“The fact is, customers can find a good mocha or cappuccino at a million different coffee shops, but there’s only one place they can get a Sun Ship,” he says.Įrica Swanson, CEO and founder of Tea Bar in Portland, Oregon, is tenacious, too. Ghost Note’s Andrews spent four months perfecting a drink now known as the “Sun Ship,” made with espresso, smoked grapefruit rosemary syrup, coconut water, sparkling water, and lime.īut his persistence has paid off-fizzy drinks are what set Ghost Note apart. Oftentimes, rising to that creative challenge requires commitment.
“We have all these great tasting notes in these great coffees, so how can you complement them without milk? The second you get a group of baristas excited about creating something like that, you’re going to get things coming out of your shop that you would’ve never thought of.” Says Jeremy Behne, director of coffee at 42 & Lawrence, a coffee lab created by Larry’s Coffee in Raleigh, North Carolina.
“It’s that fun challenge of creating something that hasn’t been done before,” 42 & Lawrence’s Ides of March, prepared with nitro cold brew and house-made lavender syrup. Special equipment and ingredients are often needed, as well as an understanding of the processes behind creating sparkling drinks-whether it’s at the foundational level of recipe creation, or at a more niche level of cleaning kegerator equipment.įor some shops, the complexity is part of the allure. Sparkling drinks are incredibly popular right now, but they’re not always simple to make. Ghost Note’s bright and summery drink, the Jhaptal, contains African espresso, tonic water, rose lavender syrup, blood orange shrub, and lime.
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