Torani Italian Syrup Recipes

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Cocktail Recipes............................................................................................................................3 - 20

Culinary Recipes.........................................................................................................................21 - 31

Espresso & Coffee Recipes.........................................................................................................32 - 39

Hot Cocoa, Steamer & Tea Recipes...........................................................................................40 - 42

Iced Tea & Lemonade Recipes...................................................................................................43 - 45

Italian Soda Recipes....................................................................................................................46 - 49

Mocktail Recipes.........................................................................................................................50 - 51

Pitcher Party Drink Recipes................................................................................................................52

Nutrition Facts - Regular Syrup...................................................................................................53 - 59

Nutrition Facts - Sugar Free Syrup..............................................................................................60 - 62

Frequently Asked Questions...............................................................................................................63
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Midwest Alchemist
8990 N 51st StBrown Deer, WI 53223414-354-0000-p414-354-0016-flwack@aol.com
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Almond Sparkler
Ingredients:
6 oz (3/4 cup) Champagne or sparkling wine
1/2 oz (1 Tbsp) Torani Almond Syrup

Instructions:
Combine Champagne and Torani in a fluted glass and stir gently. Serves 1

Notes:
Also delicious with other Torani flavors like Raspberry, Vanilla or
Amaretto Cheesecake Cocktail
Ingredients:
2 oz (1/4 cup) heavy cream
1 oz (2 Tbsp) Armagnac or brandy
1/2 oz (1 Tbsp) Torani Amaretto syrup
Crumbled graham crackers for garnish (optional)

Instructions:
Combine liquid ingredients in a cocktail shaker filler with ice. Shake well to blend. Pour over ice in a lowball glass. Garnish by sprinkling crumbled
graham crackers on top (optional).

Notes:
Finalist in the Torani Drink of the Future recipe contest - Spring 2002.
Arancia Cioccolata
Ingredients:
1 oz Torani Sugar Free Chocolate Syrup
3/4 oz Torani Sugar Free Orange Syrup
1 1/2 oz vodka
2 oz club soda
2 oz half and half or cream

Instructions:
Combine all ingredients in a tall glass filled with ice. Stir vigorously.
Serves 1.
Atomic Irishman
Ingredients:
1 1/2 cups ice
1/2 oz (1 Tbsp) Torani Crme de Menthe syrup
1/4 oz (1 Tbsp) Irish cream liqueur
1/4 oz (1/2 Tbsp) Irish whiskey
2 shots (1/4 cup) espresso

Instructions:
Combine ingredients in a commercial blender in the order shown and blend until smooth (about 20 seconds). Garnish with whipped cream (optional).
Serves 1
Basic Flavored Martini
Ingredients:
Ice
1 1/2 oz Kettle One vodka or Tangueray gin
3/4 oz Torani flavored syrup

Instructions:
Pour ingredients into a mixing glass filled with ice. Shake and strain into a cocktail glass. Garnish with lemon or lime.
V|x y Midwest Alchemist
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Berry Bubbly
Ingredients:
1/2 cup Torani Strawberry syrup
1 box of wild baby strawberries
1 bottle of good champagne
1 roll of green and red striped roll-up candy

Instructions:
Stem the box of strawberries and freeze. Roll the candy in a spread out pattern so it forms a rosette. Cut a string of the candy and decorate the
glasses by rolling it around the glass, starting with the stem and working your way up to the rim. At the rim of the glass where the vine ends stick the
candy rose. When ready to serve, fill the champagne glasses with the frozen strawberries, add the syrup and pop the bubbly. Pour to the top and
enjoy. Serves 4
Blood Orange Margarita
Ingredients:
B l e n d e d :
2 cups ice
3 oz margarita mix
1 oz Torani Blood Orange syrup
2 oz tequila
S h a k e n :
1 cup ice
3 oz margarita mix
1 oz tequila

Instructions:
Blended: Combine ingredients in a commercial blender and blend until smooth (about 20 seconds). Serves 1.
Shaken: Combine ingredients in a cocktail shaker half filled with ice, shake well and strain into a margarita glass. Serves 1.
Blood Orange Sparkler
Ingredients:
6 oz champagne or sparkling cider

Instructions:
Combine all ingredients in a cocktail shaker filled with ice. Shake until blended and strain into prepared martini glass. Garnish with a pineapple
wedge. Serves 1.
Blood Orange Sparkler
Ingredients:
6 oz champagne or sparkling cider

Instructions:
Combine all ingredients in a cocktail shaker filled with ice. Shake until blended and strain into prepared martini glass. Garnish with a pineapple
wedge. Serves 1.
Campers Delight
Ingredients:
1 oz Torani Toasted Marshmallow syrup
2 oz vodka
2 oz half and half
1/2 oz crme de cacao

Instructions:
Combine ingredients in a cocktail shaker half filled with ice, shake well and strain into a martini glass. Serves 1.

Notes:
Garnish idea: Serve in a martini glass with a graham cracker crumb rim.
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Caramel Drop Martini
Ingredients:
Ice
2 oz vodka
1/4 oz Torani Vanilla
1/2 oz Torani Caramel syrup

Instructions:
Shake with ice and strain into a chilled martini glass. Garnish glass with a chocolate rim.

Notes:
May add a 1/2 oz of half and half for a creamier drink. Try swirling the martini glass with a thick caramel sauce before adding martini.
Caramel Hot Buttered Rum
Ingredients:
2 cups apple juice or cider
1/2 cup Torani Caramel syrup
1 cinnamon stick or teaspoon ground cinnamon
3 Tbsp unsalted butter
3/4 cup dark rum
2 1/2 Tbsp lemon juice

Instructions:
In a medium saucepan, bring apple juice, Torani Caramel syrup and cinnamon to a simmer. Add 2 Tbsp butter and continue simmering until butter has
melted. Remove from heat. Stir in rum and lemon juice. Divide hot cider into 4 mugs. Cur remaining Tbsp butter into 4 pieces and drop into each
mug. Dust with ground nutmeg or cinnamon and serve warm. Serves 4.
Caramel Sparkler
Ingredients:
1/2 oz (1 Tbsp) Torani Caramel syrup

Instructions:
Combine Champagne and Torani in a fluted glass and stir gently. Serves 1.

Notes:
Also delicious with other Torani flavors like Raspberry, Vanilla or Almond.
Caribbean Dream
Ingredients:
1 cup ice
1/2 oz (1 Tbsp) Torani Coconut syrup
1/2 Oz (1 Tbsp) Torani Raspberry Syrup
4 oz (1/2 cup) pineapple juice
1 oz (2 Tbsp) rum

Instructions:
Combine ingredients in a commercial blender in the order shown and blend until smooth (about 20 seconds). Serves 1
Chocolate Mint Cookie Martini
Ingredients:
1 1/2 oz vodka
1/2 oz Torani Peppermint
1/2 oz Crme de Cacao
Ice

Instructions:
Shake with ice until very cold. Strain into a chilled, chocolate cookie rimmed martini glass. Garnish with chocolate cookie crumbs.
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Chocolate Orange Cocoa
Ingredients:
1 oz (2 Tbsp) Torani Chocolate sauce
1 oz (2 Tbsp) Orange flavored vodka
8 oz (1 cup) milk

Instructions:
Steam Torani and milk together. Combine all ingredients in a coffee mug and stir.
Citrus Blossom
Ingredients:
1 oz (2 Tbsp) Torani Pink Grapefruit syrup
7 oz (3/4 cup plus 2 Tbsp) unsweetened chilled tea
1 tsp orange blossom water
1 oz (2 Tbsp) gin or vodka
Tangerine segments for garnish (optional)

Instructions:
Combine ingredients in a cocktail shaker filled with ice and shake vigorously. Add to a 12 oz glass half-filled with ice and garnish with segments of
tangerine. (optional)

Notes:
Finalist in the Torani Drink of the Future recipe contest - Spring 2002
Di Spaggia
Ingredients:
1 oz (2 Tbsp) Torani Crme de Banana syrup
1 oz (2 Tbsp) Torani Passion Fruit syrup
1/2 oz (1 Tbsp) Torani Coconut syrup
1/2 oz (1 Tbsp) Torani Pineapple syrup
1 oz rum
4 oz orange juice
1 oz grapefruit juice
Ice
Orange and Grapefruit slices for garnish (optional)

Instructions:
Combine ingredients in a cocktail shaker and stir for 10-15 seconds to blend. Add to a 12 oz glass half-filled with ice and garnish with a fresh orange
and grapefruit slice (optional).

Notes:
Gimlet Kiss
Ingredients:
1 1/2 oz Torani Sugar Free Lime syrup
1 1/2 oz gin

Instructions:
Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously. Garnish with a lime wedge. Serves 1
Glow Worm
Ingredients:
1 oz Torani Sugar Free Lime syrup
1 1/2 oz gin
Splash crme de menthe
3 oz lemon lime soda

Instructions:
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GTG Bitter Sweet
Ingredients:
1 oz Torani Ginger Spice syrup
12 oz can Guinness Pub Draught
Baking chocolate (optional)

Instructions:
Add 1 oz Torani Ginger Spice syrup to a frosted 12 oz mug rimmed with melted unsweetened chocolate (optional). Pour Guinness over and serve.

Notes:
Havana Night
Ingredients:
1 oz Torani Sugar Free Coconut syrup
3/4 oz Torani Sugar Free Coffee syrup
1 oz dark rum
3 oz cream

Instructions:
Hot Apple Pie
Ingredients:
1/4 oz (1 1/2 tsp) Torani Ginger Spice syrup
1/4 oz (1 1/2 tsp) Torani Cinnamon syrup
1 1/2 oz (3 Tbsp) Tuaca liqueur
6 oz (3/4 cup) hot apple cider

Instructions:
Combine all ingredients in a coffee mug and stir.
Hot Buttered Rum
Ingredients:
1/4 oz (1 1/2 tsp) Torani Cinnamon syrup
1/4 oz (1 1/2 tsp) Torani Lemon syrup
2 oz (1/4 cup) dark rum
4 oz (1/2 cup) hot apple cider
Pat of butter

Instructions:

Notes:
Sprinkle with nutmeg.
Hot Lava
Ingredients:
1 oz (2 Tbsp) Torani Cinnamon syrup
1 oz (2 Tbsp) chilled vodka
7 oz (3/4 cup plus 2 Tbsp) club soda
Small cube of dry ice

Instructions:
Combine liquid ingredients in a 10 oz rocks glass. Add dry ice.

