TORANI METROPOLITAN
3/4 oz. Torani Mandarin Orange syrup
2 oz. vodka
1/2 oz. freshly lime juice
1 oz. cranberry juice
Combine ingredients in a cocktail shaker half filled with ice, shake well and strain into a martini glass.

TORANI RASPBERRY MIMOSA
1/2 oz. Torani Raspberry syrup
4 oz. Champagne
1 oz. fresh orange juice
Combine ingredients in fluted glass and stir gently.

TORANI BERRIES AND CREAM
1 1/2 oz. Torani Raspberry syrup
1 oz. Torani Vanilla syrup
4 oz. cup milk
4 fresh strawberries
2 cups ice
Blend all ingredients in blender until smooth

PEANUT BUTTER CUP MOCHA
1 oz. Torani Chocolate sauce
1/2 oz., Torani Peanut Butter syrup
8 oz. milk
2 shots espresso*
Steam together milk and Torani. Pour heated, flavored milk into a tall glass and add brewed espresso*.
Spoon a thin layer of foamed milk over beverage.
*If needed, 1/2 cup strong brewed coffee can be substituted for 2 shots espresso.

VANILLA NUTEA
1/4 oz (0,75 cl) 1883 de Philibert Routin Vanilla syrup
1/4 oz (0,75 cl) 1883 de Philibert Routin Macadamia Nut syrup
6 OZ (17,75 cl) brewed black tea
1 OZ (3 cl) half and half
Pour the syrups into a 10 oz
(30 cl) cup.
Add brewed black tea and half
and half.
Stir.

PEPPERMINTEA
1/4 oz (0,75 cl) 1883 de Philibert Routin Vanilla syrup
1/4 oz (0,75 cl) 1883 de Philibert Routin Mint syrup
6 OZ (17,75 cl) brewed green tea
Mint leaves for garnish
Pour the syrups into a 10 oz
(30 cl) cup.
Add brewed green tea.
Stir.
Garnish with the mint leaves.

APPLE TEA
1/4 oz (0,75 cl) 1883 de Philibert Routin Apple syrup
1/8 oz (0,40 cl) 1883 de Philibert Routin Cinnamon syrup
6 oz (18 cl) brewed black tea
1 oz (3 cl) half and half
Pour the syrups into a 10 oz (30 cl) cup.
Add brewed black tea and half and half.
Stir.

CHOCOLETTO
1/2 oz (1,50 cl) 1883 de Philibert Routin Amaretto syrup
2 teaspoons unsweetened cocoa powder
6 OZ (18 cl) cold milk
Cocoa powder for garnish
Pour the syrup, cocoa powder and milk into steaming pitcher, steam together.
Pour into a 12 oz (35,50 cl) glass.
Dust with the cocoa powder.

CHOCOLATINUT
1/2 oz (1,50 cl) 1883 de Philibert Routin Hazelnut syrup
1/4 oz (0,75 cl) 1883 de Philibert Routin Macadamia Nut syrup
2 teaspoons unsweetened cocoa powder
6 oz (18 cl) cold milk
Whipped cream for topping
Shaved hazelnut and 1 dash of chocolate syrup for garnish
Pour the syrups, cocoa powder and milk into steaming pitcher, steam together.
Pour into a 12 oz (35,50 cl) glass.
Top with the whipped cream.
Garnish with shaved hazelnut and
a dash of chocolate syrup.

VIENNESE CHOCOLATE
1/2 oz (1,50 cl) 1883 de Philibert Routin Vanilla syrup
1/4 oz (0,75 cl) 1883 de Philibert Routin Hazelnut syrup
2 teaspoons unsweetened cocoa powder
6 OZ (18 cl) cold milk
Whipped cream for topping
Chocolate covered espresso bean for garnish
Pour the syrups, cocoa powder and milk into steaming pitcher, steam together.
Pour into a 12 oz (35,50 cl) glass.
Top with the whipped cream.
Garnish with chocolate covered espresso bean.

