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Negroni 'On Tap'

Negroni 'On Tap'


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Bestanddele

  • 1 ons London droë gin, soos Bombay Sapphire
  • 3/4 onse Campari
  • 3/4 onse soet vermout, soos Martini & Rossi
  • Oranje draai, vir versiering

Aanwysings

Roer al die bestanddele saam. Plaas 1 groot ysblokkie (of verskeie klein ysblokkies) in 'n glas. Syg in glas. Versier met oranje draai.

Voedingsfeite

Porsies 1

Kalorieë per porsie 141

Suiker0.2gN/A

Koolhidrate: 0,6 g 0,2%

Kalsium2mg N/A.

Folaat (voedsel) 0,2 µgN/A

Folaatekwivalent (totaal) 0,2 µg 0,1%

Magnesium 2 mg 1%

Fosfor 5 mg 1%

Kalium 21 mg 1%

Natrium2mgN/A.

Het u enige vrae oor voedingsdata? Laat ons weet.

Etikette


Gemengde drankies op die kraan: vinniger Manhattans, Negronis en meer

Christian Schaal, senior kroegman by New York's Alder, bied Suffering Fools and the Lawn Dart, links en in die middel, uit 'n kraan en 'n handgemengde skemerkelkie.

By die Alder -restaurant in New York word die gewildste cocktail gemaak van rog, yuzu -sap, amaro -likeur en gerookte esdoornstroop en word Dr. Dave's 'Scrip Pad genoem. Ondanks die ingewikkelde resep, ontvang kliënte gereeld hul drankie binne sekondes. Die kroegman gooi dit reguit uit 'n kraan.

Aangesien die vraag na kreatiewe cocktails geen teken van vertraging toon nie, het kroegmanne gesukkel om vinnig drankies te bedien, terwyl hulle die smaak behou. Van klein kroeë tot hotelkettings, hulle maak groot hoeveelhede cocktails en verbind dit met kraanstelsels soos dié wat vir bier gebruik word. En skemerkelkies, ook genoem kegged of cocktails, maak dit makliker om gemengde drankies by groot geleenthede voor te sit.

"Jy kan dit verkoop met die snelheid van 'n tapbier. Dit is die beste van alle moontlike wêrelde," sê Anthony Caporale, 'n skemerkelkekonsultant en verteenwoordiger van Drambuie, die whiskylikeur wat 'n kompetisie vir gebakte cocktails borg.

'N Deel van die aantrekkingskrag van 'n skemerkelkie was hoe die kroegman dit meng. Alhoewel daar vooraf slae gemaak kon word, moes cocktails ter plaatse gemaak word om die alkohol te meng, of om 'n gin en tonic die perfekte geur te gee, volgens tradisionaliste.

The Casual Encounter (Londense droë gin, aarbei, Rita's Rose Petal -koeldrank) is beskikbaar by San Diego's Polite Provisions.

Die Lychee Rose, 'n konsep-skemerkelkie by MG Road in Asheville, N.C., het wodka, lychee-stroop en suurlemoen met roosblare.

The Suffering Fool is een van die drie skemerkelkies wat die Alder -restaurant in New York bied.

Maar omdat kroegmanne met die drank geëksperimenteer het, het hulle gevind dat hulle na 'n paar keer probeer het met resepte vorendag gekom wat kliënte tevrede kon stel. Nie alle spyskaarte bevat 'n lys as daar 'n skemerkelkie is nie, maar diegene wat dit wil sê, is om kliënte nie te waarsku nie, maar om hul vermoëns te wys, sê hulle.

Die nuwe fokusbane met 'n skerp vraag na hierdie drankies. Amerikaanse verskaffers van sterk drank het sedert 2009 elke jaar 'n omsetgroei tot $ 22,2 miljard in 2013 beleef, volgens die Distilled Spirits Council van die Verenigde State, 'n bedryfsgroep.

By Alder hou Wylie Dufresne, 'n sjef wat bekend is vir die vermenging van ongewone bestanddele, en sy kroegpersoneel drie drankies by die kraan, met die swart trekhandvatsels langs die bier. Kliënte kan 'n klein slukkie probeer voordat hulle hul bestelling verbind.

Alder het ongeveer twee weke na die opening in 2013, toe die kroegmanne dit twee keer so gereeld as enige ander drankie gemaak het, gesê, het die kroegman Christian Schaal gesê.

Nou maak hulle 'n bondel van 5 liter aan die begin van 'n skof en bêre dit in 'n staalvat wat in 'n inloop-yskas op die onderste verdieping gebêre word. Die vate verbind met die buise wat bo na die kroeg loop. Die bondel duur tot twee nagte en bedien ongeveer 45 drankies per nag teen $ 14 elk, sê mnr. Schaal. Die spyskaart bevat nie die drank as 'n kraan nie.

Die maklikste drankies om met die kraan te drink, word slegs gemaak van alkohol, soos Negronis of Manhattans, omdat die drank nie sleg word nie.

Bartenders wat groot hoeveelhede meng, moet faktore in ag neem, soos of sappe vars bly, hoe koolzuur deur krane wat deur koolstofdioksied aangedryf word, die suurheid van die drank sal verander, hoeveel ys die drank kan verdun en hoe gereeld vate wat bestanddele bevat, moet skud komkommer of gemmer om te keer dat hulle gaan lê. Bestanddele wat die vaatlyne kan verstop, moet gespanne word. Een ding wat net nie werk nie, sê die kroegmanne, is drankies met eierwitte.

Cocktailbars skroom nie om ingewikkelde resepte nie. MG Road in Asheville, NC, bied byvoorbeeld die Lychee Rose, gemaak van wodka met roosblare, lychee-stroop en suurlemoen. En Erick Castro, drankdirekteur van Polite Provisions in San Diego, sê die cocktails wat hy met die kraan verkoop, werk nie as individuele drankies nie. Die drankies word toegedien met CO2 terwyl hulle in 'n vat sit, wat 'n goeie koolzuurgehalte gee. Hy draai ongeveer sewe drankies op die kraan, insluitend koeldrank wat by die huis gemaak is en met sterk drank soos bourbon of jenewer besaai word.

Vir sommige kroegmanne offer krane 'n deel van die romanse van 'n skemerkelkie. Neal Bodenheimer, 'n vennoot in die onderneming wat Cure, Bellocq en Cane & Table in New Orleans besit, het nie 'n cocktail by die kroeë nie. Hy sê dat hulle vir groter plekke of geleenthede werk, maar dink dat hulle nie meer plek het in meer tradisionele instellings nie. 'As u by 'n skemerkelkie kom, is een van die dinge waarvoor u betaal, die atmosfeer, en u betaal vir die teater om te kyk hoe iemand u drankie van begin tot einde maak,' sê hy.

Tad Carducci, 'n vennoot in die cocktailkonsultantfirma Tippling Bros., en 'n vroeë pionier van cocktails op die kraan, het gehelp om dit in verskeie restaurante en kroeë op te neem, insluitend in Chicago en Las Vegas. Mnr Carducci was oorspronklik verlief op die idee van skemerkelkies as 'n manier om konsekwent goeie drankies by kroeë en groot geleenthede te bedien. Dit spaar tyd, en die kroegman wat die aanvanklike bondels meng, is die enigste een wat moet weet hoe om 'n goeie ambagsdrank te maak.

Die onderneming Road Soda het 'n Airstream -sleepwa met vier tiklyne aangepas en bedien handwerk -cocktails by groot geleenthede, soos musiekfeeste.

Tippling Bros adviseer Marriott International oor die ontwikkeling van skemerkelkies. Lou Trope, Marriott se vise -president van restaurante, kroeë en geleenthede, sê dat die hotelonderneming geleenthede sien, soos om 'n bruid en bruidegom toe te laat om 'n spesiale drankie te kies om in massa te bedien.

Mnr. Trope verwag dat werknemers wat geleenthede oprig, 'n uur of meer bespaar wat hulle sou spandeer om bottels te verskuif. Na 'n suksesvolle toets by 'n interne geleentheid in die San Diego Marriott Marquis in Mei, wil mnr. Trope die krane uitbrei na Seattle, San Antonio en Washington, DC

By groot geleenthede bedien Road Soda, gevestig in New York, pasgemaakte cocktails uit krane uit 'n silwer 1967 Airstream -sleepwa. Dit het vier kraanlyne, elk gekoppel aan verskillende mengsels van stikstof en CO2 om verskillende teksture moontlik te maak, soos 'n nog steeds outydse of 'n bruisende Moskoumuil. Dit het 'n tequila-drankie met laventel toegedien aan die deelnemers van 'n aanbieding in Junie deur die modeontwerper Stella McCartney in New York.

