Overview of drinks using: - Andros Barista Puree Bases (sieved fruit purees) - Andros Barista Ripple Bases (purees with fruit bits&chunks)

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1 Overview of drinks using: - Andros Barista Puree Bases (sieved fruit purees) - Andros Barista Ripple Bases (purees with fruit bits&chunks) Added to Cold drinks Hot drinks,,,juices, Syrups,,,Sparkling water,,,crushed Ice,,,Dairy base: milk, yogurt, powders,,,ice creams Smoothies (fruit-based) Mocktails Italian Sodas Frappés / slushes Smoothies (dairy-based) Milk shakes Hot flavored milks,,,tea Ice teas Flavored teas,,,alcohol Cocktails

2 Overview of drinks using: - Andros Barista Sauces (chocolate, caramel, caramelized apple) Added to Cold drinks Hot drinks Lait, yaourt, poudres Smoothies (dairy-based) Coffee Latte, Cappucino Latte, Cappucino Chocolate Flavored chocolate Flavored chocolate Liquors (coffee liquors, etc)

3 Products: All Andros Barista fruit products ( Puree Bases sieved purees, «Ripple Bases with fruit bits Uses- type 1 Added to juices & syrups Refer to following pages for a few recipes: Blueberry Hills with syrups+ juices (source Bar Sphere) Peach Princess with syrups+ juices (source Bar Sphere)

4 3. Blueberry Hills category: fancy Mocktail occasion: afternoon season: all the year taste: sweet-herb, fruity 10 ml Grenadine syrup 5 ml Strawberry syrup 20 ml Andros Blueberry Ripple Base 80 ml orange juice garnish: redcurrant Pour Andros Blueberry Puree Base into a highball glass and place slice of lemon horizontally over the puree. Add Crushed Ice and orange juice. Float with Grenadine and Strawberry syrup, Garnish with redcurrant and serve.

5 4. Peach Princess category: Colada occasion: after dinner season: all the year taste: sweet-creamy, 10 ml chocolate syrup 30 ml Andros Peach Ripple Base 20 ml Andros Raspberry Puree Base 40 ml pineapple juice 20 ml whipped cream garnish: dragon fruit ( Pitaya) Add Chocolate syrup, Andros Peach Ripple Base, whipped cream and pineapple juice into a highball glass filled ¾ of cube ice. Shake well. Top it with Andros Raspberry puree. Garnish with a a sclice of dragon fruit. With alcohol: Also very nice taste with 30 ml of light rum.

6 Products: All Andros Barista fruit products ( Puree Bases sieved purees, «Ripple Bases with fruit bits Uses- type 2 Added to sparkling water Refer to following pages for a few recipes: Mint Cooler combining syrups and juices (source Bar Sphere) 4 Andros recipes

7 1. Mintcooler category: julep occasion: afternoon season: all the year taste: sweet-herb, refreshing 10 ml Green Mint syrup 20 ml Andros Peach Ripple Base 20 ml fresh lime juice 3 twigs of fresh mint Fill up with soda water garnish: twig of mint, redcurrant Add fresh squeezed lime juice, mint sprigs, Green Mint syrup and Andros Peach Ripple Base to a highball glass. Add crushed ice. Top with soda water, and stir. Garnish with leaves of mint, redcurrant and serve. With alcohol: Instead of soda water you can use Prosecco or Champagne. Also very nice taste with light rum and soda water.

8 ANDROS Peach Soda Ingredients; Andros Peach Ripple Base 40ml. Soda Water 7-8 oz. Ice cubes 1 cup Preparation; Pour the Andros Ripple Base into the cup Fill the cup with ice, Top up with Soda Water. Serve. Serving Suggestion: This drink can also work well with Strawberry, Aloe Lychee, Mango, Cherry, Wild Blueberry and Mixed Berries Ripple Base. When using a transparent cup, do not stir. The visual of this drink adds value and cravings for the guests. Serving Size: 16 oz. cup

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12 Products: All Andros Barista fruit products ( Puree Bases sieved purees, «Ripple Bases with fruit bits Uses- type 3 Added to crushed ice Refer to following pages for a few recipes: 4 Andros recipes of frappes or slushes

