When friends Carrie Walker and Laura Hinkle bought Coco + Hazel a little over a year ago, they loved the brand’s reputation as a spot for celebrations, but they knew a few tweaks were needed. “You might come in one or two times a year,” Walker said. “We wanted to make it a place to start and end the day.”
They quickly expanded the coffee selection to include specialty beverages featuring beans from local roaster Roastology. They added miniature versions of the shop’s famous over-the-top milkshakes topped with slices of cake and cookies to make regular visits more affordable for families. And a few months in, they closed the Coco + Hazel location in Tuckahoe to focus on the larger space in Bon Air at 2733 McRae Rd., which got a makeover with plush couches and seating for a cozier, more inviting atmosphere.
Most recently, they added beer, wine and liquor, highlighted by boozy milkshakes and craft cocktails designed by local consultant Beth Dixon of Salt and Acid.
For the shakes, rather than creating a whole new menu, Dixon helped craft seasonal specials, like the current Boozy Bourbon featuring cinnamon syrup, vanilla ice cream and bourbon, finished with cinnamon-dusted whip cream. They’re also adding suggested liquor pairings for existing favorites—kick the Oaxacan’s sweet-spicy notes up even more with a shot of mezcal or add bourbon to the already decadent Chocolate Blackout.
Walker noted that while many companies add ingredients like agar agar to keep liquor from melting the ice cream in boozy shakes, they add extra ice cream to keep your shake frosty cold.
For cocktails, Dixon focused on flavors that reflected Coco + Hazel’s vibe with over-the-top garnishes to match the famous milkshakes. She also gave the staff a full liquor and cocktail training. The signature menu includes options like the Dark Heart, a flavorful take on an expresso martini featuring Virago Four Port Rum, Roastology espresso, coconut, and a hint of sambuca. It’s finished with purple sugar for an eye-catching color contrast.
The Oaxacan cocktail picks up on some of the menu’s other Latin flavor influences with mezcal, cinnamon, lime, mole bitters and a garnish of orange-infused salt. Three of the cocktails can also be made as mocktails, including the staff favorite Southside Spirit that features a house-made ginger-pear shrub that can be combined with soda solo or spiked with Cirrus vodka or Sunset Hills gin.
Beer wine, and simple highball-style cocktails are also available. Down the road, you might see cocktail or boozy milkshake flights to complement the popular seasonally changing coffee flights.
To go with all that booze, an expanded menu of sandwiches, salads and savory snacks hit the menu this summer, driven by chef and baker Eduardo Bravo Carbajal. You’ll find flaky croissants topped with house-made chicken salad, Queso Bravo Mexican-style pimento cheese jazzed up with a jalapeno kick, and the Le Calle street-corn pasta salad with jalapenos, tomato, queso fresco and Sriracha.
The PB Jane straddles sweet and savory with peanut butter, marshmallow fluff and bananas on a croissant—you can add Nutella, too. “It’s really popular with kids, but it’s the thing I pop in my mouth when I come in,” Walker said.
House-made baked goods, like gluten-free apple cider donuts, cookies made fresh daily, cakes, pies and more, along with breakfast sandwiches in the morning are also still available.
The new cocktails and shakes will also be featured at themed seasonal events, like Boos & Booze pumpkin painting. It’s sold out on Oct. 5 but there are still tickets available on Oct. 12. Visit cocoandhazel.com for more information.