Marshall Altier, Road Soda se direkteur van kroegbedrywighede, sê sy onderneming het onlangs saam met Don Julio tequila 4000 drankies bedien op drie dae tydens 'n wyn- en kosfees in Los Angeles. Volgens die kranstelsel kan Road Soda drankies voorberei vir 'n groot skare wat op die skare pas, wat van 'n baie hoër gehalte is as wanneer hy elke drankie afsonderlik sou maak.

Kopiereg © 2020 Dow Jones & Company, Inc. Alle regte voorbehou. 87990cbe856818d5eddac44c7b1cdeb8


Gemengde drankies op die kraan: vinniger Manhattans, Negronis en meer

Christian Schaal, senior kroegman by New York's Alder, bied Suffering Fools and the Lawn Dart, links en in die middel, uit 'n kraan en 'n handgemengde skemerkelkie.

By die Alder -restaurant in New York word die gewildste skemerkelkie gemaak van rog, yuzu -sap, amaro -likeur en gerookte esdoornstroop en word Dr. Dave's 'Scrip Pad genoem. Ondanks die ingewikkelde resep, ontvang kliënte gereeld hul drankie binne sekondes. Die kroegman gooi dit reguit uit 'n kraan.

Aangesien die vraag na kreatiewe skemerkelkies geen teken van verlangsaming toon nie, het kroegmanne gesukkel om vinnig drankies te bedien terwyl hulle die smaak behou. Van klein kroeë tot hotelkettings, hulle maak groot hoeveelhede cocktails en verbind dit met kraanstelsels soos dié wat vir bier gebruik word. En skemerkelkies, ook genoem kegged of cocktails, maak dit makliker om gemengde drankies by groot geleenthede voor te sit.

"Jy kan dit verkoop met die spoed van 'n tapbier. Dit is die beste van alle moontlike wêrelde," sê Anthony Caporale, 'n skemerkelkonsultant en verteenwoordiger van Drambuie, die whisky likeur wat 'n kompetisie borg vir skemerkelkies.

'N Deel van die aantrekkingskrag van 'n skemerkelkie was hoe die kroegman dit meng. Alhoewel daar vooraf slae gemaak kon word, moes daar ter plaatse skemerkelkies gemaak word om die alkohol te meng of 'n gin en tonic die perfekte geur te gee, volgens tradisionaliste.

The Casual Encounter (Londense droë gin, aarbei, Rita's Rose Petal -koeldrank) is beskikbaar by San Diego's Polite Provisions.

Die Lychee Rose, 'n konsep-skemerkelkie by MG Road in Asheville, N.C., het wodka, lychee-stroop en suurlemoen met roosblare.

The Suffering Fool is een van die drie skemerkelkies wat die Alder -restaurant in New York bied.

Maar omdat kroegmanne met die drank geëksperimenteer het, het hulle gevind dat hulle na 'n paar keer probeer het met resepte vorendag gekom wat kliënte tevrede kon stel. Nie alle spyskaarte bevat 'n lys as daar 'n skemerkelkie is nie, maar diegene wat dit wil sê, is om kliënte nie te waarsku nie, maar om hul vermoëns te wys, sê hulle.

Die nuwe fokusbane met 'n skerp vraag na hierdie drankies. Amerikaanse verskaffers van sterk drank het sedert 2009 elke jaar 'n omsetgroei tot $ 22,2 miljard in 2013 gehad, volgens die Distilled Spirits Council van die Verenigde State, 'n bedryfsgroep.

By Alder hou Wylie Dufresne, 'n sjef wat bekend is vir die vermenging van ongewone bestanddele, en sy kroegpersoneel drie drankies by die kraan, met die swart trekhandvatsels langs die bier. Kliënte kan 'n klein slukkie probeer voordat hulle hul bestelling verbind.

Alder het ongeveer twee weke na die opening in 2013 die dokter se Scrip Pad op die kraan geplaas, toe kroegmanne dit twee keer so gereeld as enige ander drankie gemaak het, sê die senior kroegman Christian Schaal.

Nou maak hulle 'n bondel van 5 liter aan die begin van 'n skof en bêre dit in 'n staalvat wat in 'n inloop-yskas op die onderste verdieping gebêre word. Die vate sluit aan by die buise wat bo na die kroeg loop. Die bondel duur tot twee nagte en bedien ongeveer 45 drankies per nag teen $ 14 elk, sê mnr. Schaal. Die spyskaart bevat nie die drank as 'n kraan nie.

Die maklikste drankies om met die kraan te drink, word slegs gemaak van alkohol, soos Negronis of Manhattans, omdat die drank nie sleg word nie.

Bartenders wat groot hoeveelhede meng, moet faktore in ag neem, soos of sappe vars bly, hoe koolzuur deur krane wat deur koolstofdioksied aangedryf word, die suurheid van die drank sal verander, hoeveel ys die drank kan verdun en hoe gereeld vate wat bestanddele bevat, moet skud komkommer of gemmer om te keer dat hulle gaan lê. Bestanddele wat die vaatlyne kan verstop, moet gespanne word. Een ding wat net nie werk nie, sê die kroegmanne, is drankies met eierwitte.

Cocktailbars skroom nie om ingewikkelde resepte nie. MG Road in Asheville, NC, bied byvoorbeeld die Lychee Rose, gemaak van wodka met roosblare, lychee-stroop en suurlemoen. En Erick Castro, drankdirekteur van Polite Provisions in San Diego, sê die cocktails wat hy met die kraan verkoop, werk nie as individuele drankies nie. Die drankies word toegedien met CO2 terwyl hulle in 'n vat sit, wat 'n goeie koolzuurgehalte gee. Hy draai ongeveer sewe drankies op die kraan, insluitend koeldrank wat in die huis gemaak is en gedrink word met sterk drank soos bourbon of gin.

Vir sommige kroegmanne offer krane 'n deel van die romanse van 'n skemerkelkie. Neal Bodenheimer, 'n vennoot in die onderneming wat Cure, Bellocq en Cane & Table in New Orleans besit, het nie cocktails by die kroeë nie. Hy sê dat hulle vir groter plekke of geleenthede werk, maar dink dat hulle nie meer plek het in meer tradisionele instellings nie. 'As u by 'n skemerkelkie kom, is een van die dinge waarvoor u betaal, die atmosfeer, en u betaal vir die teater om te kyk hoe iemand u drankie van begin tot einde maak,' sê hy.

Tad Carducci, 'n vennoot in die cocktailkonsultantfirma Tippling Bros., en 'n vroeë pionier van cocktails op die kraan, het gehelp om dit in verskeie restaurante en kroeë op te neem, insluitend in Chicago en Las Vegas. Mnr Carducci was oorspronklik verlief op die idee van skemerkelkies as 'n manier om konsekwent goeie drankies by kroeë en groot geleenthede te bedien. Dit spaar tyd, en die kroegman wat die aanvanklike bondels meng, is die enigste een wat moet weet hoe om 'n goeie ambagsdrank te maak.

Die onderneming Road Soda het 'n Airstream -sleepwa met vier kraanlyne aangepas en bedien handwerk -cocktails by groot geleenthede, soos musiekfeeste.

Tippling Bros adviseer Marriott International oor die ontwikkeling van cocktails op die kraan. Lou Trope, Marriott se vise -president van restaurante, kroeë en geleenthede, sê dat die hotelonderneming geleenthede sien, soos om 'n bruid en bruidegom toe te laat om 'n spesiale drankie te kies om in massa te bedien.

Mnr. Trope verwag dat werknemers wat geleenthede oprig, 'n uur of meer bespaar wat hulle sou spandeer om bottels te verskuif. Na 'n suksesvolle toets by 'n interne geleentheid in die San Diego Marriott Marquis in Mei, wil mnr. Trope die krane uitbrei na Seattle, San Antonio en Washington, DC

By groot geleenthede bedien Road Soda, gevestig in New York, pasgemaakte cocktails uit krane uit 'n silwer 1967 Airstream -sleepwa. Dit het vier kraanlyne, elk verbind met verskillende mengsels van stikstof en CO2 om verskillende teksture moontlik te maak, soos 'n nog outydse of 'n borrelende Moskoumuil. Dit het 'n tequila-drankie met laventel toegedien aan die deelnemers van 'n aanbieding in Junie deur die modeontwerper Stella McCartney in New York.