CHOCKTAIL
1/2 oz (1,50 cl) 1883 de Philibert Routin Coffee syrup
1/8 oz (0,40 cl) 1883 de Philibert Routin Amaretto syrup
2 teaspoons unsweetened cocoa powder
6 oz (18 cl) cold milk
Pour the syrups, cocoa powder and milk into steaming pitcher, steam together.
Pour into a 12 oz (35,50 cl) glass.

SPICE TOFFEE TEA
1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup
1/6 oz (0,5 cl) 1883 de Philibert Routin Caramel syrup
Hot brewed black tea.
Pour the syrups into a cup. Add brewed tea. Stir.

CHOCOLATTE
1/2 oz (1,50 cl) 1883 de Philibert Routin Coconut syrup
1/4 oz (0,75 cl) 1883 de Philibert Routin Chocolate syrup
2 oz (6 cl) espresso
4 oz (12 cl) cold milk
Whipped cream
Cococa powder for dusting
Steam milk-syrups mixture.
Pour the espresso into a 12 oz
(35,50 cl) glass.
Fill with the steamed milk.
Stir.
Top with the whipped cream.
Dust with the cocoa powder.

MACADAMIA NUT LATTE
3/4 oz (2,20 cl) 1883 de Philibert Routin Macadamia Nut syrup
2 oz (6 cl) espresso
4 oz (12 cl) cold milk
Whipped cream for topping
Shaved chocolate for topping
Steam milk-syrup mixture.
Pour the espresso into a 12 oz
(35,50 cl) glass.
Add the steamed milk.
Top with whipped cream and shaved chocolate.

TORANI SPICY RUSSIAN
1/2 oz Torani Brown Sugar Cinnamon
1 oz vodka
1/2 oz coffee liqueur
1 oz half and half
Blend for 15-20 seconds
Serve in a refreshed cocktail glass

WORLD PEACE WATERMELON ICED TEA
1 oz. Torani Watermelon syrup
8 oz. brewed tea, chilled
Splash of lime juice
Ice
Combine chilled tea and Torani in a tall glass filled with ice and stir well. Splash of lime juice

RASPBERRY TRUFFLE LATTE
1/4 oz (0,75 cl) 1883 de Philibert Routin Chocolate
1/4 oz (0,75 cl) 1883 de Philibert Routin Raspberry
4 oz (12 cl) espresso
8 oz (24 cl) milk
Chocolate sprinkles for topping
Pour the syrups.
Add 4 oz (12 cl) espresso. Fill with foamed steamed milk.
Top with chocolate sprinkles and splash with 1883 de Philibert Routin Raspberry syrup

CHAI & NUT LATTE
1/2 oz (1,5 cl) 1883 de Philibert Routin Chai Tea Concentrate
1/2 oz (1,5 cl) 1883 de Philibert Routin Roasted Hazelnut syrup
4 oz ( 12 cl) milk
1 shot of espresso.
Steam milk-syrups mixture. Pour the espresso into a glass. Fill with steamed milk. Stir.

PISTACHIO & CHAI
2/3 oz (2 cl) 1883 de Philibert Routin Chai Tea Concentrate
1/3 oz (1 cl) 1883 de Philibert Routin Pistachio syrup
4 oz (12 cl) milk
1 espresso.
Steam milk-syrup mixture. Pour the espresso into a glass. Fill with steamed milk. Stir.

CREAMY CHAI LATTE
1/2 oz (1,5 cl) 1883 de Philibert Routin Chai Tea Concentrate
1/3 oz (1 cl) 1883 de Philibert Routin Irish Cream syrup
1/6 oz ( 0,5 cl) 1883 de Philibert Routin Cinnamon syrup
4 oz (12 cl) de lait, 1 espresso
Whipped Cream
Ground cinnamon.
Steam milk-syrups mixture, Pour the espresso into a glass. Add the steamed milk, Top with whipped cream, Dust with ground cinnamon.

CAPPUCCINUT
1/2 oz (1,50 cl) 1883 de Philibert Routin Hazelnut syrup
2 oz (6 cl) espresso
3 oz (9 cl) cold milk
1 shaved hazelnut for garnish
Pour the syrup and milk into steaming pitcher.
Steam and foam milk-syrup mixture.
Pour the espresso into a 8 oz (24 cl) cup.
Add the steamed milk, top with the dense flavored foam.
Garnish with the shaved hazelnut.

