{8 OZ, 12 OZ, 16 OZ, ICED}
espresso + steamed milk + maple + chocolate + Georgia Grinder Peanut Butter
This latte features Georgia Grinder Peanut butter, maple syrup and our mocha sauce which pairs perfectly with our 12South blend espresso. Created by Hunter Freemont @hunterfreemont
PBC latte
{8 OZ, 12 OZ, 16 OZ, ICED}
espresso + steamed milk + dark caramel + sage + pink Himalayan salt
We make a dark caramel sauce infused with fresh sage and add it a latte with a touch of pink Himalayan salt on top. Created by Elle Waters @ellewatersmusic
sweet mage
{8 OZ, 12 OZ, 16 OZ, ICED}
espresso + steamed milk + dark chocolate + orange + chili
This latte is made with rich dark chocolate, orange and just a hint of cayenne pepper for the perfect balance of sweet and spicy. Created by Brooke Wolfe @brookeash_wolfe
firebender
{8 OZ, 12 OZ, 16 OZ, ICED}
steamed milk + honey + house-made elderberry syrup made with ginger, cardamom, clove {add espresso $1}
First we make an elderberry syrup* with ginger, cardamom and clove. Then we steam the elderberry syrup with the milk and add a hint of Tennessee honey and sprinkle spices on top. Created by Jenn Sheets @jennbrownsheets
elderberry ginger elixer
*Elderberries are packed with antioxidants and vitamin A, vitamin B, vitamin C that may boost your immune system. They can help tame inflammation, lessen stress, and help protect your heart, too. Some experts recommend elderberry to help prevent and ease cold and flu symptoms. Many people take a daily dose of elderberry syrup as a natural way to prevent and even fight flu symptoms.
Each has been created using quality ingredients with the perfect balance of flavors.
Cathead Pecan vodka + Cutwater Horchata vodka + tequila + espresso + almond milk + cinnamon + simple
Created by Hunter Freemont @hunterfreemont
gotta lotta horchata
gin + Dolin blanc + Luxardo + lemon + cherry
Created by Brendan Fellenz @Brendan Fellenz
ginnifer #2
Rittenhouse Rye + China China + orange bitters + cardamom bitters + cherry
Created by Heather Sherman @feathernoel
manhattan project
Spiced rum + Pierre Ferrand + chili simple + orange bitters + chocolate bitters
Created by Karlie Hilliard @karlito.burrito
slow burn
Letherbee Gin + pear + Angostura + brown sugar spiced simple + lemon + soda
Created by Heather Sherman @feathernoel
pear necessities
Belle Meade bourbon + Hoodoo + blackberry + maple + Angostura
Created by Jonathan Shockley
bramblin’ man
Bourbon + elderberry syrup + honey + lemon + hot water
Created by Julia Freemont + Jenn Sheets
remedy
Rittenhouse Rye + Ex Gratia + Carpano Antica + Peychaud’s + fernet
Created by Julia Freemont @juliafreemont
southern sass
Thursday, September 19th / 6:00p – 9:00p / $50 + tax + tip ($65.78)
$65.78 Read more
It’s the return of the progressive art + beer crawl dinner, one of our favorite pairing dinner formats! Frothy Monkey and Jackalope Brewing will be teaming up with the galleries on the Avenue of the Arts in Downtown Nashville for a progressive beer dinner art crawl. Jackalope co-owner, Steve Wright, will be joining us to drop all of his beer knowledge on us. This 5 course dinner by Chef Chase will feature course {1} at The Arts Company, course {2} at The Rymer Gallery and course {3} at Tinney Contemporary. Courses {4} + {5} will be served at our 5th Avenue of the Arts location in Downtown Nashville.
The Arts Company – Exhibit info to come
The Rymer – Exhibit info to come
Tinney Contemporary – “Women of Abstraction”
Jackalope Brewing Co – Nashville’s 3rd oldest production craft brewery, Jackalope Brewing Co. specializes in crafting year-round and seasonal brews, while hosting community-oriented events. Co-founded by Bailey Spaulding and Robyn Virball in 2011, Jackalope was amongst the first female founded breweries in the country and also made its mark in Nashville by being the first craft brewery to can its beer. The Ranch in the Wedgewood-Houston neighborhood is Jackalope’s largest taproom and production facility, with the original brewery The Den located a mile away on 8th Ave S.
