Hopper & Burr

03/23/2026

G A R D E N
V A R I E T Y

{espresso, cucumber, lime, soft herbs}

A soda made with the flavors of green juice topped with an espresso. Cucumbers are juiced and blended with lime juice and zest, basil and mint. Bright, refreshing, and bubbly.

01/08/2026

N I C O
N ° 3

Okay, let’s get weird. After making Nico #2 for a few years we had a problem, we peel a LOT of oranges but didn’t really have any use for the OJ. After reading Doug McMaster’s () book we felt that it was imperative to find a way to divert the oranges from the trash can.

Long story short, we made a clarified milk punch. Filtered coffee, cinnamon syrup, acidulated orange juice, and whole milk are combined and allowed to curdle. The curds are filtered out and we’re left with a perfectly clear, yet still milky, batched nico that we serve over ice. The same flavors once again adapted into a totally different format.

01/08/2026

N I C O
N ° 2

This is a fun project for us. After serving the original Nico for a few years(and feeling like imposters for serving so many of a drink we didn’t come up with) we wanted to take a crack at reimagining what a Nico would be like if it originated at the Burr.

After playing around with Dave Arnold’s () cold buttered rum, we made a cinnamon syrup and emulsified it with lots of butter. Which is then steamed together with very heavily concentrated filtered coffee and topped with expressed oil from an orange.

The result is a drink with all the flavors of the original (coffee, milk fat, cinnamon, and orange) but in an entirely new format. Rich but not heavy, sweet but not too much so, aromatic and warm in a small format. Everything we love about Schomer’s drink but very much hopper&burrified.

01/08/2026

C A F E
N I C O

This drink originally comes from David Schomer’s vanguard cafe, Espresso Vivace ().
Our version is modernized to match the coffees we serve and the palettes of the people who drink them. Espresso, house made orange syrup, a blend of whole milk and half and half, and fresh cinnamon. Served at 4 oz, a classic for a reason.

01/05/2026

12/19/2025

L A S T
M I N U T E
G I F T S
(on sale!)

We’re trying to get though the last of our 10th anniversary merch(before we turn 11) so we’re offering y’all some great stocking stuffers AT COST!

16 OUNCE TUMBLER(from .co) $22

12 OUNCE TRAVEL MUG (also .co) $20

TEE SHIRTS $10

HOODIES $15

Get em while we’ve got em!

12/13/2025

G I F T
B O X
# 1

Not to stress you out but night one of Hanukkah is tomorrow and there are only 12 days until Christmas…

So! We put together some gift boxes for the coffee lovers in you life, box #1 come with:

•A 12oz stainless steel travel mug by our pals at .co
•A 300g bag of beautiful Ethiopian coffee from our pals at
•A H&B tenth anniversary tote bag

It’s 70 bucks worth of merch, yours for only $45

See ya soon!

11/26/2025

Most people overthink wine for the holidays.

So we fixed it.
✔ Sparkling for the apps
✔ White for all the sides
✔ Chillable red for turkey + leftovers

One three-pack. Zero stress. $100.

Pick up:
AM at 
PM at .wine.bar

Supplies are extremely limited — grab yours now.

10/31/2025

🍌🍌there a bunch of us on bar today🍌🍌

09/18/2025

C A M P F I R E
C A P P U C C I N O

Truman started making this drink even before Hopper & Burr, originally made in 2012 this drink has seen only minor tweaks through the years (originally the milk, not the maple was infused with vanilla). Made first for a menu that asked people to conceptualize flavors that invoked the feeling of autumn, Truman, who grew up camping in the fall wanted to invoke the
warmth of woodsmoke on a chilly day. Vanillin, being derived from wood like oak as well as the
eponymous bean and maple we’re added to bring woodsy structure and sweetness while hickory smoked salt adds the aromatic qualities of, well, a campfire(in addition to balancing the sweetness, and downing down coffee’s bitterness). We think might be our best drink yet.

09/01/2025

A U T U M N

D R I N K S

9 • 8 • 2 5