Starbucks Reserve's Pineapple Rum Float Builds on a Bold Espresso Base
Laura McQuarrie — May 8, 2024 — Lifestyle
References: stories.starbucks
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.
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.
Trend Themes
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Tropical Coffee Cocktails — Innovative coffee mixology creating bold flavor combinations with rum and wine for a unique drinking experience.
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Customizable Non-dairy Options — Introduction of oat milk-based gelato providing a dairy-free twist to signature cocktail beverages.
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Seasonal Princi Treats — Expansion of menu offerings with trendy desserts like the Strawberry Lemon Tart and Tropical Coconut Mousse Cake.
Industry Implications
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Beverage and Mixology Industry — Opportunity to experiment with innovative flavor pairings incorporating rum, wine, and non-dairy options in coffee cocktails.
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Dairy Alternatives Market — Growing demand for oat milk-based gelato as a substitution option in coffee beverages and desserts.
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Dessert and Pastry Sector — Potential for product diversification by introducing trendy and seasonal treats like the Strawberry Lemon Tart and Tropical Coconut Mousse Cake.
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