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Almond Chai Choc

  • 1 pump Sweetbird Chai syrup
  • 1 pump Sweetbird Almond syrup
  • 2 pumps Sweetbird Chocolate sauce
  • steamed milk

Combine syrups and sauce in a cup, top with steamed milk, stir and finish with a dusting of cinnamon.

Almond Mocha

  • 2 pumps Sweetbird Almond syrup
  • 2 pumps Sweetbird Chocolate sauce
  • double shot espresso
  • steamed milk

Combine the syrup, sauce and espresso in a cup. Top with steamed milk and serve.

Top tip! Add an extra layer of indulgence with whipped cream and a dusting of ground almonds.

Apple Pie Latte

  • 1 pump Sweetbird Toffee Apple syrup
  • 1 pump Sweetbird French Vanilla syrup
  • double shot of espresso
  • steamed milk

Combine the syrups with the espresso in a cup, top with steamed milk and serve dusted with brown sugar and cinnamon.

Banana Fudge Shake

  • 2 pumps Sweetbird Banana syrup
  • 1 pump Sweetbird Caramel Fudge syrup
  • half scoop of Vanilla frappé
  • milk
  • ice
  • professional blender

Half fill cup with ice and top up with milk. Pour into blender, add syrup and frappé powder and blend until smooth. Pour back into the cup and serve with a straw.

Banana Steamer

  • 2 pumps Sweetbird Banana syrup
  • 2 pumps Sweetbird White Chocolate sauce
  • steamed milk
  • mini marshmallows

Combine syrup and sauces in a cup and top up with steamed milk. Top with marshmallows and serve.

Berry Bakewell Soothie™

  • 2 pumps Sweetbird Amaretto syrup
  • 50ml Sweetbird Raspberry & Blackcurrant smoothie
  • Hot water

Combine smoothie and syrup in your cup, top up with hot water and stir. Now enjoy!

Berry Burst Smoothie

  • 4 pumps Sweetbird Raspberry Purée
  • 1 scoop Zuma Yoghurt Frappé
  • 1 scoop of oats
  • milk
  • ice
  • professional blender

Fill cup with ice. Add Purée then top with milk. Pour into blender with Frappé and oats then blend until smooth. Pour back into cup to serve and finish with an extra drizzle of Raspberry Purée.

Berry Crumble Hot Fruit Soothie™

  • 50 ml Sweetbird Raspberry & Blackcurrent Smoothie
  • 2 pumps Sweetbird Cinnamon Syrup
  • Hot Water

Pour smoothie into cup and add syrup. Top with hot water, stir and serve.

Black Forest Frappé

  • 2 pumps Sweetbird Cherry syrup
  • 1 pump Sweebird Amaretto syrup
  • 1 scoop chocolate frappé powder
  • milk
  • ice
  • professional blender

Fill cup with ice and top up with milk. Pour into blender, add syrups and frappé powder and blend until smooth. Pour back into the cup and serve.

Boozy Banoffee Pie

  • Sweetbird Banana smoothie
  • 1 pump Sweetbird English Toffee syrup
  • half scoop Zuma Sticky Toffee frappe powder
  • 2 shots white rum
  • ice
  • professional blender

Fill cup with ice, pour over rum and syrup and top with smoothie before pouring into blender jar. Add frappe powder and blend until smooth. Pour into glass to serve.

Breakfast Booster

  • 2 pumps Sweetbird Banana Purée
  • 2 pumps Sweetbird Mango Purée
  • 1/2 tsp tumeric
  • 1/2 tsp ground cinnamon
  • 1tsp chia seeds
  • Alpro Almond milk
  • Ice

Fill glass with ice. Add Purées then top with almond milk. Pour into blender with the tumeric, cinnamon and chia seeds. Blend until smooth, pour back into cup and serve,

Bristol Fashion

  • 3 pumps Sweetbird Chocolate sauce
  • 1 pump Sweetbird Coconut syrup
  • 1 shot dark rum (optional)
  • steamed milk

In honour of Sweetbird’s hometown! Combine syrup, sauce and rum in a cup, top with steamed milk and serve.

Butter Pecan Latte

 

  • 1 pump Sweetbird Butterscotch syrup
  • 1/2 pump Sweetbird Hazelnut syrup
  • 1/2 pump Sweetbird Almond syrup
  • double espresso
  • steamed milk

Combine espresso and syrup. Top with steamed milk. Inhale!

Cafe Creme Brulee

  • 1 pump Sweetbird White Chocolate syrup
  • 1 pump Sweetbird Caramel syrup
  • double espresso
  • steamed milk
  • cream
  • honeycomb

Combine the espresso and syrups in a cup, top with the milk, stir and finish with whipped cream and crumbled honeycomb. That is beyond a drink.

Caramel Latte

  • 2 pumps Sweetbird Caramel syrup
  • double espresso
  • steamed milk

Combine the espresso and syrup in a cup and top with steamed milk.

Top tip! Drizzle with Sweetbird Caramel sauce for a little va-va-voom!

