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Mathieu Teisseire

@mathieu_teisseire

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Official Mathieu Teisseire French Syrups for bartenders and hospitality industry.
True flavour for drink creators around the world since 1720.

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Global Championship of MT – I did it and took the win to Germany! ❤️🏋️‍♂️

A huge thank you to everyone who stood by me and believed in me. Of course, a big thank you to MT and all the agencies involved in the organization."

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FROM HANOI TO FRANKFURT 🇻🇳

GUEST SHIFT - CRIS AT MAINGOLD

Together With @suntoryglobalspirits , @mathieu_teisseire , and @annamgroup , we are delighted to welcome our friend @qv.cris.vn from @mellowsix.hanoi , Hanoi, to Maingold for one Special evening.

Dispite his young age, Cris has already made his mark on Vietnam‘s vibrant cocktail scene and beyond. With more than 30 guest shift across Vietnam and international appearances throughout Asia, he brings a wealth of experience, creativity and a genuine passion for hospitality.

Currently serving as Cluster Beverage Manager at Masterise Group and Head Bartender at @mellowsix.hanoi , Cris was crowned Mathieu Teisseire Flavour Masters Vietnam Champion 2026 and Mix Legends Champion 2026.

For one night only, he’ll bring his own interpretation of Vietnamese flavours to Frankfurt, creating a selection of cocktails spirits from The House of Suntory and ingredients from @mathieu_teisseire .

Date: Friday, October 23rd, 2026
Time: 9PM till Sold Out

Great Company, good drinks and a little taste of Hanoi.

Join us in giving Cris a warm Frankfurt welcome ❤️

#maingoldbar #frankfurt_am_main #frankfurtgehtaus #vietnam #finedrinking

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It was a great experience to host both @scdelhi.official and @mohunbagansg team fans

#grindandbrewindia
#mathieuteisseireindia
#mathieuteisseire
#footballlovers
#indiansuperleague
@mtsr_india @mathieu_teisseire

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We'll go first...👀

Right now, it's a hazelnut latte 🌰☕️

Made with Mathieu Teisseire Hazelnut Syrup, of course!

#mathieuteisseire #hazelnutlatte #morningcoffee

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Na, habt ihr schonmal in euren neuen Macro Rucksack geschaut? 🎒

#macromedia #macromediauniversity #stuttgart #fyp #fresherweek

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Shaping the Future of No & Low in the UAE 🌿

A great experience leading a @mathieu_teisseire Botanicals drinks masterclass at @globalfoodweek.ae in Abu Dhabi, exploring how botanicals can elevate the growing No & Low-Alcohol beverage movement in the UAE.

The opportunity is bigger than simply removing alcohol — it’s about creating complexity, balance, aroma and a premium drinking experience.

Proud to share ideas, techniques and innovation with the UAE hospitality community and inspire the next generation of beverages.

Botanicals. Innovation. Flavour without compromise.

#MathieuTeisseire #Botanicals #GlobalFoodWeek #AbuDhabi #UAE NoLowAlcohol BeverageInnovation Mixology Hospitality DrinkTrends

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Sweet and salty belong together 🤝

Bring a decadent touch to coffees, milkshakes and frappes or a touch of elegance to cocktails, with the Mathieu Teisseire Sea Salt Caramel syrup.

Here’s four recipes worth making this autumn.

Salted Caramel Bourbon Hardshake 🥤🥃

Ingredients:

- 50ml Bourbon
- 25ml Mathieu Teisseire Sea Salt Caramel Syrup
- 2 Scoops of Vanilla Ice Cream
- Garnish Recipe: 4 Eggs, 120ml Sugar Syrup & 60ml Fresh Lemon Juice
- Whipped Cream & Salted Caramel Pieces

Method:

1. Add all ingredients into a blender and blend to a smooth consistency.
2. Pour into a milkshake glass.
3. Top with whipped cream, garnish* & serve.

