Share on Facebook Share on Twitter Share on Pinterest New Zealand brand SHOTT Beverages has just arrived in the Philippines and is flaunting tricks up their sleeve. Imported by The Food Pantry, these brand of concentrates and syrups are now another option available in the local drinks scene. To understand their origins is to appreciate what their brand stands for. Back in 1973, a company called Nectar Juices was established in Wellington, New Zealand. They sold fresh fruit juices, and fruit concentrates for over three decades. Geographical constraints forced the business to reinvent itself as SHOTT Beverages in 2007, and currently, distributes shelf-stable syrups. Be that as it may, they remained steadfast in offering a product that stays true to its essence as much as possible. Who better to demonstrate the awesomeness of SHOTT syrups other than Beau Gutry, SHOTT’s national sales & marketing manager for Australia who visited Manila recently to help launch the brand. Beau also happens to be the 2002 Barista of the Year winner of National Café Zip. Beau Gutry, SHOTT’s national sales & marketing manager for Australia Beau Gutry guides this writer behind the bar Beau has been working with coffee since the age of 14, and probably knows his way around the bar even if he were blindfolded. He ended up joining SHOTT because all, if not most of his creations involved SHOTT. SHOTT made with 100% natural color, and flavors are cold-brewed and cold-processed, which helps retain the fruits’ enzymes and fibers that ought to make it more nutritious. They provide a higher concentration of real fruit juice on an average of 40%. The Tahitian Lime syrup has as much as 70% real fruit! Also, for those it may matter to, SHOTT products are vegan. As of today, they have an inventory of 58 flavors and about 12 iterations of caramel. For special clients, such as wide-chained coffee shops and restaurants, they can customize their formulas to suit the market’s needs. The recent SHOTT launch event with Beau Gutry at 205 BGC, brought together a motley crew of potential buyers, distributors, friends and media attendees. We crowded the bar to catch a glimpse and view the expert hands of Beau at work. He presented simple recipes for people on-the-go who still want quality beverages. Beau Gutry at 205, BGC Here are the recipes Beau made for the launch: Caramel Latte A classic favorite for the majority of palates, this drink provides the right balance between coffee, milk, and caramel. Caramel Latte Ingredients 20 ml SHOTT Caramel (2 pumps, 10 ml per one pump) 180 ml full cream milk (you can replace with non-dairy milk) 30 ml espresso Directions Pour the espresso into a mug or heatproof glass. Add the SHOTT Caramel to the coffee and stir to combine. Heat the milk using the steam arm on a coffee machine. Pour the hot milk into the mug and stir in a circular motion to combine. Garnish with caramel drizzle on top or make latte art. Lemon Ginger & Honey Infusion This is an alternative for those who prefer low or no-caffeine beverages. Lemon Ginger & Honey Infusion Ingredients 20 ml SHOTT Lemon Ginger & Honey 180 ml hot water Directions Pour SHOTT Lemon Ginger & Honey into a mug or heatproof glass. Top with hot water and stir. Steep for 2 to 3 minutes. Garnish with a slice of fresh lemon. Peach & Black Tea Infusion Ingredients 20 ml SHOTT Peach & Black Tea 180 ml hot water Directions Pour SHOTT Peach & Black Tea into a mug or heatproof glass. Top with hot water and stir. Steep for 2 to 3 minutes. Garnish with a slice of fresh lemon. Hot Dark Chocolate This decadently rich drink is definitely for the sweet tooths. If you need a wake-up drink sans the caffeine, but overloaded with chocolate, this is the answer! Hot Dark Chocolate Ingredients 30 ml (3 pumps) SHOTT Dark Chocolate 10 ml (1 pump) SHOTT Chocolate 10 ml (1 pump) SHOTT Caramel 10 ml (1 pump) SHOTT Vanilla hot milk and cream Directions Combine all the SHOTT syrups and stir to mix well. It is thick, so just keep stirring. Heat the milk using the steam arm on a coffee machine. Pour a bit of the steamed milk over, and stir again. Then pour remaining steamed milk. Top the drink triumphantly with whipped cream. Dust some cinnamon or nutmeg. Torched Cappuccino Torched Cappuccino Beau also fondly shared some of his secrets to jazz up timeless drinks. Make a cappuccino as you would. To spice things up a bit, after pouring the foamy milk, get a teaspoon and sprinkle white sugar on top and torch until you see the sugar crusting. Find a small space at the side to continue pouring a bit more milk until the dome shape forms on top. The crispy sweetness gives a nice kick alongside the smooth, steady taste of cappuccino. Orange Flamed Latte Beau shared another quick trick with Drinkmanila. Fill a chilled glass with ice, pour cold brew coffee three-fourths of the way. Add 3 pumps (30 ml) of SHOTT Flamed Orange. Pour less than a jigger of full cream milk. Watch the milk cascade down to the base of the glass. A slap of citrus flavor brightens the taste of coffee and tamed by milk. Clip a dried orange on the side and voila! Cheers! Orange Flamed Latte “One thing I wish all baristas knew is provenance and origin,” Beau has this to say about the world of coffee. “Know the stories behind the coffee, what the farmers went through. Talk to the roasters. The Philippines is one of the few countries that produce all four types of coffee beans, yet it is only exporting 75% Robusta.” Beau continues to explain the enormous potential of our nation to provide the coffee demand, internationally. As SHOTT is still making its way into the country, the price points cost more than some of the usual syrup brands. Prices are still reasonable, though, because they are offering options that are just as rich and flavorful as other brands but with less sugar content. SHOTT is a welcome addition to new products and brands coming to the country in the ever-growing local F&B market. For more info on SHOTT Beverages and other cool recipes, visit shottbeverages.com. For more info on The Food Pantry, check www.foodpantryph.com.