Cocktail on tap

Ciders, wines, spritzers, and cocktails have joined the ranks of draft alcoholic beverages recently. This phenomenon is a logical continuation of the conquest of premixed, stable-quality beverages. The essence of a draft cocktail is simple: the drink is mixed in advance under controlled conditions, then stored in a keg and dispensed through a tap system. The biggest advantage is consistency: every glass has the same ratio and the same taste. A drink is poured into the glass in 5-10 seconds, which is strategically important in busy bars, at festivals or events. Installing a tap system is subject to technical requirements: adequate gas supply (CO2 or nitrogen), cooling, and regular line hygiene are necessary.

Carbonated and higher‑alcohol drinks work well on tap, as do spritz and highball‑style recipes

Consistency and quality

László Pálffy, founder of Mobilkoktél and former winner of the Bartender of the Year award, didn’t turn to this field because it was fashionable: he just wanted to solve a practical problem. “In recent years we have encountered many poorly prepared, inconsistent drinks. Because of the workforce shortage and constant turnover many places simply don’t have a stable professional background behind the bar”, he explains. In response they developed the Compact Cocktail system: they offer pre-mixed cocktails in kegs that can be connected to a beer tap. The essence of the system is its “plug & pour” operation: after connecting the 12- or 30-litre kegs, the drink can be tapped immediately, without any special expertise.