Notes:
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Kahlua Mint Martini
Ingredients:
Ice
1 oz dark rum
3/4 oz Coffee flavored liqueur
3/4 oz Crme de Cacao
3/4 Torani Peppermint

Instructions:
Filling mixing glass with ice. Add liquors and Torani. Shake until very cold. Strain in a chilled, chocolate cookie rimmed martini glass. Garnish
with chocolate cookie crumbs.
Lively Latte
Ingredients:
1 oz Torani syrup (try Torani Vanilla, Raspberry or Hazelnut syrup)
1-2 oz liquor such as amaretto, brandy, Irish whiskey or rum
8 oz milk
1-2 shots espresso

Instructions:
Steam together Torani and Milk. Pour steamed flavored milk to about 1/2 below the top of a 16 oz glass. Add liquor and espresso and top with a thin
layer of foamed milk. Making it at home: In a saucepan, gently heat Torani and milk, whisking until frothy. Pour into a tall glass and add liquor and
espresso. You may also heat milk and Torani in a microwave, pour into a blender and blend until frothy, about 30 seconds. Pour into a tall glass and
add liquor and espresso. Serves 1

Notes:
Substitute 1/2 cup strong brewed coffee if desired
Mango Daiquiri
Ingredients:
1 cup ice
4 oz sour mix
2 oz Torani Mango syrup
2 oz light rum

Instructions:
Combine all ingredients in a blender and blend well. Serves 1
Mango Mojito
Ingredients:
6 crushed mint leaves
1/2 oz Torani Mango syrup
1/2 oz Torani Lime syrup
2 oz white rum
Crushed ice
Splash club soda

Instructions:
Muddle the crushed mint in the syrups. Add ice and rum and pour into a tumbler. Top with a splash of club soda and garnish with a fresh mint sprig.
Mango Saketini
Ingredients:
3/4 oz (1 Tbsp plus 1 tsp) Torani Mango syrup
4 oz (1/2 cup) cold dry sake

Instructions:
Place ingredients in a cocktail shaker half filled with ice, shake well and strain into a martini glass. Serves 1

Notes:
Flavored martinis made with cold dry sake taste different and delicious.
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Marshmallow Martini
Ingredients:
1 oz Torani Toasted Marshmallow syrup
2 oz vodka
2 oz heavy whipping cream
1/2 oz triple sec

Instructions:
Combine ingredients in a cocktail shaker half-filled with ice, shake well and strain into a martini glass. Serves 1
Martini Bellini
Ingredients:
1 oz (2 Tbsp) Torani Peach syrup
1-2 shots (1/8-1/4 cup) vodka
Juice of 1 lemon wedge

Instructions:
In a cocktail shaker filled with ice, combine all ingredients and shake well. Strain and serve in a chilled martini glass, garnished with a lemon twist.
Passion Fruit Daiquiri
Ingredients:
1 cup ice
4 oz sour mix
2 oz Torani Passion Fruit syrup
2 oz light rum

Instructions:
Peach Saketini
Ingredients:
3/4 oz (1 Tbsp plus 1 tsp) Torani Peach syrup
4 oz (1/2 cup) cold dry sake
Juice of lime wedge

Instructions:
Combine ingredients in a cocktail shaker half-filled with ice, shake well and strain into a chilled martini glass. Serves1

Notes:
Peachsicle
Ingredients:
3 oz orange juice
1 1/2 oz sparkling water
1 1/2 oz vodka
1/2 oz Torani Peach syrup
1/2 oz Torani Vanilla syrup

Instructions:
In a shaker, combine ingredients with ice, shake and strain into a chilled glass.
Pomegranate Margarita
Ingredients:
3 oz margarita mix
1 oz Torani Pomegranate syrup
1 oz tequila (optional)
1 cup ice

Instructions:
Combine all ingredients in a blender and blend until smooth. Or, for a shaken drink, combine all ingredients in a cocktail shaker,
shake well and strain into a chilled glass. Serves 1
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Pomegranate Toranitini
Ingredients:
1 1/2 oz vodka
1/2 oz lime juice
1/2 oz lemon juice

Instructions:
Combine ingredients in a cocktail shaker half filled with ice, shake well and strain into a chilled martini glass.
Pure Refresh-Mint
Ingredients:
1 1/2 oz Torani Sugar Free Lime syrup
1 oz vodka
Splash peppermint schnapps
5 oz club soda

Instructions:
Combine all ingredients in a collins glass. Stir well. Garnish with a lime wedge. Serves 1
Raspberry Beret Martini
Ingredients:
Ice
1 1/2 oz Stoli Razberi
1/2 oz Torani Raspberry syrup
Splash pineapple juice

Instructions:
Shake with ice until very cold. Strain into a chilled martini glass. Garnish with 3 sugared and speared raspberries.
Raspberry Daiquiri
Ingredients:
1 cup ice
4 oz sour mix
2 oz Torani Raspberry syrup
2 oz light rum

Instructions:
Raspberry Dazzle Martini
Ingredients:
1 3/4 oz SKYY Berry
1/2 oz Torani Raspberry syrup

Instructions:
Pour vodka, syrup and juice into mixing glass filled with ice. Cover and shake for 15 seconds. Strain into a chilled martini glass. Garnish by dropping
raspberries into glass.
Raspberry Pineapple Cooler
Ingredients:
1/2 oz (1 Tbsp) Torani Raspberry syrup
1 oz (2 Tbsp) gin
1/4 oz (1/2 Tbsp) fresh lime juice

Instructions:
Combine ingredients in a 10 oz glass filled with ice. Stir well.

Notes:
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Raspberry Toranitini
Ingredients:
1 1/2 oz vodka
1 oz Torani Raspberry syrup
1/2 oz lime juice
1/2 oz lemon juice

Instructions:
Red Devil
Ingredients:
1/2 oz (1 Tbsp) Torani Cinnamon syrup
1/2 oz (1 Tbsp) Torani Cherry syrup
2 oz (1/4 cup) carbonated water
3 oz (1/4 cup plus 2 Tbsp) Moscato dAsti
Cherry for garnish (optional)

Instructions:
In a champagne flute, combine syrups and carbonated water. Swirl or stir. Add Moscato dAsti and garnish with a cherry (optional). Serves 1

Notes:
Sexy Alligator Martini
Ingredients:
1 oz Midori Melon Liqueur
1 oz pineapple juice
Ice
1/4 oz Torani Raspberry
1/2 oz Jagermeister float

Instructions:
Shake first 3 ingredients. Strain into a chilled shot glass. Pour syrup down the bottom of the glass. Float the Jagermeister on top.
Smores-tini
Ingredients:
1/2 oz Torani Toasted Marshmallow syrup
1 1/2 oz chocolate liqueur
1 oz vodka
2 oz half and half

Instructions:
Combine ingredients in a cocktail shaker half filled with ice, shake well and strain into a martini glass. Serves 1
Spice Sparkler
Ingredients:
2 tsp Torani Ginger Spice syrup

Instructions:
Combine Champagne and syrup in a fluted glass and stir gently. Serves 1

Notes:
Also delicious with other Torani flavors like Raspberry. Vanilla or Almond.
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Stocking Sipper
Ingredients:
2 oz gin
1 oz lemon juice
Ice

Instructions:
Combine all ingredients in a shaker filled with ice. Shake until chilled and blended. Strain into a cocktail glass. Serves 1
Strawberry Daiquiri
Ingredients:
1 cup ice
4 oz sour mix
2 oz Torani Strawberry syrup
2 oz light rum

Instructions:
Strawberry Saketini
Ingredients:
3/4 oz (1 Tbsp plus 1 tsp) Torani Strawberry syrup
4 oz (1/2 cup) cold sake

Instructions:

Notes:
Sugar Free Torani Toddy
Ingredients:
1 oz (2 Tbsp) Torani Sugar Free Lemon syrup
1 1/2 oz (3 Tbsp) bourbon*
4 oz (1/2 cup) hot water

Instructions:
Combine with a thin slice of lemon.

Notes:
*Works well with brandy or rum
Tennessee J ack Manhattan
Ingredients:
2 oz Jack Daniels bourbon
3/4 oz Torani Orange Mandarin syrup
1/4 oz Sweet Vermouth
1 dash orange bitters

Instructions:
Stir with ice in a mixing glass. Strain into a well chilled cocktail glass. Garnish with orange twist or cherry.
The Big Easy Manhattan
Ingredients:
Ice
2 oz Makers Mark bourbon

Instructions:
Filling mixing glass with ice, add bourbon and syrup. Shake vigorously. Strain into a chilled cocktail glass. Garnish with a cherry.
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Tiramisu Martini
Ingredients:
2 oz Torani Tiramisu syrup
2 oz half and half
1 1/2 oz vodka

Instructions:
Combine ingredients in martini shaker filled with ice and poured into a sugar rimmed martini glass.
Toast Me Almond Roca Martini
Ingredients:
2 1/2 oz (1/4 cup plus 1 Tbsp) Torani Almond Roca syrup
2 1/2 oz (1/4 cup plus 1 Tbsp) half and half
1 oz (2 Tbsp) vodka
Ice
Whipped cream and toasted , slivered almonds for garnish

Instructions:
Combine the first 4 ingredients in a cocktail shaker and shake vigorously to blend. Strain into a chilled martini glass. Top with one spoonful of whipped
cream and few toasted, slivered almonds. Serves 1

Notes:
Torani Almond Shrub
Ingredients:
1/2 oz (1 Tbsp) Torani Orgeat (Almond) syrup
1/8 oz (1/2 tsp) Torani Lime syrup
1 1/2 oz (3 Tbsp) rum
8 oz (1 cup) orange juice, fresh

Instructions:
Combine ingredients in a glass with 1/2 cup ice and stir. Garnish with a lime twist.
Torani Bellini
Ingredients:
4 oz (1/2 cup) Prosecco (Italian sprakling wine) or Champagne

Instructions:
Combine ingredients in a champagne flute. Serves 1
Torani Bombay Bellini
Ingredients:
Splash of Torani Mango syrup
4 oz (1/2 cup) Prosecco (Italian sparkling wine or champagne)

Instructions:
Combine ingredients in a champagne flute. Serves 1
Torani Candy Martini
Ingredients:
1/2 oz (1 Tbsp) Torani Almond Roca syrup
1/8 oz (2 tsp) Torani Vanilla syrup
1 1/2 oz (3 Tbsp) vodka

Instructions:
For a blended drink, combine ingredients with 1 cup ice in a blender pitcher and blend until smooth. Or, combine all ingredients in a
cocktail shaker filled with ice, shake well and strain into a chilled martini glass. Serves 1
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Torani Chai-tini
Ingredients:
1/2 oz Torani Vanilla Bean syrup
1 1/2 oz vodka
1 1/2 oz chai concentrate
1 oz triple sec
Ice

Instructions:
Torani Clover Club
Ingredients:
2 oz gin
1 oz lemon juice
1 oz Pomegranate syrup

Instructions:
Combine all ingredients in a cocktail shaker half filled with ice. Strain into a chilled martini glass. Serves 1
Torani Grog
Ingredients:
1 oz (2 Tbsp) Torani Lime syrup
2 oz (1/4 cup) rum
4 oz (1/2 cup) hot water

Instructions:
Combine all ingredients in a glass and stir.
Torani Holiday Yelp
Ingredients:
2 oz (1/4 cup) Torani Orgeat (Almond) syrup
2 oz (1/4 cup) Torani Almond Roca syrup
6-8 oz (3/4-1 cup) Kahlua or coffee brandy
2 cups milk
3 cups ice
Whipped cream

Instructions:
Add ingredients to a blender and blend until smooth. Pour into glasses and top with whipped cream. Serves 4-6
Torani Kir
Ingredients:
1 oz (2 Tbsp) Torani Black Currant syrup
6 oz (3/4 cup) chilled white wine, such as Sauvignon Blanc or
Chardonnay.

Instructions:
Combine syrup and wine in a wine glass. Stir to blend. Serves 1
Torani Kir Royale
Ingredients:
1 oz (2 Tbsp) Torani Black Currant syrup
6 oz (3/4 cup) chilled champagne
Raspberries for garnish

Instructions:
Combine syrup and champagne in a fluted glass. Stir to blend and serve garnished with fresh raspberries. Serves 1
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Torani Kiwi Margarita
Ingredients:
1 oz (2 Tbsp) Torani Kiwi syrup
1 cup ice
3 oz (6 Tbsp) Margarita mix
1 oz ( 2 Tbsp) tequila

Instructions:
Combine all ingredients in a blender pitcher and blend until smooth. Serves 1
Torani Lemon Drop
Ingredients:
1/4 oz Torani Lemon syrup
3/4 oz fresh lemon juice
1 1/2 oz citrus-flavored vodka

Instructions:
In a shaker, combine all ingredients and shake until well blended and hilled. Strain into a chilled cocktail glass, rimmed with sugar if desired. Serves 1
Torani Mango Fandango
Ingredients:
1 oz (2 Tbsp) Torani Mango syrup
1 oz (2 Tbsp) rum
1 oz (2 Tbsp) Anejo Puerto Rican rum
1/2 oz (1 Tbsp) fresh lime juice
1 1/2 oz (3 Tbsp) fresh orange juice

Instructions:
Pour ingredients in a tall glass filled with ice. Stir and garnish with a slice of fresh mango or lime wedge. Serves 1
Torani Mango Margarita
Ingredients:
1 cup ice
1 oz (2 Tbsp) tequila

Instructions:
Torani Merry Mojito
Ingredients:
3/4 oz (1 1/2 Tbsp) Torani Raspberry syrup*
1/2 oz (1 Tbsp) fresh lime juice
4 fresh mint leaves
1-2 oz (1/8-1/4 cup) light rum
4 oz (1/2 cup) cold club soda

Instructions:
Combine lime juice, syrup and mint leaves in a 12 oz glass, crushing mint slightly. Fill glass with ice. Add rum and club soda and stir.