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14 Andros Slushy Peach Ingredients; Andros Peach Ripple Base 500 ml. Water 3000 ml. Sugar Syrup 200 ml. Peach Slices ( garnish ) Mint Leaves ( garnish ) Preparation; Pour water into a slush machine, followed by sugar syrup and Andros Peach Ripple Base. Let it chill for 30 min. until it forms into an icy consistency. Dispense and garnish it with Peach Slice and mint leaves. Serving Suggestion: This drink can also work well with Aloe Lychee, Blueberry, Cherry, Mango, Mixed Berries and Strawberry Ripple Base. Serving Size: 4 Liters *not all slushy machines are compatible with this range, we will advise you on the model where it will work best.

15 Andros Slushy Wild Blueberry Ingredients; Andros Wild Blueberry Ripple Base 500 ml. Water 3000 ml. Sugar Syrup 200 ml. Blueberry Fruits ( garnish ) Mint Leaves ( garnish ) Preparation; Pour water into a slush machine, followed by sugar syrup and Andros Blueberry Ripple Base. Let it chill for 30 min. until it forms into an icy consistency. Dispense and garnish it with Blueberry and mint leaves. Serving Suggestion: This drink can also work well with Aloe Lychee, Peach, Cherry, Mango, Mixed Berries and Strawberry Ripple Base. Serving Size: 4 Liters *not all slushy machines are compatible with this range, we will advise you on the model where it will work best.

16 Andros Slushy Raspberry Ingredients; Andros Raspberry Puree Base 500 ml. Water 3000 ml. Sugar Syrup 200 ml. Raspberry Fruit( garnish ) Mint Leaves ( garnish ) Preparation; Pour water into a slush machine, followed by sugar syrup and Andros Raspberry Puree Base. Let it chill for 30 min. until it forms into an icy consistency. Dispense and garnish it with Raspberry Fruit and mint leaves. Serving Suggestion: This drink can also work well with Alphonso Mango, Banana, Passion Fruit and Strawberry Puree Base. Serving Size: 4 Liters

17 Products: All Andros Barista fruit products ( Puree Bases sieved purees, «Ripple Bases with fruit bits Uses- type 4 Added to a dairy base (milk, yogurt, dairy powder, ice cream) Refer to following pages for a few recipes: 3 Andros recipes of cold drinks 1 recipe of steamed milk And refer to the Recettes diverses attached file, in pages 6 and 7, for recipes using Monbana powders

18 ANDROS Strawberry Latte Ingredients; Andros Strawberry Ripple Base 30ml. Milk 120 ml. Preparation; Pour the Andros Ripple Base into the cup. Prepare steamed milk and pour it on top of the Ripple. Serve. Serving Suggestion: This drink can also work well with Blueberry and Cherry Ripple Base. Serving Size: 6-8 oz. cup

19 ANDROS Iced Blueberry Milk Ingredients: Andros Blueberry Ripple Base 30 ml. Milk 200 ml. Ice 1 cup Preparation: Pour the Sauces into the glass, followed by ice and milk. Serve. Serving Suggestion: This drink can also work well with Blueberry and Cherry Ripple Base Serving Size: oz. cup

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22 Products: All Andros Barista fruit products ( Puree Bases sieved purees, «Ripple Bases with fruit bits Uses- type 5 Added to tea Refer to following pages for a few recipes 3 Andros recipes of iced teas

23 Ingredients; Andros Passion Fruit Puree Base 20ml. Rosehip and Hibiscus 1 tea bag Hot Water 90 ml. Sugar Syrup 20 ml. Ice 1 cup Mint Leaves ( garnish ) Preparation; Infuse tea at around 3-4 mins in a separate cup. Pour Puree Base into a shaker, followed by ice and brewed tea, shake until chilled then pour into a glass, garnish with mint leaves. Serve. Serving Suggestion: This drink can also work well with Banana, Raspberry, Alphonso Mango and Strawberry Puree Base. Serving Size: 16 oz. cup Andros Passion Fruit Rosehip & Hibiscus Iced Tea