Here is the menu:
{1} Raw Northeastern Oyster over Miso-Ginger Orzo, Apricot Gastrique and Wasabi Pea Crumble
Beer Pairing: Thunder Ann
presented at The Arts Company
{2} Pan Seared Scallops over Chilled Fennel Grapefruit Salad, Mango Chutney and Basil Sabayon
Beer Pairing: Sarka Pilsner
presented at The Rymer
{3} Ancho crusted Duck Breast with Purple Potato Salad, Apple Butternut Puree and Cinnamon Crème Fraiche
Beer Pairing: Saison Brent not Brett
presented at Tinney Contemporary
{4} Smoked St. Louis Style Ribs with Sweet Potato Peach Gratin, Pickled Okra and Maple Cherry BBQ Sauce
Beer Pairing: Bearwalker Maple Brown Ale
presented at Frothy Monkey DWTN
{5} Dessert course by BAKERY by frothymonkey
Beer Pairing: Chai Walker
presented at Frothy Monkey DWTN
We taste sugarcane juice and candy, with an abundance of blackberry jam flavors, followed by a blood orange acidity and deep red plum notes.
This coffee is a Perla Negra Natural, meaning the coffee seeds dried in the fruit, skin intact, for 10 days under constant rotation before being transferred to bags for 2-3 days and finishing on raised beds. Thanks to this method, it boasts a big flavor, intense fruitiness, and rich sweetness., and it makes for a big, rich, exotic cup.
Our newest revelation takes us to some of the leading innovators of Costa Rica, Oscar and Francisca Chacon. In 2008, when an earthquake cut off water access for their Las Lajas micromill, the Chacons improvised. Knowing that other countries like Brazil and Ethiopia had success with natural or pulped-natural methods that required less water, the Chacons decided to try it with that year’s harvest. The results were surprising — when tasted alongside their traditional washed offerings, the naturally processed coffees stood out for their fruity, exotic cup character.
The Chacons have since led the way in Costa Rica’s micromill revolution. Experimenting with a wide range of drying times and methods has given these coffees their names (like “red honey” or “Alma Negra Natural”). Producers like the Chacons exemplify the forward-thinking creativity that makes coffee and ever-intriguing beverage. Even more so, they represent hope for coffee producers everywhere who face increasing challenges in the decades ahead. Rather than fold in the face of adversity, the Chacons reinvented their 180-year-old farm, preserved its legacy, and brought new and exquisite coffees into the world.
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A blend of coffees from Sumatra + Ethiopia feat. notes of dried fruits, vanilla + baking spices
For the holidays we combine two very different and complex coffees from Sumatra and Ethiopia. For the 2018 Festivus Blend, we have once again selected two of the finest coffees Sumatra and Ethiopia have to offer.
We commissioned local artist, Neal Russler to hand letter the Festivus art and the packaging was screen printed in Nashville, TN by Grand Palace.
This year’s Ethiopian component is a naturally processed coffee from the Konga cooperative, grown in the world famous Yirgacheffe region. This complex coffee adds plenty of dark fruit notes to the blend, such as cherry and blueberry.
The Sumatran component comes from the famed Aceh region in northern Sumatra. Here the coffees are picked at peak ripeness and then processed in the “wet hull” method that has made Sumatra famous for their flavor profile. Our 2018 Festivus Blend adds plenty of depth with notes of vanilla, oak, and baking spices.
Together, these coffees create our version of one of the world’s original coffee blends, Mocha Java.
Rye bread artisan loaves – $9
Sourdough artisan loaves – $9
Multigrain pullman loaves – $8
Honey White pullman loaves – $8
Hamburger Buns – COMING SOON!
GF* bread loaves – $12
Baguette – $4
For large orders or wholesale inquiries, please contact the BAKERY directly by filling out this form or by sending an email to orders@frothymonkeybakery.com.
*GF loaves are made with gluten free ingredients but not in a certified gluten free kitchen.
Fall + Winter seasonal coffeehouse drinks are here featuring flavors of maple + bourbon, vegan caramel, spiced syrups, and hints of ginger, mint and orange. Our updated cocktail menu is well balanced and with a spin on classics and original creations for brunch through dinner. Our talented and creative staff has blown us away with these tasty creations! In addition, the Havana Latte (created by Scott Perez @scotty_shmerder13) has been moved to our Signature drink menu!