Caramel Macchiato

  • 1 pump Sweetbird Caramel syrup
  • Sweetbird Caramel sauce (for drizzling)
  • double espresso
  • a little splash of steamed milk
  • dollop of foamed milk

Pour espresso, caramel syrup and steamed milk into an espresso glass then top with a thick layer of foam and drizzle with caramel sauce…pretty!

Caramel Truffle Latte

  • 1 pump Sweetbird Caramel sauce
  • 2 pumps Sweetbird Amaretto syrup
  • steamed milk
  • shot of espresso

Combine espresso, sauce and syrup. Top with milk and drizzle with a little extra sauce.

Chamango Smoothie

  • Sweetbird Mango smoothie (original or naturally-sweetened)
  • chia seeds
  • chamoy sauce
  • water
  • ice

Fill cup with ice, top with 1/3 water and 2/3 smoothie. Pour into blender jug, add a teaspoon of chia seeds and blend. Pour back into cup and top with a splash of chamoy sauce to taste.

Cherry Danish

  • 1 pump Sweetbird Eggnog syrup
  • 2 pumps Sweetbird Cherry syrup
  • 1 pump Sweetbird French Vanilla syrup
  • steamed milk
  • whipped cream

Combine the eggnog syrup and 1 pump of the cherry syrup with the steamed milk. Finish with a dollop of cream flavoured with the french Vanilla syrup and drizzle the remaining cherry syrup over. Naughty.

Cherry Iced Mocha

  • 2 pumps Sweetbird Cherry syrup
  • 1 scoop Mocha frappé
  • milk
  • ice
  • professional blender

Fill cup with ice, top with milk and pour into blender jar. Add syrup and frappé powder and blend until smooth. Pour back into cup and serve.

Chilli Chai

  • 2 pumps Sweetbird Chai syrup
  • 2 pumps Sweetbird Chilli syrup
  • steamed milk

Combine syrups, top with milk and stir. Spicy!

Chilli Hot Chocolate

  • 3 pumps Sweetbird Chilli syrup
  • 3 pumps Sweetbird Chocolate sauce
  • steamed milk

Combine syrup with sauce and top with milk. Hot stuff!

Chilli-chino

  • 2 pumps Sweetbird Chilli syrup
  • double espresso
  • foamed milk

Combine the coffee and syrup and top with a good thick milk foam.

Chocolate Brownie

  • 2 pumps Sweetbird Caramel Fudge syrup
  • 3 pumps Sweetbird Chocolate sauce
  • steamed milk

Combine ingredients and finish with a dusting of cocoa powder.

Chocolate Caramel Bliss

  • 2 pumps Sweetbird Dark Chocolate sauce
  • 2 pumps Sweetbird Caramel syrup
  • steamed milk
  • whipped cream
  • double espresso

Combine the sauce, syrup and espresso in a cup, top up with milk, stir and top with whipped cream and drizzle a little syrup over the cream. Oh my.

Chocolate Mint Milkshake

  • 2 pumps Sweetbird Chocolate Mint syrup
  • 1 pump of Sweetbird Chocolate sauce
  • Half scoop of Chocolate frappé powder
  • Milk
  • Ice

Half fill cup with ice, top up with milk and pour into blender. Add the frappé powder, sauce and syrup, blend until smooth and pour back into the cup to serve.

Chocolate Peanut Butter Pie Latte

  • 2 pumps of Sweetbird Chocolate syrup
  • 1 tsp of smooth peanut butter
  • double espresso
  • steamed milk

Combine the espresso, syrup and peanut butter. Top with milk.

Chocolate Spice

  • 1 scoop Zuma 100% Fairtrade Dark Hot Chocolate powder
  • 2 pumps Sweetbird Winter Spice syrup
  • Steamed milk

Combine the hot chocolate powder with the syrup, stir to make a paste and add the steamed milk.

Chunky Monkey

  • 2 pumps Sweetbird Banana syrup
  • 1 scoop Chocolate frappé
  • milk
  • ice
  • professional blender

Fill glass with ice, top with milk and pour into the blender jar. Add the scoop of frappé powder and syrup and blend till smooth. Pour back into the cup and serve.

Cinnamon ‘n’ Honey Latte

  • 2 pumps Sweetbird Cinnamon syrup
  • 1 tsp honey
  • double espresso
  • steamed milk

Combine the espresso, honey and syrup. Top with milk.

Citrus Kick

  • 3 pumps Sweetbird Lime syrup
  • 4 pumps Sweetbird Chilli syrup
  • sparkling water
  • ice

Combine syrups in a glass and top with water. Stir and serve with ice and a slice of lime.

Classic Banana Milkshake

  • 3 pumps Sweetbird Banana syrup
  • half scoop Vanilla frappé powder
  • milk
  • ice
  • professional blender

Half fill cup with ice, add syrup and top up with milk. Pour into blender and blend with the frappé powder. Pour back into glass to serve. Banana heaven.

Co-co-cookies Happé™

  • 2 pumps Sweetbird Coconut syrup
  • 1/2 a 40g scoop Zuma Cookies & Cream frappé powder
  • Steamed milk

Combine your frappé powder and syrup in your cup, add a splash of hot water and stir to make a paste. Top up with steamed milk, now enjoy!

