It’s finally spring.

Winter in Portland basically means rain.

And more rain.

And then one bright, beautiful day of sunshine.

And then more rain.

Maybe a tiny dusting of snow.

Which is quickly turned into sludge by yet another miserable drizzle of rain.

Yet for so many of us…this past year has been so unrecognizably different from our previous winter rhythms that it’s hard to even remember what winter is…or really ever was before the effects of the ever-present pandemic.

For most of us, this winter has been a host of strange delays, odd weather patterns, different holiday “traditions?”, and hard conversations. The yearly struggle of dealing with insufficient levels of vitamin D, was met in 2020 by the daily struggle of trying to even talk to each other during a time when so many of us find ourselves incapable of seeing eye-to-eye anymore.

The rain hasn’t really been the big deal, for once.

And as we near the one-year anniversary of (among other things) absolutely thrashing our beautiful planet with twice the number of to-go containers as we used to…we are all of a sudden met with the raw and ethereal beauty of Spring.

Spring in Portland.

Spring in the NW.

a.k.a. a tiny, glorious taste of Heaven.

The vibrancy and energy of our city this time of year is intoxicating…every park and forest glows with rays of glistening greenness, every sidewalk turns into cyclist central, every café and restaurant excitedly puts out exorbitant amounts of sidewalk-style outdoor seating—never mind that we realistically still have another four months of intermittent rain coming our way.

It’s this spirit of vibrancy, optimism, and joy that inspires the drinks we’re concocting on our bar through this season.

Our desire is to share little moments of new life through our drinks and food, in response to the inner energy we all share in willing a better and hope-filled future in our neighborhoods and beyond.

This year, we built the spring drink menu around florality.

Wildflowers are a huge part of the magic of springtime in the NW…they pop up everywhere as soon as the sun begins to peek out through the clouds, bringing happy memories and a sense of delight.

Here’s to a year that hopefully holds hidden and unexpected blessings…just like flowers after the rain.

We hope you experience as much joy from these drinks as we did in putting them together.

Enjoy!

SPRING SEASONALS

-       Honey Lavender Syrup – delightful in lattes, both hot and iced!

-       “Meadow” Matcha – fresh ginger simple syrup, Mizuba matcha, topped with local PDX bee pollen

-       “Portland Fog” – earl grey, honey lavender, hemp milk

-       Spring Soda – honey lavender, fresh lemon, Topo Chico®