On Monday morning in Brooklyn, the line at Root & Branch Café included regulars asking about the new juniper latte. The barista described it as piney, with a hint of citrus—”like a walk in Prospect Park.” The café is one of several in the city experimenting with flavors drawn from the forest, as businesses look to offer something different for the autumn season.

At a Greenpoint bakery, cookies dusted with spruce sugar appeared last weekend. Owner Sofia Lin said the recipe came from hikes upstate. She noted customers are curious but cautious, with some comparing the taste to gin or herbal tea. The bakery expects to keep the item on shelves through late November.

Nonalcoholic pine sodas and birch syrups have also surfaced on drink menus in Lower Manhattan. At the newly opened Alder & Moss, a bartender cited “a demand for earthy, calming flavors” as workers return to offices and seek out new routines. The bar’s pine soda, served over ice, costs $8.

Some chefs attribute the trend to a desire for connection to nature—especially as the city grows busier with the approach of Election Day and the return of school schedules. Others see it as a response to a string of warm, humid weeks: lighter, herbal flavors cut through the heaviness of late September afternoons. For now, forest-inspired ingredients remain a niche, but their presence is growing as autumn settles in.

Frequently Asked Questions

What forest-inspired flavors are appearing on New York menus this fall?

New York cafés, bakeries, and bars are introducing flavors like juniper, spruce, pine, and birch. Examples include a juniper latte, spruce-sugar cookies, pine soda, and birch syrups.

Where can I try a juniper latte in New York?

Root & Branch Café in Brooklyn is serving a juniper latte. The barista describes it as piney with a hint of citrus.

How much does the pine soda at Alder & Moss cost?

The pine soda at Alder & Moss, a newly opened bar in Lower Manhattan, costs $8 and is served over ice.

How long will the spruce sugar cookies be available at the Greenpoint bakery?

Sofia Lin’s Greenpoint bakery expects to keep the spruce-sugar-dusted cookies on shelves through late November. Lin said the recipe came from hikes upstate.

Why are forest flavors becoming popular in New York?

Chefs and bartenders cite a demand for earthy, calming flavors, a desire for connection to nature as the city gets busier, and a response to warm, humid weeks where lighter herbal flavors feel refreshing. The trend remains niche but is growing.

Editorial Transparency. A first draft of this story was produced with AI-assisted writing tools, then reviewed for accuracy and tone by the named editor before publication. More on our process: Editorial Policy.