Passionfruit (700 ml)

Monin, founded in Bourges in 1912 by Georges Monin, built its reputation on single-origin fruit syrups produced without artificial colours or flavours — a house standard that predates the clean-label movement by decades. The passionfruit expression uses cane sugar as its sweetening base, combined with natural passionfruit flavouring derived from cold-process extraction to preserve the fruit's volatile aromatic compounds — the tart, floral top notes that heat-based methods typically destroy. The result is a syrup with pronounced yellow-passionfruit character: sharp citric tang, waxy tropical skin, and the characteristic musky depth of Passiflora edulis. What sets this expression apart within the Monin range is its dual-register intensity — high enough Brix to survive dilution in shaken cocktails, yet calibrated to avoid the flat sweetness that plagues cheaper passionfruit syrups. At 700 ml and ฿419, it occupies the professional bar-use tier of the Monin lineup, identical in formulation to the bottles supplied to hotel bars across Southeast Asia.