Coconut Haystack Steamer

  • 2 pumps Sweetbird Caramel sauce
  • 2 pumps Sweetbird Coconut syrup
  • steamed milk

Combine all ingredients and dust with toasted coconut.

Cool Caramel

  • 2 pumps Sweetbird Caramel sauce
  • 1 scoop vanilla frappé powder
  • milk
  • ice
  • professional blender

Fill cup with ice, top with milk and pour into blender jar. Add sauce and frappé powder and blend until smooth. Pour back into cup and drizzle with Caramel sauce to serve.

Cucumber & Mint Iced Green Tea

  • 3-4 pumps Sweetbird Cucumber Iced Green Tea syrup
  • ice
  • water (still or sparkling)

Half fill glass with ice, add 3-4 pumps of Sweetbird Cucumber Iced Green Tea syrup, top with water, stir and serve.

Top tip; mix in with Pimms!

Dark & White Chocolate Au Lait

  • 3 pumps Sweetbird Chocolate sauce
  • 2 pumps Sweetbird White Chocolate syrup
  • steamed milk

Mix the sauce and syrup then add the milk and stir well. Now that’s a hot chocolate.

Dark Cherry Hot Choc

  • 3 pumps Sweetbird Chocolate sauce
  • 2 pumps Sweetbird Cherry syrup
  • steamed milk

Combine syrup and sauce, top with steamed milk. Deelish!

Double Chocolate Milk

  • 2 pumps Sweetbird Chocolate sauce
  • 2 pumps Sweetbird White Chocolate syrup
  • ice-cold milk

Add sauce and syrup to cup, top up with ice-cold milk, stir and serve.

Double Irish Cream Espresso

  • 2 pumps Sweetbird Irish Cream syrup
  • double espresso

Add the syrup to the espresso. Serve in a glass so that it looks like a miniature Guinness.

Easter Chick Surprise

If your customers have little monkeys with them this Easter, they’ll love this eggstra special treat!

  • 1 pump Sweetbird Chocolate sauce
  • 1 pump Sweetbird Caramel sauce
  • 2 pumps Sweetbird Banana syrup
  • steamed milk
  • whipped cream

Combine sauce and syrup, add the milk, top with whipped cream and decorate with chocolate sauce on the outside and caramel sauce in the middle – like a creme egg!

Electro-Choc Therapy

  • double shot espresso
  • 1 pump Sweetbird Chocolate sauce
  • 1 pump Sweetbird Irish Cream syrup
  • 1 pump Sweetbird Hazelnut syrup
  • steamed milk

Combine espresso and syrup in the cup and top up with steamed milk.

Top tip! Dust with chocolate powder and shaved hazelnut for a luxurious finish.

Eton Mess Yogurt Frappé

  • Sweetbird Strawberry Smoothie (original or naturally-sweetened)
  • Zuma Yogurt Frappé
  • milk
  • crushed meringue
  • ice

Fill cup with ice, pour over milk to top, pour into blender jug, add a scoop of Zuma Yogurt Frappé powder and blend until smooth. Pour neat smoothie mix into the bottom of the cup to about 2cm then spoon or pour yogurt smoothie on top. Finish with a drizzle of smoothie mix and a sprinkling of crushed meringue.

Flavoured Americano

  • double shot of espresso
  • 2 pumps of Sweetbird syrup
  • boiling water

Add syrup to the cup, top up to 3/4 with hot water then add the freshly pulled espresso.

Flavoured Cappuccino

  • double shot of espresso
  • 2 pumps of Sweetbird syrup of your choice
  • foamed milk

Add the syrup to the freshly pulled double shot of espresso and top with foamed milk.

Flavoured Espresso

  • double shot of espresso
  • 1 pump of Sweetbird syrup of your choice

Add a pump of syrup to the cup and pull the double shot of espresso. Mix briefly so as not to disturb the crema and serve.

Top tip! Try adding a spoonful of steamed milk for a macchiato or a dollop of whipped cream.

Flavoured Latte

  • double shot of espresso
  • 2 pumps of Sweetbird syrup (choose from the coffee flavours)
  • steamed milk

Pull a double shot of espresso to your cup, add 2 pumps of your chosen syrup and top up with steamed milk.

Top tip! Vanilla, Caramel and Hazelnut are classic partners for coffee, so start with these. You could also try Amaretto, Butterscotch or Gingerbread for something a little bit different.

Flavoured Milkshake

  • 3 pumps Sweetbird syrup of your choice
  • half a scoop of vanilla frappé powder
  • milk
  • ice
  • professional blender

Half fill a cup with ice, top up with milk and pour into the blender jar. Add the syrup and frappé powder, blend and then pour back into the cup to serve.

Top tip! Try a classic syrup flavour like Banana, Strawberry or Chocolate – or something a little bit special like Chocolate Mint and if you don’t have a blender, don’t panic! You can make an easy peasy milkshake with ice-cold milk and syrup – just add the syrup to the milk, mix well and slurp up with a straw – yummy!