*For the garnish, put through an ISO whipper

Sea Salt Caramel Espresso Martini 🍸

Ingredients:

- 20ml Mathieu Teisseire Sea Salt Caramel Syrup
- 40ml Chase Potato Vodka
- 30ml Kahlua
- 50ml Espresso Coffee
- Coffee beans to garnish

Method:

1. Shake all ingredients thoroughly in a cocktail shaker.
2. Fine strain into a coupe glass and garnish.

Sea Salt Caramel Latte ☕️

Ingredients:

- 10ml Mathieu Teisseire Sea Salt Caramel Syrup
- 1 shot Espresso
- 200ml Milk
- Whipped cream & syrup to garnish

Method:

1. Combine syrup and coffee in latte glass.
2. Steam milk and pour over coffee.
3. Garnish with whipped cream & sea salt caramel syrup.

Gingerbread & Salted Caramel Manhattan 🍸

Ingredients:

- 50ml Bourbon / Rye Whisky or Cognac
- 10ml Red Vermouth
- 10ml Mathieu Teisseire Gingerbread Syrup
- 5ml Mathieu Teisseire Sea Salt Caramel Syrup
- 2 Dashes of Angostura Bitters
- Hibiscus flower in syrup to garnish

Method:

1. Place all ingredients into a mixing glass full of ice.
2. Stir to mix. Chill & dilute.
3. Strain into a coupe glass.
4. Garnish & serve.

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A WEEKEND OF MATCHA

Two sessions, two very different ways of exploring matcha — from tasting and comparing powders to getting hands-on with the whisk.

A little look back at The Gazebo's weekend at Brunei Matcha Con 2026.

Six powders — 4 matcha, 2 hojicha
and an afternoon of tasting, comparing and putting our own palates to the test.

Thank you to everyone who came ready to taste with curiosity and, most importantly, trust their own experience.

A special thank you to Shincha, Harucha, Ying Bee and OATSIDE for supporting this session.

From koicha and usucha to iced matcha lattes and creative matcha drinks — a little bit of whisking, learning, experimenting and, hopefully, a lot of fun.

Thank you to everyone who joined me and made the workshop such a lovely experience.

And thank you to Ying Bee, MASH Company, Shincha, Harucha for supporting this session.

Your contributions helped bring the workshop together, and I’m so grateful.

A special thank you to Brunei Matcha Con for inviting me to host both the Cha Tasting and Matcha Workshop. It was such a pleasure to be part of the weekend and to have the space to share something I genuinely love.

I’m also especially happy that I was able to keep the serving and workshop setup free from single-use plastic across both sessions — using reusable tools, cups and equipment wherever possible. The only exception was sponsored food/ingredients that came to me already pre-packaged in their original packaging.

It was a small but intentional part of how I wanted to run these sessions, and I’m grateful to everyone who helped make it possible.

And finally, thank you to everyone who showed up, tasted, whisked, asked questions and shared your afternoon with me.

I also wanted to bring a little piece of The Gazebo into the weekend through my bakes — made using ingredients generously supported by our sponsor.

Thank you to Ying Bee & Emborg for providing the ingredients that went into these treats.

From the preparation to the final plate, I’m grateful to have had the opportunity to incorporate your products into my workshop experience.

And of course, thank you to everyone who enjoyed them alongside their matcha.

The Gazebo
B

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@cocktailstreetparis highlights ✨🍸

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#foodphotography #cocktails

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Bar Blends Masterclass ft. Mathieu Teisseire 🍸✨ #fyp #trendingreels #bartender #mixology #masterclass

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Cinnamon matcha latte season is here ☕️🍂

But don’t worry, we still love our iced raspberry matcha lattes!

#MathieuTeisseire #MatchaLover #MatchaLatte

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Meet @cocktail_alchemist_ from @kokomumbai , one of the talented bartenders who qualified for the Mumbai Regional Round of @mathieu_teisseire Flavour Masters 2026.

His creation, “The Last Humid Night,” brought an evocative character and distinctive perspective to the competition, translating an intriguing concept into an expression of True Flavour.

Watch Anand share the inspiration behind his creation and his Flavour Masters journey.

#MathieuTeisseire #FlavourMasters2026 #TheLastHumidNight #MumbaiMixology

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