FLUG Flavor Master Syrup No. 1 In Indonesia /FLUG Flavor Master Syrup No. 1 In Indonesia /FLUG Flavor Master Syrup No. 1 In Indonesia /FLUG Flavor Master Syrup No. 1 In Indonesia /FLUG Flavor Master Syrup No. 1 In Indonesia /FLUG Flavor Master Syrup No. 1 In Indonesia /FLUG Flavor Master Syrup No. 1 In Indonesia /FLUG Flavor Master Syrup No. 1 In Indonesia /
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Recipes

One bottle, many possibilities

Our signature drink, filmed step by step — measurements, method, and the details that keep it consistent.

Signature Menu

Butter Latte

Butter
Video coming soon

Savory butter coats the espresso and milk without tipping the drink into overly sweet — the same taste on the 1st pour and the 100th.

Ingredients
  • FLUG Butter2 pump
  • Espresso2 shot
  • Fresh milk180 ml
  • Iceto fill
Method
  1. 01Pour the syrup into the bottom of the glass and swirl to coat the sides.
  2. 02Fill with ice, then pour in the milk.
  3. 03Pull the espresso and pour it last so the drink stays layered.

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Every FLUG recipe is filmed step by step — measurements, pouring order, and the small details that keep the taste the same every time.

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Our Recipes

Drinks you can put on the menu today

Every drink we build on FLUG, written out in full — measurements and method laid out on every card. Filter by base to narrow the list.

Coffee

Butter Latte

Savory butter coats the espresso and milk without tipping the drink into overly sweet — the same taste on the 1st pour and the 100th.

Ingredients
  • FLUG Butter2 pump
  • Espresso2 shot
  • Fresh milk180 ml
  • Iceto fill
Method
  1. 01Pour the syrup into the bottom of the glass and swirl to coat the sides.
  2. 02Fill with ice, then pour in the milk.
  3. 03Pull the espresso and pour it last so the drink stays layered.
Coffee

Butterscotch Latte

Sweet and savory enough to round off robusta without adding sugar.

Ingredients
  • FLUG Butterscotch2 pump
  • Espresso2 shot
  • Fresh milk180 ml
Method
  1. 01Stir the syrup into the hot espresso until it dissolves.
  2. 02Pour over a glass of ice.
  3. 03Pour the milk in slowly over the back of a spoon.
Coffee

Hazelnut Cold Brew

A dairy-free option for customers after black coffee with character.

Ingredients
  • FLUG Hazelnut2 pump
  • Cold brew200 ml
  • Soda water50 ml
Method
  1. 01Pour the syrup and cold brew over ice, then stir.
  2. 02Add the soda water last so it keeps its fizz.
Tea

Lychee Iced Tea

The fastest non-coffee drink to build during a rush.

Ingredients
  • FLUG Lychee3 pump
  • Strong black tea200 ml
  • Lemon juice5 ml
Method
  1. 01Pour the syrup and tea over a glass of ice.
  2. 02Add the lemon juice and give it a quick stir.
Tea

Chrysanthemum Lemon Tea

A herbal option for customers avoiding caffeine in the afternoon.

Ingredients
  • FLUG Chrysanthemum2.5 pump
  • Hot water180 ml
  • Lemon slices2 pieces
Method
  1. 01Dissolve the syrup in hot water.
  2. 02Drop in the lemon slices, then serve hot or pour over ice.
Mocktail

Blue Lagoon Mocktail

The color sells it — this is the one customers photograph.

Ingredients
  • FLUG Blue Curacao2 pump
  • FLUG Orange1 pump
  • Soda water200 ml
  • Lime juice10 ml
Method
  1. 01Pour both syrups into a tall glass of ice.
  2. 02Add the lime juice.
  3. 03Pour the soda water in slowly to keep the color gradient.
Soda

Mint Mojito Soda

A crisp alcohol-free option that suits hotels and restaurants.

Ingredients
  • FLUG Mint2.5 pump
  • Soda water220 ml
  • Lime3 wedges
  • Fresh mint leaves5 leaves
Method
  1. 01Muddle the lime and mint leaves in the bottom of the glass.
  2. 02Add the syrup, then fill with ice.
  3. 03Top with soda water and stir once from the bottom up.
Soda

Strawberry Peach Fizz

An example of folding two fruit flavors into one signature drink.

Ingredients
  • FLUG Strawberry1.5 pump
  • FLUG Peach1.5 pump
  • Soda water200 ml
Method
  1. 01Pour both syrups over a glass of ice.
  2. 02Top with soda water and stir gently.
Dessert

Pandan Coconut Pudding

Proof that FLUG syrup does not stop at the glass — it belongs in the kitchen too.

Ingredients
  • FLUG Pandan4 pump
  • FLUG Coconut2 pump
  • Coconut milk400 ml
  • Agar-agar powder1 sachet
Method
  1. 01Bring the coconut milk and agar-agar to a boil.
  2. 02Take it off the heat, add both syrups, and stir through.
  3. 03Pour into moulds and chill for at least two hours.