profile
Clear and coral-toned, opening with blood orange, mandarin, and bitter-orange zest. As an orange cocktail syrup, it keeps clarity in high-dilution serves, rounds sharp spirits, and adds sunlit lift to long drinks, granitas, and gelati. Ideal for Orange Mojito, spritz riffs, and soda highballs.

features
High-strength concentration, preservative-free balance, and clean solubility reduce pump counts and speed service. Compared with squeezed fruit, this orange cocktail syrup ensures stable acidity, repeatable flavor, and a satin mouthfeel in dairy, plant milks, tea, coffee, and sparkling formats—no pithy bitterness, no haze.

specifications
Engineered for ergonomic “speed bottle” handling and drip control. Integrates directly with bitters, white or aged spirits, liqueurs, and non-alcoholic bases. In pastry, brush génoise, glaze fruit tarts, or churn into semifreddo. Batchable; shelf-stable once opened. This orange cocktail syrup supports multi-branch consistency and precise costing for cafés, bars, and commissaries.

relevance
Menus in the Philippines favor citrus-forward refreshers, low-ABV craft, and premium zero-proof signatures. The orange cocktail syrup format aligns with clean-label expectations while solving supply and seasonal variability. Peak appeal spans dry-season coolers to “ber-month” spritzes. Core recipes: Orange Mojito, Citrus Granita, Sparkling Orange Iced Tea. For bar programs, position as orange syrup for drinks to streamline SKUs and training.

markets
Cafés, hotels and restaurants, cocktail bars, franchises, micro businesses, SMEs, commissaries, ice cream parlors, and food manufacturers. Beverage R&D labs can rely on this orange cocktail syrup for rapid prototyping; high-throughput outlets can standardize serves using orange syrup for drinks in SOPs.

Through TOP Creamery, Fabbri 1905 brings Italian craft, dependable availability, and technical guidance tailored to Philippine operations. Partner with TOP Creamery to sample, cost out, and place on upcoming beverage resets.