Tavernita's Quixote on tap
Staying one step ahead of the pulsing scene, busy bartenders are keeping crowds happy and generating buzz by mixing cocktails in kegs and dispensing them on tap.
Would you like your cocktail shaken, stirred, or on draft? Taking their cue from the success of wine on tap (see The Tapping Point, June 2010), mixologists have expanded upon the popular practice of batching cocktails, placing their compounds in kegs that can be tapped with the ease of draft beer or wine. For a recent event celebrating the birthday of Negroni namesake Count Negroni at The Shanty in Brooklyn, New York, Allen Katz combined equal parts of his Dorothy Parker American Gin (produced at New York Distilling Company), Cinzano Sweet Vermouth, and Campari, then rolled out a barrel of the drink to a thirsty crowd of more than 260 people.
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