Fresh almond-macadamia milk, made in-house, shaken over ice with espresso, strained into a chilled Mason jar with ice from a Kold-Draft ice maker, an expensive machine you find in cocktail bars. Read more.
Espresso Old-Fashioned: espresso, tiki bitters and simple syrup shaken over ice and strained into a heavy glass. Read more.
Try the Moscow Mule, in which espresso and house-made ginger-lime syrup are stirred together and strained over ice, then topped with sparkling water. Read more.
Get a drinking yogurt that is made with milk steeped with coffee and then cultured for 12 hours. Read more.
Espresso milkshake: two double shots of espresso, a generous scoop of ice cream, and a dusting of espresso grounds, is a surprisingly elegant play of contrasting flavors. It’s also a lot of milkshake. Read more.
Kaffe Tonic: a shot of espresso poured over a glass of Fever-Tree tonic and ice. It tastes like a refined take on the Fernet-Branca and soda you drink in the afternoon in Buenos Aires. Read more.
Kenya Cola: Kenyan coffee with a little sugar is chilled in an ice bath, mixed with three kinds of bitters (tiki, Spanish and black walnut), then poured in a glass with ice and topped with soda water. Read more.
Thunderbolt: freshly made lemonade with a shot of Haru, a citric coffee with gingery flavors The two partner beautifully for a captivating flavor that’s part iced Americano, part American South. Read more.
Intelli Egg Cream: shot of espresso shaken over ice with whole milk and chocolate ganache, then strained into a glass and topped with sparkling water. Tastes of the soda fountain, not the coffee bar. Read more.
