Kegged Cocktails: Why They’re Hot, Where to Get Them
By Rina Rapuano
December 3, 2013
Photo by: Greg Powers/Kapnos
The cocktails on tap trend really exploded this year, with kegs installed at just about every new bar worth its salt. According to local bartender J.P. Fetherston, who is now on staff at the soon-to-open Southern Efficiency, consistency and speed are the main reasons for kegging a cocktail. But maintaining the integrity of the ingredients and cutting down on waste are two other welcome benefits.
“Having that pre-prepared cocktail in a controlled, pressurized environment inside of a keg, free from the slow degrading effects of oxygen, will keep the drink stable for long periods in a way that serving a drink in large batches like a punch cannot match,” Fetherston says. “We've all had to chuck the contents of a bottle of wine that wasn't finished and was not drunk quickly enough, [so] it saves on cost for everyone, and it keeps wastage to a minimum.”
Yet another plus is that the carbonation can be introduced to the entire cocktail, rather than losing carbonation by mixing bubbly ingredients with flat ones. “Carbonating in a keg achieves a consistent level of carbonation up and down throughout the drink,” he says.
We’ve gathered a list of local spots where you can taste test the benefits and decide for yourself.