Last year I wrote about the Starbucks Shandy, and it is probably my most popular article to date! The shandy is one of those polarizing drinks; you either love it or hate it. Since it’s starting to heat up here (finally) I wanted to make a new version of the Starbucks Shandy.
Earlier this week I was asked to do a coffee tasting for our area open forum. They estimated about 300 people attending the tasting, so doing a manual brew method was out. I quickly decided on doing a cold brew, but I wanted to do something a bit more memorable. I was getting ready for work at 4am, and it hit me. Why not do a cold brew with the blonde espresso? I got the cold brew going and went to work.
When I got to work, I got some bad news…. Due to potential conflicts surrounding barista championships, it was decided that I shouldn’t do the coffee tasting. Part of me was relieved, because a coffee tasting for 300 people in insane, but part of me was also pretty sad. This is what I love to do, but I totally understand and respect the decisions of my leadership. That’s one of the reasons I have this blog, so I can do a tasting and connect to a larger audience. This is also good motivation for me to win the area barista championships. 🙂
If you’re friends with me on facebook, you might have seen my yellow themed workflow picture. For this shandy, I really wanted to bring the feeling of summer with bright flavors and colors.
In my previous post, I used plain lemonade. This is something that every Starbucks store has, so it can easily be made in the store. Recently, I have noticed more and more Starbucks stocking San Pellegrino waters. The combination of the sweet cold brewed blonde espresso and the zesty San Pellegrino Limonata is a home run. It is bright, sweet, fizzy and perfectly refreshing.
To make a Starbucks shandy, simply pack a glass with ice. Fill half way with San Pellegrino Limonata, and the other half with cold brewed blonde espresso.