Marshall Altier, Road Soda se direkteur van kroegbedrywighede, sê sy onderneming het onlangs saam met Don Julio tequila 4000 drankies op drie dae op 'n wyn- en kosfees in Los Angeles bedien. Volgens die kranstelsel kan Road Soda drankies voorberei vir 'n groot menigte wat op die skare pas, wat van 'n baie hoër gehalte is as as hy elke drankie afsonderlik sou maak.

Kopiereg © 2020 Dow Jones & Company, Inc. Alle regte voorbehou. 87990cbe856818d5eddac44c7b1cdeb8


Gemengde drankies op die kraan: vinniger Manhattans, Negronis en meer

Christian Schaal, senior kroegman by New York's Alder, bied Suffering Fools and the Lawn Dart, links en in die middel, uit 'n kraan en 'n handgemengde skemerkelkie.

By die Alder -restaurant in New York word die gewildste cocktail gemaak van rog, yuzu -sap, amaro -likeur en gerookte esdoornstroop en word Dr. Dave's 'Scrip Pad genoem. Ondanks die ingewikkelde resep, ontvang kliënte gereeld hul drankie binne sekondes. Die kroegman gooi dit reguit uit 'n kraan.

Aangesien die vraag na kreatiewe skemerkelkies geen teken van verlangsaming toon nie, het kroegmanne gesukkel om vinnig drankies te bedien terwyl hulle die smaak behou. Van klein kroeë tot hotelkettings, hulle maak groot hoeveelhede cocktails en verbind dit met kraanstelsels soos dié wat vir bier gebruik word. En skemerkelkies, ook genoem kegged of cocktails, maak dit makliker om gemengde drankies by groot geleenthede voor te sit.

"Jy kan dit verkoop met die snelheid van 'n tapbier. Dit is die beste van alle moontlike wêrelde," sê Anthony Caporale, 'n skemerkelkekonsultant en verteenwoordiger van Drambuie, die whiskylikeur wat 'n kompetisie vir gebakte cocktails borg.

'N Deel van die aantrekkingskrag van 'n skemerkelkie was om te sien hoe die kroegman dit meng. Alhoewel daar vooraf slae gemaak kon word, moes daar ter plaatse skemerkelkies gemaak word om die alkohol te meng of 'n gin en tonic die perfekte geur te gee, volgens tradisionaliste.

The Casual Encounter (Londense droë gin, aarbei, Rita's Rose Petal -koeldrank) is beskikbaar by San Diego's Polite Provisions.

Die Lychee Rose, 'n konsep-skemerkelkie by MG Road in Asheville, NC, het wodka, lychee-stroop en suurlemoen met roosblare.

The Suffering Fool is een van die drie skemerkelkies wat die Alder -restaurant in New York bied.

Maar omdat kroegmanne met skemerkelkies op die kraan geëksperimenteer het, het hulle gevind dat hulle na 'n paar keer probeer en met resepte vorendag kan kom wat kliënte tevrede kon stel. Nie alle spyskaarte bevat 'n lys as daar 'n skemerkelkie is nie, maar diegene wat dit wil sê, is om kliënte nie te waarsku nie, maar om hul vermoëns te wys, sê hulle.

Die nuwe fokusbane met 'n skerp vraag na hierdie drankies. Amerikaanse verskaffers van sterk drank het sedert 2009 elke jaar 'n omsetgroei tot $ 22,2 miljard in 2013 gehad, volgens die Distilled Spirits Council van die Verenigde State, 'n bedryfsgroep.

By Alder hou Wylie Dufresne, 'n sjef wat bekend is vir die vermenging van ongewone bestanddele, en sy kroegpersoneel drie drankies by die kraan, met die swart trekhandvatsels langs die bier. Kliënte kan 'n klein slukkie probeer voordat hulle hul bestelling verbind.

Alder het ongeveer twee weke na die opening in 2013 die dokter se Scrip Pad op die kraan geplaas, toe kroegmanne dit twee keer so gereeld as enige ander drankie gemaak het, sê die senior kroegman Christian Schaal.

Nou maak hulle 'n bondel van 5 liter aan die begin van 'n skof en bêre dit in 'n staalvat wat in 'n inloop-yskas op die onderste verdieping gebêre word. Die vate verbind met die buise wat bo na die kroeg loop. Die bondel duur tot twee nagte en bedien ongeveer 45 drankies per nag teen $ 14 elk, sê mnr. Schaal. Die spyskaart bevat nie die drank as 'n kraan nie.

Die maklikste drankies om met die kraan te drink, word slegs van alkohol gemaak, soos Negronis of Manhattans, omdat die drank nie sleg word nie.

Bartenders wat groot hoeveelhede meng, moet faktore in ag neem, soos of sappe vars bly, hoe koolzuur deur krane wat deur koolstofdioksied aangedryf word, die suurheid van die drank sal verander, hoeveel ys die drank kan verdun en hoe gereeld vate wat bestanddele bevat, moet skud komkommer of gemmer om te keer dat hulle gaan lê. Bestanddele wat die vaatlyne kan verstop, moet gespanne word. Een ding wat net nie werk nie, sê die kroegmanne, is drankies met eierwitte.

Cocktailbars skroom nie om ingewikkelde resepte nie. MG Road in Asheville, NC, bied byvoorbeeld die Lychee Rose, gemaak van wodka met roosblare, lychee-stroop en suurlemoen. En Erick Castro, drankdirekteur van Polite Provisions in San Diego, sê die cocktails wat hy met die kraan verkoop, werk nie as individuele drankies nie. Die drankies word deurdrenk met CO2 terwyl hulle in 'n vat sit, wat 'n goeie koolzuurgehalte gee. Hy draai ongeveer sewe drankies op die kraan, insluitend koeldrank wat in die huis gemaak is en gedrink word met sterk drank soos bourbon of gin.

Vir sommige kroegmanne offer krane 'n deel van die romanse van 'n skemerkelkie. Neal Bodenheimer, 'n vennoot in die onderneming wat Cure, Bellocq en Cane & Table in New Orleans besit, het nie 'n cocktail by die kroeë nie. Hy sê dat hulle vir groter plekke of geleenthede werk, maar dink dat hulle nie meer plek het in meer tradisionele omgewings nie. 'As u by 'n skemerkelkie kom, is een van die dinge waarvoor u betaal, die atmosfeer, en u betaal vir die teater om te kyk hoe iemand u drankie van begin tot einde maak,' sê hy.

Tad Carducci, 'n vennoot in die cocktailkonsultantfirma Tippling Bros., en 'n vroeë pionier van cocktails op die kraan, het gehelp om dit in verskeie restaurante en kroeë op te neem, insluitend in Chicago en Las Vegas. Mnr Carducci was oorspronklik verlief op die idee van skemerkelkies as 'n manier om konsekwent goeie drankies by kroeë en groot geleenthede te bedien. Dit spaar tyd, en die kroegman wat die aanvanklike bondels meng, is die enigste een wat moet weet hoe om 'n goeie ambagsdrankie te maak.

Die onderneming Road Soda het 'n Airstream -sleepwa met vier tiklyne aangepas en bedien handwerk -cocktails by groot geleenthede, soos musiekfeeste.

Tippling Bros adviseer Marriott International oor die ontwikkeling van cocktails op die kraan. Lou Trope, vise -president van Marriott vir restaurante, kroeë en geleenthede, sê dat die hotelmaatskappy geleenthede sien, soos om 'n bruid en bruidegom toe te laat om 'n spesiale drankie te kies.

Mnr. Trope verwag dat werknemers wat geleenthede oprig, 'n uur of meer bespaar wat hulle sou spandeer om bottels te verskuif. Na 'n suksesvolle toets tydens 'n interne geleentheid in die San Diego Marriott Marquis in Mei, wil mnr. Trope die krane uitbrei na Seattle, San Antonio en Washington, DC

By groot geleenthede bedien Road Soda, gevestig in New York, pasgemaakte cocktails uit krane uit 'n silwer 1967 Airstream -sleepwa. Dit het vier kraanlyne, elk verbind met verskillende mengsels van stikstof en CO2 om verskillende teksture moontlik te maak, soos 'n nog outydse of 'n borrelende Moskoumuil. Dit het 'n tequila-drankie met laventel toegedien aan die deelnemers van 'n aanbieding in Junie deur die modeontwerper Stella McCartney in New York.

