Does a guest taste the difference?

Not in a negative way with a freshly made cocktail on keg. The difference guests do notice is the waiting time at the bar.

Can I combine tap and shaken?

Yes, and that is often the best list: the classics on tap and a few signatures from the shaker.

Cocktails on tap or shaken: what is the difference?

A good bartender shakes a beautiful cocktail. On a busy night or at a festival that is also the problem. This is the honest difference.

Speed

A shaken cocktail costs a bartender one to two minutes: measuring, shaking, straining, garnishing. A cocktail on tap is one pull and a garnish. In a quiet cocktail bar it hardly matters. With a queue of twenty people it is the difference between revenue and guests walking away.

Consistency

Four bartenders make four different Mojitos. On keg the proportions are made in advance, so the tenth glass tastes like the first. For a bar with changing staff or a festival with volunteers behind the bar that is the biggest win.

Staff

Anyone can pour after five minutes of instruction. You need no cocktail experience behind the bar and you put your best people where they make the difference.

Taste

This is where the misunderstanding sits. A cocktail on tap does not have to be less than a shaken one. The difference is what goes into the keg. We make our cocktails fresh, with real ingredients, and deliver chilled. A long-life premix from a box is something else.

When shaking is better

A cocktail bar with its own list of twenty signatures, lots of variety and a bartender as part of the experience. There, shaking is the product. For the classics that go in volume you put the two side by side: tap for the sellers, shaker for the theatre.

The figures in this article are examples. The quantities for your situation are in the proposal.