French Vanilla Nut Cappucino

  • 1 pump Sweetbird French Vanilla syrup
  • 1 pump Sweetbird Hazelnut syrup
  • double espresso
  • foamed milk

Combine espresso and syrup. Top with milk and dust with brown sugar. Now that’s a cappuccino!

Fruit ‘n’ Nut Hot Choc

  • 3 pumps Sweetbird Chocolate sauce
  • 1 pump Sweetbird Cherry syrup
  • 1 pump Sweetbird Hazelnut syrup
  • steamed milk

Combine sauce and syrup and add steamed milk.

 

Gingerbread Latte

  • 2 pumps Sweetbird Gingerbread syrup
  • double espresso
  • steamed milk

Combine the espresso and syrups, top with the milk.

Top tip! Sprinkle with crushed ginger biscuits

Granita

  • 4 pumps fruit-flavoured Sweetbird syrup
  • crushed ice
  • water

Fill cup with crushed ice, add 4 pumps of your favourite fruit-flavoured Sweetbird syrup and top up with water. Stir and serve.

Top tip! Try mixing two flavours such as pineapple and peach – just do 2 pumps of each. The combinations are endless!

Hazelnut & Caramel Latte

  • 1 pump Sweetbird Caramel sauce
  • 1 pump Sweetbird Hazelnut syrup
  • double espresso
  • steamed milk

Combine the sauce, syrup and espresso in a cup, top with the milk

Top tip! Add an extra drizzle of caramel sauce and a sprinkle of finely chopped nuts

Hot Peach Tea

  • 4 pumps Sweetbird Peach Iced Tea syrup

Add boiling water to the syrup and stir well.

Ice-blended Smoothie

  • any Sweetbird smoothie mix
  • ice
  • professional blender
  • water (optional)

Fill your cup with ice, top up to the brim with Sweetbird smoothie mix (or use one third water, two thirds smoothie), pour entire contents of cup into blender and blend until smooth. Pour back into the cup and serve with a jumbo straw.

Iced Cafe Mocha

  • 1 pump Sweetbird Chocolate or White Chocolate sauce
  • 1 scoop Zuma Vanilla frappé powder
  • 1 shot espresso left to go cold
  • cold milk
  • ice
  • professional blender

Fill cup with ice, add cold espresso and top with milk. Pour into blender jar, add sauce and frappé powder and blend until smooth. Pour back into cup and serve.

Iced Chocolate Orange

  • 3 pumps Sweetbird Orange syrup
  • 3 pumps Sweetbird Chocolate sauce
  • 2 shots vodka
  • ice

Shake the ingredients with the ice in a cocktail shaker, strain and serve in a martini glass. Garnish with a twist of orange peel.

Top tip! Top with cream for extra decadence.

Iced Coconut Mocha

  • 2 pumps Sweetbird Coconut syrup
  • 1 scoop Zuma Chocolate frappé powder
  • 1 shot espresso
  • milk
  • ice
  • professional blender

Fill the cup with ice, add espresso and syrup and top with milk. Pour into blender jar, add frappé powder and blend until smooth. Pour back into cup and serve.

Iced Tea

  • 3-4 pumps Sweetbird iced tea syrup of your choice
  • ice
  • water (still or sparkling)

Half fill glass with ice, add 3-4 pumps of Sweetbird iced tea syrup, top with water, stir and serve.

Top top! Iced tea looks great with a fruit garnish or a sprig of mint. A great opportunity to add value!

Intense Chocolate Orange

  • 3 pumps Sweetbird Chocolate sauce
  • 1 pump Sweetbird Orange syrup
  • Steamed milk

Put the sauce and syrup in a cup and mix well. Top up with steamed milk and serve.

Top tip! When using acidic syrups like Orange in your hot drinks, make sure you mix the syrup with the chocolate sauce well before adding the milk. Also take care to make sure your milk is not too hot – 65 degrees is perfect!

Key Lime Pie

  • 2 pumps Sweetbird Lime syrup
  • 1 scoop Zuma Vanilla frappé powder
  • milk
  • ice
  • professional blender

Fill cup with ice, add milk to the top and pour into the blender jar. Add syrup and frappé powder and blend until smooth. Pour back into the cup and serve.

Top tip! Decorate with lime zest and crushed ginger biscuits for real wow factor.

Lemon & Ginger Hot Fruit Soothie™

  • 50 ml Sweetbird Lemon Smoothie
  • 2 pumps Sweetbird Gingerbread Syrup
  • Hot Water

Pour smoothie into cup and add syrup. Top with hot water, stir and serve.

Lemon & Pineapple Hot Fruit Soothie™

  • 50 ml Sweetbird Lemon Smoothie
  • 2 pumps Sweetbird Pineapple Syrup
  • Hot Water

Pour smoothie into cup and add syrup. Top with hot water, stir and serve.

Lemon ‘n’ Lime

  • Sweetbird Lemon smoothie
  • 1 pump Sweetbird Lime syrup
  • chilled water (still or sparkling)
  • ice

Half fill cup with ice, add smoothie to half way, add the syrup and top up with water. Stir and serve with a slice of lime.