CAPPUCCETTO
1/2 oz (1,50 cl) 1883 de Philibert Routin Amaretto syrup
2 OZ (6 cl) espresso
3 OZ (9 cl) cold milk
Cocoa powder
Pour the syrup and milk into steaming pitcher.
Steam and foam milk-syrup mixture.
Pour the espresso into a 8 oz (24 cl) cup.
Add the steamed milk, top with the dense flavored foam.
Garnish with the cocoa powder.

CARACHAICCINO
1/2 oz (1,5 cl) 1883 de Philibert Routin Frosted Mint syrup
1/6 oz (0,5 cl) 1883 de Philibert Routin Chocolate syrup
3 1/2 oz (10 cl) cold milk
1 shot of espresso
Shaved black chocolate for garnish
Pour the syrups and milk into steaming pitcher. Steam and foam milk-syrup mixture. Pour the espresso into a 8 OZ (24 cl) cup. Add the steamed milk, top with the dense flavored foam. Garnish with the shaved black chocolate.

SPICENUTCCINO
1/3 oz (1 cl) 1883 de Philibert Routin Gingerbread syrup
1/6 oz (0,5 cl) 1883 de Philibert Routin Roasted Hazelnut syrup
3 oz (9 cl) cold milk
2 oz (6 cl) espresso
Cocoa powder for dusting
Pour the syrups and milk into the steaming pitcher. Steam and foam milk-syrups mixture. Pour the espresso into a 8 oz (24 cl) cup. Add the steamed milk. Dust with the cocoa powder.

NIGHTWISH
1/3 oz (1 cl) 1883 de Philibert Routin Tiramisu syrup
1/6 oz (0,5 cl) 1883 de Philibert Routin Vanilla syrup
Unsweetened cocoa powder
1 espresso
Pour the syrup in a 8 oz (24 cl) cup over one shot espresso. Add hot and foamed milk. Dust with cocoa powder.

DARKMOON
1/4 oz (0,75 cl) 1883 de Philibert Routin Tiramisu syrup
1/4 oz 0,75 cl) 1883 de Philibert Routin White Chocolate syrup
1 teaspoon cocoa powder
3 1/3 oz (10 cl) cold milk
1 espresso
Combine ingredients in a steaming pitcher. Steam and foam the milk-syrups mixture. Pour the mixture in a 8 oz (24 cl) cup over one shot espresso.

VENITIAN COFFEE
1/8 oz (0,40 cl) 1883 de Philibert Routin Amaretto syrup
1 shot of espresso
amaretto flavored whipped cream
1 cherry
In a 8 oz (24 cl) cup, pour syrup,
add 1 shot of espresso.
Stir.
Top with amaretto flavored whipped cream.
Garnish with a cherry.

EXPRESSO GRAND ROYAL
1/2 oz (1,50 cl) 1883 de Philibert Routin Orange syrup
1/2 oz (1,50 cl) 1883 de Philibert Routin Lemon syrup
Espresso
Milk
Cream
1 cherry
Pour the syrups in a cup.
Add espresso.
Add lots of steamed milk and a short layer of foamed milk.
Top with whipped cream and 1883 de Philibert Routin Cherry.
Garnish with a cherry.

WHITE AND BLACK
1 shot of espresso
1/6 OZ (0,5 cl) 1883 de Philibert Routin Frosted Mint syrup
1/6 OZ (0,5 cl) 1883 de Philibert Routin Pistachio syrup
Whipped cream
Cocoa powder for dusting
Pour the syrups over the espresso. Stir. Top with whipped cream. Dust with the cocoa powder.

WHITE & NUT COFFEE
1/6 oz (0,5 cl) 1883 de Philibert Routin White Chocolate
1/6 oz (0,5 cl) 1883 de Philibert Routin Hazelnut syrup
1 espresso.
Pour the syrups over the espresso. Stir