The Ins and Outs of Cocktails On Tap

Thursday, January 1st

12:00am - 12:00amSeminars

The idea of putting cocktails on tap is one of the next trends in this industry. Wine is already being put on tap nationwide, it only makes sense that cocktails will follow. Matt Seiter from Sanctuaria in Saint Louis has been doing cocktails on tap for six months. Kevin Diedrich from Jasper’s in San Francisco has gained popularity and success from his Negroni on tap. Scott Huth from Tavernita in Chicago opened his bar this year with a custom built, state of the art draft system with two carbonated, six non-carbonated cocktails/sangrias and 4 house sodas. Together they will share their collective knowledge of implementing a tap cocktail system.

Attendees will learn why implementing cocktails on tap is one of many ways to make your bar more profitable. You will learn how to obtain the equipment needed to do so and the costs your bar will incur. The gents will share insights about this process, and the full method of implementing cocktails on tap. After going through these points, they will batch a cocktail and show you just how easy it is to create a cocktail on tap.

All cocktails for this seminar will be served on tap. The gents have a portable “on tap” system they will be sharing.