Lemon Iced Tea

  • 3 pumps Sweetbird Iced Tea syrup
  • 1 pump Sweetbird Lemon syrup
  • water
  • ice

Fill cup with ice, add syrups and top with water. Stir and serve with a couple of lemon slices.

Lemon Meringue Pie

  • Sweetbird Lemon smoothie
  • 1 scoop Zuma Vanilla frappé powder
  • water
  • ice
  • professional blender
  • crushed meringue (optional)

Fill cup with ice, add water to 1/3 and top up with Sweetbird Lemon smoothie mix. Pour into blender jar, add frappé powder and blend until smooth. Pour back into the cup and serve.

Top tip! Top with crushed meringue for an extra special finish!

London Fog

  • 2 pumps Sweetbird Vanilla syrup
  • Earl Grey Tea
  • steamed milk

Prepare the Earl Grey tea according to the manufacturer’s instructions, then add the syrup and a splash of steamed milk.

Long Beach Iced Tea

  • Sweetbird Naturally Sweetened Berry smoothie
  • 1 shot vodka
  • 1 shot white rum
  • 1 shot gin
  • half shot triple sec
  • 30ml grapefruit juice
  • ice
  • professional blender

Three-quarters fill cup with ice, add the spirits and grapefruit juice. Top with smoothie and pour into blender jar. Blend until nice and smooth, then pour back into cup and serve.

Long Island Iced Tea

  • 4 pumps Sweetbird Jasmine Lime Iced Tea syrup
  • 1 shot gin
  • 1 shot white rum
  • half shot triple sec
  • half shot vodka
  • sparkling water
  • ice

Fill cup with ice, add syrup and spirits, top with sparkling water, stir and serve with a wedge of lime.

Mango and Coconut Smoothie

  • Sweetbird Mango Smoothie
  • 2 pumps Sweetbird Coconut Purée
  • 1 scoop Zuma Yogurt Frappé
  • 1 scoop of granola
  • Milk and ice

Fill cup with ice then add smoothie to 1/3 full. Add Purée then top up with milk. Pour into blender, add Frappé and granola. Blend until smooth, pour back into cup and serve.

Mango Lassi

  • Sweetbird Original or Naturally Sweetened Mango smoothie
  • 1 scoop Yogurt frappé powder
  • milk
  • ice

Fill cup with ice, add 3/4 milk and 1/4 smoothie. Pour into blender jar, add frappé powder and blend until smooth. Pour back into cup and serve.

Mangorita

  • Sweetbird Mango smoothie
  • 2 pumps Sweetbird Lime syrup
  • 60ml Gold Tequila
  • 20ml Cointreau
  • ice
  • professional blender

Fill cup with ice, add spirits and syrup, top with smoothie and pour into blender jar. Blend until super smooth and pour into glass to serve with a slice of lime on the rim of the glass.

Top tip! Works beautifully with Mango & Passionfruit smoothie as well.

Merry Berry Soothie™

  • 50 ml Sweetbird Raspberry & Blackcurrant smoothie
  • 2 pumps Sweetbird Winter Spice syrup
  • Hot Water

Pour smoothie into cup and add syrup. Top with hot water, stir and serve.

Minty Mocha

  • 1 pump Sweetbird Mint syrup
  • 1 pump Sweetbird Chocolate syrup
  • steamed milk
  • double espresso

Combine espresso and syrups in a cup and top with the milk.

Mocha Martini

  • 2 pumps Sweetbird Chocolate syrup
  • double espresso
  • 2 shots vodka
  • ice
  • 3 coffee beans (to garnish)

Place the syrup, espresso and vodka in a cocktail shaker with a handful of ice and shake hard. Strain into a martini glass and garnish with the coffee beans.

Mojo Mojito

  • 3 pumps Sweetbird Lime syrup
  • 2 shots white rum
  • 8-10 fresh mint leaves
  • soda water
  • crushed ice

Muddle the mint with the lime syrup in a highball glass. Fill the glass with ice and add the rum. Stir and top with the water. Garnish with a sprig of mint and a couple of lime slices.

Mutineer’s Milkshake

  • 2 pumps Sweetbird Chocolate sauce
  • 2 pumps Sweetbird Coconut syrup
  • half scoop Zuma Chocolate frappé powder
  • milk
  • ice
  • professional blender

Half fill cup with ice, add sauce and syrup, top with milk and pour into blender jar. Add the frappé powder and blend. Pour back into the cup and serve.

Neapolitan

  • 1 pump of Sweetbird Chocolate sauce
  • 1 pump Sweetbird Strawberry syrup
  • 1 pump of Sweetbird Vanilla syrup
  • 350ml steamed milk

Add Chocolate syrup to bottom of cup, fill to one-third with steamed milk and stir. In a separate pitcher combine Strawberry and Vanilla syrup with one-third milk and steam, then pour this milk syrup mix in on top of chocolate mix. Now top with a thick layer of dense foam. The drink should look layered – just like the ice cream!

Nutty Sticky Toffee Happé™

  • 2 pumps Sweetbird Hazelnut syrup
  • 1/2 a 40g scoop Zuma Sticky Toffee frappé powder
  • Steamed milk

Combine your frappé powder and syrup in your cup, add a splash of hot water and stir to make a paste. Top up with steamed milk, now enjoy!

