Are pistachio and honey two of the hottest ingredients of 2022? Perhaps that’s why The Reverse Orangutan is calling their Baklava Latte one of their most popular seasonal drinks ever.
Modeled after the beloved pastry, this espresso-based drink is blended with honey, orange blossom, and pistachio. Even non-dairy milk drinkers can partake with their choice of milk-alternative. The whole thing is topped with ground cardamom.
The Reverse Orangutan has been in operation since 2018. Founders Jamil Radney and Geoffrey Clark named their business after a famous chess move during a New York City tournament match in 1924 (it’s really quite a story). If you’re in Glendora, California stop in for this sweet treat—if you’re too far away, follow their Instagram to keep up with their gorgeous coffee offerings and thoughtful drink creations.
We caught up with The Reverse Orangutan’s Co-Founder Geoffrey Clark digitally to learn more about the Baklava Latte.
Tell us about your signature drink!
Inspired by a classic Turkish pastry, Baklava, our drink is a combination of sweet and floral. A house-made syrup of Pistachio, Orange Blossom, And Unfiltered Honey. Served with espresso, milk of choice, and topped with ground cardamom.
Who crafted your signature drink?
Geoffrey Clark and Andrew Melançon.
What unique ingredients does it contain?
Pistachio, Orange Blossom, and Cardamom.
Is your signature drink served in a particular vessel? How did you make this choice?
It can be served hot or iced in a traditional latte ceramic or glass.
Where is it available?
The Reverse Orangutan 440 E Route 66 Glendora, CA 91740
How much is it?
$6
How long will it be on the menu?
Until mid to late April.
Anything else you’d like to share about the drink?
The fresh cardamom and lingering sweetness has made this one of our most popular seasonal drinks.
Thank you!
You’ve been reading On The Menu, a new recurring feature series on Sprudge exploring delicious and beautiful signature coffee drinks on cafe menus worldwide. Interested in being featured in an upcoming edition of On The Menu? Get in touch!