Notes:
*Torani Mandarin Orange syrup can be substituted.
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Torani Metropolitan
Ingredients:
3/4 oz (1 1/2 Tbsp) Mandarin Orange syrup
1/2 oz (1 Tbsp) freshly squeezed lime juice
1 oz (2 Tbsp) cranberry juice
2 oz (1/4 cup) vodka

Instructions:
Torani Mojito
Ingredients:
1 1/2 oz light rum
3/4 oz Torani Peppermint syrup
Splash Torani Vanilla syrup
1/4 fresh lime, squeeze for juice
4 fresh mint leaves, torn into pieces

Instructions:
Combine ingredients in a tall glass. Add crushed ice, stir well and top with 2 oz club soda. Serves 1

Notes:
This basic mojito recipe gets a boost of flavor if you add 1/4 oz Torani syrup such as Mango, Kiwi or Watermelon.
Torani Orange Pina
Ingredients:
1/2 oz (1 Tbsp) Mandarin Orange syrup
1-2 oz (1/8-1/4 cup) vodka

Instructions:
Combine all ingredients in a 12 oz glass filled with 1/2 cup ice. Stir well and serve garnished with an orange twist. Serves 1
Torani Peach Samurai Saketini
Ingredients:
1 Tbsp plus 1 tsp Torani Peach syrup*
1/2 cup chilled dry sake
Juice of lime wedge

Instructions:

Notes:
*Torani Mango and Strawberry syrups can be substituted.
Torani Pina Colada
Ingredients:
1 oz (2 Tbsp) Torani Coconut syrup
1/2 oz (1 Tbsp) Torani Pineapple syrup
1/2 oz (1 Tbsp) light rum
2 oz (1/4 cup) half and half
1 cup ice
Pineapple wedge for garnish

Instructions:
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Torani Pink Grapefruit Margarita
Ingredients:
1 oz (2 Tbsp) Torani Pink Grapefruit syrup
1 cup ice

Instructions:
Torani Raspberry Bomb
Ingredients:
1 1/2 oz (3 Tbsp) Torani Raspberry syrup
1 oz (2 Tbsp) vodka
1/2 oz (1 Tbsp) Kahlua or coffee brandy
5 oz (10 Tbsp) milk
1/2 cup ice

Instructions:
Add ingredients to a blender pitcher and blend until smooth. Non-blended variation: Combine ingredients in a 12 oz glass and stir. Serves 1
Torani Raspberry Mimosa
Ingredients:
1/2 oz (1 Tbsp) Raspberry syrup
4 oz (1/2 cup) champagne
1 oz (2 Tbsp) fresh orange juice

Instructions:
Add all ingredients to a champagne flute and garnish with a single fresh raspberry. Serves 1
Torani Red Velvet
Ingredients:
2 oz (1/4 cup) Torani Pink Grapefruit syrup
4 oz (1/2 cup) cranberry juice
1 oz (2 Tbsp) vodka

Instructions:
Combine all ingredients in a cocktail shaker, shake will to blend and serve. Serves 1
Torani Serano Raspberry Serape
Ingredients:
8 oz (1 cup) Torani Raspberry syrup
1 can (12 oz) frozen limeade
12 oz (2 cups) tequila
1 stemmed and seeded serano pepper
40 oz (5 cups water)

Instructions:
In a large pitcher, combine syrup, frozen limeade, tequila and 36 oz (4 1/2 cups) of water. Reserve the remaining 4 oz (1/2 cup) of water in a blender.
Add serano pepper to reserved water and blend until well incorporated. Add blended mixture to pitcher and stir. Serve over ice. Serves 6

Notes:
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Torani Shanghai Shimmy
Ingredients:
1/2 oz (1 Tbsp) Torani Lime syrup
2 oz (1/4 cup) vodka
1 tsp grated ginger

Instructions:
Combine ingredients in a cocktail shaker filled with ice. Shake well and strain into a chilled martini glass and garnish with lime twist. Serves 1
Torani Side Car

Ingredients:
2 oz brandy
1/2 oz Torani syrup
1/8 oz fresh lemon juice
Ice
Sugar, for rim of glass

Instructions:
Combine ingredients in martini shaker filled with ice and poured into a sugar rimmed martini glass.

Notes:
Great made with Torani Pink Grapefruit, Pomegranate, Kiwi or Blackberry syrups.
Torani Stinger
Ingredients:
1/2 oz Torani Crme de Menthe syrup
2 oz brandy
Sprig of mint for garnish

Instructions:
Combine ingredients in a cocktail shaker with ice and shake until blended and chilled. Strain into a chilled cocktail glass and garnish with a mint sprig.
Serves 1
Torani Strawberry Margarita
Ingredients:
1 oz (2 Tbsp) Torani Strawberry syrup
1 cup ice

Instructions:
Torani Sweet and Sour Martini
Ingredients:
3 oz (6 Tbsp) vodka
1/2 oz (1 Tbsp) fresh squeezed lemon juice
1 1/2 oz (3 Tbsp) Torani Lemon syrup
Sugar

Instructions:
Moisten the rim of a martini glass with vodka and coat lightly and evenly with granulated sugar. Combine vodka, lemon juice and syrup in a shaker
glass filled with ice. Shake until blended and strain into prepared martini glass. Garnish with a twist of lemon. Serves 1
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Torani Watermelon Margarita
Ingredients:
1 oz (2 Tbsp) Torani Watermelon syrup
3 oz (6 Tbsp) margarita mix

Instructions:
Combine all ingredients in a cocktail shaker half filled with ice. Shake well to blend and strain into a chilled glass. For a blended version, Combine all
ingredients in a blender pitcher and blend until smooth.
Velvet Irish Coffee
Ingredients:
3/4 oz (1 1/2 Tbsp) Torani Irish Cream syrup
1 1/2 oz (3 Tbsp) Irish Whiskey
4 oz (1/2 cup) coffee
Garnish with whipped cream

Instructions:
Verona Martini
Ingredients:
Ice
1 1/2 oz Tuaca
1/2 oz Chocolate Liqueur
Splash of half and half

Instructions:
Filling mixing glass with ice, add ingredients and shake well. Strain into a chocolate rimmed martini glass.
Violetta
Ingredients:
1 oz Torani Sugar Free Strawberry syrup
1 oz white rum
1 oz blue curacao
3 oz lemon lime soda

Instructions:
Watermelon Daiquiri
Ingredients:
1 cup ice
4 oz sour mix
2 oz Torani Watermelon syrup
2 oz light rum (optional)

Instructions:
Watermelon Lymonade
Ingredients:
3/4 oz (1 1/2 Tbsp) Torani Sugar Free Lime syrup
1/2 oz (1 Tbsp) Torani Sugar Free Watermelon syrup
1 1/2 oz vodka
3 oz club soda
1/4 oz fresh lime juice

Instructions:
Combine all ingredients in a cocktail shaker filled with ice. Shake until blended and strain into chilled collins glass. Garnish with a
lemon twist. Serves 1
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Watermelon Toranitini
Ingredients:
1 1/2 oz vodka
1/2 oz lime juice
1/2 oz lemon juice

Instructions:
Watermelon Wow!
Ingredients:
1 1/2 oz vodka
1/2 oz lime juice
1/2 oz Triple Sec

Instructions:
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APRICOT AND ALMOND BISCOTTI
Ingredients:
3 Tbsp. Torani Orgeat (Almond) syrup
3 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 cup sugar
8 Tbsp. (1 stick) unsalted butter, at room temperature
3 large eggs
3/4 cup coarsely chopped almonds
1 cup chopped dried apricots

Instructions:
Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium sized bowl, sift together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat sugar and butter with an electric mixer until light and fluffy. Add Orgeat (Almond) syrup, one tablespoon at a time, mixing
well after each addition. Add almonds and apricots to bowl and mix until just combined.
Using your hands, form dough into two logs, about 4 inches wide each. Chill dough in freezer or refrigerator until firm. Place chilled dough on baking
sheet a few inches apart and bake until puffed and slightly golden - about 30 minutes. Remove from oven and let cool completely. Turn oven down to
300F.
Using a serrated knife, gently cut logs into 1/2 inch thick slices. Place slices back on baking sheet and bake until golden, about 25 to 30 minutes,
turning once during baking to brown on both sides. Cool completely and store in an airtight container.
Makes about 3 dozen biscotti.
CHOCOLATE PEPPERMINT FROSTING
Ingredients:
1/2 cup Torani Peppermint syrup
1 stick (1/2 cup) butter
2/3 cup cocoa powder
2 cups powdered (confectioners') sugar
1 Tbsp. milk

Instructions:
In a medium saucepan, melt butter over medium-low heat. Turn heat off and whisk in cocoa. Add about 1/2 cup sugar and 2 Tbsp. Peppermint syrup
and beat with an electric mixer on medium speed. While beating, continue to add sugar and Torani a little bit at a time, until all the sugar and syrup are
mixed in and the frosting is a good consistency for spreading (add more syrup if needed). Add milk and beat until smooth.
Makes about 2 cups; enough for 30 cupcakes or brownies, or 2 9-inch cakes.
FROZEN CUSTARD/SOFT SERVE
Ingredients:
1 - 1 1/2 Tbsp. Torani syrup
1 1/2 cups soft serve ice cream or frozen custard, any flavor

Instructions:
Fill a 16-oz. cup with soft serve or frozen custard. Mix in Torani syrup. Garnish as desired.
Topping ideas: crushed candy bars such as Reese's, Butterfinger or Snickers, m&m's, chocolate sprinkles, chopped nuts.
PERFECT BERRY PARFAIT
Ingredients:
3 Tbsp. Torani Raspberry syrup
1 cup premium vanilla ice cream
1/2 cup premium chocolate ice cream
1/4 cup slivered almonds

Instructions:
In a tall glass, layer a scoop of vanilla ice cream (about 1/2 cup) and drizzle with 1 tablespoon of the Raspberry syrup and sprinkle with almonds. Next,
add a scoop of chocolate ice cream, followed by another drizzle of syrup and sprinkling of almonds. End with a final scoop of vanilla ice cream drizzled
with syrup. Top with whipped cream and garnish with more almonds. Freeze, covered, for 30 minutes or more before serving.
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SIMPLE RASPBERRY VINIAGRETTE
Ingredients:
1/2 cup extra virgin olive oil
6 Tbsp. raspberry vinegar
1 tsp. Dijon mustard
1 Tbsp. finely minced shallot
Salt and pepper to taste

Instructions:
Combine all ingredients and whisk well. Season to taste with salt and pepper.
Makes about 1 cup.
THE FUZZY NAVEL POPSICLE
Ingredients:
1 cup Torani Peach syrup
3 cups orange juice
1 15-oz. can of mandarin orange sections, not drained (divided)

Instructions:
Stir together orange juice, Torani and juice from the canned mandarin orange sections. Pour into popsicle molds, and divide the orange sections
among the molds. Freeze until solid.
TORANI ALMOND ROCA ICE CREAM PIE
Ingredients:
First layer:
1 package almond toast cookies
1/2 cup butter or margarine
1/4 cup sugar

Second layer:
1/2 cup Torani Almond Roca syrup
2 oz. (1/4 cup) semisweet chocolate pieces, broken
1/2 cup crushed butter toffees
2 quarts ice cream

Instructions:
To prepare the bottom layer:
Preheat oven to 350F and butter a 9-inch pie plate.
Place the cookies, 1/2 cup almonds, butter or margarine, and sugar into a food processor and process until the mixture resembles the consistency of
oatmeal. Reserve 1/4 cup of the mixture for the topping and pat the rest into the bottom of the pie plate. Bake for 10 to 15 minutes. Let cool.
To prepare the middle layer:
Place the remaining 1/2 cup of almonds, the chocolate and the toffees in a food processor and blend until the mixture is crumbly. Reserve 1/4 of the
mixture for the topping.
Combine the remaining mixture with the ice cream and the Almond Roca syrup by gently mixing them together until just blended. Over-mixing can
cause ice and crystallizing after freezing. Mound the mixture into the cooled pie crust.
Combine the reserved cookie mixture with the reserved nuts and candy mixture and sprinkle over the ice cream pie. Place in the freezer until firm.
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TORANI ALMOND ROCA POTS DE CRME
Ingredients:
1/2 cup Torani Coffee syrup
1/2 cup plus 1 Tbsp. Torani Almond Roca syrup
1 cup heavy cream
1/2 cup half and half
6 egg yolks, beaten
Cocoa powder, or ground cinnamon, for dusting
Shaved chocolate for garnish, if desired