Marshall Altier, Road Soda se direkteur van kroegbedrywighede, sê sy onderneming het onlangs saam met Don Julio tequila 4000 drankies bedien op drie dae tydens 'n wyn- en kosfees in Los Angeles. Volgens die kranstelsel kan Road Soda drankies voorberei vir 'n groot skare wat op die skare pas, wat van 'n baie hoër gehalte is as wanneer hy elke drankie afsonderlik sou maak.

Kopiereg © 2020 Dow Jones & Company, Inc. Alle regte voorbehou. 87990cbe856818d5eddac44c7b1cdeb8


Gemengde drankies op die kraan: vinniger Manhattans, Negronis en meer

Christian Schaal, senior kroegman by New York's Alder, bied Suffering Fools and the Lawn Dart, links en in die middel, uit 'n kraan en 'n handgemengde skemerkelkie.

By die Alder -restaurant in New York word die gewildste skemerkelkie gemaak van rog, yuzu -sap, amaro -likeur en gerookte esdoornstroop en word Dr. Dave's 'Scrip Pad genoem. Ondanks die ingewikkelde resep, ontvang kliënte gereeld hul drankie binne sekondes. Die kroegman gooi dit reguit uit 'n kraan.

Aangesien die vraag na kreatiewe cocktails geen teken van vertraging toon nie, het kroegmanne gesukkel om vinnig drankies te bedien, terwyl hulle die smaak behou. Van klein kroeë tot hotelkettings, hulle maak groot hoeveelhede cocktails en verbind dit met kraanstelsels soos dié wat vir bier gebruik word. En skemerkelkies, ook genoem kegged of cocktails, maak dit makliker om gemengde drankies by groot geleenthede voor te sit.

"Jy kan dit verkoop met die snelheid van 'n tapbier. Dit is die beste van alle moontlike wêrelde," sê Anthony Caporale, 'n skemerkelkekonsultant en verteenwoordiger van Drambuie, die whiskylikeur wat 'n kompetisie vir gebakte cocktails borg.

'N Deel van die aantrekkingskrag van 'n skemerkelkie was hoe die kroegman dit meng. Alhoewel daar vooraf slae gemaak kon word, moes daar ter plaatse skemerkelkies gemaak word om die alkohol te meng of 'n gin en tonic die perfekte geur te gee, volgens tradisionaliste.

The Casual Encounter (Londense droë gin, aarbei, Rita's Rose Petal -koeldrank) is beskikbaar by San Diego's Polite Provisions.

Die Lychee Rose, 'n konsep-skemerkelkie by MG Road in Asheville, NC, het wodka, lychee-stroop en suurlemoen met roosblare.

The Suffering Fool is een van die drie skemerkelkies wat die Alder -restaurant in New York bied.

Maar omdat kroegmanne met die drank geëksperimenteer het, het hulle gevind dat hulle na 'n paar keer probeer het met resepte vorendag gekom wat kliënte tevrede kon stel. Nie alle spyskaarte bevat 'n lys as daar 'n skemerkelkie is nie, maar diegene wat dit wil sê, is om kliënte nie te waarsku nie, maar om hul vermoëns te wys, sê hulle.

Die nuwe fokusbane met 'n toename in die vraag na hierdie drankies. Amerikaanse verskaffers van sterk drank het sedert 2009 elke jaar 'n omsetgroei tot $ 22,2 miljard in 2013 gehad, volgens die Distilled Spirits Council van die Verenigde State, 'n bedryfsgroep.

By Alder hou Wylie Dufresne, 'n sjef wat bekend is vir die vermenging van ongewone bestanddele, en sy kroegpersoneel drie drankies by die kraan, met die swart trekhandvatsels langs die bier. Kliënte kan 'n klein slukkie probeer voordat hulle hul bestelling verbind.

Alder het ongeveer twee weke na die opening in 2013 die dokter se Scrip Pad op die kraan geplaas, toe kroegmanne dit twee keer so gereeld as enige ander drankie gemaak het, sê die senior kroegman Christian Schaal.

Nou maak hulle 'n bondel van 5 liter aan die begin van 'n skof en bêre dit in 'n staalvat wat in 'n inloop-yskas op die onderste vloer gehou word. Die vate sluit aan by die buise wat bo na die kroeg loop. Die bondel duur tot twee nagte en bedien ongeveer 45 drankies per nag teen $ 14 elk, sê mnr. Schaal. Die spyskaart bevat nie die drank as 'n kraan nie.

Die maklikste drankies om met die kraan te drink, word slegs gemaak van alkohol, soos Negronis of Manhattans, omdat die drank nie sleg word nie.

Bartenders wat groot hoeveelhede meng, moet faktore in ag neem, soos of sappe vars bly, hoe koolzuur deur krane wat deur koolstofdioksied aangedryf word, die suurheid van die drank sal verander, hoeveel ys die drank kan verdun en hoe gereeld vate wat bestanddele bevat, moet skud komkommer of gemmer om te keer dat hulle gaan lê. Bestanddele wat die vaatlyne kan verstop, moet gespanne word. Een ding wat net nie werk nie, sê die kroegmanne, is drankies met eierwitte.

Cocktailbars skroom nie om ingewikkelde resepte nie. MG Road in Asheville, NC, bied byvoorbeeld die Lychee Rose, gemaak van wodka met roosblare, lychee-stroop en suurlemoen. En Erick Castro, drankdirekteur van Polite Provisions in San Diego, sê die cocktails wat hy met die kraan verkoop, werk nie as individuele drankies nie. Die drankies word toegedien met CO2 terwyl hulle in 'n vat sit, wat 'n goeie koolzuurgehalte gee. Hy draai ongeveer sewe drankies op die kraan, insluitend koeldrank wat in die huis gemaak is en gedrink word met sterk drank soos bourbon of gin.

Vir sommige kroegmanne offer krane 'n deel van die romanse van 'n skemerkelkie. Neal Bodenheimer, 'n vennoot in die onderneming wat Cure, Bellocq en Cane & Table in New Orleans besit, het nie 'n cocktail by die kroeë nie. Hy sê dat hulle vir groter plekke of geleenthede werk, maar dink dat hulle nie meer plek het in meer tradisionele omgewings nie. 'As u by 'n skemerkelkie kom, is die atmosfeer een van die dinge waarvoor u betaal, en u betaal vir die teater om te kyk hoe iemand u drankie van die begin tot die einde maak,' sê hy.

Tad Carducci, 'n vennoot in die cocktailkonsultantfirma Tippling Bros., en 'n vroeë pionier van cocktails op die kraan, het gehelp om dit in verskeie restaurante en kroeë op te neem, insluitend in Chicago en Las Vegas. Mnr Carducci was oorspronklik verlief op die idee van skemerkelkies as 'n manier om konsekwent goeie drankies by kroeë en groot geleenthede te bedien. Dit spaar tyd, en die kroegman wat die aanvanklike bondels meng, is die enigste een wat moet weet hoe om 'n goeie ambagsdrank te maak.

Die onderneming Road Soda het 'n Airstream -sleepwa met vier kraanlyne aangepas en bedien handwerk -cocktails by groot geleenthede, soos musiekfeeste.

Tippling Bros adviseer Marriott International oor die ontwikkeling van cocktails op die kraan. Lou Trope, vise -president van Marriott vir restaurante, kroeë en geleenthede, sê dat die hotelmaatskappy geleenthede sien, soos om 'n bruid en bruidegom toe te laat om 'n spesiale drankie te kies.

Mnr. Trope verwag dat werknemers wat geleenthede oprig, 'n uur of meer bespaar wat hulle sou spandeer om bottels te verskuif. Na 'n suksesvolle toets tydens 'n interne geleentheid in die San Diego Marriott Marquis in Mei, wil mnr. Trope die krane uitbrei na Seattle, San Antonio en Washington, DC

By groot geleenthede bedien Road Soda, gevestig in New York, pasgemaakte cocktails uit krane uit 'n silwer 1967 Airstream -sleepwa. Dit het vier kraanlyne, elk gekoppel aan verskillende mengsels van stikstof en CO2 om verskillende teksture moontlik te maak, soos 'n nog steeds outydse of 'n bruisende Moskoumuil. Dit het 'n tequila-drankie met laventel toegedien aan die deelnemers van 'n aanbieding in Junie deur die modeontwerper Stella McCartney in New York.

