Espresso martinis regularly top best cocktail lists thanks to that delicious combination of coffee, vodka and sugar syrup. Now, Grey Goose has created a new sub-zero draught tap system that can create a perfect version of the beloved cocktail in a mere seven seconds.
Barcadi, which owns Grey Goose, wanted to create a system that responds to the current trend in bars and restaurants for ‘tapped’ or ‘draught’ cocktails. Yet, formulating a system that ensures a cocktail comes out tasting smooth and cool is different from the keg system which facilitates a decent beer.
Inside the draught tap system is key keg which holds the cocktail formulation. When a bartender releases the tap mechanism, the liquid passes through a combination of coolers and heat exchange units to reach sub-zero temperatures right up to the point the drink is dispensed.
At the last minute, nitrogen is infused and charged into the liquid – this ensures that the drink has the ‘signature’ crema, the foam on top, that you would find on a classic espresso martini.
Marc Plumridge, european programming director at Bacardi, says they chose to try out the tech on the espresso martini because it was the “ultimate test” for the system.
“By being able to achieve both the sub-zero temperatures as well as the perfect crema and the rich texture on the palette, would deem this project the ultimate success,” he tells the Standard.
The system works for other drinks too, such as a Sparkling Cosmo which sees the classic Cosmopolitan cocktail reimagined with a carbonated twist.
Attention to detail also comes in the transparent casing which protects the draught tap system. Barcadi wanted to ensure people could see the system on show to add to the theatricality of the drink.
“The casing was a key feature to the overall project as the technology housed within is in itself a beautiful and fascinating proposition for many – like a ‘sneak behind the curtain’ so to speak,” says Plumridge.
So what’s the benefit for bars using this new system? There’s the speed aspect – as the system can deliver flawless cocktails at speed, it saves time for bartenders when serving. The average pour is around six to seven seconds per drink, whereas a bartender may take around one and a half to two minutes to create an espresso martini by hand.
“By having cocktails on tap a bar can deliver a consistent serve, with every drink tasting the same, increase profits – as time is money, and provide additional features, like the carbonation of drinks for innovative serves,” says Plumridge. “It’s a great experience for guests without them having to wait if a venue is busy or compromise on quality.”
As well, it's as much about the drink as it is the experience, and we all know how millennials love an experience. “As the technology itself can be housed within bespoke installation it provides flexibility in the way it can be presented with additional theatre to the customer.”
It seems that tech is starting to infiltrate the bar scene. At the Barbican’s AI exhibition, AI: More Than Human, there’s a robotic bartender on show. Named Makr Shakr, the robot can create a range of mocktails and cocktails from the 150 bottles around it, serving up to 80 drinks an hour.
Visitors to the exhibition can use the Makr Shakr app to select pre-made recipes or concoct their own drink that the robot will create.
You can catch Grey Goose's new cocktail tap in action at the brand’s events and bars, called Live Victoriously, across the summer. Get sipping.
