By Ligaya Figueras

Tap handles aren’t just for beer anymore. Earlier this month, we reported that keg wine is headed to St. Louis and will make its first appearance at Sasha’s on Shaw, followed by Green Bean in the Central West End. Now, it’s cocktails’ turn to get drafted.

Last week, a new drink menu rolled out at cocktail haven Sanctuaria, including two cocktails on tap. Bartender Joel Clark explained that bringing ‘tails to the tap handle involved batching up enough cocktails to fit inside a 4.5 gallon stainless steel soda keg. The cocktails were then put on ice, just as they would have been if shaken or strained when served individually. Clark tested the mixed drinks as the ice diluted and removed the ice once the cocktails had reached a balanced flavor. Both kegs, which are kept under refrigeration at 38 degrees, were then connected to the taps. Each keg has two hook-up lines, one that brings carbon dioxide to the keg; the other connects to the tap handle. So, has that bit of carbonation changed the character of the cocktail? Not according to Clark. “I have been testing it every day for the last week. It is consistent to me.”

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