This spring, Starbucks Reserve is marking the season with a menu that leans into craft, color, and creativity. Drawing inspiration from the vibrancy of the warmer months, the lineup spans layered espresso drinks and cocktails to delicate French pastries and savory small bites, all anchored by ingredients like yuzu, ube, matcha, and bright citrus.
Beverages
Among the standout drinks is the Iced Ube Coconut Latte, which combines Starbucks Reserve Espresso with coconut milk over ice, crowned with ube coconut cold foam and a finish of toasted coconut flakes. A new Paradise Pour Duo Flight offers guests two visually arresting options side by side: the Coconut Whiskey Barrel-Aged Cold Brew, a layered composition of the brand’s innovative barrel-aged cold brew with coconut cream cold foam and fresh strawberry pieces, and the Watermelon Coconut Matcha, which stacks coconut water, sweet watermelon purée, and vivid matcha in a single glass.
Perhaps the most compelling addition to the beverage program is the Blooming Yuzu Espresso, conceived by Nobuki Shimode of Japan, the first-ever Starbucks Global Barista Champion. Selected from more than 84,000 barista submissions worldwide, the drink pairs bold Starbucks Reserve Espresso with bright yuzu purée, finished with yuzu cold foam and a touch of pink salt.
Cocktails
The bar program expands this season with two new cocktails alongside a returning favorite. The Double Matcha Margarita brings together tequila, lime juice, and agave nectar shaken with matcha, finished with matcha cold foam and a generous dusting of matcha powder. The Ube Espresso Martini, a seasonal fan favorite, returns with its signature combination of Starbucks Reserve Espresso, vodka, cream, and white mocha, topped with ube coconut cold foam. Both are available as part of the new Seasonal Cocktail Flight, which also includes the classic Starbucks Reserve Espresso Martini.
Food
The kitchen offerings reflect the same seasonal spirit. The new Matcha Strawberry Financier reimagines the classic French pastry with a brown butter almond cake flavored with matcha, finished with a white chocolate matcha glaze and freeze-dried strawberries. The new Pistachio Cookie, inspired by Dubai Chocolate, arrives topped with chocolate pistachio cream, kataifi, and freeze-dried raspberry powder. Joining the year-round menu is the Demerara Kouign Amann, a buttery, caramelized pastry made from croissant dough layered with demerara sugar.
On the savory side, the Spring Pea Galette features a flaky Parmesan crust filled with smooth spring pea purée and topped with cherry tomatoes, pickled red radish, ricotta salata, and extra virgin olive oil. The Prosciutto Cotto on Olive Sfilatino offers delicate prosciutto cotto nestled in a house-made olive breadstick.
Coffee
Two whole bean offerings round out the spring program. The Honduras CAFICO, a fan-favorite medium roast with notes of nutty chocolate and dried apricot, comes from the CAFICO cooperative, a farmer-led organization that has helped elevate Honduran coffee on the global stage. New to the lineup is the Ethiopia Yirgacheffe Hirut, a bright and complex medium roast with notes of blood orange and baking spices. The coffee is the product of two women who transformed a neglected washing station into a thriving operation employing more than 400 people, 95 percent of them women. It is available exclusively at Starbucks Reserve Roastery scoop bars.
Merchandise
Two artist-designed merchandise collections accompany the seasonal launch. The Coffee Run Collection, created by Seattle artist Jesse LeDoux, channels pop art energy through bold color and a character-driven aesthetic centered on “Jogging Joe.” The Artful Eats Collection, designed by fellow Seattle artist Christine Chang, celebrates Reserve craftsmanship through hand-drawn illustrations of signature menu items rendered in a vibrant spring palette.
