How do you drink your morning coffee? Do you drink it with almond or sugar milk? What about a long one, topped with bubbles and ice, with a grapefruit scent? Since this coffee-based highball (both alcohol-based and non-alcoholic) is in fashion in the coffee shops and bars serving cocktails on both sides of the Atlantic, it’s a drink that is easy to drink.
This mix combines cocktails like Espresso Martini, the functional glass, and the splash. The trend began, as they say, in Australia and was a result of”sparky “turbo tonic” or “sparky” craft cold brew with the addition of club soda or tonic water and a squeeze of citrus. A bit tart, bittersweet, rich, and sweet yet effervescent, it’s a combination of tastes and flavors. Blank Street Coffee is currently serving the Grapefruit Cold Brew spritz, made up of cold coffee, grapefruit juice, vanilla-bean syrup, and club soda. The slick Spro Coffee Lab in San Francisco In addition, customers can pick up an assortment of zero-proof coffee cocktails like a cold Fashioned cocktail, a “sangria,” and a Cool Hunter highball that consists of grapefruit, soda, coffee, and elderflowers by edible blooms.
The Grapefruit Spritz from Blank Street Coffee Coldbrew Spritz for an intelligent twist on the fashion, add a splash of classy coffee liquor. In the bar at Allegory located in Washington, DC, they serve the drink of aficionados Mr. Black, which is served with cold coffee and the Q Tonic as well as grapefruit oils. “It’s light, refreshing, and low abv but still gets the engine revving,” Bar director Deke Dunne. In Double Chicken Please in New York, Gen Zers have been lining up around the block to enjoy this bar’s “capitals” on draught, consisting of a creamy-headed slush consisting of brandy, coffee Shiso, yuzu, and brandy.
Bartenders are also using coffee liqueur to add an edgier flavor to Italian Aperitivi. In the Hoxton Hotel’s newest branch in Brussels, they’ve infused the standard Americano (red vermouth Campari and soda) by adding Mr. Black and coffee bean-infused Campari. “The drink highlights the bright orange notes and chocolate flavors found in the Caturra bean we use,” says the designer Gareth Evans. Cocktails made using Mr. Black liqueur (c) Guy Davies Gleneagles Hotel in the Scottish Highlands relaunched its American Bar featuring a menu that is based around the berries (of which coffee cherries are just one).
The most popular drink is a whisky-infused highball that is infused using coffee beans. “They are one of our biggest waste products, so we’re repurposing them for their earthy, chocolate tones and woody flavor,” says the head of bars Michele Mariotti. The grounds are then soaked in Perthshire sandalwood and birchwater for 48 hours in order to create an iced brew, which can then be carbonated. “To this, we add Talisker Port Ruighe – a port-finished fruity whisky – and a dash of demerara syrup.”