Instructions:
In a small saucepan, heat the Coffee syrup and reduce by half. Pour into four small cappuccino cups or ramekins.
In another saucepan, heat 2 cups of the cream, the half and half, and 1/2 cup of Almond Roca syrup. Slowly whisk 1/4 of the cream mixture into the
eggs. Combine this mixture with the remaining cream in the saucepan and cook for 2 to 3 minutes, stirring constantly until the mixture has thickened.
Pour mixture into prepared cappuccino cups and let cool. Refrigerate, covered, for several hours or overnight.
Before serving, whip the remaining 1/2 cup cream and 1 tablespoon of Almond Roca syrup to soft peaks and spoon over the chilled custards. Dust
with cocoa power, cinnamon or shaved chocolate and serve.
TORANI APRICOT-PEACH MARINADE
Ingredients:
1/2 cup Torani Apricot syrup
1/2 cup Torani Peach syrup
2 Tbsp. soy sauce
2 Tbsp. sherry
1 Tbsp. minced onion
1 tsp. minced garlic
1 Tbsp. minced ginger root
1 tsp. paprika
Pinch of cayenne

Instructions:
In a small saucepan, heat Torani until reduced by half. Let cool. Add remaining ingredients.
Delicious as a marinade and basting sauce for grilled meats.
TORANI BASIC FRUIT SORBET
Ingredients:
1 1/2 cups Torani fruit flavored syrup
2 cups fresh fruit or fruit puree
1/2 cup water
1/8 tsp. salt

Instructions:
In a food processor or blender, combine all ingredients and process until pureed. Chill well, then freeze in an ice cream maker according to
manufacturer's instructions.
TORANI BLACK CURRANT ZINFANDEL SAUCE
Ingredients:
1 cup Torani Black Currant syrup
1 cup Zinfandel or other full-bodied red wine
1 Tbsp. butter
2 Tbsp. all-purpose flour
1 cup beef or rich chicken stock
1/2 tsp. tomato paste
Salt and pepper to taste

Instructions:
In a small saucepan, reduce the Black Currant syrup and wine by half. In another saucepan, melt the butter and whisk in the flour. Cook the flour
mixture (roux) for 3 to 5 minutes, or until it begins to brown. Slowly whisk in the syrup mixture, then the stock and tomato paste. Simmer for about 30
minutes. Season with salt and pepper to taste.
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TORANI BRANDIED PEACH GLAZE
Ingredients:
1/2 cup brandy
1 tsp. balsamic vinegar
1/2 tsp. curry powder
Salt and pepper

Instructions:
In a small saucepan, reduce the brandy and Peach syrup by half. Stir in vinegar, curry powder, and salt and pepper to taste. Simmer for 5 minutes.
Use as a glaze for pork chops, pork tenderloin, or baby back ribs.
Yields about 3/4 cup.
TORANI CANDIED PECANS
Ingredients:
1 egg, separated
3/4 cup sugar
1 tsp. salt
3 cups pecans (or walnuts, or a mixture of both)

Instructions:
Preheat oven to 250F and line a baking sheet with parchment paper.
In a medium sized bowl, whisk egg white (save yolk for another use or discard) until light in color and foamy - about 2 minutes. Add Torani syrup,
sugar and salt and continue to whisk until well mixed. Stir in nuts and mix until they are evenly coated.
Spread nuts in a single layer on parchment-lined baking sheet. Place baking sheet in the oven. Using a spatula, stir nuts twice during cooking time to
allow the nuts to have an even candied coating. Bake until nuts are a very light golden, and all of the liquid has dried - about 45 minutes. Let cool
completely and store in an airtight container.
Makes 3 cups.
TORANI CARAMEL BREAD PUDDING
Ingredients:
6 cups day old bread cubes
1/2 cup sliced, toasted almonds
1 cup heavy cream
4 eggs, separated
pinch of salt

Instructions:
Preheat oven to 350F. Butter 6 individual 8 oz. ramekins. Mix the bread and almonds. Whisk cream with egg yolks and syrup. Pour this mixture over
bread and almond mix and stir. Whip egg whites and salt to soft peaks and fold into bread mixture. Portion into ramekins and bake in a hot water bath
for 45 minutes. Serve warm or at room temperature.
TORANI CARAMEL CHOCOLATE MOUSSE
Ingredients:
3 1/2 Tbsp. Torani Caramel syrup
1 1/2 Tbsp. confectioners sugar
3 egg yolks
1 cup heavy cream
8 oz. (1 cup) semisweet chocolate chips
Shaved chocolate for garnish, if desired

Instructions:
Melt chocolate chips in a double boiler over medium heat. Add sugar, egg yolks and Caramel syrup, and stir to blend. Remove from heat and let cool.
Whip the cream with the Vanilla syrup until soft peaks form. Gently fold the whipped cream into the chocolate mixture and spoon into four wine or
parfait glasses.
Cover with plastic wrap and chill well - at least 2 hours or overnight. Serve topped with whipped cream and garnished with chocolate shavings, if
desired.
Serves 4.
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TORANI CHOCOLATE TRUFFLES
Ingredients:
3 Tbsp. Torani Caramel syrup
12 oz. bittersweet chocolate
1/4 cup heavy cream
Cocoa powder for dusting

Instructions:
Melt chocolate in a double boiler; add cream and Caramel syrup and stir well. Let cool. Chill mixture until firm enough to mold. Roll into almond-sized
balls, working quickly to keep the chocolate firm. Fill a shallow bowl with cocoa powder and, using a fork, gently roll truffles in cocoa. Store in an airtight
container in refrigerator until ready to eat.
Makes about 2 dozen truffles.
TORANI CHOCOLATE-AMARETTO TORTE
Ingredients:
1/2 cup plus 2 Tbsp. Torani Amaretto syrup
2 Tbsp. Torani Crme de Cacao syrup
6 oz. (3/4 cup) bittersweet chocolate
10 Tbsp. butter
5 eggs, separated
1/4 cup sugar
Pinch of salt
1/3 cup cake flour, sifted
2 cups whipped cream

Instructions:
Preheat oven to 350F. Butter a 9 x 5 x 3" loaf pan and line the bottom with parchment paper.
Melt the chocolate in a double boiler along with the butter, 1/2 cup of the Amaretto syrup, and the Crme de Cacao syrup. Let cool.
Beat the egg yolks and sugar into ribbons with a mixer. Stir in the cooled chocolate mixture. Whip the egg whites with the salt to soft peaks.
Fold the flour and the egg whites into the chocolate mixture. Pour into the loaf pan and cover with plastic wrap. Place in a slightly larger pan and fill
with hot water to 2 inches up the sides of the loaf pan. Cover the whole thing with foil and bake for 40 to 50 minutes, or until a toothpick comes out
clean. Remove from the water bath, but let the cake cool in the loaf pan.
Whip the cream with the remaining 2 tablespoons of Amaretto syrup to soft peaks. Invert the cake onto a serving platter and serve with whipped
cream.
TORANI CITRUS GLAZED PORK RIBS
Ingredients:
1/4 cup Torani Lemon syrup
2 Tbsp. Torani Mandarin Orange syrup
3 lbs. pork ribs
1 Tbsp. minced ginger root
2 cloves garlic, chopped
2 Tbsp. tomato paste
1 Tbsp. soy sauce
1 Tbsp. rice wine or dry sherry
2 tsp. grated lemon zest
1 tsp. grated orange zest
1 tsp. sesame oil
Pinch of cayenne
2 scallions, minced

Instructions:
Preheat oven to 250F. Place ribs on a rack and roast for 2 hours.
Combine the rest of the ingredients, except for the scallions, in a small saucepan and simmer for 20 minutes. Let cool and puree in a blender.
Remove ribs from oven and increase temperature to 375F. Brush ribs with sauce and roast for 30 minutes, basting frequently until well glazed. (You
may also choose to grill the ribs over a medium charcoal fire for about 20 minutes.) Sprinkle with minced scallions and serve at once.
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TORANI CRME BRULEE
Ingredients:
3 Tbsp. Torani Vanilla syrup
6 egg yolks
1/2 cup brown sugar
1 pint heavy cream
Pinch of salt

Instructions:
Preheat oven to 350F.
In a medium bowl, mix yolks with 1/4 cup of the brown sugar. In a small saucepan, heat cream over low heat until steaming. Remove from heat and
pour into egg mixture, whisking constantly. Add salt and whisk in 2 tablespoons of syrup.
Pour custard into four small ramekins or souffl dishes placed in the bottom of an ovenproof baking pan. Fill pan with hot water until it reaches halfway
up sides of the ramekins. Bake for 30 minutes, or until the mixture begins to set. (Custard will also set as it cools.)
Chill in refrigerator for at least 12 hours. Just before serving, mix remaining 1/2 cup brown sugar with 1 Tbsp. syrup and portion evenly on top of each
custard. Place ramekins under a broiler until the sugar becomes brown and caramelized. Serve immediately.
Serves 4.
TORANI CRME CARAMEL CHEESECAKE
Ingredients:
Cheesecake:
1 8-oz. package cream cheese, at room temperature
1/3 cup sour cream
2 large eggs
1 prepared graham cracker crust

Topping:
1/2 cup sour cream
Cocoa powder, for dusting
1/2 cup chilled whipping cream

Instructions:
Beat the cream cheese until soft. Add the Caramel syrup and the 1/3 cup of sour cream and mix well. Add the eggs one at a time, mixing until smooth.
Pour mixture into the crust and bake for 30 minutes or until set. Transfer to a rack to cool for 10 minutes.
Whisk the remaining 1/2 cup sour cream with 2 tablespoons of the Vanilla syrup. Spread mixture over the top of the cheesecake. Chill for 5 hours, or
overnight. Just before serving dust the top with cocoa powder.
Whip the cream to soft peaks with the remaining 2 tablespoons of the Vanilla syrup. Pipe the whipped cream around the edge of the cheesecake with a
pastry bag fitted with a star tip.
TORANI CURRANT ORANGE SCONES
Ingredients:
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
4 Tbsp. butter, chilled and cut into pieces
1/4 cup currants
1 egg, lightly beaten
2 Tbsp. heavy cream

Instructions:
In a food processor, process the flour, baking powder, salt and orange zest. Add the butter and pulse to mix. Add the currants and pulse again. In a
separate bowl, mix together the egg, 4 tablespoons of the Mandarin Orange syrup and the cream. With the motor running, pour the egg mixture into
the food processor and mix just until it starts to form a dough.
Turn the dough out onto a floured surface and pat into a circle. Cut into 6 wedges and bake for 12 to 15 minutes, or until golden brown. Transfer to a
rack and brush the tops with remaining syrup. Let cool slightly and serve.
Makes 6 large scones.
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TORANI ENGLISH TOFFEE WAFFLE
Ingredients:
1/2 cup Torani English Toffee syrup
1 1/2 cups milk
2 eggs, separated
6 Tbsp. butter, melted
2 cups flour
1 Tbsp. baking powder
1 tsp. salt

Instructions:
Preheat a waffle iron.
Sift the flour, baking powder and salt together. Combine the egg yolks, milk, English Toffee syrup, and butter and whisk into the flour mixture just until
smooth. Beat the egg whites into soft peaks and fold into the batter.
Pour the batter into the waffle iron and cook according to the manufacturer's instructions.
TORANI FLAVORED WHIPPED CREAM
Ingredients:
2 - 4 Tbsp. Torani syrup
1 pint heavy whipping cream

Instructions:
Whip cream until soft peaks form. Add Torani and continue whipping until syrup is thoroughly incorporated.
TORANI FLAVORED CREAM CHEESE
Ingredients:
1/4 - 1/3 cup Torani syrup
8 oz. (1 cup) cream cheese
1/4 cup chopped nuts or berries, if desired

