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Presenters Kenji Jesse and Henry Dewar showcase how acids and acid blends play an important part in cocktails, whether in a bar or a home setting; and how the increasingly popular tiki cocktails can be presented when bartending, and when hometending. Part 2 - Acids and Tikis Watch Part 1 - Ice & Equipment • MONIN Cocktail Masterclass - Bartending vs... Watch Part 3 - Infusions • MONIN Cocktail Masterclass - Bartending vs... Recipe for Pear Collins: 20ml MONIN Pear syrup 20ml lemon juice 40ml gin ½ teaspoon malic acid solution (1:10 ratio for malic acid : water) Top with soda water Malic Acid solution: add 1 part food safe malic acid into 10 parts of still water. Stir until acid is dissolved. Store in a clean bottle. Add all ingredients except for soda water into a cocktail shaker filled with cubed ice. Shake and strain into a highball glass over cubed ice. Top with soda. Garnish with a pear slice Recipe for All white on the night: 50ml JW White Walker 20ml Paragon White Penja pepper cordial Top with soda Fill an elegant highball with large cubed ice before pouring in all the ingredients. Stir well and garnish with a fresh orange zest. Recipe for Rum Punch: 25ml MONIN Passion Fruit syrup 25ml MONIN Grenadine syrup 25ml lime juice 25ml white rum 25ml spiced rum 25ml coconut rum 50ml pineapple juice 50ml orange juice 1 dash bitters Add all ingredients into an ice filled cocktail shaker. Shake and strain into a tiki mug. Garnish with pineapple top and flamed beetroot and cinnamon powders. Recipe for Three dots & a dash: 60ml dark rum 25ml Paragon Rue Berry cordial 10ml Monin Falernum syrup 4 dashes of Angostura bitters Juice from a whole orange Fill a large tiki-esque glass with cubed ice and pour in all the ingredients. Stir together really well and garnish with 3 grapes on a stick. Drink Responsibly Get all MONIN syrups and fruit purees on monin.com/uk. #MONIN #MONINspiring