New Summer Drinks ☀️
Four New Drinks, Four Different Reasons
We don't add drinks to the menu because a season changed on a calendar. Each one on this list exists because of a specific idea we wanted to test — a flavor pairing, a texture, a mood. Here's what's new, and why.
Apricot & Herb Matcha
Most matcha drinks default to sweet and floral. We wanted something that leaned herbal instead — apricot for a stone-fruit brightness, fresh rosemary steeped right into the glass. It reads more like something you'd drink on a patio at golden hour than a dessert. Bright, not sweet, with a little bit of bite from the rosemary oil.
Miso Mocha
A mocha's whole job is chocolate and coffee working together — but they can flatten into one sweet note if you're not careful. Miso breaks that up. It brings real umami and a savory backbone that keeps the chocolate from going one-dimensional, finished with dark chocolate shaved right on top so you get texture with every sip, not just at the bottom of the glass.
Watermelon Basil Chele Palmer
Built off the classic Chele Palmer — using watermelon for an uplifting sweetness and basil for a freshness kick. It's the most straightforwardly refreshing thing on this list. Cold, low-effort, built for a hot afternoon.
Mango Sticky Rice
This one's a direct translation of the dessert, not just a flavor nod. Meringue and mango sit over espresso the way they'd sit over sticky rice — same balance of creamy, sweet, and a little bit of coffee bitterness holding it together. It's rich enough to basically be dessert, but built on the same espresso base as everything else we make.
All four are on the menu now, at all four locations. Order ahead online or in-store.