We have some fabulous new signature drinks for our Analog slow bar menu. We have collaborated with 4 of our employees and they have come up with these creative menu items.
The May menu is the perfect thing to ring in the sunshine with.
Miel de Sangre: Blood Honey The first featured drink was created by our very own head roaster Shannon Savage. Using our Nicaragua Pacamara honey-processed coffee from our friend Luis Alberto Balledarez in Nicaragua, he made a concentrated brew in an aeropress to bring out the tropical fruit, juicy orange, and round body. He then poured it over top of locally produced honey. This is served with Blood Orange San Pellegrino to make for a sweet, stimulating beverage.
Jumping Julep This is a Derby-inspired play on a Mint Julep brought to you by the ever-versatile Dave McMurray. This mixture of mint simple syrup, cold brew, and smoked bourbon sugar will make you feel just like you’re there at the track on a breezy spring day. The coffee used is a Nicaraguan Washed Pacamara, cold-brewed in through the Yama Drip Tower, allowing for a smooth, silky body with notes of sweet orange and chocolate.
Grand Cru + Sorbet Our Jack-of-all-trades Jacoby Steele came up with a pairing that uses our first Grand Cru Coffee of the year: a Castillo from the region of Hula in Colombia. It is a beautifully complex, high scoring coffee that comes served brewed with a scoop of lemon-basil sorbet as a sidecar. The coffee is extremely nuanced and has notes of orange sweetness, green grape, cola, chocolate, eucalyptus, and sweet basil. This coffee/sorbet combo will tantalize your taste buds and leave you refreshed.
Strawberry, 3 Ways This May menu is capped off with a lovely trio of strawberry-centered drinks - the name is as straightforward as it gets. Emily Carabello has crafted this unique flight of refreshing strawberry beverages including a Middle Eastern Shrub, Strawberry Soda with a Violet Flower syrup, and Strawberry ElderFlower Soda.