Fabbri Latte di Mandorla (Almond Milk) Mixybar Syrup

Your rating for Fabbri Latte di Mandorla Mixybar:

Your rating has been registered. Thank you!

product image

Vintage:
Non-vintage

Aged:
Unaged

Product of: Product of Italy Italy

See more Orgeat (almond) syrups

View 79 cocktails with Orgeat (almond) sugar syrup

An almond flavoured syrup by Fabbri, founded in 1905 by Gennaro Fabbri, designed to be mixed one part syrup to six to eight parts water.

Review and Tasting

Sampled on 11/07/2016

Appearance

(sample bottle BB 02/Sep/20) Cloudy, opaque milky amber.

Aroma

Battenberg cake and sugared almond.

Taste

Icing sugar, Battenberg cake and sugared almond.

Aftertaste

More icing sugar and Battenberg cake.

Overall

Battenberg and icing sugar sums up the flavour of this syrup.

Further product information

Barcode UPC: 8 001780 150017
Bottle Size: 700 ml
Closure: Flip top

More about Fabbri Latte di Mandorla Mixybar

Orgeat

Orgeat
Produced by Fabbri 1905

Produced by Fabbri 1905

Founded in 1905 by Gennaro Fabbri, originally as a small family-run distillery, Fabbri is now an iconic Italian brand best-known for its Marena con frutto (amarena cherries in...

UK distribution by E.F.G. Food Service (Essex Flour & Grain Co.)

UK distribution by E.F.G. Food Service (Essex Flour & Grain Co.)

Also enjoy

Fabbri Orzata (Orgeat) Mixybar

Fabbri Orzata (Orgeat) Mixybar

star rating 5.0

Sugar syrup flavoured with a sweet variety of Italian almonds and other flavourings.

Giffard Orgeat Syrup

Giffard Orgeat Syrup

star rating 5.0

Sugar syrup made from sugar beet, flavoured with almond extracts (prunus amygdalus varietal) and thickened with gum arabic (E414). Alcohol free and without artificial...

Routin 1883 Orgeat

Routin 1883 Orgeat

star rating 4.0
Teisseire Orgeat / Almond Syrup

Teisseire Orgeat / Almond Syrup

star rating 3.5

Articles

Bartenders' guide to foraging: Honeysuckle

Bartenders' guide to foraging: Honeysuckle

Honeysuckle, so called because of the several-hundred-year-old tradition of sucking nectar from the flowers, has a honey-floral, perfumed flavour with

Magnum Lunch

Magnum Lunch

When I joined the drinks industry in the early 1990s, long boozy lunches were not only commonplace but how business was done. Sadly, (or considering the

Botanical Spirits

Botanical Spirits

All the botanical influences and low cost of entry distillation opportunities which gin offers, but without gin’s restrictive requirement to include

Crème de noyau liqueurs

Crème de noyau liqueurs

Crème de Noyau (also spelt noyaux) are liqueurs made by infusing apricot, peach or cherry kernels (or a combination of these fruit stones) in neutral

×
  • Welcome to
  • Receive updates packed with drinks, bars and cocktails content
  • Please confirm you are over 21 years old and enter your email
  • No thanks, continue to diffordsguide.com
CSS revision 549775d