Old-fashioned Pink Lemonade

  • Sweetbird Lemon smoothie
  • 1 pump Sweetbird Raspberry syrup
  • chilled water (still or sparkling)
  • ice
  • slice of lemon

Half fill cup with ice, add smoothie to half way, add syrup and top up with water. Stir and serve with a slice of lemon.

Parisian

  • 1 pump Sweetbird Hazelnut syrup
  • double espresso
  • whipped cream

Combine espresso and syrup, top with cream and shaved hazelnut.

Passionfruit Italian Soda

  • 30ml Passionfruit Purée
  • 100ml sparkling water
  • ice

Put purée into a 12oz cup, top up with sparkling water. Add some ice. Stir and serve.

Peach & Orange Hot Fruit Soothie™

  • 50 ml Sweetbird Peach Smoothie
  • 2 pumps Sweetbird Orange Syrup
  • Hot Water

Pour smoothie into cup and add syrup. Top with hot water, stir and serve.

Peach Cobbler Hot Fruit Soothie™

  • 50 ml Sweetbird Peach Smoothie
  • 2 pumps Sweetbird White Chocolate Syrup
  • Hot Water

Pour smoothie into cup and add syrup. Top with hot water, stir and serve.

Peach Schnapps Soda

  • 2 pumps Sweetbird Peach syrup
  • 1 pump Sweetbird Amaretto syrup
  • soda (sparkling) water
  • ice

Fill cup with ice, add the syrup and top with soda. Stir and serve.

Peaches ‘n’ Cream

  • Sweetbird Peach smoothie
  • 1 scoop Zuma Vanilla Bean frappé powder
  • water
  • ice
  • professional blender

Fill cup with ice, add 1/3 water and top up with smoothie. Pour into blender jar and add frappé powder. Blend until smooth and pour back into cup to serve.

Peanut Butter 100% Fairtrade Dark Hot Chocolate

• 1 scoop Zuma 100% Fairtrade Dark Hot Chocolate
• 2 pumps Sweetbird Peanut Butter syrup

Make a paste with the chocolate powder and a little hot water; add syrup, stir, top with steamed milk and a sprinkle of chocolate powder.

Peanut Butter Latte

  • 2 pumps Sweetbird Peanut Butter Syrup
  • steamed milk

Combine espresso and syrup in a cup, top with steamed milk and have a monkey carry it to your table.

Peanut Butter Mocha

• 2 pumps Sweetbird Peanut Butter syrup
• single espresso
• 1 scoop Zuma Original Chocolate

Make a paste with the chocolate powder and espresso; add syrup, stir, top with steamed milk.

Peppermint Punch

  • 1 pump Sweetbird Mint syrup
  • 4 pumps Sweetbird Chilli syrup
  • 1 scoop Zuma Vanilla frappe powder
  • milk
  • ice
  • professional blender

Fill cup with ice, add syrups, top up with milk and pour into blender jar. Add frappe powder and blend until smooth. Pour back into cup and serve.

Praline Frappe

  • 1 pump Sweetbird Hazelnut syrup
  • 1 pump Sweetbird Caramel syrup
  • 1 scoop Zuma Chocolate frappe
  • milk
  • ice
  • professional blender

Fill cup with ice, add syrups, top up with milk and pour into blender jar. Add frappe powder and blend until smooth. Pour back into cup and serve.

Pumpkin Spice Latte

  • double shot espresso
  • 2 pumps Sweetbird Pumkin Spice syrup
  • steamed milk
  • cinnamon (to finish)

Combine syrup with freshly pulled espresso, top up with steamed milk and dust with cinnamon to finish.

Raspberry & Orange Iced Tea

  • 3 pumps Sweetbird Raspberry Iced Tea syrup
  • 1 pump Sweetbird Orange syrup
  • water (still or sparkling)
  • ice
  • slice of orange (optional)

Fill glass to 3/4 with ice, add syrups, top up with water and stir. Garnish with a slice of orange.

Raspberry and Pomegranate Lemonade

  • 4 pumps Raspberry and Pomegranate Lemonade Syrup
  • Still or sparkling water
  • Ice
  • Slice of lemon (optional)

Add syrup to glass then fill to ¾ with water. Give it a stir, then top with fruit and ice. Top up a little bit more if there is room.

Raspberry Chai Iced Mocha

  • 2 pumps Sweetbird Chai syrup
  • 1 pump Sweetbird Raspberry syrup
  • 1 pump Sweetbird Chocolate sauce
  • milk
  • ice

Combine syrup and sauce, pour over ice, top with milk, stir and serve.

Raspberry Chocolate Milk

  • 2 pumps Sweetbird Raspberry syrup
  • 2 pumps Sweetbird Chocolate sauce
  • cold milk

Combine syrup and sauce in a cup, top with milk, stir and serve.

Raspberry Ripple

  • Sweetbird Original Raspberry & Blackcurrant smoothie
  • scoop Zuma Vanilla frappé powder
  • milk
  • ice
  • professional blender

Fill cup with ice, top up with milk and pour into blender jar. Add frappé powder and blend until smooth. Pour smoothie into cup to 1/4, pour blended milk into cup and swirl smoothie through to the top.

