At New York City’s Alder restaurant, the most popular cocktail is made of rye, yuzu juice, amaro liqueur and smoked maple syrup and called Dr. Dave’s ‘Scrip Pad. Despite the complicated recipe, customers often receive their drink in seconds. The bartender pours it straight from a tap.
As demand for creative craft cocktails shows no sign of slowing, bartenders have struggled with how to serve drinks quickly while preserving the taste. From small bars to hotel chains, they are making large batches of cocktails and connecting them to tap systems like those used for beer. And cocktails on tap, also called kegged or draft cocktails, make it easier to serve mixed drinks at large events.
“You can sell it with the speed of a draft beer. It’s the best of all possible worlds,” says Anthony Caporale, a cocktail consultant and representative for Drambuie, the whiskey liqueur that sponsors a competition for kegged cocktails.