Marshall Altier, Road Soda se direkteur van kroegbedrywighede, sê sy onderneming het onlangs saam met Don Julio tequila 4000 drankies op drie dae op 'n wyn- en kosfees in Los Angeles bedien. Volgens die kranstelsel kan Road Soda drankies voorberei vir 'n groot menigte wat op die skare pas, wat van 'n baie hoër gehalte is as as hy elke drankie afsonderlik sou maak.

Kopiereg © 2020 Dow Jones & Company, Inc. Alle regte voorbehou. 87990cbe856818d5eddac44c7b1cdeb8


Gemengde drankies op die kraan: vinniger Manhattans, Negronis en meer

Christian Schaal, senior kroegman by New York's Alder, bied Suffering Fools and the Lawn Dart, links en in die middel, uit 'n kraan en 'n handgemengde skemerkelkie.

By die Alder -restaurant in New York word die gewildste skemerkelkie gemaak van rog, yuzu -sap, amaro -likeur en gerookte esdoornstroop en word Dr. Dave's 'Scrip Pad genoem. Ondanks die ingewikkelde resep, ontvang kliënte gereeld hul drankie binne sekondes. Die kroegman gooi dit reguit uit 'n kraan.

Aangesien die vraag na kreatiewe cocktails geen teken van vertraging toon nie, het kroegmanne gesukkel om vinnig drankies te bedien, terwyl hulle die smaak behou. Van klein kroeë tot hotelkettings, hulle maak groot hoeveelhede cocktails en verbind dit met kraanstelsels soos dié wat vir bier gebruik word. En skemerkelkies, ook genoem kegged of cocktails, maak dit makliker om gemengde drankies by groot geleenthede voor te sit.

"Jy kan dit verkoop met die spoed van 'n tapbier. Dit is die beste van alle moontlike wêrelde," sê Anthony Caporale, 'n skemerkelkonsultant en verteenwoordiger van Drambuie, die whisky likeur wat 'n kompetisie borg vir skemerkelkies.

'N Deel van die aantrekkingskrag van 'n skemerkelkie was hoe die kroegman dit meng. Alhoewel daar vooraf slae gemaak kon word, moes daar ter plaatse skemerkelkies gemaak word om die alkohol te meng of 'n gin en tonic die perfekte geur te gee, volgens tradisionaliste.

The Casual Encounter (London dry gin, strawberry, Rita's Rose Petal soda) is beskikbaar by San Diego's Polite Provisions.

Die Lychee Rose, 'n konsep-skemerkelkie by MG Road in Asheville, N.C., het wodka, lychee-stroop en suurlemoen met roosblare.

The Suffering Fool is een van drie cocktails wat die Alder -restaurant in New York bied.

Maar omdat kroegmanne met skemerkelkies op die kraan geëksperimenteer het, het hulle gevind dat hulle na 'n paar keer probeer het met resepte vorendag gekom wat kliënte tevrede kon stel. Nie alle spyskaarte bevat 'n lys as daar 'n skemerkelkie is nie, maar diegene wat dit wil sê, is om kliënte nie te waarsku nie, maar om hul vermoëns te wys, sê hulle.

Die nuwe fokusbane met 'n toename in die vraag na hierdie drankies. Amerikaanse verskaffers van sterk drank het sedert 2009 elke jaar 'n omsetgroei tot $ 22,2 miljard in 2013 gehad, volgens die Distilled Spirits Council van die Verenigde State, 'n bedryfsgroep.

By Alder hou Wylie Dufresne, 'n sjef wat bekend is vir die vermenging van ongewone bestanddele, en sy kroegpersoneel drie drankies by die kraan, met die swart trekhandvatsels langs die bier. Kliënte kan 'n klein slukkie probeer voordat hulle hul bestelling verbind.

Alder het ongeveer twee weke na die opening in 2013 die dokter se Scrip Pad op die kraan geplaas, toe kroegmanne dit twee keer so gereeld as enige ander drankie gemaak het, sê die senior kroegman Christian Schaal.

Nou maak hulle 'n bondel van 5 liter aan die begin van 'n skof en bêre dit in 'n staalvat wat in 'n inloop-yskas op die onderste verdieping gebêre word. Die vate verbind met die buise wat bo na die kroeg loop. Die bondel duur tot twee nagte en bedien ongeveer 45 drankies per nag teen $ 14 elk, sê mnr. Schaal. Die spyskaart bevat nie die drank as 'n kraan nie.

Die maklikste drankies om met die kraan te drink, word slegs van alkohol gemaak, soos Negronis of Manhattans, omdat die drank nie sleg word nie.

Bartenders wat groot hoeveelhede meng, moet faktore in ag neem, soos of sappe vars bly, hoe koolzuur deur krane wat deur koolstofdioksied aangedryf word, die suurheid van die drank sal verander, hoeveel ys die drank kan verdun en hoe gereeld vate wat bestanddele bevat, moet skud komkommer of gemmer om te keer dat hulle gaan lê. Bestanddele wat die vaatlyne kan verstop, moet gespanne word. Een ding wat net nie werk nie, sê die kroegmanne, is drankies met eierwitte.

Cocktailbars skroom nie om ingewikkelde resepte nie. MG Road in Asheville, N.C., for instance, offers the Lychee Rose, made of rose-petal-infused vodka, lychee syrup and lemon. And Erick Castro, beverage director of Polite Provisions in San Diego, says the cocktails he sells on tap wouldn't work as individual drinks. The drinks get infused with CO2 while sitting in a keg, which gives a nice carbonation. He rotates approximately seven drinks on tap, including sodas made in-house and spiked with spirits like bourbon or gin.

For some bartenders, taps sacrifice some of the romance of a cocktail. Neal Bodenheimer, a partner in the company that owns Cure, Bellocq and Cane & Table in New Orleans, doesn't have cocktails on tap at his bars. He says they work for larger venues or events, but thinks they have no place in more traditional settings. "When you come to a cocktail bar, one of the things you pay for is atmosphere, and you pay for the theater of watching someone make your drink from start to finish," he says.

Tad Carducci, a partner in cocktail consulting firm Tippling Bros., and an early pioneer of cocktails on tap, has helped incorporate them in several restaurants and bars, including in Chicago and Las Vegas. Mr. Carducci was originally enamored with the idea of cocktails on tap as a way to serve consistently good drinks at bars and large events. It saves time, and the bartender who mixes the initial batches is the only one who needs to know how to make a good craft drink.

The company Road Soda customized an Airstream trailer with four tap lines and serves craft cocktails at large events, such as music festivals.

Tippling Bros. is advising Marriott International on developing cocktails on tap. Lou Trope, Marriott's vice president of restaurant, bars and event operations, says the hotel company sees opportunities like allowing a bride and groom to select a special drink to serve en masse.

Mr. Trope expects employees setting up events will save an hour or more that they would spend moving bottles. After a successful test at an internal event at the San Diego Marriott Marquis in May, Mr. Trope is looking to expand taps to Seattle, San Antonio and Washington, D.C.

At big events, Road Soda, based in New York City, serves custom cocktails from taps out of a silver 1967 Airstream trailer. It has four tap lines, each connected to different mixes of nitrogen and CO2 to allow for different textures, such as a still Old Fashioned or a bubbly Moscow Mule. It served a lavender-infused tequila drink to attendees of a June presentation by fashion designer Stella McCartney in New York.

Marshall Altier, Road Soda's director of bar operations, says his company, working with Don Julio tequila, served 4,000 drinks over three days at a wine and food festival in Los Angeles recently. The tap system, he says, allows Road Soda to prepare drinks for large crowds, tailored to that crowd, that are of a much higher quality than if he were rushing to make each drink individually.

Kopiereg © 2020 Dow Jones & Company, Inc. Alle regte voorbehou. 87990cbe856818d5eddac44c7b1cdeb8


Mixed Drinks on Tap: Faster Manhattans, Negronis and More

Christian Schaal, senior bartender at New York's Alder, offers Suffering Fools and the Lawn Dart, left and center, from a tap, and a hand-mixed cocktail.

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.

Part of the appeal of a cocktail has been watching the bartender mix it. While punches could be made in advance, cocktails needed to be made on the spot to blend the alcohol or give a gin and tonic the perfect fizz, traditionalists held.

The Casual Encounter (London dry gin, strawberry, Rita's Rose Petal soda) is on tap at San Diego's Polite Provisions.

