CHICAGO, NEW YORK CITY, SEATTLE (May 5, 2025) – Starting Tuesday, May 6, Starbucks Reserve® locations in Chicago, New York City, and Seattle are rolling out a fresh summer menu featuring exciting new beverages, food items, and coffee options.
A standout addition is the Ube Espresso Martini, a creative twist on the popular Starbucks Reserve Signature Espresso Martini. This new version is inspired by the Iced Ube Coconut Latte, a springtime favorite. The Ube Espresso Martini combines Starbucks Reserve® Espresso, Kalak Vodka, cream, and White Mocha sauce, topped with a rich Ube Coconut Cold Foam. Unlike traditional espresso martinis, Starbucks Reserve locations use freshly pulled espresso shots instead of coffee liqueur for a more robust flavor.
Also new to the menu is the Crispy Hashbrown Egg Cup, a delicious and versatile option available all day. The dish features a freshly cracked egg baked inside a crispy hashbrown cup, combined with Parmigiano Reggiano, spinach, and fresh herbs.
Customers can also choose to add freshly sliced prosciutto to enhance the flavor.
Throughout the summer, Starbucks customers can continue to enjoy floral-inspired drinks and treats that were introduced earlier this spring, such as the Iced Ube Coconut Latte, Lavender Matcha Malt, Butterfly Tea Spritz, and Rose Pistachio Twice-Baked Cornetto.
For those who love a bold tea flavor, the new Masala Chai Latte is a standout. Made with a traditional black tea blend from Assam, India, the Masala Chai features spices like ginger, cardamom, and black pepper, perfect for both hot and iced servings.
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