Cocktails On Tap Are Revolutionizing Drinking

It's been tapped.

We love cocktails as much as the next person. Actually, scratch that. We love them more. That's why we're always trying to find the very best excuses to get as much of them in our lives as possible. Whether it's by staging rum and Coke taste tests -- we have the best jobs, by the way -- celebrating a week of Negronis or remembering the drinks we ordered when we were 21, we've got cocktails on our brain -- always.

The greatness of today's mixology craft is certainly not lost on us, which is why when we heard about cocktails going on tap a while back, we were not on board. When you have the good fortune to watch mixologists create works of art right in front of your eyes -- that you get to drink, might we remind you -- is it really wise to launch the very antithesis of that beautiful thing? We thought, no. But, we may have been wrong. Cocktails on tap have the potential to be fabulous in certain scenarios, and let us explain why we've changed our minds.

In a nutshell, cocktails on tap are faster and cheaper. On busy nights, when you have to fight your way through the crowd just to try to flag down the bartender, cocktails on tap mean you get your drinks faster. And not just you, but everybody else ordering cocktails, too. That equals fewer crowds and less elbowing -- and an all-around better night out. On top of that, cocktails on tap are cheaper because less time is spent making these drinks, which saves the bars money (and in turn saves you money).

But it gets even better. Many bartenders have said that some cocktails, like the Manhattan, get better with age. As the vermouth, whiskey, and bitters sit together in the keg, the flavors meld and bond giving you a whole new experience on a classic cocktail. And according to Jeremy Adler and Kiowa Bryan of L.A.’s restaurant Eveleigh, no quality is sacrificed in the process of making cocktails on tap. Win, win, WIN.

Check out where some of the best cocktails on tap are in your city. You'll likely find a lot of Negronis and Manhattans at the moment -- since their chemistry works well in kegs, but some bars have branched out and added cocktails such as the Moscow Mule and the Paloma. We can't wait to drink what's next.

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