Instructions:
Let cream cheese soften at room temperature for 1 to 2 hours. Beat with a mixer until smooth. Add Torani and blend well. Blend in nuts or berries, if
desired.
TORANI J ELL-O COCONUT CREAM PIE
Ingredients:
1/2 cup Torani Coconut syrup
5 oz. (1/2 cup + 2 Tbsp.) Vanilla Jell-O pudding powder
2 1/4 cups nonfat milk
1/4 cup coconut
1 prepared graham cracker crust

Instructions:
Mix all the ingredients together and pour into graham cracker pie crust. Cook at 425F for approximately 30 minutes, or until filling appears to be done.
Cool and garnish with toasted coconut.
TORANI LEMON SOY GINGER SAUCE
Ingredients:
1/2 cup Torani Lemon syrup
1/4 cup Asian fish sauce
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp. grated ginger root
1 tsp. minced garlic
1/2 tsp. Asian chile paste
1/2 tsp. grated lemon zest

Instructions:
Combine all ingredients and mix well. Delicious on Asian noodles or as a sauce for stir-fry.
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TORANI MANDARIN ORANGE VINIAGRETTE
Ingredients:
1 tsp. grated lemon zest
2 Tbsp. champagne or white wine vinegar
1 tsp. Dijon mustard
1/2 tsp. salt
Freshly ground pepper to taste
1/4 cup extra virgin olive oil

Instructions:
Combine all ingredients and whisk well. Season to taste with pepper.
TORANI MANGO CHUTNEY
Ingredients:
1 cup Torani Mango syrup
2 large, semi-ripe mangos, peeled and diced
1 cup cider vinegar
1 clove garlic, pressed
1/2 tsp. salt
1/2 cup raisins
1/4 tsp. ground allspice
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/2 tsp. mustard seed
1/2 jalapeno pepper, minced
1/2 cup crystallized ginger

Instructions:
Combine all of the ingredients in a saucepan. Bring to a boil, then simmer about 1 hour, or until thickened.
TORANI MEDITERRANEAN MARINADE
Ingredients:
3/4 cup Torani Black Currant syrup
2 Tbsp. Torani Lemon syrup
1/4 cup olive oil
1/4 cup red wine
2 Tbsp. grated onion
1 clove garlic, minced
2 Tbsp. minced fresh dill, or 1 tsp. dried
2 Tbsp. minced fresh mint
1 tsp. dried oregano
1 Tbsp. crumbled bay leaves
1 Tbsp. ground pepper
1/2 tsp. salt

Instructions:
Mix all the ingredients together in a bowl and refrigerate until ready to use.
TORANI PINEAPPLE SALSA
Ingredients:
1/4 cup Torani Pineapple syrup
2 cups peeled, cored, and diced pineapple
1 Tbsp. rice vinegar
1 Tbsp. finely minced scallion
1 jalapeno pepper, finely minced
1/4 cup finely diced red bell pepper
Juice of 1 lime
1/4 cup chopped cilantro
1 Tbsp. chopped mint

Instructions:
Combine all ingredients in a bowl and mix well.
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TORANI RASPBERRY ALMOND MUFFINS
Ingredients:
1/2 cup Torani Raspberry syrup
1 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
8 Tbsp. butter, melted
1 egg, lightly beaten
1/2 cup buttermilk

For the crumb topping:
1/4 tsp. salt
1/4 cup brown sugar
1/2 cup all-purpose flour
4 Tbsp. butter

Instructions:
Prepare crumb topping by combining all ingredients in a small bowl; mix well.
Next, sift together flour, baking powder, baking soda and salt into a mixing bowl and make a well in the center.
In a separate bowl combine Raspberry syrup, almonds, butter, egg, orange zest and buttermilk. Pour the liquid mixture into the well of dry ingredients
and stir just until combined.
Spoon batter into greased muffin tins and distribute crumb topping evenly over muffin batter. Bake for 20 minutes, or until a toothpick stuck in the
center of a muffin comes out clean.
Makes 1 dozen muffins.
TORANI RASPBERRY FUDGE BROWNIES
Ingredients:
1 cup Torani Raspberry syrup 2 cups all-purpose flour
1/4 tsp. salt
6 oz. (6 squares) unsweetened chocolate
1/2 lb (2 sticks) butter
1 tsp. vanilla extract
1 1/4 cups granulated sugar
1 cup light brown sugar, firmly packed
5 eggs + 1 egg yolk

Instructions:
Preheat oven to 350. Line a 15 1/2 x 10 1/2 by 1-inch baking pan with aluminum foil. Grease the foil.
Sift the flour together with the salt and set aside. Melt the chocolate in a small double boiler over moderate heat (Its very important not to burn the
chocolate.) Stir until smooth, remove from heat and set aside.
In a large bowl cream the butter. Add the vanilla and sugars, mixing well. Add the Torani Raspberry syrup and beat until smooth. Add the eggs
(including the yolk) one at a time, beating until smooth after each addition. Beat in the melted chocolate. On low speed, gradually add the flour,
scraping the bowl as necessary and beating until smooth.
Turn the mixture into the prepared pan and spread to make smooth.
Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
Cool in the freezer for 1 hour. Makes 28 brownies.
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TORANI RASPBERRY POACHED PEARS
Ingredients:
3 cups Torani Raspberry syrup
4 firm, ripe Bosc or Bartlett pears
2 strips lemon peel
2 strips orange peel
1/2 cinnamon stick
1/2 pint heavy cream, whipped to soft peaks
1/2 pint fresh raspberries, if desired

Instructions:
Using a vegetable peeler, peel the pears leaving the stems intact. Remove the core from the bottom of each pear using the point of the peeler.
In a saucepan large enough to hold the pears, heat the syrup with the citrus peel and cinnamon. Bring to a simmer and add pears. Simmer on low for
20 to 30 minutes, or until tender but not mushy.
Remove the pears from the syrup with a slotted spoon and chill. Strain the syrup and chill separately. Serve the pears with some of the syrup poured
over them. Garnish each serving with a small amount of whipped cream and fresh raspberries (if desired).
Serves 4.
TORANI TIRAMISU
Ingredients:
1 Tbsp. Torani Tiramisu syrup
4 Tbsp. Torani Hazelnut syrup
4 large eggs, separated
1/2 cup brandy, less 1 tablespoon
1 pound mascarpone cheese
1/2 cup granulated sugar
2 3-oz. packs of ladyfingers
2 shots of espresso, cooled, or 2 1/2 Tbsp. instant coffee dissolved in 1/2 cup boiling water
3 1-oz. squares bittersweet chocolate, grated
Unsweetened cocoa powder for dusting

Instructions:
Add brandy to egg yolks and blend well. Add mascarpone cheese and blend until smooth. Blend In the Torani Tiramisu syrup.
Whip the egg whites until frothy, gradually adding the sugar. Continue beating until stiff. Fold egg white mixture into cheese mixture and blend gently.
Arrange half the ladyfingers flat side down in an 11 x 7 x 2"" baking dish.
Blend coffee with Torani Hazelnut syrup. Brush the ladyfingers with a pastry brush dipped in the coffee mixture (don't saturate the ladyfingers).
Pour half the cheese mixture over the ladyfingers and sprinkle with half of the grated chocolate. Repeat with the remaining ladyfingers, moistening with
the coffee mixture. Add remaining cheese mixture and sprinkle with the rest of the grated chocolate. Dust with sifted, unsweetened cocoa powder.
Refrigerate 4 to 6 hours or overnight.
TORANI TROPICAL FRUIT GAZPACHO
Ingredients:
1/2 cup Torani Mango syrup
1/4 cup Torani Lime syrup
1 papaya, peeled, seeded and cut into chunks (about 2 cups)
1 cup orange juice
1 cup diced mango
1 cup diced jicama
1 cup diced avocado
1/2 cup finely diced red onion
1 tsp. finely minced jalapeno, seeds removed
1/2 tsp. salt
1/2 cup crumbled queso fresco* or feta cheese
Chopped cilantro
*May be found in Latin American markets or specialty food stores.

Instructions:
In a blender, puree the papaya with the Torani syrups. In a bowl, combine puree with all remaining ingredients except for the cheese and cilantro. Chill
well. Serve in bowls or small shot glasses topped with cheese and cilantro.
Serves 4.
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AMARETTO BEAN LATTE
Ingredients:
1 Tbsp. Torani Amaretto syrup
1 cup milk
1/4 cup espresso

Instructions
In a small saucepan, gently heat milk and Torani syrup together, whisking until frothy. Pour heated, flavored milk into a tall glass and add brewed
espresso*. Spoon a thin layer of foamed milk over top of beverage.

*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup brewed espresso.
CLASSIC VANILLA LATTE
Ingredients:
oz (1 Tbsp) Torani Vanilla Syrup
2 shots (1/4 cup) espresso
6 oz (3/4cup) milk

Instructions:
Steam together syrup and milk. Pour steamed flavored milk to about 1/2 below the top of a 16oz glass. Add espresso and top with a thin layer of
foamed milk. Dust with cinnamon or cocoa powder.
COCONUT CREAM PIE LATTE
Ingredients:
2 Tbsp. Torani Vanilla Bean syrup
1 Tbsp. Torani Coconut syrup
1 cup milk
1/4 cup espresso

Instructions:

IRISH COFFEE

Ingredients:
1 Tbsp. Torani Crme de Menthe syrup
1/2 Tbsp. Irish whiskey
1/4 cup espresso
1 Tbsp. cream or milk

Instructions:
In a small saucepan, gently heat milk or cream and Torani together, whisking until frothy. Pour heated flavored milk or cream into a glass or mug, and
add brewed espresso and whiskey.
NO GUILT COCONUT MOCHA
Ingredients:
3 Tbsp. Torani Sugar Free Coconut syrup
2 Tbsp. Torani Sugar Free Chocolate syrup
1 cup nonfat milk
1/4 espresso

Instructions:
In a small saucepan, gently heat milk and Torani syrup together, whisking until frothy. Pour heated flavored milk into a tall glass and add brewed

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Xx 9 Vyyxx exv|x
NO GUILT VANILLA MOCHA
Ingredients:
3 Tbsp. Torani Sugar Free French Vanilla syrup
1 cup nonfat milk
1/4 cup espresso

Instructions:

SKINNY LATTE
Ingredients:
2 Tbsp. Torani Sugar syrup
1/4 cup espresso
1 cup nonfat milk

Instructions:

SPICED EGGNOG LATTE
Ingredients:
2 Tbsp. Torani Italian Eggnog syrup
Splash of Torani Ginger Spice syrup
1 cup milk
1/4 cup espresso

Instructions:

TORANI BLACK & WHITE LATTE
Ingredients:
1 Tbsp. Torani Chocolate Milano syrup
1 1/2 tsp. Torani Chocolate Bianco syrup
1/4 cup espresso
1 cup milk

Instructions:

TORANI BREWED COFFEE
Ingredients
1 Tbsp. Torani syrup
1 cup dark brewed coffee

Instructions
In a glass or mug, add Torani syrup to strong brewed coffee and stir gently.
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Xx 9 Vyyxx exv|x
TORANI CAPPUCCINO
Ingredients:
1/2 cup milk
1/4 cup espresso

Instructions:
In a small saucepan, gently heat milk and Torani syrup together, whisking until frothy. Pour heated flavored milk into a
6-oz. cup and add brewed espresso*. Spoon a thin layer of foamed milk over top of beverage.

TORANI CARAMEL ALMOND TURTLE
Ingredients
3/4 cup milk
1/4 cup espresso

Instructions

TORANI CARAMEL APPLE LATTE
Ingredients:
1 1/2 Tbsp. Torani Caramel syrup
1 Tbsp. Torani Apple syrup
1/4 cup espresso
1 cup milk

Instructions:

TORANI CARAMEL MOCHA
Ingredients:
1 Tbsp. Torani Chocolate syrup
1 cup milk
1/4 cup espresso

Instructions:
espresso*. Spoon a thin layer of foamed milk over top of beverage. Dust with cocoa powder and/or top with chocolate sprinkles, if desired.

