City Catering has lead the way in bottling and kegging cocktails. Back in 2011, we started bottling cocktails. A funny thing happened on the way to the bottle, we had to keg the cocktail to get it carbonized and bottled. We tapped our first cocktail at a company event that Fall and never looked back. Maybe someone did it before us, but if so, we haven’t met them.
The main reason to bottle and/or keg cocktails is to serve quickly. We can serve drinks as fast as we can pop the tops or pull the tap. It is rather incredible how fast a bartender can clear a bar line with bottled and kegged cocktails.
There is a secondary benefit to bottling and kegging: consistency. The first drink is the same as the last drink and every drink in between. We work hard to develop recipes that work in the keg and bottle. After mixing, we taste test, adjust if necessary, and then we know it is going to be good.