The Lychee Rose, a draft cocktail at MG Road in Asheville, N.C., has rose-petal infused vodka, lychee syrup and lemon.

The Suffering Fool is one of three cocktails New York's Alder restaurant offers on tap.

But as bartenders have experimented with cocktails on tap, they found that, after some trial and error, they could come up with recipes that satisfied customers. Not all menus list if the cocktail is on tap, but those that do make this point not to warn customers, but to show off their capabilities, they say.

The new focus tracks with a jump in demand for these drinks. U.S. spirits suppliers have seen revenue growth each year since 2009, to $22.2 billion in 2013, according to the Distilled Spirits Council of the United States, an industry trade group.

At Alder, Wylie Dufresne, a chef known for mixing unusual ingredients, and his bar staff keep three drinks on tap, with the black pull handles sitting next to those for beers. Customers can try a small sip before they commit to their order.

Alder put Dr. Dave's 'Scrip Pad on tap about two weeks after its 2013 opening, when bartenders found themselves making it twice as often as any other drink, senior bartender Christian Schaal says.

Now they make a 5-liter batch at the beginning of a shift and store it in a steel keg kept in a walk-in refrigerator downstairs. The kegs connect to tubing that runs upstairs to the bar. The batch lasts up to two nights, serving approximately 45 drinks a night at $14 each, Mr. Schaal says. The menu doesn't list the drink as being on tap.

The easiest drinks to do on tap are made only of alcohol, such as Negronis or Manhattans, because the liquor doesn't go bad.

Bartenders mixing large batches have to take into account factors like whether juices will stay fresh, how carbonation from taps powered by carbon dioxide will change the acidity of the drink, how much ice might dilute the drink and how often to shake kegs that contain ingredients like cucumber or ginger to keep them from settling. Ingredients that may clog the keg lines need to be strained. One thing that just doesn't work, the bartenders say, are drinks with egg whites.

Cocktail bars aren't shying away from complex recipes. MG Road in Asheville, N.C., for instance, offers the Lychee Rose, made of rose-petal-infused vodka, lychee syrup and lemon. And Erick Castro, beverage director of Polite Provisions in San Diego, says the cocktails he sells on tap wouldn't work as individual drinks. The drinks get infused with CO2 while sitting in a keg, which gives a nice carbonation. He rotates approximately seven drinks on tap, including sodas made in-house and spiked with spirits like bourbon or gin.

For some bartenders, taps sacrifice some of the romance of a cocktail. Neal Bodenheimer, a partner in the company that owns Cure, Bellocq and Cane & Table in New Orleans, doesn't have cocktails on tap at his bars. He says they work for larger venues or events, but thinks they have no place in more traditional settings. "When you come to a cocktail bar, one of the things you pay for is atmosphere, and you pay for the theater of watching someone make your drink from start to finish," he says.

Tad Carducci, a partner in cocktail consulting firm Tippling Bros., and an early pioneer of cocktails on tap, has helped incorporate them in several restaurants and bars, including in Chicago and Las Vegas. Mr. Carducci was originally enamored with the idea of cocktails on tap as a way to serve consistently good drinks at bars and large events. It saves time, and the bartender who mixes the initial batches is the only one who needs to know how to make a good craft drink.

The company Road Soda customized an Airstream trailer with four tap lines and serves craft cocktails at large events, such as music festivals.

Tippling Bros. is advising Marriott International on developing cocktails on tap. Lou Trope, Marriott's vice president of restaurant, bars and event operations, says the hotel company sees opportunities like allowing a bride and groom to select a special drink to serve en masse.

Mr. Trope expects employees setting up events will save an hour or more that they would spend moving bottles. After a successful test at an internal event at the San Diego Marriott Marquis in May, Mr. Trope is looking to expand taps to Seattle, San Antonio and Washington, D.C.

At big events, Road Soda, based in New York City, serves custom cocktails from taps out of a silver 1967 Airstream trailer. It has four tap lines, each connected to different mixes of nitrogen and CO2 to allow for different textures, such as a still Old Fashioned or a bubbly Moscow Mule. It served a lavender-infused tequila drink to attendees of a June presentation by fashion designer Stella McCartney in New York.

Marshall Altier, Road Soda's director of bar operations, says his company, working with Don Julio tequila, served 4,000 drinks over three days at a wine and food festival in Los Angeles recently. The tap system, he says, allows Road Soda to prepare drinks for large crowds, tailored to that crowd, that are of a much higher quality than if he were rushing to make each drink individually.

Kopiereg © 2020 Dow Jones & Company, Inc. Alle regte voorbehou. 87990cbe856818d5eddac44c7b1cdeb8


Mixed Drinks on Tap: Faster Manhattans, Negronis and More

Christian Schaal, senior bartender at New York's Alder, offers Suffering Fools and the Lawn Dart, left and center, from a tap, and a hand-mixed cocktail.

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.

Part of the appeal of a cocktail has been watching the bartender mix it. While punches could be made in advance, cocktails needed to be made on the spot to blend the alcohol or give a gin and tonic the perfect fizz, traditionalists held.

The Casual Encounter (London dry gin, strawberry, Rita's Rose Petal soda) is on tap at San Diego's Polite Provisions.

The Lychee Rose, a draft cocktail at MG Road in Asheville, N.C., has rose-petal infused vodka, lychee syrup and lemon.

The Suffering Fool is one of three cocktails New York's Alder restaurant offers on tap.

But as bartenders have experimented with cocktails on tap, they found that, after some trial and error, they could come up with recipes that satisfied customers. Not all menus list if the cocktail is on tap, but those that do make this point not to warn customers, but to show off their capabilities, they say.

The new focus tracks with a jump in demand for these drinks. U.S. spirits suppliers have seen revenue growth each year since 2009, to $22.2 billion in 2013, according to the Distilled Spirits Council of the United States, an industry trade group.

At Alder, Wylie Dufresne, a chef known for mixing unusual ingredients, and his bar staff keep three drinks on tap, with the black pull handles sitting next to those for beers. Customers can try a small sip before they commit to their order.

Alder put Dr. Dave's 'Scrip Pad on tap about two weeks after its 2013 opening, when bartenders found themselves making it twice as often as any other drink, senior bartender Christian Schaal says.

Now they make a 5-liter batch at the beginning of a shift and store it in a steel keg kept in a walk-in refrigerator downstairs. The kegs connect to tubing that runs upstairs to the bar. The batch lasts up to two nights, serving approximately 45 drinks a night at $14 each, Mr. Schaal says. The menu doesn't list the drink as being on tap.

The easiest drinks to do on tap are made only of alcohol, such as Negronis or Manhattans, because the liquor doesn't go bad.

Bartenders mixing large batches have to take into account factors like whether juices will stay fresh, how carbonation from taps powered by carbon dioxide will change the acidity of the drink, how much ice might dilute the drink and how often to shake kegs that contain ingredients like cucumber or ginger to keep them from settling. Ingredients that may clog the keg lines need to be strained. One thing that just doesn't work, the bartenders say, are drinks with egg whites.

Cocktail bars aren't shying away from complex recipes. MG Road in Asheville, N.C., for instance, offers the Lychee Rose, made of rose-petal-infused vodka, lychee syrup and lemon. And Erick Castro, beverage director of Polite Provisions in San Diego, says the cocktails he sells on tap wouldn't work as individual drinks. The drinks get infused with CO2 while sitting in a keg, which gives a nice carbonation. He rotates approximately seven drinks on tap, including sodas made in-house and spiked with spirits like bourbon or gin.

For some bartenders, taps sacrifice some of the romance of a cocktail. Neal Bodenheimer, a partner in the company that owns Cure, Bellocq and Cane & Table in New Orleans, doesn't have cocktails on tap at his bars. He says they work for larger venues or events, but thinks they have no place in more traditional settings. "When you come to a cocktail bar, one of the things you pay for is atmosphere, and you pay for the theater of watching someone make your drink from start to finish," he says.

Tad Carducci, a partner in cocktail consulting firm Tippling Bros., and an early pioneer of cocktails on tap, has helped incorporate them in several restaurants and bars, including in Chicago and Las Vegas. Mr. Carducci was originally enamored with the idea of cocktails on tap as a way to serve consistently good drinks at bars and large events. It saves time, and the bartender who mixes the initial batches is the only one who needs to know how to make a good craft drink.