TORANI CHAI TEA
Ingredients:
2 Tbsp. Torani Chai Tea Spice syrup
1 cup brewed black tea
1/2 cup milk

Instructions:
Pour hot brewed tea into a glass or mug and add Torani and milk. Stir gently.
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Xx9 Vyyxx exv|x
TORANI CHOCOLATE AMARETTO MOCHA
Ingredients:
1 1/2 tsp. Torani Amaretto syrup
1 cup milk
1/4 cup espresso

Instructions:

TORANI CLASSIC IRISH LATTE
Ingredients:
1 Tbsp. Torani Irish Cream syrup
1 Tbsp. Torani Coffee syrup
1/4 cup espresso
3/4 cup milk

Instructions:

TORANI CLASSIC LATTE
Ingredients:
1/4 cup espresso
1 cup milk

Instructions:

TORANI CLASSIC ORGEAT (ALMOND) LATTE
Ingredients:
1/4 cup espresso
1 cup milk

Instructions:

TORANI CREAMY CARAMEL LATTE
Ingredients:
1 Tbsp. Torani French Vanilla syrup
1 1/2 tsp. Torani Caramel syrup
1/4 cup espresso
3/4 cup milk

Instructions:

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Xx 9 Vyyxx exv|x
TORANI DARK CHOCOLATE RASPBERRY TUFFLE LATTE
Ingredients:
2 Tbsp. Torani Chocolate Milano syrup
1/4 cup espresso
1 cup milk

Instructions:

TORANI DREAMSICLE LATTE
Ingredients:
1/2 cup cold milk
1/2 cup sparkling water or club soda
Orange slice for garnish, if desired

Instructions:
Pour sparkling water into tall glass filled with ice. Add Torani and slowly top with milk. Stir well.
TORANI EMERALD ISLAND
Ingredients:
1 1/2 tsp. Torani Irish Cream syrup
3/4 cup milk
1/4 cup espresso

Instructions:

TORANI ENGLISH SKINNY LATTE
Ingredients:
1 Tbsp. Torani Sugar Free English Toffee syrup
1 1/2 tsp. Torani Sugar Free Vanilla syrup
1/4 cup espresso
3/4 cup nonfat milk

Instructions:

TORANI FRENCH VANILLA MOCHA
Ingredients:
1 cup milk
1/4 cup espresso
1 cup milk

Instructions:

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Xx 9 Vyyxx exv|x
TORANI NO GUILT WHITE CHOCOLATE MOCHA
Ingredients:
1 1/2 Tbsp. Torani Sugar Free White Chocolate syrup
1 Tbsp. Torani Sugar Free Vanilla syrup
1 cup nonfat milk
1/4 cup espresso
Ground cinnamon and cocoa powder for garnish, if desired

Instructions:
espresso*. Spoon a thin layer of foamed milk over top of beverage. Dust with cinnamon and cocoa powder, if desired.

TORANI NUTTY IRISHMAN
Ingredients:
1 1/2 Tbsp. Torani Irish Cream syrup
1 1/2 tsp. Torani Hazelnut syrup
1 cup dark brewed coffee
2 Tbsp. milk
Whipped cream for garnish

Instructions:
Combine all ingredients in a mug or glass. Top with whipped cream.
TORANI PEPPERMINT PATTY MOCHA
Ingredients:
1 Tbsp. Torani Peppermint syrup
1 cup milk
1/4 cup espresso

Instructions:

TORANI RASPBERRY DREAM LIGHT MOCHA
Ingredients:
2 Tbsp. Torani Sugar Free White Chocolate syrup
1 Tbsp. Torani Sugar Free Raspberry syrup
1 cup nonfat milk
1/4 cup espresso

Instructions:

TORANI RASPBERRY WHITE TRUFFLE
Ingredients:
2 Tbsp. Torani Chocolate Bianco syrup
Splash Torani Raspberry syrup
1 cup milk
1/4 cup espresso

Instructions:

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Xx 9 Vyyxx exv|x
TORANI ROCA MOCHA
Ingredients:
1 Tbsp. Torani Almond Roca syrup
1 cup milk
1/4 cup espresso
Whipped cream for topping, if desired
1 crumbled Almond Roca candy for garnish, if desired

Instructions:
espresso*. Spoon a thin layer of foamed milk over top of beverage. Top with whipped cream and garnish with crumbled Almond Roca candy, if
desired.

TORANI SKINNY DIVINITY LATTE
Ingredients:
1 Tbsp. Torani Sugar Free Caramel syrup
1 Tbsp. Torani Sugar Free Hazelnut syrup
1/4 cup espresso
1 cup nonfat milk

Instructions:

TORANI SKINNY IRISH CREAM LATTE
Ingredients:
1 Tbsp. Torani Sugar Free Irish Cream syrup
1/4 cup espresso
3/4 cup nonfat milk

Instructions:

TORANI SUGAR FREE CAPPUCCINO
Ingredients:
1 Tbsp. Torani Sugar Free syrup
1/2 cup nonfat milk
1/4 cup espresso

Instructions:
In a small saucepan, gently heat milk and Torani syrup together, whisking until frothy. Pour heated flavored milk into a 6-oz. cup and add brewed

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Xx 9 Vyyxx exv|x
VANILLA WHITE BEAN MOCHA
Ingredients:
2 Tbsp. Torani Chocolate Bianco syrup
1 Tbsp. Torani Vanilla Bean syrup
1 cup milk
1/4 cup espresso

Instructions:

` Xx 9 Vyyxx exv|xM
TUSCAN AFTERNOON LATTE
Ingredients:
1 1/2 Tbsp. Torani Vanilla syrup
1/4 cup espresso
1 cup milk

Instructions:

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[ Vvt? fxtx 9 gxt exv|x
CANDIED APPLE CIDER
Ingredients:
1/4 cup Torani Vanilla syrup
2 cups apple cider or apple juice
2 cups cranberry juice
2 cinnamon sticks

Instructions:
In a large saucepan, combine ingredients and heat gently. Remove cinnamon sticks and serve warm. Serves 4-6.
SKINNY HOT CHOCOLATE
Ingredients:
1 Tbsp. Torani Chocolate sauce
1 cup milk

Instructions:
In a small saucepan, gently heat milk and Torani together, whisking until frothy. Pour heated flavored cocoa into a tall glass and stir gently.
SUGAR FREE ORCHARD TEA
Ingredients:
1 oz. (2 Tbsp.) Torani Sugar Free Mango syrup
1 oz. (2 Tbsp.) Torani Sugar Free Peach syrup
8 oz. (1 cup) unsweetened chilled iced tea

Instructions:
Fill a 16 oz. glass about 3/4 full with ice, add unsweetened chilled iced tea and Torani and stir. Serving/Yeild: 1-16 oz drink.
TORANI CASHMERE TEA
Ingredients:
1 1/2 tsp. Torani Vanilla syrup
1 1/2 tsp. Torani Orgeat (Almond) syrup
3/4 cup strong black tea
1 stick of cinnamon

Instructions:
In a large mug combine tea, Torani and cinnamon stick. Stir gently. Add cream and serve.
TORANI CHERRY AFTERNOON TEA
Ingredients:
1 1/2 Tbsp. Torani Cherry syrup
1 1/2 tsp. Torani Vanilla syrup
3/4 cup brewed chamomile tea

Instructions:
Pour hot brewed tea into a glass or mug and add Torani. Stir gently.
TORANI HOT APPLE PIE STEAMER
Ingredients:
1 1/2 tsp. Torani Cinnamon syrup
1 cup milk
Caramel flavored whipped cream, for topping
Slice of apple for garnish, if desired

Instructions:
In a small saucepan, gently heat milk and Torani together, whisking until frothy. Pour heated flavored milk into a tall glass and stir gently.
Top with flavored whipped cream and garnish with an apple slice, if desired.
40
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TORANI HOT CHOCOLATE
Ingredients:
1 Tbsp. Torani Chocolate sauce
1 cup milk

Instructions:
In a small saucepan, gently heat milk and Torani together, whisking until frothy. Pour heated flavored cocoa into a tall glass and stir gently.
TORANI MILKY WAY STEAMER
Ingredients:
1 Tbsp. Torani Crme Caramel syrup
1/2 Tbsp. Torani Crme de Cacao syrup
1 cup milk

Instructions:
TORANI SKINNY STEAMER
Ingredients:
4 1/2 tsp. Torani Sugar Free Caramel syrup
1 cup lowfat milk

Instructions:
TORANI SPICED CIDER
Ingredients:
1 Tbsp. Torani Ginger Spice syrup
1 cup apple cider or apple juice
Cinnamon stick for garnish, if desired

Instructions:
In a small saucepan, combine ingredients and heat gently. Garnish with a cinnamon stick if desired.
TORANI STEAMER
Ingredients:
1 1/2 Tbsp. Torani Amaretto syrup
1 cup milk
Cocoa powder for dusting

Instructions:
In a small saucepan, gently heat milk and Torani together, whisking until frothy. Pour heated flavored milk into a tall glass and stir gently. Dust with
cocoa powder.
TORANI SUGAR FREE TURTLE TEA
Ingredients:
2 Tbsp. Torani Sugar Free Caramel syrup
1 Tbsp. Torani Sugar Free Almond syrup
1 cup strong brewed black tea
1/2 cup heated milk

Instructions:
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41

VENETIAN TEA LATTE
Ingredients:
2 Tbsp. Torani Amaretto syrup
1 cup strong black tea
1/2 cup heated milk

Instructions:
WARM BERRY CIDER
Ingredients:
1 cup apple cider or apple juice
Cinnamon stick for garnish, if desired

Instructions:
In a small saucepan, combine ingredients and heat gently. Garnish with a cinnamon stick if desired.
` [ Vvt? fxtx 9 gxt exv|xM
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\vxw gxt 9 _xtwx exv|x
ALMOND PEACH ICED TEA
Ingredients:
2 Tbsp. Torani Peach syrup
1 cup brewed tea, chilled

Instructions:
Combine chilled tea and Torani syrup in a tall glass filled with ice and stir well.
CITRUS ICED TEA
Ingredients:
1 1/2 tsp. Torani Lemon syrup
Sprig of mint for garnish, if desired
Slice of orange for garnish, if desired

Instructions:
J UNGLE J UICE
Ingredients:
1/2 Tbsp. Torani Passion Fruit syrup
1/2 cup lemonade
1/4 cup cranberry juice

Instructions:
Combine lemonade, juice and Torani syrup in a tall glass filled with ice and stir well.
LEMON SPLASH
Ingredients:
1 1/2 Tbsp. Torani Lemon syrup
Splash of Raspberry syrup
Splash of Strawberry syrup

Instructions:
PINEAPPLE-LEMONADE COOLER
Ingredients:
2 Tbsp. Torani Pineapple syrup
1/2 Tbsp. Torani Vanilla syrup
1 cup lemonade

Instructions:
Combine lemonade and Torani syrup in a tall glass filled with ice and stir well.
SUMMER BREEZE ICED TEA
Ingredients:
1/4 cup Torani Passion Fruit syrup
2 Tbsp. Torani Lemon syrup
3/4 cup brewed tea, chilled
1/4 cup pineapple juice

Instructions:
Combine chilled tea, juice and Torani syrup in a tall glass filled with ice and stir well.
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TORANI CARRIBEAN ICED TEA
Ingredients:
1 Tbsp. Torani Mango syrup
1/2 cup lemonade

Instructions:
Combine chilled tea, lemonade and Torani in a tall glass filled with ice and stir well.
TORANI FLAVORED ICED TEA
Ingredients:

For a crowd (serves 8-10):
1 cup Torani syrup
8 cups brewed tea, chilled

Instructions:
Combine chilled tea and Torani syrup in a tall glass (or pitcher) filled with ice and stir well.
TORANI HAWAIIAN DELIGHT
Ingredients:
1/4 cup Torani Pineapple syrup
1 Tbsp. Orgeat (Almond) syrup

Instructions:
TORANI LEMONADES
Ingredients:
1 cup lemonade

Instructions:
Combine lemonade and Torani syrup in a tall glass filled with ice and stir well.
TORANI ORCHARD BLEND TEA
Ingredients:
1 1/2 tsp. Torani Apple syrup
3/4 cup brewed chamomile tea, chilled
Peach slice for garnish, if desired

