We celebrate two of America’s oldest vices and discover six makers using smoke and coffee in their process. No need to stand in line for this pick-me-up.
Franklin BBQ // Espresso BBQ Sauce // Austin, TX
The BBQ debate will continue to rage on but no one these days is denying Aaron Franklin has some of the best. What started in an East Austin parking lot out of a travel trailer has morphed into a brisket slingin’ shrine boasting a 3 hour lineup and serious accolades, Bon Appétit Magazine recently named Franklin’s the best cue’ joint in the country. Here’s your chance to skip the line and douse a lil’ Franklins on your next batch of ribs (recipe: mantry.com), but we recommend you stop by next time your roll through the Republic.
Lark Fine Foods // Espresso Chip Shortbread // Essex, MA
Let’s face it, typically going whole grain means a fraction of the flavor but Lark has found a shortcut to a better shortbread. Makers of “cookies for grown ups” this mother daughter duo have been waking and baking since 2008. On any given Sunday, this Espresso chip cookie is the perfect partner for an Iced Dave’s coffee. Double down on your coffee buzz, just dunk, eat, drink and repeat.
Olive & Sinclair // Buttermilk White Coffee // Nashville, TN
Maker Scott Witherow gave Mantry the nod to debut his newest bar, an ode to his dixie roots combining the special twang of buttermilk with smooth white chocolate and local coffee from Bongo Java Roasting Co. Scott stone grinds every batch offering the first raw cocoa to bar process in the South and the perfect partner for an afternoon cup a joe or glass of good ol’ bourbon.
Granola Jones // Mocha Hazelnut Granola // Independence, MO
Granola is no stranger to the usual suspects of oats. brown sugar and birkenstocks, but Hippie Chow kicks things up by adding crop to cup coffee, cocoa and roasted hazelnuts into the mix. Spike your morning caffeine routine with this Kansas favorite by topping a dollop of yoghurt with Hippie Chow, sliced banana and a drizzle of Dave’s Coffee Syrup.
Dave’s Coffee // Coffee Syrup // Charlestown, RI
Rhode Island may not know what the hell an island is, but the locals sure know Coffee Milk. So much so that on July 29, 1993 the bevvy narrowly beat out Del’s Lemonade (who let’s face it, looked soft that night) as the Official State Drink. Puritans mix 8 ounces of cold milk with 3 tablespoons of Syrup and for 70 years locals siphoned back the regular grade fuel known as Autocrat. Enter Dave who decided to offer a high octane, handmade equivalent to Autocrat derived from small batch roasted beans.
La Quercia // Smoky Borsellino // Norwalk, IA
We’re not the only one’s who think La Quercia has a good thing going on. Paul Kahan, a five time James Beard Outstanding Chef nominee and the man behind the likes of Chicago’s Avec, Blackbird and The Publican says it better than we ever could.
“La Quercia is simply the best American cured ham. I met Herb Eckhouse before he was selling commercially at a farmers market in Iowa and have been supporting him ever since. He uses the finest raw ingredients to make the best cured ham.”
February 2014 Mantry | Coffee & A Smoke
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