Coffee shops, restaurants and bars around New York City are now spiking coffee drinks. Customers are happy with the new concoctions and barista-bartenders are becoming inventive.
Kobrick Coffee Company is a coffee bean roaster that operates a retail shop in the Meatpacking District. Besides the usual coffee drinks, the café serves “coffee cocktails” which are alcoholic drinks mixed with caffeine. The Mexican Jumping Bean is a top-seller, and is made of espresso, tequila and liqueur.
SushiSamba, a Japanese-Peruvian fusion restaurant in the West Village, serves an espresso martini made with Bacardi Black rum, spiced maple syrup and dark chocolate liquor.
Fair Weather Bushwick, a bistro in Brooklyn offers a Shochu Latte during brunch that’s made with shochu (a Japanese distilled beverage), espresso and hazelnut syrup.
Mother’s Ruin, a popular bar in NoLIta, serves a Coffee Cordial Boozy Slushy which is served frozen and made up of coffee, white rum, nutmeg, and cinnamon.
Sweetleaf Coffee, a café located in Long Island City and Williamsburg, makes a Java Flip from Jamaican rum, bourbon, egg yolk, cream and coffee liqueur. Cold brew coffee is condensed and raw sugar is added.
Sweetleaf’s coffee and cocktail service don’t overlap, with cocktails starting at 5PM. Mr. Vincent Vee, an experienced beverage manager is quoted as saying “They’re both high-profit businesses, but they’re only high profit for a short period of the day. So when you have them both behind the same doors, it can make a lot financial sense.”
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