The company Road Soda customized an Airstream trailer with four tap lines and serves craft cocktails at large events, such as music festivals.

Tippling Bros. is advising Marriott International on developing cocktails on tap. Lou Trope, Marriott's vice president of restaurant, bars and event operations, says the hotel company sees opportunities like allowing a bride and groom to select a special drink to serve en masse.

Mr. Trope expects employees setting up events will save an hour or more that they would spend moving bottles. After a successful test at an internal event at the San Diego Marriott Marquis in May, Mr. Trope is looking to expand taps to Seattle, San Antonio and Washington, D.C.

At big events, Road Soda, based in New York City, serves custom cocktails from taps out of a silver 1967 Airstream trailer. It has four tap lines, each connected to different mixes of nitrogen and CO2 to allow for different textures, such as a still Old Fashioned or a bubbly Moscow Mule. It served a lavender-infused tequila drink to attendees of a June presentation by fashion designer Stella McCartney in New York.

Marshall Altier, Road Soda's director of bar operations, says his company, working with Don Julio tequila, served 4,000 drinks over three days at a wine and food festival in Los Angeles recently. The tap system, he says, allows Road Soda to prepare drinks for large crowds, tailored to that crowd, that are of a much higher quality than if he were rushing to make each drink individually.

Kopiereg © 2020 Dow Jones & Company, Inc. Alle regte voorbehou. 87990cbe856818d5eddac44c7b1cdeb8


Mixed Drinks on Tap: Faster Manhattans, Negronis and More

Christian Schaal, senior bartender at New York's Alder, offers Suffering Fools and the Lawn Dart, left and center, from a tap, and a hand-mixed cocktail.

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.

Part of the appeal of a cocktail has been watching the bartender mix it. While punches could be made in advance, cocktails needed to be made on the spot to blend the alcohol or give a gin and tonic the perfect fizz, traditionalists held.

The Casual Encounter (London dry gin, strawberry, Rita's Rose Petal soda) is on tap at San Diego's Polite Provisions.

The Lychee Rose, a draft cocktail at MG Road in Asheville, N.C., has rose-petal infused vodka, lychee syrup and lemon.

The Suffering Fool is one of three cocktails New York's Alder restaurant offers on tap.

But as bartenders have experimented with cocktails on tap, they found that, after some trial and error, they could come up with recipes that satisfied customers. Not all menus list if the cocktail is on tap, but those that do make this point not to warn customers, but to show off their capabilities, they say.

The new focus tracks with a jump in demand for these drinks. U.S. spirits suppliers have seen revenue growth each year since 2009, to $22.2 billion in 2013, according to the Distilled Spirits Council of the United States, an industry trade group.

At Alder, Wylie Dufresne, a chef known for mixing unusual ingredients, and his bar staff keep three drinks on tap, with the black pull handles sitting next to those for beers. Customers can try a small sip before they commit to their order.

Alder put Dr. Dave's 'Scrip Pad on tap about two weeks after its 2013 opening, when bartenders found themselves making it twice as often as any other drink, senior bartender Christian Schaal says.

Now they make a 5-liter batch at the beginning of a shift and store it in a steel keg kept in a walk-in refrigerator downstairs. The kegs connect to tubing that runs upstairs to the bar. The batch lasts up to two nights, serving approximately 45 drinks a night at $14 each, Mr. Schaal says. The menu doesn't list the drink as being on tap.

The easiest drinks to do on tap are made only of alcohol, such as Negronis or Manhattans, because the liquor doesn't go bad.

Bartenders mixing large batches have to take into account factors like whether juices will stay fresh, how carbonation from taps powered by carbon dioxide will change the acidity of the drink, how much ice might dilute the drink and how often to shake kegs that contain ingredients like cucumber or ginger to keep them from settling. Ingredients that may clog the keg lines need to be strained. One thing that just doesn't work, the bartenders say, are drinks with egg whites.

Cocktail bars aren't shying away from complex recipes. MG Road in Asheville, N.C., for instance, offers the Lychee Rose, made of rose-petal-infused vodka, lychee syrup and lemon. And Erick Castro, beverage director of Polite Provisions in San Diego, says the cocktails he sells on tap wouldn't work as individual drinks. The drinks get infused with CO2 while sitting in a keg, which gives a nice carbonation. He rotates approximately seven drinks on tap, including sodas made in-house and spiked with spirits like bourbon or gin.

For some bartenders, taps sacrifice some of the romance of a cocktail. Neal Bodenheimer, a partner in the company that owns Cure, Bellocq and Cane & Table in New Orleans, doesn't have cocktails on tap at his bars. He says they work for larger venues or events, but thinks they have no place in more traditional settings. "When you come to a cocktail bar, one of the things you pay for is atmosphere, and you pay for the theater of watching someone make your drink from start to finish," he says.

Tad Carducci, a partner in cocktail consulting firm Tippling Bros., and an early pioneer of cocktails on tap, has helped incorporate them in several restaurants and bars, including in Chicago and Las Vegas. Mr. Carducci was originally enamored with the idea of cocktails on tap as a way to serve consistently good drinks at bars and large events. It saves time, and the bartender who mixes the initial batches is the only one who needs to know how to make a good craft drink.

The company Road Soda customized an Airstream trailer with four tap lines and serves craft cocktails at large events, such as music festivals.

Tippling Bros. is advising Marriott International on developing cocktails on tap. Lou Trope, Marriott's vice president of restaurant, bars and event operations, says the hotel company sees opportunities like allowing a bride and groom to select a special drink to serve en masse.

Mr. Trope expects employees setting up events will save an hour or more that they would spend moving bottles. After a successful test at an internal event at the San Diego Marriott Marquis in May, Mr. Trope is looking to expand taps to Seattle, San Antonio and Washington, D.C.

At big events, Road Soda, based in New York City, serves custom cocktails from taps out of a silver 1967 Airstream trailer. It has four tap lines, each connected to different mixes of nitrogen and CO2 to allow for different textures, such as a still Old Fashioned or a bubbly Moscow Mule. It served a lavender-infused tequila drink to attendees of a June presentation by fashion designer Stella McCartney in New York.

Marshall Altier, Road Soda's director of bar operations, says his company, working with Don Julio tequila, served 4,000 drinks over three days at a wine and food festival in Los Angeles recently. The tap system, he says, allows Road Soda to prepare drinks for large crowds, tailored to that crowd, that are of a much higher quality than if he were rushing to make each drink individually.

Kopiereg © 2020 Dow Jones & Company, Inc. Alle regte voorbehou. 87990cbe856818d5eddac44c7b1cdeb8


Mixed Drinks on Tap: Faster Manhattans, Negronis and More

Christian Schaal, senior bartender at New York's Alder, offers Suffering Fools and the Lawn Dart, left and center, from a tap, and a hand-mixed cocktail.

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.

Part of the appeal of a cocktail has been watching the bartender mix it. While punches could be made in advance, cocktails needed to be made on the spot to blend the alcohol or give a gin and tonic the perfect fizz, traditionalists held.

The Casual Encounter (London dry gin, strawberry, Rita's Rose Petal soda) is on tap at San Diego's Polite Provisions.

The Lychee Rose, a draft cocktail at MG Road in Asheville, N.C., has rose-petal infused vodka, lychee syrup and lemon.

The Suffering Fool is one of three cocktails New York's Alder restaurant offers on tap.

But as bartenders have experimented with cocktails on tap, they found that, after some trial and error, they could come up with recipes that satisfied customers. Not all menus list if the cocktail is on tap, but those that do make this point not to warn customers, but to show off their capabilities, they say.

The new focus tracks with a jump in demand for these drinks. U.S. spirits suppliers have seen revenue growth each year since 2009, to $22.2 billion in 2013, according to the Distilled Spirits Council of the United States, an industry trade group.

At Alder, Wylie Dufresne, a chef known for mixing unusual ingredients, and his bar staff keep three drinks on tap, with the black pull handles sitting next to those for beers. Customers can try a small sip before they commit to their order.

Alder put Dr. Dave's 'Scrip Pad on tap about two weeks after its 2013 opening, when bartenders found themselves making it twice as often as any other drink, senior bartender Christian Schaal says.

Now they make a 5-liter batch at the beginning of a shift and store it in a steel keg kept in a walk-in refrigerator downstairs. The kegs connect to tubing that runs upstairs to the bar. The batch lasts up to two nights, serving approximately 45 drinks a night at $14 each, Mr. Schaal says. The menu doesn't list the drink as being on tap.