Instructions:
TORANI REFRESHERS
Ingredients:
1/2 cup lemonade

Instructions:
Combine chilled tea, lemonade and Torani in a tall glass filled with ice and stir well.
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TORANI STRAWBERRY LEMONADE
Ingredients:
2 Tbsp. Torani Strawberry syrup
1 cup lemonade
Fresh strawberries for garnish, if desired

Instructions:
Combine lemonade and Torani syrup in a tall glass filled with ice and stir well. Garnish with fresh strawberry halves, if desired.
TORANI SUGAR FREE FLAVORED ICED TEA
Ingredients:
3 Tbsp. Torani Sugar Free syrup

For a crowd (serves 8-10):
1 cup Torani Sugar Free syrup
8 cups brewed tea, chilled

Instructions:
Combine chilled tea and Torani syrup in a tall glass (or pitcher) filled with ice and stir well.
TORANI THAI ICED TEA
Ingredients:
3/4 cup brewed and chilled black tea

Instructions:
Combine chilled tea and Torani syrup in a tall glass filled with ice and stir well. Top with half and half.
TORANI TROPICAL TEAZER
Ingredients:
1 Tbsp. Torani Banana syrup
1 Tbsp. Torani Coconut syrup
2 Tbsp. Torani Mango syrup

Instructions:
` \vxw gxt 9 _xtwx exv|xM
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\t|t fwt exv|x
HURRICANE SODA
Ingredients:
1 1/2 Tbsp. Torani Pineapple syrup
1 Tbsp. Torani Passion Fruit syrup
1 cup sparkling water or club soda

Instructions:
Pour sparkling water into tall glass filled with ice. Add Torani and stir well.
POMEGRANATE-APPLE SODA
Ingredients:
2 Tbsp. Torani Pomegranate syrup

Instructions:
RASPBERRY ITALIAN SODA
Ingredients:
1 oz (2 Tbsp.) Torani Raspberry syrup
8oz (one cup) Sparkling water or club soda

Instructions:
Fill a 16 oz. glass about 3/4 full with ice. Add water and Torani and stir.
Garnish with mint if desired. Yeilds 1 16-oz. drink. (You may use any
Torani fruit flavor for this Refreshing drink.)
SUGAR FREE COCONUT-STRAWBERRY SODA
Ingredients:
1 1/2 Tbsp. Torani Sugar Free Coconut syrup
1 Tbsp. Torani Sugar Free Strawberry syrup

Instructions:
SUGAR FREE PEACHES N CREAM SODA
Ingredients:
2 Tbsp. Torani Sugar Free Peach syrup
1/4 cup cold milk

Instructions:
Pour sparkling water into tall glass filled with ice. Add Torani and slowly
top with milk. Stir well.
TORANI ALMOND BLOSSOM SODA
Ingredients:
1 Tbsp. Torani Cherry syrup

Instructions:
TORANI BERRY BLAST SODA
Ingredients:
1 Tbsp. Torani Blackberry syrup

Instructions:
TORANI BERRY LIME SODA
Ingredients:
1 1/2 tsp. Torani Lime syrup
Lime twist for garnish, if desired

Instructions:
TORANI BLACK N WHITE SODA
Ingredients:
1 1/2 Tbsp.Torani Chocolate syrup

Instructions:
TORANI CHOCOLATE COVERED CHERRY CREAM
SODA
Ingredients:
2 Tbsp. Torani Cherry syrup
1/2 cup cold milk
Maraschino cherry for garnish, if desired

Instructions:
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\t|t fwt exv|x
TORANI CHOCOLATE COVERED ORANGE SODA
Ingredients:
1 1/2 tsp. Torani Crme de Cacao syrup
Orange twist for garnish, if desired

Instructions:
TORANI CLASSIC ITALIAN SODA
Ingredients:
2 Tbsp. Torani syrup, any flavor

Instructions:
TORANI CLASSIC SUGAR FREE ITALIAN SODA
Ingredients:
2 Tbsp. Torani Sugar Free syrup, any flavor
Lemon or lime wedge for garnish, if desired

Instructions:
TORANI CREAM SODA
Ingredients:
2 Tbsp. Torani syrup, any flavor
2 Tbsp. cold milk

Instructions:
TORANI LIGHT TINGLER
Ingredients:
1/4 cup grapefruit juice
Lemon twist for garnish, if desired

Instructions:
TORANI MAIDEN MADRAS SODA
Ingredients:
1/3 cup cranberry juice
Orange wedge for garnish, if desired

Instructions:
TORANI PINEAPPLE RAZZ SODA
Ingredients:
1 1/2 tsp. Torani Raspberry syrup
Pineapple wedge for garnish, if desired

Instructions:
TORANI PINK GRAPEFRUIT ITALIAN SODA
Ingredients:
2 Tbsp. Torani Pink Grapefruit syrup

Instructions:
TORANI ROOT BEER CREAM SODA
Ingredients:
1/2 Tbsp. Torani Vanilla Bean syrup
1 Tbsp. Torani Classic Root Beer syrup
2 oz. milk

Instructions:
TORANI SHAKEN SUGAR FREE CHOCOLATE CREAM
SODA
Ingredients:
1 1/2 Tbsp. Torani Sugar Free Chocolate syrup
1/4 cup cold milk

Instructions:
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\t|t fwt exv|x
TORANI STRAWBERRY KIWI SODA
Ingredients:
2 Tbsp. Torani Strawberry syrup
2 Tbsp. Torani Kiwi syrup

Instructions:
TORANI SUGAR FREE BLACK N WHITE SODA
Ingredients:
1 1/2 Tbsp. Torani Sugar Free Chocolate syrup

Instructions:
TORANI SUGAR FREE BLACK CHERRY CREAM SODA
Ingredients:
1 Tbsp. Torani Sugar Free Black Cherry syrup

Instructions:
TORANI SUGAR FREE CHERRY-LIME RICKEY
Ingredients:
1 Tbsp. fresh lime juice
Slice of lime for garnish, if desired

Instructions:
TORANI SUGAR FREE CHOCOLATE COVERED
CHERRY CREAM SODA
Ingredients:
1/2 cup cold milk

Instructions:
TORANI SUGAR FREE CREAM SODA
Ingredients:
2 Tbsp. cold milk

Instructions:
TORANI SUGAR FREE RASPBERRY CREAM SODA
Ingredients:
Lemon wedge for garnish, if desired

Instructions:
TORANI SUGAR FREE TROPICAL SUNSET SODA
Ingredients:
1 1/2 Tbsp.Torani Sugar Free Coconut syrup
1 1/2 Tbsp. Torani Sugar Free Mango syrup

Instructions:
TORANI SUNRISE SODA
Ingredients:
1 Tbsp. Mandarin Orange syrup
1 1/2 tsp. Torani Pineapple syrup
Pineapple wedge for garnish, if desired

Instructions:
TORANI TROPICAL BREEZE SODA
Ingredients:
1 Tbsp. Torani Crme de Banana syrup
1 1/2 tsp. Torani Pineapple syrup
1 1/2 tsp. Torani Coconut syrup
Pineapple wedge and shaved coconut for garnish, if desired

Instructions:
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\t|t fwt exv|x
WATERMELON-KIWI SPLASH
Ingredients:
1 1/2 Tbsp. Torani Watermelon syrup
1 Tbsp. Torani Kiwi syrup

Instructions:
` \t|t fwt exv|xM
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`v~t| exv|x
THE WAVE
Ingredients:
3 Tbsp. Torani Watermelon syrup
1 Tbsp. Torani passion Fruit syrup
3/4 cup orange juice
1 Tbsp. lime juice

Instructions:
Combine all ingredients in a shaker glass filled with ice, shake well and pour into a cocktail glass.
TORANI FUZZY NAVEL
Ingredients:
2 tbsp. Torani Peach syrup
3/4 cup orange juice

Instructions:
Combine all ingredients in a tall glass filled with ice and stir gently.
TORANI MAIDEN MARGARITA
Ingredients:
2 Tbsp. Torani Lime syrup
Splash of Torani Lemon syrup
1/2 cup margarita mix
2 Tbsp. sparkling water or club soda
Lime wedge for garnish, if desired

Instructions:
Combine all ingredients in a tall glass filled with ice and stir well.
TORANI SHIRLEY TEMPLE
Ingredients:
1/4 cup Torani Pomegranate syrup
1 cup 7-Up
1 maraschino cherry for granish, if desired

Instructions:
TORANI SUNRISE
Ingredients:
1 Tbsp. Torani Pomegranate syrup
splash of Torani Lemon syrup
1/2 cup ginger ale
Lime wedge for garnish, if desired

Instructions:
TORANI VANILLA CIDER BUBBLY
Ingredients:
3/4 cup sparkling apple cider

Instructions:
Combine Torani and sparkling apple cider in a wine or fluted glass and stir gently.
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`v~t| exv|x
TORANI ZOMBIE
Ingredients:
2 Tbsp. Torani Passion Fruit syrup
Splash of Torani Vanilla syrup
1/2 cup pineapple juice
1 Tbsp. lime juice

Instructions:
Combine all ingredients in a shaker glass filled with ice, shake well and strain into a cocktail glass.
` `v~t| exv|xM
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c|v{x ct W|~ exv|x
BLACKBERRY LEMONADE TEA
Ingredients:
1 1/4 cups Torani Blackberry syrup
4 cups brewed black tea, chilled
4 cups lemonade

Instructions:
Combine ingredients in a large punch bowl filled with ice and stir well.
PINEAPPLE FIZZ PUNCH
Ingredients:
1 3/4 cups sparkling water
1/2 cup grapefruit juice

Instructions:
SPARKLING RASPBERRY PUNCH
Ingredients:
1 cup pineapple juice
1 bottle (24.5 fl. oz.) sparkling apple cider

Instructions:
TORANI CHAMPAGNE PUNCH
Ingredients:
1 bottle champagne
1/2 cup fresh orange juice

Instructions:
TORANI MANGO SPRITZER
Ingredients:
1/4 cup Torani Mango syrup
2 cups pineapple juice
1 cup ginger ale
1/2 cup sparkling water

Instructions:
TORANI PEACH SANGRIA
Ingredients:
6 cups chilled rose wine
4 cups chilled sparkling water
2/3 cup superfine granulated sugar
4 peaches cut into wedges
fresh mint for garnish, if desired

Instructions:
Stir together peaches, sugar and Torani and let sit one hour. Combine
ingredients in a large punch bowl filled with ice and stir well.
TORANI PERFECT PUNCH
Ingredients:
2 cups pink grapefruit juice
1 cup pineapple juice
1 cup cranberry juice
1 cup lemon lime soda
3/4 cup vodka (optional)

Instructions:
TORANI WATERMELON AGUA FRESCA
Ingredients:
1 1/2 cups Torani Watermelon syrup
6 cups water
juice of 2 limes
2 cups sliced strawberries
20 melon balls (canteloupe or honeydew)
14 mint leaves, torn by hand