Rocky Road Hot Chocolate

  • 3 pumps Sweetbird Chocolate Sauce
  • 1 pump Sweetbird Cherry Syrup
  • 1 pump Sweetbird Toasted Marshmallow syrup
  • steamed milk

Combine the sauce with the syrups and add the steamed milk.

Top tip! Sprinkle with cherry, biscuit or chocolate pieces and mini-marshmallows!

Salted Caramel Latte

  • 2 pumps Sweetbird Salted Caramel Syrup
  • steamed milk

Combine espresso and syrup in a cup, top with steamed milk and serve with a sprinkle of rock salt on the saucer.

 

 

Salted Caramel Steamer Happé™

  • 2 pumps Sweetbird Salted Caramel syrup
  • 1/2 a 40g scoop Non Dairy Vanilla Bean frappé powder
  • Steamed milk

Combine your frappé powder and syrup in your cup, add a splash of hot water and stir to make a paste. Top up with steamed milk, now enjoy!

Salted Caramel White Hot Chocolate

• 2 pumps Sweetbird White Chocolate sauce
• 2 pumps Salted Caramel syrup

Mix the sauce and syrup then top with steamed milk.

Secret Squirrel

  • 1 pump Sweetbird Amaretto syrup
  • 1 pump Sweetbird Hazelnut syrup
  • steamed milk
  • double espresso

Combine the espresso with the Amaretto syrup. Steam the milk with the Hazelnut syrup and add to the espresso.

Skinny Squirrel

  • double espresso
  • 2 pumps Sweetbird Sugar-free Hazelnut syrup
  • steamed skimmed milk (cows or soya)

Combine the syrup with a freshly pulled double shot of espresso and top with steamed milk.

Soda

  • 4 pumps of Sweetbird syrup of your choice (fruit ones work best!)
  • sparkling water
  • ice

Fill the cup to 3/4 with ice, add the syrup and top with sparkling water. Stir and serve with a straw.

Top tip! Add a slice of fruit to make it super fancy pants!

Sour Beer

  • 2 pumps of Sweetbird Lemon syrup
  • 1 pint cold draft beer

Add syrup to beer. Job done!

Spiced Americano

  • 2 pumps Sweetbird Chai syrup
  • double espresso
  • hot water

Add syrup to cup, top up to 3/4 with hot water and add espresso. A real mood-booster!

Spiced Caramel Apple Steamer

  • 2 pumps Sweetbird Caramel sauce
  • 1 pump Sweetbird Toffee Apple syrup
  • 1 pump Sweetbird Cinnamon syrup
  • steamed milk

Combine sauce and syrups and add steamed milk. Comforting!

 

Spiced Chocolate Steamer

  • 3 pumps Sweetbird Chocolate sauce
  • 2 pumps Sweetbird Cinnamon syrup
  • steamed milk
  • cinnamon (to finish)

Combine sauce and syrup in a cup then top up with steamed milk. Stir and dust with cinnamon to serve.

Sticky Salted Caramel Toffee Happé™

  • 2 pumps Sweetbird Salted Caramel syrup
  • 1/2 a 40g scoop Zuma Sticky Toffee frappé powder
  • Steamed milk

Combine your frappé powder and syrup in your cup, add a splash of hot water and stir to make a paste. Top up with steamed milk, now enjoy!

Strawberries ‘n’ Cream

  • Sweetbird Strawberry smoothie
  • 1 scoop Zuma Vanilla frappe
  • ice
  • professional blender

Fil glass with ice, add water to a third, top up with smoothie and pour into blender Add frappe powder and blend until smooth. Dreamy!

Top tip! Garnish with whipped cream and a strawberry.

Strawberry & Lime Soda

  • 2 pumps Sweetbird Strawberry syrup
  • 2 pumps Sweetbird Lime syrup
  • ice
  • sparkling water

Combine syrups over ice, add water and stir.

Strawberry Daiquiri

  • Sweetbird Strawberry smoothie
  • 1 pump Sweetbird Lime syrup
  • 2 shots white rum
  • ice
  • professional blender

Fill cup with ice, add rum, syrup and smoothie and pour into blender jar. Blend until smooth and pour back into cup. Garnish with a strawberry and a slice of lime.

Strawberry Lime Hot Fruit Soothie™

  • 50 ml Sweetbird Strawberry Smoothie
  • 2 pumps Sweetbird Lime Syrup
  • Hot Water

Pour smoothie into cup and add syrup. Top with hot water, stir and serve.

Strawberry Margarita

  • Sweetbird Strawberry smoothie
  • 1 pump Sweetbird Lime syrup
  • 2 shots Gold tequila
  • 1 shot Cointreau
  • ice
  • professional blender

Three-quarters fill cup with ice, add the cointreau, tequila and syrup. Top up with smoothie and pour into blender jar. Blend until smooth, pour back into cup and garnish with a fresh strawberry and a lime wedge.

