Drinks on tap: 3 craft cocktails to make by the batch (RECIPES)

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For many drinkers, the idea of being served a gin and tonic from a liquor gun probably isn’t a foreign one. But how about having a martini poured from a tap? Liquor guns have always been a staple in places that require extremely fast service (like night clubs), and they’re still frequently seen in booze-friendly cities like Las Vegas and New Orleans.

Today, cocktail bars around the world are catching on to the growing trend of serving craft cocktails on tap — that’s right, craft cocktails. The world’s best bartenders take a lot of pride in their craft and want patrons to have the best experience possible, but they’re often criticized for speed of service. It’s a delicate line to balance. Enter the craft cocktail on tap. Imagine walking into your local drinking establishment and having your favorite libation presented to you in less than 10 seconds, and exactly the same as the last one served.

Serving craft cocktails on tap means taking proven recipes and batching them in large quantities. By adding water, we’re able to simulate the dilution process typically achieved by stirring or shaking. The concoctions are then poured into cylinders that are pressurized with nitrous oxide, and in some cases carbon dioxide, so when the tap is pulled the liquid flows freely (just as draught beer would).

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SEE ALSO: 3 daring cocktails inspired by Vancouver's rum-running past

Below are some batched cocktail recipes to try at home — serve in a large, glass drink dispenser and you’ve got your very own craft cocktail on tap for your next spring gathering.

1. Negroni

Photo Courtesy Boulevard Kitchen & Oyster Bar

Photo Courtesy Boulevard Kitchen & Oyster Bar

Ingredients:

  • 1 L Beefeater Gin
  • 1 L Campari
  • 1 L Cinzano Rosso
  • 1 L Water

Method:

  • Combine all ingredients. Stir to incorporate, and serve.
  • Stir in fresh orange zest to provide an extra burst of flavour.

2. The Grand Boulevard

Photo courtesy Boulevard Kitchen & Oyster Bar

Photo courtesy Boulevard Kitchen & Oyster Bar

Ingredients:

  • 1.5 L Pike Creek Double Barreled Canadian Whisky
  • 1 L Campari
  • 1 L Amaro Montenegro
  • 2 bottles Fee Brothers Black Walnut Bitters
  • 0.75 L Water

Method:

  • Combine all ingredients. Stir to incorporate, and serve.
  • Add brandied black cherries to create an interesting garnish.

3. BC Sangria

Photo courtesy Boulevard Kitchen & Oyster Bar

Photo courtesy Boulevard Kitchen & Oyster Bar

Ingredients:

  • 3 L (4 x 750mL bottles) Lock & Worth Square One Cabernet Franc
  • 0.5 L Okanagan Spirits Cherry Liqueur
  • 0.5 L McLoughlin & Steele Okanagan Whisky
  • 0.25 L Surrey Honey Bee Centre Wildflower Honey
  • 0.75 L Bremner’s Blueberry Juice
  • 0.75 L Bremner’s Cranberry Juice
  • 0.75 L Water

Method:

  • Combine all ingredients. Stir to incorporate, and serve.
  • Add your favourite local fruit.

If you have any questions about the cocktail recipes above, come and say hello at Boulevard Kitchen & Oyster Bar where they’re now served on tap.

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About the author

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Justin Taylor A renowned bartender and cocktail creator, Justin Taylor has been a fixture in the industry in both Toronto and Vancouver for the better part of two decades. As Bar Manager at Boulevard Kitchen & Oyster Bar, located at the iconic Sutton Place Hotel Vancouver, Justin continues to stir up the Vancouver bartending scene with a heady mix of knowledge, panache, wit and hospitality.
@taylormixology

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