the lime into slices. Fill Method Soda water Ice Fresh Rosemary sprig Fresh lime 5ml of Vincenzi of 15ml Vincenzi Ingredients the lime and the tropical syrup0 cane syrup, top with soda sugar tropical fruit ITALIAN IS cane syrup the FASHION glass with ic e Vincenzi Syrups *Pro Tip. water. Pour the Method ice of 80ml tonic water of 15ml fresh lime juice 16ml Ingredients of Vincenzi Pomegranate syrup Pomegranate Decorate with fresh pomegranate seeds syrup and lime juice over ice. Top with tonic POME - GREAT wand. Ensure to clean and purge after use. *Pro Tip. water while stirringto dissolve the honey. Combine the Method 150 of ml black tea 10gr of honey 8ml 8ml Ingredients of of Vincenzi cinnamon Ginger syrup Where possible heat using an espresso machine steam cinnamon cinnamon syrup and honey in glass.a Add the hot SPICED syrup TODDY Vincenzi Syrups *Pro Tip. Straininto a chilled and glass serve shaker well. In a cocktail shaker filled with ice, add the all ingredients and Method 60 8ml of Vincenzi lemon syrup 8ml Ingredients ml of ml pineapple juice of Vincenzi blue curacao SUMMER BLUES apple. *Pro Tip. Decorate with fresh a slice of lime and/or aslice of dried bottom. Vincenzi Green apple Mix Method ice Lemonade top of 15ml fresh lime juice 8ml Ingredients the lime juice and lemonade over of Vincenzi Green apple through the middle APP LET abundant ice. allowing it to drop to the Pourthe Vincenzi Syrups drinks. have also been formulated to combine better with coffee in and for the creation of high The Professionalsrange has been specifically developed to allow Professionals 65 For Professionals typical dairy 60 milks: Plant PRO TIP: becoming the go intolerances.and Plant Plant Plantbaseddrinks - - based drinks don’t need tobe quite high asheated as based drinks are no longer just for customers with allergies ° . C is the recommended temperature. - For For Soya, Oat Organic Coconut and or to option to option for health ° C is the optimal temperature for Almond - - based hot cold and drinks are swiftly quality microfoam - conscious consumers. and latteart. They Vincenzi Syrups Coffee Drinks Vincenzi Syrups Add Add whipped cream for an indulgent alternative. more delicate and aromatic result. *Pro Tip. Foam the Almond with the syrup already combined for a drink Pour the syrup into the espresso and top with foamed almond Foam the almond beverage hot. Prepare an espresso Method 1 espresso Vincenzi 16ml white chocolate syrup of 125ml Professional almond beverage Ingredients ALMOND CAPPUCCINO more delicate and aromatic result. *Pro Tip. Foam the Almond with the syrup already combined for a drink Pour the syrup into the espresso and top with foamed almond Foam the almond beverage hot. Prepare an espresso Method 1 espresso of 16ml Vincenzi of 200ml Professional almond beverage Ingredients ALMOND KISS liquorice syrup LATTE Vincenzi Syrups drink Pour the syrup into the espresso and top with foamed coconut Prepare the espresso Foam the Coconut beverage. Decorate the glass with Vincenzi Method 1 x espresso (or double) of 24ml Vincenzi of 200ml Professional coconut beverage Ingredients Bicerin BICERIN topping Bicerin BOUNTY topping more delicate and aromatic result. *Pro Tip. Foam the Oat with the syrup already combined for a Pour the syrup into the espresso and top with foamed oat drink Foam the oat beverage. Prepare an espresso Method 1 x espresso (o double) of 16ml salted Caramel syrup of 125ml Professional Oat beverage Ingredients SALTED CARAMEL OATCINO Vincenzi Syrups more delicate and aromatic result. *Pro Tip. Foam the Oat with the syrup already combined for a Pour the syrup into the espresso and top with foamed oat drink Foam the oat milk. Prepare an espresso Method 1 espresso (or double) of 24ml Vincenzi Gingerbread syrup of 200ml Professional oat beverage Ingredients OAT GINGERBREAD LATTE delicate and aromatic result. *Pro Tip. Foam the soy with the syrup already combined for a more Pour the syrup into the espresso and top with foamed soy drink Foam the soy beverage. Prepare an espresso Method 1 espresso (or double) of 16ml Vincenzi Vanilla syrup of 125ml Professional soy beverage Ingredients SOY - CINO Vincenzi Syrups Simply Simply quick plunge multiple times *Pro Tip. Cold foam the almond beverage using a French press. Decorate with cocoa powder. and top with whipped cream. Pour the cold foam over ice. Gently pour the espresso over the top Cold foam the almond milk with the chocolate syrup Prepare an espresso Method Ice Whipped cream 1 double espresso of 24ml Vincenzi chocolate syrup of 150ml Professional almond beverage Ingredients ICED ALMOND INDULGENCE time. Ensure to purge first, clean well once finished and purge seconda *Pro Tip. Top