“What’s a Gibraltar?” — A Tale of Two Names
It happens at least once a week. Someone points to our menu, eyebrows raised. “What’s a Gibraltar?” they ask, half-whispering like they’re worried it’s a secret club they weren’t invited to. So, let’s start with this: the elusive Gibraltar is just another name for a Cortado at Tala. Same drink, different backstory.
why call it a Gibraltar?
Because we like to keep things interesting. And because, quite literally, it’s served in a Gibraltar glass — a sturdy, no-frills 4.5 oz tumbler that fits just enough espresso and milk to make you fall in love with coffee all over again.
At Tala, when you order a Gibraltar for here, it comes with a tiny glass of sparkling water. It’s not just cute — it’s a palate cleanser, a quiet little sparkle to reset your taste buds before that first sip. We’re all about small details that make the moment.
History
The cortado comes from Spain — its name means “cut” because the milk cuts the intensity of the espresso without dulling its flavor. The milk is warm, silky, and whisper-thin.
The Gibraltar, on the other hand, was born in San Francisco. Blue Bottle Coffee started serving cortados in Gibraltar glasses, and the name just stuck. It’s a little west coast cool, a little espresso chic.
Are they different? Nope. But they feel different, and sometimes that’s enough.
Now, let’s clear up a common misconception…
A cortado is not:
A mini latte
An espresso with milk foam
A mysterious marketing ploy
But lately, big coffee chains have been trying to rebrand the cortado as all of those things. They slap the name on tiny lattes, throw some foam on top, and call it a day.
We’re not here for that.
Here at Tala, we’re keeping it classic — just espresso and milk, no nonsense. Whether you call it a cortado or a Gibraltar, you get the real thing: sweet, beautiful coffee.
In short:
Gibraltar = cortado
We serve it in a 4oz Gibraltar glass because of history, duh
You get sparkling water on the side (we love a little drama)
It’s not a tiny latte, and it never was
So, next time you’re staring at the menu wondering if you should ask, just go for it. Try a Gibraltar. Sip it slowly. Let the espresso hit, the milk soothe, and the bubbles tingle.
Alo Ochoa
Alo is often found behind the bar at the Highwood Cafe. When she's not crafting drinks, she's listening to history podcasts or perfecting her latest baking creation.