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25 Andros Mango Oolong Iced Tea Ingredients; Andros Mango Puree Base 30 ml. Oolong Tea 1 tea bag Hot Water 90 ml. Sugar Syrup 20 ml. Ice 1 cup Mint Leaves ( garnish ) Preparation; Infuse tea at around 3-4 min. in a separate cup. Pour Puree Base into a shaker, followed by ice and brewed tea, shake until chilled then pour into a glass, garnish with mint leaves. Serve. Serving Suggestion: This drink can also work well with Banana, Passion Fruit, Raspberry and Strawberry Puree Bases. Serving Size: 16 oz. cup

26 Products: All Andros Barista fruit products ( Puree Bases sieved purees, «Ripple Bases with fruit bits Uses- type 6 Added to alcohol Refer to following pages for a few recipes Red-freshed recipe with syrup + juice (source Bar Sphere) 2 Andros recipes

27 2. Red-Freshed category: fancy occasion: afternoon season: springtime, summer taste: sweet-fruity, refreshing 15 ml Chocolate syrup 5 ml Mojito syrup 20 ml Andros Ripple Puree Base 20 ml lemon juice 10 ml lime juice cordial Fill up with prosecco garnish: redcurrant, slice of strawberry Add lemon juice, lime juice, Chocolate and Mojito syrups and Andros Strawberry Ripple Base to a highball glass. Add cube ice ¾ of the glass. Shake well. Top it with Prosecco or Champagne. Garnish with redcurrant and sclices of strawberry.

28 ANDROS Mango Mojito Ingredients; Andros Mango Ripple Base 30ml. Rum ml. Soda Water 60 ml. Ice 1 cup Mint Leaves 5-7 pcs Lemon/Lime 2 pcs Sugar 2 tsp. Preparation; Pour Sugar into a glass, followed by lemon and mint. Using a muddle, gently crush the lemon and mint leaves to bring out the flavour. Pour the Ripple Base, ice and Rum. Top up with Soda Water. Garnish with mint leaves and lime. Serve. Serving Suggestion: This drink can also work well with Strawberry, Aloe Lychee, Mixed Berries, Cherry, Peach and Blueberry Ripple Bases. Serving Size: 6-8 oz. cup

29 ANDROS Peach Passion Fruit Slushy Rum Ingredients; Andros Peach Ripple Base 250 ml. Andros Passion Fruit Purée Base 250 ml. Water 2800 ml. Sugar Syrup 200 ml. Rum 200 ml. Mint Leaves ( garnish ) Preparation; Pour water into a slush machine, followed by sugar syrup, rum and Andros Peach Ripple Base and Passion Fruit Puree Base. Let it chill for 30 min. until it forms into an icy consistency. Dispense and garnish it with mint leaves. Serving Suggestion: This drink can also work well with combinations of Aloe Lychee & Blueberry, Cherry and Mango, Mixed Berries and Strawberry Ripple Bases. Serving Size: 4 Liters *not all slushy machines are compatible with this range, we will advise you on the model where it will work best.

30 Products: Andros Barista sauces (chocolate, caramel, caramelized apple) Uses- type 1 Added to a dairy base Refer to following pages for a few recipes 1 Andros recipe using Monbana powder

31 30ml Andros Caramel Sauce + 2 spoons peanut butter + 20cc Monbana vanilla powder + 120ml milk

32 Products: Andros Barista sauces (chocolate, caramel, caramelized apple) Uses- type 2 Added to coffee Refer to following pages for a few recipes 6 Andros recipes

33 ANDROS Iced Caramel Latte Ingredients: Andros Caramel Sauce 40 ml. Milk 200 ml. Espresso 30 ml. Ice 1 cup Preparation: Pour the Sauces into the glass, followed by ice and milk. Extract espresso and pour over the rest of the ingredients. Serve. Serving Suggestion: This drink can also work well with Dark Chocolate, White Chocolate and Caramelized Apple Sauce Gourmet Sauce Serving Size: 16 oz. cup

