Industry News | April 12, 2017

Starbucks Introduces Two New Mocktails at Seattle Roastery

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Since the Seattle Roastery first opened nearly two and a half years ago, baristas have enchanted visitors with their craftsmanship, roasting and brewing some of the rarest coffees in the world. The menu has served as a pipeline of innovation for the company with beverages such as Cascara Latte and Affogato making their way into select Starbucks stores across the U.S.

Recently, the company introduced the Melrose to Roastery customers – a version of the Manhattan with a Cold Brew base, bitters, and finished with a maraschino cherry, quickly gained a loyal following. In months, it was included in Starbucks stores across the U.S. with a Starbucks Reserve Experience Bar. 

Now, Starbucks has expanded its mocktail platform by introducing two new Cold Brew flavor innovations: Emerald City Mule and Cascara Lemon Sour. 

  • Emerald City Mule: Starbucks Reserve Cold Brew and ginger beer are infused with burnt cinnamon syrup and fresh lemon and finished with an apple slice.
  • Cascara Lemon Sour: Starbucks Reserve Cold Brew is shaken with Woodinville Barrel-Aged Maple Syrup and fresh lemon and garnished with a luxardo cherry and Cascara sugar.

Inspired by the craft of making cocktails, these mocktails feature Starbucks Reserve distinctively smooth Cold Brew as a base, with flavor infusions highlighting the coffee’s brightness and complexity. Customers will be immersed in a sensorial experience as baristas build the beverages using new bar tools, fresh-squeezed juice, and garnishes.

“Handcrafting beverages is storytelling,” says Lincoln Bechard, a five-year partner (employee) at the Roastery. “We engage in a conversation with the customer about the beverage’s ingredients and its build as we’re making it, which develops into a community experience as other baristas and customers join the conversation.”

These beverages will be handcrafted at the Coffee Experience Bar on the lower level of the Seattle Roastery.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.