Strawberry Margarita

  • 30ml Strawberry Purée
  • 25ml tequila
  • 100ml still lemonade
  • Half a lime
  • Ice

Fill a cup with ice. Add to cocktail shaker with Strawberry Purée, tequila,  still lemonade and a juice of half a lime. Shake well and pour into Margarita glass to serve.

Strawberry Milkshake

  • 3 pumps Sweetbird Strawberry syrup
  • half scoop Zuma Vanilla frappé
  • milk
  • ice
  • professional blender

Half fill glass with ice, add syrup, top with cold milk and blend with the frappé powder. Classic.

Strawberry Refresher

  • Sweetbird Strawberry smoothie
  • 1 pump Sweetbird lime syrup
  • ice
  • water
  • professional blender

Fill cup with ice, add one third water and top up with smoothie. Blend with the lime syrup. Tangy!

Taste of the Tropics aka Mango, Chilli and Lime Smoothie

  • Sweetbird Mango smoothie (original or naturally-sweetened)
  • 4 pumps Sweetbird Chilli syrup
  • 1 pump Sweetbird Lime syrup
  • ice
  • professional blender

Fill cup with ice, pour over smoothie to 2/3, top up with water and pour into blender. Add the syrups and blend until smooth. Pour back into the cup and serve.

Toasted Marshmallow Hot Choc

  • Zuma Original Hot Chocolate powder
  • 2 pumps Sweetbird Toasted Marshmallow syrup
  • steamed milk

Combine the hot chocolate and syrup in a cup then top up with steamed milk.

Top tip! Perfect for bonfire night! Top with mini-marshmallows for extra wow factor.

Toffee Apple Hot Choc

  • 3 pumps Sweetbird Chocolate sauce
  • 2 pumps Sweetbird Toffee Apple syrup
  • steamed milk

Combine the sauce and syrup in a cup then top up with steamed milk.

Top tip! This is a perfect signature drink for autumn. Add wow factor by pouring an apple shape with the milk or by adding a drizzle of Sweetbird Caramel sauce.

Toffee Latte

  • 2 pumps Sweetbird English Toffee syrup
  • steamed milk
  • double espresso

Combine espresso and syrup, top with milk.

Trick or Treat

  • 1 pump Sweetbird Caramel syrup
  • 1 pump Sweetbird Pumpkin Spice syrup
  • double espresso
  • steamed milk

Combine syrups with espresso and top up with steamed milk. Serve with your scariest latte art, of course!

Tropical Soda

  • 2 pumps Sweetbird Pineapple syrup
  • 2 pumps Sweetbird Passionfruit syrup
  • soda (sparkling) water
  • ice

Three-quarters fill cup with ice. Add syrups, top with water, stir and serve.

Venetian Coffee

  • 2 pumps Sweetbird Amaretto syrup
  • double espresso
  • cream

Whip cream with 1 pump syrup. Combine espresso with remaining syrup in a small cup and top with the flavoured cream.

Top tip! Garnish with a cherry.

Warm Cinnamon Delight

  • 2 pumps Sweetbird Chai syrup
  • 2 pumps Sweetbird Cinnamon syrup
  • steamed milk

Combine syrups, top with milk and a dusting of cinnamon powder.

Watermelon Iced Green Tea

  • 3-4 pumps Sweetbird Watermelon Iced Green Tea syrup
  • ice
  • water (still or sparkling)

Half fill glass with ice, add 3-4 pumps of Sweetbird Watermelon Iced Green Tea syrup, top with water, stir and serve.

Top top! Iced tea looks great with a fruit garnish or a sprig of mint. A great opportunity to add value!

White Chocolate Cherry Iced Mocha

  • 2 pumps Sweetbird White Chocolate syrup
  • 1 pump Sweetbird Cherry syrup
  • 1 scoop Zuma Vanilla Bean Frappe
  • double espresso
  • milk
  • ice
  • professional blender

Fill cup with ice, add espresso and syrups, top with milk and pour into blender jar. Add frappe powder and blend until smooth. Pour back into cup and serve.

White Christmas

  • 1 pump Sweetbird Eggnog syrup
  • 2 pumps Sweetbird White Chocolate sauce
  • steamed milk
  • whipped cream

Combine syrups, sauce and milk. Top with whipped cream. Dreamy!

Wild Bramble

  • Sweetbird Naturally Sweetened Berry smoothie
  • 2 shots gin
  • ice
  • professional blender

Fill cup with ice, add gin, top with smoothie and pour into blender jar. Blend until smooth, pour back into cup and garnish with berries.

Winter Warmer

  • Zuma White Hot Chocolate powder
  • 2 pumps Sweetbird Chilli syrup
  • 1 pump Sweetbird Gingerbread syrup
  • steamed milk

Combine the hot chocolate and syrups in the cup and top up with steamed milk.

Winter Wonderland Hot Chocolate

  • 1 scoop Zuma White Hot Chocolate powder
  • 2 pumps Sweetbird Winter Spice syrup
  • Steamed milk

Combine the hot chocolate powder with the syrup, stir to make a paste and add the steamed milk.

Top tip! Add whipped cream and sprinkle with Zuma Mini Marshmallows for a white Winter wonderland treat!