 | • The rise of the mocktail • Artisan beverages • Locally roasted coffee Mocktails, non-alcoholic cocktails, are on the rise. Looking back to Tasty Trends in our Spring 2017 issue, the National Restaurant Association released their ‘What’s Hot’ list for everything from food and concept trends to beverage trends. Though locally made and artisan spirits are still at the top, homemade soft-drinks and gourmet lemonades made the top ten, with locally roasted coffee and specialty iced teas coming in right behind. These mocktails and concoctions are a breath of fresh air for non-drinkers and those attempting to remain health conscious while traveling. Luckily, the Midwest is home to many local and artisan purveyors setting the bar for mocktails in the Midwest, Arrow Coffee Co. is just one. |
Arrow Coffee Co. in Manhattan, KS serves Messenger Coffee roasted in Kansas City, KS. Near Kansas State University, the clientele of this local cafe is everyone from studying students to tourists. This coffee shop by day, cocktail lounge by night, is passionate about serving delicious, made from scratch food and craft beverages, from single origin coffees to a seasonal, house-made gin and tonic. “We are dedicated to creating unique products and providing a comfortable, inviting environment in which to enjoy them,” remarked Jeremy Cline, Marketing Director.
Cline provided the recipe for Arrow’s popular Kyoto Old Fashioned. Kyoto-style is a slow drip process for producing cold brew coffee and requires an apparatus that resembles part of a chemistry set to make. Ice in the top container slowly melts and drips into grounds placed below, with the final product collected as it drips through the grounds. The process takes roughly 8-12 hours. Because of this, the cold press is much stronger in flavor than normal coffee, and is usually served over ice, or in this case, a mocktail. See Cline mixing the Kyoto Old Fashioned at www.MidwestMeetings.com/ArrowCoffeeCo
The next time you find yourself in the “Little Apple,” make sure to follow the Arrow to a great event experience.
Kyoto Old Fashioned
3 oz Kyoto iced coffee (or cold brew concentrate)
1/2 oz honey simple syrup
4 dashes pear bitters
In a mixing glass, add coffee, honey, and bitters and fill with ice. Stir for 10-15 seconds, strain into a rocks glass with a large ice cube. Garnish with orange twist.
The meeting/reception spaces at Arrow can accommodate up to 40 people for breakfast or brunch, lunch meetings, or cocktail receptions. Cline added, “We love to work with our clients to meet their diverse individual needs.” The Arrow team will provide coffee for your event, boxed lunches, and even private spirit tastings, if asked.
Cline provided the recipe for Arrow’s popular Kyoto Old Fashioned. Kyoto-style is a slow drip process for producing cold brew coffee and requires an apparatus that resembles part of a chemistry set to make. Ice in the top container slowly melts and drips into grounds placed below, with the final product collected as it drips through the grounds. The process takes roughly 8-12 hours. Because of this, the cold press is much stronger in flavor than normal coffee, and is usually served over ice, or in this case, a mocktail. See Cline mixing the Kyoto Old Fashioned at www.MidwestMeetings.com/ArrowCoffeeCo
The next time you find yourself in the “Little Apple,” make sure to follow the Arrow to a great event experience.
Kyoto Old Fashioned
3 oz Kyoto iced coffee (or cold brew concentrate)
1/2 oz honey simple syrup
4 dashes pear bitters
In a mixing glass, add coffee, honey, and bitters and fill with ice. Stir for 10-15 seconds, strain into a rocks glass with a large ice cube. Garnish with orange twist.
The meeting/reception spaces at Arrow can accommodate up to 40 people for breakfast or brunch, lunch meetings, or cocktail receptions. Cline added, “We love to work with our clients to meet their diverse individual needs.” The Arrow team will provide coffee for your event, boxed lunches, and even private spirit tastings, if asked.
