You can double your buzz on weekends, starting at noon. Coffee guru (not a term she’d apply to herself) Amanda Whitt chooses roasters who, by nature, select and nurture character-rich coffee beans. The bar treats its coffee with respect, each cup is made with a “Japanese style” iced pour-over.

As a rule, Amor y Amargo’s bean and roaster changes every month. Each month’s chosen bean gives the cocktails a distinctive scent and flavor profile at their caffeinated base. Every time the coffee changes, Sother Teague crafts new cocktails that highlight the base brew’s aromatic and taste notes. There’s a touch of alcohol – amari aren’t high proof, in the way of hard spirits – in the glass – but this is all about the coffee.

That isn’t an idle claim or piece of cash-generating frippery. Just like wine, coffee reflects the terroir – the land, water and climate – in which it grew. Brazilian beans are perceptively (even vividly) different from Kenyan beans, which taste nothing like Ethiopian ones. Between Whitt’s reach and Double Buzz’s format, Teague has set himself up with quite the ongoing challenge.

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Photo by Seanan Forbes