Instructions:
` c|v{x ct W|~ exv|xM
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a|| YtvM
AMARETTO
Serving Size 1 oz (30ml or 2 Tbsp.)
Amount per serving:
Calories 75
Calories from Fat 0 % Daily Value*
Total Fat 0 g 0%
Sodium 30 mg 0%
Total Carbohydrate 18 g 6%
Sugar 17 g
Protein 0 g
* Percent Daily Values are based on a 2,000-calorie diet.
f
ALMOND ROCA
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 0 mg 0%
Sugar 0 g
Protein 0 g
BLACK CURRANT
Amount per serving:
Calories 65
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 17 g
Protein 0 g
BLOOD ORANGE
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 19 g
Protein 0 g
BROWN SUGAR CINNAMON
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 19 g
Protein 0 g
BUTTER RUM
Amount per serving:
Calories 70
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 15 g
Protein 0 g
BUTTER PECAN
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 19 g
Protein 0 g
BLUEBERRY
Amount per serving:
Calories 75
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 17 g
Protein 0 g
BLACKBERRY
Amount per serving:
Calories 70
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 17 g
Protein 0 g
APPLE
Amount per serving:
Calories 75
Total Fat 0 g 1%
Sodium 5 mg 0%
Sugar 14 g
Protein 0 g
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53

a|| YtvM
f
CHOCOLATE MINT
Amount per serving:
Calories 95
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 20 g
Protein 0 g
CHOCOLATE MACADAMIA NUT
Amount per serving:
Calories 90
Total Fat 0 g 0%
Sodium 0 mg 0%
Sugar 20 g
Protein 0 g
CHERRY
Amount per serving:
Calories 70
Total Fat 0 g 0%
Sodium 3 mg 0%
Sugar 15 g
Protein 0 g
CHAI TEA SPICE FLAVOR
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 3 mg 0%
Sugar 19 g
Protein 0 g
CANE SUGAR SWEETENER
Amount per serving:
Calories 100
Total Fat 0 g 0%
Sodium 0 mg 0%
Sugar 26 g
Protein 0 g
CHOCOLATE MILANO
Amount per serving:
Calories 75
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 20 g
Protein 0 g
CHOCOLATE BIANCO
Amount per serving:
Calories 75
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 16 g
Protein 0 g
CHEESECAKE
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 25 mg 1%
Sugar 19 g
Protein 0 g
CARAMEL
Amount per serving:
Calories 70
Total Fat 0 g 0%
Sodium 3 mg 0%
Sugar 16 g
Protein 0 g
BUTTERSCOTCH
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 16 g
Protein 0 g
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f
FRENCH VANILLA
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 3 mg 0%
Sugar 17 g
Protein 0 g
ENGLISH TOFFEE
Amount per serving:
Calories 70
Total Fat 0 g 0%
Sodium 10 mg 1%
Sugar 18 g
Protein 0 g
CRME DE MENTHE
Amount per serving:
Calories 85
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 20 g
Protein 0 g
CRME DE CACAO
Amount per serving:
Calories 85
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 20 g
Protein 0 g
CRME DE BANANA
Amount per serving:
Calories 75
Total Fat 0 g 0%
Sodium 0 mg 0%
Sugar 16 g
Protein 0 g
CRME CARAMEL
Amount per serving:
Calories 75
Total Fat 0 g 0%
Sodium 3 mg 0%
Sugar 17 g
Protein 0 g
COFFEE
Amount per serving:
Calories 90
Total Fat 0 g 0%
Sodium 13 mg 1%
Sugar 17 g
Protein 0 g
COCONUT
Amount per serving:
Calories 95
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 19 g
Protein 0 g
CLASSIC ROOT BEER
Amount per serving:
Calories 70
Total Fat 0 g 0%
Sodium 10 mg 1%
Sugar 18 g
Protein 0 g
CINNAMON
Amount per serving:
Calories 70
Total Fat 0 g 0%
Sodium 3 mg 0%
Sugar 15 g
Protein 0 g
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HUCKLEBERRY
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 0 mg 0%
Sugar 19 g
Protein 0 g
LIME
Amount per serving:
Calories 70
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 17 g
Protein 0 g
LEMON
Amount per serving:
Calories 70
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 17 g
Protein 0 g
KIWI
Amount per serving:
Calories 75
Total Fat 0 g 0%
Sodium 3 mg 0%
Sugar 16 g
Protein 0 g
ITALIAN EGGNOG
Amount per serving:
Calories 95
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 19 g
Protein 0 g
IRISH CREAM
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 16 g
Protein 0 g
HAZELNUT
Amount per serving:
Calories 70
Total Fat 0 g 0%
Sodium 10 mg 1%
Sugar 18 g
Protein 0 g
GUAVA
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 0 mg 0%
Sugar 119 g
Protein 0 g
GRAPE
Amount per serving:
Calories 75
Total Fat 0 g 0%
Sodium 3 mg 0%
Sugar 18 g
Protein 0 g
GINGER SPICE
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 0 mg 0%
Sugar 19 g
Protein 0 g
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PEACH
Amount per serving:
Calories 70
Total Fat 0 g 0%
Sodium 3 mg 0%
Sugar 17 g
Protein 0 g
PEANUT BUTTER
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 0 mg 0%
Sugar 19 g
Protein 0 g
PEPPERMINT
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 0 mg 0%
Sugar 19 g
Protein 0 g
PINEAPPLE
Amount per serving:
Calories 75
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 16 g
Protein 0 g
PINK GRAPEFRUIT
Amount per serving:
Calories 70
Total Fat 0 g 0%
Sodium 5 mg 1%
Sugar 16 g
Protein 0 g
PASSION FRUIT
Amount per serving:
Calories 85
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 20 g
Protein 0 g
ORGEAT (ALMOND)
Amount per serving:
Calories 75
Total Fat 0 g 0%
Sodium 3 mg 0%
Sugar 17 g
Protein 0 g
MAPLE FLAVOR
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 0 mg 0%
Sugar 20 g
Protein 0 g
MANGO
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 19 g
Protein 0 g
MANDARIN ORANGE
Amount per serving:
Calories 75
Total Fat 0 g 0%
Sodium 3 mg 0%
Sugar 18 g
Protein 0 g
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TIRAMISU
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 16 g
Protein 0 g
TOASTED MARSHMALLOW
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 0 mg 0%
Sugar 19 g
Protein 0 g
TOASTED WALNUT
Amount per serving:
Calories 65
Total Fat 0 g 0%
Sodium 3 mg 0%
Sugar 15 g
Protein 0 g
VANILLA BEAN
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 3 mg 0%
Sugar 17 g
Protein 0 g
VANILLA
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 3 mg 0%
Sugar 19 g
Protein 0 g
STRAWBERRY
Amount per serving:
Calories 70
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 16 g
Protein 0 g
RASPBERRY
Amount per serving:
Calories 70
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 17 g
Protein 0 g
PUMPKIN SPICE
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 0 mg 0%
Sugar 18 g
Protein 0 g
PRALINE
Amount per serving:
Calories 70
Total Fat 0 g 0%
Sodium 8 mg 1%
Sugar 15 g
Protein 0 g
POMEGRANATE
Amount per serving:
Calories 90
Total Fat 0 g 0%
Sodium 0 mg 0%
Sugar 19 g
Protein 0 g
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f
a|| YtvM
WATERMELON
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 3 mg 0%
Sugar 17 g
Protein 0 g
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59

fzt Yxx f
a|| YtvM
SUGAR FREE CARAMEL
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 20 mg 1%
Sugar 0 g
Protein 0 g
SUGAR FREE CHOCOLATE MACADAMIA NUT
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 0 g
Protein 0 g
SUGAR FREE COCONUT
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 5 mg 1%
Sugar 0 g
Protein 0 g
SUGAR FREE CHOCOLATE
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 15 mg 1%
Sugar 0 g
Protein 0 g
SUGAR FREE ENGLISH TOFFEE
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 20 mg 1%
Sugar 0 g
Protein 0 g
SUGAR FREE COFFEE
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 5 mg 1%
Sugar 0 g
Protein 0 g
SUGAR FREE BROWN SUGAR CINNAMON
Amount per serving:
Calories 80
Total Fat 0 g 0%
Sodium 10 mg 1%
Sugar 0 g
Protein 0 g
SUGAR FREE BLACK CHERRY
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 15 mg 11%
Sugar 0 g
Protein 0 g
SUGAR FREE ALMOND
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 20 mg 1%
Sugar 0 g
Protein 0 g
SUGAR FREE ALMOND ROCA
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 5 mg 1%
Sugar 0 g
Protein 0 g
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fzt Yxx f
SUGAR FREE MANGO
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 1 g
Protein 0 g
SUGAR FREE ORANGE
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 1 g
Protein 0 g
SUGAR FREE PEACH
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 1 g
Protein 0 g
SUGAR FREE PEPPERMINT
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 0 g
Protein 0 g
SUGAR FREE PEANUT BUTTER
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 10 mg 1%
Sugar 0 g
Protein 0 g
SUGAR FREE LIME
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 1 g
Protein 0 g
SUGAR FREE LEMON
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 0 g
Protein 0 g
SUGAR FREE IRISH CREAM
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 20 mg 1%
Sugar 0 g
Protein 0 g
SUGAR FREE HAZELNUT
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 20 mg 1%
Sugar 0 g
Protein 0 g
SUGAR FREE FRENCH VANILLA
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 1 g
Protein 0 g
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SUGAR FREE WHITE CHOCOLATE
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 0 mg 0%
Sugar 0 g
Protein 0 g
SUGAR FREE WATERMELON
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 0 g
Protein 0 g
SUGAR FREE VANILLA
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 15 mg 1%
Sugar 0 g
Protein 0 g
SUGAR FREE VANILLA BEAN
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 0 g
Protein 0 g
SUGAR FREE SWEETENER
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 5 mg 0%
Sugar 0 g
Protein 0 g
SUGAR FREE STRAWBERRY
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 5 mg 1%
Sugar 0 g
Protein 0 g
SUGAR FREE RASPBERRY
Amount per serving:
Calories
Total Fat 0 g 0%
Sodium 15 mg 1%
Sugar 0 g
Protein 0 g
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62

Yxx t~xw x|AAA
1. What is the shelf life of syrup in glass bottles?
The shelf life of our regular syrup is 3 years from the date manufactured. The shelf life of the sugar
free product is 2 years from the date manufactured.
2. What is the shelf life of syrup in plastic (PET) bottles: 50ml and 750ml?
The shelf life of regular syrup and sugar free in our PET bottles is 2 years from the date
manufactured.
3. How long is the syrup good for once they have been opened?
This one highly depends on how the bottles have been stored (i.e., in the sunlight, opened, with
spouts, over the espresso machine). All of these factors play a part in the degradation of the syrup
by means of color, flavor and aroma. Our syrups are made to last a long time even after being
opened.
4. What is the shelf life Frusia?
The recommended shelf life is two years from date of manufacturer.
5. What is the shelf life of sauces and Caffioco?
The recommended shelf life is one year from the date manufactured. However, the sauces continue
to stay fresh even after that date. The white chocolate sauce color will slightly darken and turn to a
soft beige color after 1 years time but the flavor quality will remain for up to a year. The Chocolate
sauce will slightly thicken after 1 year but the flavor quality will remain for up to a year. We
recommend using a clean sanitized pump each time a container is opened.
6. How long are the sauces good for once they have been opened?
We suggests that the user keep an opened container 6 weeks, after that point the product quality
may begin to degrade.
7. Do your syrups contain any allergens?
To the best of our knowledge, no allergenic substances* are used in the manufacturer of our syrup
base (regular or sugar-free). However, the individual natural flavorings which are added to this base
may have been derived from or contain derivatives of allergenic substances. Whenever possible, we
have asked our suppliers to remove unnecessary allergens but we are still left with nut flavors
which have been extracted from tree nuts and contain an oil derived from peanuts, and a few flavors
which have a creamy note that has been derived from a dairy source. It is a difficult balance to flavor
with natural products but limit the natural compounds that may be included in the finished product. *
We ask our suppliers to inform us if their products contain any of the Big 8 allergens: Peanuts,
tree nuts, dairy, fish, shellfish, soy, eggs or wheat. These allergens were chosen because they are
responsible for over 90% of all food allergies.
8. Which syrups contain Gluten?
At this time, we only have two syrups, Toasted Marshmallow and Sugar Free Vanilla which is known
to contain a small amount of barley which does contain gluten. We are unaware of any gluten in our
other syrups. We also do not add any casein to our syrups and are unaware of its presence in any of
our
ingredients.
9. Do products need to be refrigerated, how do I store them?
Products should be stored >35F to prevent freezing. Storage temperatures should not exceed 85F.
10.Your Sugar Free syrup labels say they have 0 calories. Is this true?
Our sugar free syrups comply with the nutritional labeling laws of the US Food & Drug Administration
which allow foods containing less than 5 calories per serving to be labeled as calorie free.
63
63

Midwest Alchemist
8990 N 51st St
Brown Deer, WI 53223
414-354-0000
Attentive customer care that exceeds expectations is our top priority. We
understand that our customers rely on us for more than just a great
product, Midwest Alchemist is synonymous with outstanding service.
ASK YOUR REPRESENTATIVE ABOUT
OUR VARIOUS PROGRAMS &
PRODUCT LINES:
Sales & Leasing of full line Restaurant Equipment

Full line of Chemicals & Detergents

Accessories (ie: Libbey Glassware, Paper Products)
www.midwestalchemist.com

Torani Italian Syrup Recipes

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