{Whisky Maple} steamed milk + espresso + house-made spiced whisky maple syrup + pink himalayan sea salt. Created by Elle Waters @ellewatersmusic
{Salted Coconut Caramel} steamed almond milk + espresso + house-made salted coconut cream caramel. Created by Dani Andrews @dania1997
{Queen of Spice} steamed milk + house-made Firepot tea + spice syrup. Created by Elizabeth Blachford @elizabeth.m.17
{Mint for Cold Weather} steamed milk + matcha + mocha + house-made orange + mint syrup. Created by Hunter Freemont @hunterfreemont
{The Bright Brook} espresso + house-made lemon + cinnamon + ginger + soda. Created by Brook Wolfe
{fm bloody mary} Cathead vodka + Hoff’s wake up call sauce + olive + celery + house seasonal pickle + cracked pepper
{fire + ice} Cathead Pecan vodka + cream + nutmeg + cayenne + white chocolate. Created by Zoey Dodge @lovezoeyjane
{Irish coffee} Jameson Caskmates + FM coffee + brown sugar + unsweetened whipped cream
{sunset sangria} sparkling rose + Pamplemousse + pomegranate + sugar + blood orange + strawberry
{dragon fire hot toddy} bourbon + lemon + cayenne + ginger + mint + The Bee Guy Tennessee honey. Created by Alissa Linedemann @alissalinedemann
{meadorite} Aperol + Trazo Mead + Tequila or Mezcal + orange + star anise. Created by Julia Freemont @juliafreemont
{through the trees} Belle Meade Bourbon OR Chattanooga Whiskey 1816 reserve + lemon + maple + black walnut bitters + cinnamon + soda. Created by Ty Telgenhof @ttel31
{storm’s a’brewing} spiced rum + FM cold brew + cream + pineapple + nutmeg + brown simple syrup. Created by Hunter Freemont @hunterfreemont
{Mary MacGregor} Scotch + Cardamaro + luxardo + cardamom bitters + lemon. Created by Elizabeth Blachford @elizabeth.m.17
{Something with gin} Letherbee gin + Meletti + grapefruit bitters + Peychuad’s + soda. Created by Julia Freemont @juliafreemont
Our baristas, bartenders, and bakers have collaborated to develop a collection of syrups, and not only have we sourced quality ingredients, and produced + packaged locally, but we want you to be able to use them at home too! You can add them to coffee or hot chocolate, mix into cocktails, or drizzle over desserts, then sit back and enjoy a better syrup with the perfect flavor and sweetness. Intrigued, but unsure where to start? Check out these recipes below, using our current flavors: banana, hazelnut, vanilla, and pecan, then head over to our web store and get your syrups today!
Brown Sugar Pecan Pound Cake | Jen Mello, head baker, BAKERY by Frothy Monkey
16 tablespoons (1 cup) butter, at cool room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 cups King Arthur Unbleached All-Purpose Flour
1 cup sour cream
1 1/2 teaspoons vanilla extract
½ cup of Pecan Syrup
For Glaze:
1 ¼ C Confectioner’s Sugar
2 tablespoons Pecan Syrup
1-2 teaspooons Milk
2 T Pecans, toasted and chopped.
Instructions:
Hazelnut Hot Chocolate | Julia Matthews, lead barista Frothy Monkey, Avenue of the Arts
Cinnamon Vanilla Coffee
Cocktail Recipe {coming soon}
Along with new drinks, we have kept The Hummingbird on the seasonal menu and made the Golden Monkey a permanent addition to our signature drink menu. Bonus: All of our drinks are created using our own line of syrups, as well as house-made syrups and sauces, which makes them extra delish.
lemon on a prayer
espresso, steamed milk, lavender, mint honey simple syrup, lemon zest
creamsicle latte
espresso, steamed milk, orange, vanilla, maple, house-made mascarpone sauce
coconut cream latte
espresso, steamed milk, house-made coconut syrup, frothy monkey vanilla syrup
sparkling raspberry matcha
house-made raspberry syrup, firepot amai matcha, lemon juice, sparkling water
{16oz iced}
the hummingbird
espresso, steamed milk, house-made pecan sauce*, frothy monkey banana syrup, cinnamon, dried pineapple garnish
{Available at 12South, Franklin, Downtown Nashville, and Southside Chattanooga on 3/16}
Sparkling Raspberry Matcha / Drink creator: Scott Perez @spout_mouth13
Creamsicle latte / Drink creator: Ryan Bledsoe @ryangarland
Lemon on a Prayer Drink / creator: Dani Andrews @dania1997
Coconut Cream Latte / Drink creator: Julia Matthews @juliasway
the Hummingbird
Drink / creator: Julia Matthews @juliasway
