Since Washington area bars started serving cocktails on tap a couple of years ago at places like Red Apron in Union Market, the trend has taken off in a big way with about a dozen bars now offering them.
Serving cocktails on draft allows maintain the consistency in each drink and serve them up more quickly to thirsty customers, says Tico Assistant General Manager Chad Cortner. "When you make one massive margarita, you can make sure the entire batch is going to taste the same." The drinks come out faster because you’re not mixing or shaking each individual drink. Here’s a breakdown of the newest offerings: what’s on tap and where. —Julekha DashRead More