34 ANDROS Iced White Chocolate Strawberry Mocha Ingredients: Andros Strawberry Ripple Base 20 ml. Andros White Chocolate Sauce 20 ml. Milk 200 ml. Espresso 30 ml. Ice 1 cup Preparation: Pour the Sauces into the glass, followed by ice and milk. Extract espresso and pour over the rest of the ingredients. Serve. Serving Suggestion: This drink can also work well with Dark Chocolate Gourmet Sauce. Serving Size: 16 oz. cup

35 ANDROS Caramel Latte Ingredients; Andros Caramel Sauce 30 ml. Milk 150 ml. Espresso 30 ml. Preparation; Pour the Caramel Sauce into the cup. Prepare an espresso and gently stir it with the Sauce. Steam milk and pour it on top of the rest of the ingredients. Serve. Serving Suggestion: This drink can work with Dark Chocolate, Caramelized Apple and White Chocolate Gourmet Sauce. Serving Size: 8-10 oz. cup

36 ANDROS Cinnamon Spiced Mocha Ingredients; Andros Dark Chocolate Sauce 40ml. Milk 120 ml. Espresso 30 ml. Cinnamon Powder 1 tsp. Whipping Cream (garnish) Andros Dark Chocolate Gourmet Sauce (garnish) Preparation; Pour the Andros Dark Chocolate Gourmet Sauce and Cinnamon Powder into the cup. Prepare an espresso and gently stir it with the Sauce. Steam milk and pour it on top of the rest of the ingredients. Top it up with Whipped Cream and garnish with Dark Chocolate Gourmet Sauce. Serve. Serving Suggestion: This drink can also work well with Caramel, White Chocolate and Caramelized Apple. Serving Size: 8-10 oz. cup

37 ANDROS Caramelized Apple Latte Ingredients; Andros Caramelized Apple Sauce 30 ml. Milk 150 ml. Espresso 30 ml. Preparation; Pour the Caramelized Apple Sauce into the cup. Prepare an espresso and gently stir it with the Sauce. Steam milk and pour it on top of the rest of the ingredients. Serve. Serving Suggestion: This drink can work with Dark Chocolate, Caramel and White Chocolate Gourmet Sauce. Serving Size: 8-10 oz. cup

38 ANDROS Dark Chocolate Coconut Mocha Ingredients; Andros Coconut Puree Base 15 ml. Andros Dark Chocolate Sauce 15ml. Milk 150 ml. Espresso 30 ml. Preparation; Pour the Sauces into the cup. Steam milk and pour it on top of the sauces. Prepare an espresso and gently pour I on top of the rest of the ingredients. Serve. Serving Suggestion: This drink can work with Caramel and White Chocolate Gourmet Sauce. Serving Size: 8-10 oz. cup

39 Products: Andros Barista sauces (chocolate, caramel, caramelized apple) Uses- type 3 Added to chocolate Refer to following pages for a few recipes 1 Andros recipe

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41 Products: Andros Barista sauces (chocolate, caramel, caramelized apple) Uses- type 4 Added to liquor Refer to following pages for a few recipes 2 Andros recipes

42 ANDROS Dark Chocolate Café Liqueur Ingredients; Andros Dark Chocolate Sauce 20 ml. Café Liqueur 40 ml. Whipping Cream (garnish) Andros Dark Chocolate Gourmet Sauce (garnish) Preparation; Pour Dark Chocolate Gourmet Sauce into a shooter glass. Gently pour the Café Liqueur to create a layer, top it up with whipping cream and sauce. Serve. Serving Suggestion: This drink can also work well with Dark Chocolate, White Chocolate and Caramel Gourmet Sauce Serving Size: 3 oz. cup

43 ANDROS Black Forest Café Liqueur Ingredients; Andros Dark Chocolate Sauce 15 ml. Andros Cherry Ripple Base 15 ml. Café Liquer 30 ml. Whipping Cream (garnish) Preparation; Pour Dark Chocolate Gourmet Sauce into a shooter glass, followed by Cherry Ripple Base. Gently pour the Café Liqueur to create a layer, top it up with whipping cream and sauce. Serving Suggestion: This drink can also work well with White Chocolate Gourmet Sauce Serve. Serving Size: 3 oz. cup