Starbucks’ whiskey-flavored splash is now accessible in New York — but the only hum you’ll get will be from the caffeine.
It’s not exacly an Irish coffee, so don’t get too excited. There’s no splash in this java. Instead, the chain’s Whiskey Barrel-Aged Cold Brew is done by steeping green, unroasted Sulawesi coffee beans from Indonesia in dull ash barrels that once held aged whiskey, so the beans soak up the flavor.
The collection is then roasted a few weeks later, which kills off any alcohol, but keeps the “distinctive whiskey notes,” Starbucks pronounced in a statement.
Coffee enthusiasts will be means to indulge in the splash “straight up” or with whiskey barrel-aged vanilla syrup. The cold splash is jarred with ice, stretched and served cold alongside a potion of stimulating water at only name Starbucks Reserve coffee bars for a singular time; and at the Roastery in Seattle starting Sept. 12.
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Starbucks Reserve bars are high-end coffee bars and the Roastery is a vast Starbucks plcae in the company’s hometown where congregation can see how coffee is roasted, done and brewed. There are several Reserve stores in New York City, but only the locations at 10 Waverly Place in Greenwich Village and at 85th and Madison on the Upper East Side will be selling the whiskey-infused drink.
Starbucks first tested the whiskey-infused splash at the Seattle Roastery back in March, where it sole out “in a flash.”
Also new at Starbucks is a Nitro Freddo, a Greek splash done with Starbucks Nitro Cold Brew infused with dim caramel and surfaced with dim caramel infused foam. It will be sole at some-more than 1,000 locations.
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