The easiest drinks to do on tap are made only of alcohol, such as Negronis or Manhattans, because the liquor doesn't go bad.

Bartenders mixing large batches have to take into account factors like whether juices will stay fresh, how carbonation from taps powered by carbon dioxide will change the acidity of the drink, how much ice might dilute the drink and how often to shake kegs that contain ingredients like cucumber or ginger to keep them from settling. Ingredients that may clog the keg lines need to be strained. One thing that just doesn't work, the bartenders say, are drinks with egg whites.

Cocktail bars aren't shying away from complex recipes. MG Road in Asheville, N.C., for instance, offers the Lychee Rose, made of rose-petal-infused vodka, lychee syrup and lemon. And Erick Castro, beverage director of Polite Provisions in San Diego, says the cocktails he sells on tap wouldn't work as individual drinks. The drinks get infused with CO2 while sitting in a keg, which gives a nice carbonation. He rotates approximately seven drinks on tap, including sodas made in-house and spiked with spirits like bourbon or gin.

For some bartenders, taps sacrifice some of the romance of a cocktail. Neal Bodenheimer, a partner in the company that owns Cure, Bellocq and Cane & Table in New Orleans, doesn't have cocktails on tap at his bars. He says they work for larger venues or events, but thinks they have no place in more traditional settings. "When you come to a cocktail bar, one of the things you pay for is atmosphere, and you pay for the theater of watching someone make your drink from start to finish," he says.

Tad Carducci, a partner in cocktail consulting firm Tippling Bros., and an early pioneer of cocktails on tap, has helped incorporate them in several restaurants and bars, including in Chicago and Las Vegas. Mr. Carducci was originally enamored with the idea of cocktails on tap as a way to serve consistently good drinks at bars and large events. It saves time, and the bartender who mixes the initial batches is the only one who needs to know how to make a good craft drink.

The company Road Soda customized an Airstream trailer with four tap lines and serves craft cocktails at large events, such as music festivals.

Tippling Bros. is advising Marriott International on developing cocktails on tap. Lou Trope, Marriott's vice president of restaurant, bars and event operations, says the hotel company sees opportunities like allowing a bride and groom to select a special drink to serve en masse.

Mr. Trope expects employees setting up events will save an hour or more that they would spend moving bottles. After a successful test at an internal event at the San Diego Marriott Marquis in May, Mr. Trope is looking to expand taps to Seattle, San Antonio and Washington, D.C.

At big events, Road Soda, based in New York City, serves custom cocktails from taps out of a silver 1967 Airstream trailer. It has four tap lines, each connected to different mixes of nitrogen and CO2 to allow for different textures, such as a still Old Fashioned or a bubbly Moscow Mule. It served a lavender-infused tequila drink to attendees of a June presentation by fashion designer Stella McCartney in New York.

Marshall Altier, Road Soda's director of bar operations, says his company, working with Don Julio tequila, served 4,000 drinks over three days at a wine and food festival in Los Angeles recently. The tap system, he says, allows Road Soda to prepare drinks for large crowds, tailored to that crowd, that are of a much higher quality than if he were rushing to make each drink individually.

Kopiereg © 2020 Dow Jones & Company, Inc. Alle regte voorbehou. 87990cbe856818d5eddac44c7b1cdeb8


Mixed Drinks on Tap: Faster Manhattans, Negronis and More

Christian Schaal, senior bartender at New York's Alder, offers Suffering Fools and the Lawn Dart, left and center, from a tap, and a hand-mixed cocktail.

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.

Part of the appeal of a cocktail has been watching the bartender mix it. While punches could be made in advance, cocktails needed to be made on the spot to blend the alcohol or give a gin and tonic the perfect fizz, traditionalists held.

The Casual Encounter (London dry gin, strawberry, Rita's Rose Petal soda) is on tap at San Diego's Polite Provisions.

The Lychee Rose, a draft cocktail at MG Road in Asheville, N.C., has rose-petal infused vodka, lychee syrup and lemon.

The Suffering Fool is one of three cocktails New York's Alder restaurant offers on tap.

But as bartenders have experimented with cocktails on tap, they found that, after some trial and error, they could come up with recipes that satisfied customers. Not all menus list if the cocktail is on tap, but those that do make this point not to warn customers, but to show off their capabilities, they say.

The new focus tracks with a jump in demand for these drinks. U.S. spirits suppliers have seen revenue growth each year since 2009, to $22.2 billion in 2013, according to the Distilled Spirits Council of the United States, an industry trade group.

At Alder, Wylie Dufresne, a chef known for mixing unusual ingredients, and his bar staff keep three drinks on tap, with the black pull handles sitting next to those for beers. Customers can try a small sip before they commit to their order.

Alder put Dr. Dave's 'Scrip Pad on tap about two weeks after its 2013 opening, when bartenders found themselves making it twice as often as any other drink, senior bartender Christian Schaal says.

Now they make a 5-liter batch at the beginning of a shift and store it in a steel keg kept in a walk-in refrigerator downstairs. The kegs connect to tubing that runs upstairs to the bar. The batch lasts up to two nights, serving approximately 45 drinks a night at $14 each, Mr. Schaal says. The menu doesn't list the drink as being on tap.

The easiest drinks to do on tap are made only of alcohol, such as Negronis or Manhattans, because the liquor doesn't go bad.

Bartenders mixing large batches have to take into account factors like whether juices will stay fresh, how carbonation from taps powered by carbon dioxide will change the acidity of the drink, how much ice might dilute the drink and how often to shake kegs that contain ingredients like cucumber or ginger to keep them from settling. Ingredients that may clog the keg lines need to be strained. One thing that just doesn't work, the bartenders say, are drinks with egg whites.

Cocktail bars aren't shying away from complex recipes. MG Road in Asheville, N.C., for instance, offers the Lychee Rose, made of rose-petal-infused vodka, lychee syrup and lemon. And Erick Castro, beverage director of Polite Provisions in San Diego, says the cocktails he sells on tap wouldn't work as individual drinks. The drinks get infused with CO2 while sitting in a keg, which gives a nice carbonation. He rotates approximately seven drinks on tap, including sodas made in-house and spiked with spirits like bourbon or gin.

For some bartenders, taps sacrifice some of the romance of a cocktail. Neal Bodenheimer, a partner in the company that owns Cure, Bellocq and Cane & Table in New Orleans, doesn't have cocktails on tap at his bars. He says they work for larger venues or events, but thinks they have no place in more traditional settings. "When you come to a cocktail bar, one of the things you pay for is atmosphere, and you pay for the theater of watching someone make your drink from start to finish," he says.

Tad Carducci, a partner in cocktail consulting firm Tippling Bros., and an early pioneer of cocktails on tap, has helped incorporate them in several restaurants and bars, including in Chicago and Las Vegas. Mr. Carducci was originally enamored with the idea of cocktails on tap as a way to serve consistently good drinks at bars and large events. It saves time, and the bartender who mixes the initial batches is the only one who needs to know how to make a good craft drink.

The company Road Soda customized an Airstream trailer with four tap lines and serves craft cocktails at large events, such as music festivals.

Tippling Bros. is advising Marriott International on developing cocktails on tap. Lou Trope, Marriott's vice president of restaurant, bars and event operations, says the hotel company sees opportunities like allowing a bride and groom to select a special drink to serve en masse.

Mr. Trope expects employees setting up events will save an hour or more that they would spend moving bottles. After a successful test at an internal event at the San Diego Marriott Marquis in May, Mr. Trope is looking to expand taps to Seattle, San Antonio and Washington, D.C.

At big events, Road Soda, based in New York City, serves custom cocktails from taps out of a silver 1967 Airstream trailer. It has four tap lines, each connected to different mixes of nitrogen and CO2 to allow for different textures, such as a still Old Fashioned or a bubbly Moscow Mule. It served a lavender-infused tequila drink to attendees of a June presentation by fashion designer Stella McCartney in New York.

Marshall Altier, Road Soda's director of bar operations, says his company, working with Don Julio tequila, served 4,000 drinks over three days at a wine and food festival in Los Angeles recently. The tap system, he says, allows Road Soda to prepare drinks for large crowds, tailored to that crowd, that are of a much higher quality than if he were rushing to make each drink individually.

Kopiereg © 2020 Dow Jones & Company, Inc. Alle regte voorbehou. 87990cbe856818d5eddac44c7b1cdeb8