Starbucks Reserve Roasteries and stores in Chicago, New York City and Seattle now serve a summer menu with refreshing, all-new additions like the Pineapple Rum Float.
This coffee cocktail showcases the boldness of the Starbucks Reserve espresso and blends it with Ten to One Dark Rum and Henriques & Henriques Madeira wine. Enhanced with pineapple syrup and vanilla gelato, the float features rich notes of raisin and caramel that remind of pineapple upside-down cake. Notably, this is the first-ever Starbucks Reserve signature cocktail beverage that can be customized with oat milk-based gelato to make the Pineapple Rum Float non-dairy.
Alongside this tropical coffee cocktail, Starbucks Reserve Roasteries now serves seasonal Princi treats like the Strawberry Lemon Tart and Tropical Coconut Mousse Cake.
Why This Trend Is Growing
- Tropical Coffee Cocktails
- Innovative coffee mixology creating bold flavor combinations with rum and wine for a unique drinking experience.
- Customizable Non-dairy Options
- Introduction of oat milk-based gelato providing a dairy-free twist to signature cocktail beverages.
- Seasonal Princi Treats
- Expansion of menu offerings with trendy desserts like the Strawberry Lemon Tart and Tropical Coconut Mousse Cake.
Industries Being Reshaped
- Beverage and Mixology Industry
- Opportunity to experiment with innovative flavor pairings incorporating rum, wine, and non-dairy options in coffee cocktails.
- Dairy Alternatives Market
- Growing demand for oat milk-based gelato as a substitution option in coffee beverages and desserts.
- Dessert and Pastry Sector
- Potential for product diversification by introducing trendy and seasonal treats like the Strawberry Lemon Tart and Tropical Coconut Mousse Cake.