with whipped cream coconut beverage. Heat together. Combine the espresso, dark rum, Vincenzi Irish cream syrup, and Prepare an espresso Method Whipped cream of 30ml dark rum 1 double espresso of 16ml Vincenzi Irish Cream syrup of 50ml Professional coconut beverage Ingredients Use the steam want to heat the combined mixture. IRISH RUM WARMER Vincenzi Syrups plunge multiple timesmultipleplunge *ProfoambeverageTip.Cold almondthe Frenchpress. a using Simply Decoratechocolatecrushedwith cookies chip Topcream.whippedwith espressoblender.thea in soy beverage,all Place chocolatesyrup, chip chocolate cookiechip and Prepareespressoan Method Ice(4 creamWhipped chocolate1 cookiechip espressodouble1 chocolateofVincenzi syrup chip 24ml Professionalof 150ml beveragesoy Oat)(or Ingredients - 5 cubes) 5 CHOCOLATE CHIP FRAPPE plungemultiple times *Pro Tip.Cold foam the soy beverage using French a press. Simply quick Cold foam the soy togetherthe whitewith chocolate syrup and layertop.on glass Shake overice the espresso, vodka and Preparethe espresso Method doubleespresso1 ml Vodka 30 30ml Vincenziof 8ml whitechocolate syrup Professional of 50ml soy beverage Ingredients Bicerin dark liquor BICERIN ESPRESSO MARTINI Bicerin dark liquor.Strain into cocktail Vincenzi Syrups create a heavier consistency. Simply quick plunge multiple times *Pro Tip. Cold foam the almond beverage using a French press to Pour the almond beverage through the drink mixer together. Mix for 5 Place the double espresso, ice and Vincenzi hazelnut syrup in a Prepare the espresso Method Ice 1 double espresso 8ml of Vincenzi hazelnut syrup of 50ml Professional Almond beverage Ingredients NICE N NUTTY - 10 seconds and pour everything in a glass create a heavier consistency. Simply quick plunge multiple times *Pro Tip. Cold foam the soy beverage using a French press to Prepare the espresso and pour through the soy mixture Pour the soy beverage and Vincenzi English toffee over ice Method Ice 1 double espresso of 24ml Vincenzi English Toffee syrup of 200ml Professional soy beverage Ingredients TOFFEE SOY ICED LATTE Vincenzi Syrups Mocktails Drinks Vincenzi Syrups lime *Pro Tip. Decorate with fresh spearmint leaves and/or a slice of water. Pour the spearmint syrup and lime juice over ice. Top with tonic Method ice of 80ml tonic water of 15ml fresh lime juice 8ml of Vincenzi Ingredients Mentha SPEARMINT FRESH Piemontese whit e syrup *Pro Tip. Top with a splash of soda water. Tonic water or soda water to taste. Stir over ice Method Tonic water or soda water Ice of 15ml fresh lime juice 8ml of Vincenzi cranberry syrup Ingredients the Vincenzi Vincenzi Cranberry syrup and lime juice. RED HORSE Top with Vincenzi Syrups • • • • • • • • • • • release the oils and enhance the fresh aroma Pro tip: smack the mint leaves between your hands gently stir ingredients all Add and them together in the glass. Top with ice, Cut to the lime into cubes or slices. Take the fresh mint leaves Method Soda water Ice Fresh mint leaves Fresh lime 5ml of Vincenzi of 15ml Vincenzi lime Ingredients the lime and the white mint syrup, top with soda water and white VIRGIN MOJITO min t • • • • • • • • • • • release the oils and enhance the fresh aroma Pro tip: smack the mint leaves between your hands gently water and stir ingredients all Add Cut to the lime into slices. Fill Method Soda water Ice Fresh Rosemary sprig Fresh lime 5ml of Vincenzi of 15ml Vincenzi Ingredients the lime and the tropical syrup0 cane syrup, top with soda sugar tropical fruit ITALIAN IS cane syrup the FASHION glass with ic e Vincenzi Syrups *Pro Tip. water. Pour the Method ice of 80ml tonic water of 15ml fresh lime juice 16ml Ingredients of Vincenzi Pomegranate syrup Pomegranate Decorate with fresh pomegranate seeds syrup and lime juice over ice. Top with tonic POME - GREAT wand. Ensure to clean and purge after use. *Pro Tip. water while stirringto dissolve the honey. Combine the Method 150 of ml black tea 10gr of honey 8ml 8ml Ingredients of of Vincenzi cinnamon Ginger syrup Where possible heat using an espresso machine steam cinnamon cinnamon syrup and honey in glass.a Add the hot SPICED syrup TODDY Vincenzi Syrups *Pro Tip. Straininto a chilled and glass serve shaker well. In a cocktail shaker filled with ice, add the all ingredients and Method 60 8ml of Vincenzi lemon syrup 8ml Ingredients ml of ml pineapple juice of Vincenzi blue curacao SUMMER BLUES apple. *Pro Tip. Decorate with fresh a slice of lime and/or aslice of dried bottom. Vincenzi Green apple Mix Method ice Lemonade top of 15ml fresh lime juice 8ml Ingredients the lime juice and lemonade over of Vincenzi Green apple through the middle APP LET abundant ice. allowing it to drop to the Pourthe