Kegged cocktails: the new trend
Here at myTapp, besides the crowd going out to bars practically every week, we have more than 120 customers. Keeping up with the market, lately we have noticed a very strong trend: kegged cocktails.
Even with a vast cocktail menu, the orders with the highest turnover in many venues, and the bartenders' focus, for much of the night are practically the same. So selling the product on tap is a great idea.
This was an observation made by Ricardo, a really nice guy we met at the Festival da Cerveja de Porto Alegre. He is a partner in a cocktail bar in the capital of Rio Grande do Sul and noticed that his staff spent much of their time preparing classic drinks, when they could be daring and creating unique flavors, far more detailed and aimed at a more specific niche of customers.
It was in the middle of these reflections that the idea came: bring the classics to the keg.
That's right, kegged cocktails!
Prepared in batches, they can be sold far more effectively, with high turnover, leaving customers happy with the speed of their order and staff focused on preparing distinctive flavors!
It all started with the famous Moscow Mule, which also gave its name to the company Ricardo opened: Le Mule. After learning about this new possibility, being sure this is a super strong trend for the coming years, and realizing that the new drinks work great with the best self-pour system in Brazil, it was impossible not to invite Ricardo for a really cool chat on the second edition of the myTapp Webinar.
Want to learn more about this new way of selling cocktails? It is great both for those with a venue focused on the cocktail world and for those focused on draft beer and beer, for example, offering the chance to make the place even more accessible. The result of this really cool chat is available below:
Shall we chat so you can learn more about myTapp and self-pour draft beer?
Subscribe
Subscribe to the myTapp newsletter and get first access to new articles, with actionable insights for those who decide, plan, and run high-traffic businesses.
Recommended posts
Selected content to explore topics such as self-pour beer, customer experience, and operational efficiency, with practical lessons for decision-makers and those who follow market developments.
Capital Moto Week case study: how self-pour beer scaled the operation at a festival of 800,000 people
At the largest motorcycle and rock festival in Latin America, with about 800,000 people over ten days, self-pour beer kept pace with the event's growth without losing control. In the 2026 edition, the volume served rose more than 18% and the number of sales grew almost 29%, while operational efficiency went from 89% to 93%. The case shows how smart taps sustain beverage operations when the crowd arrives in waves.
Self-pour beer at parks and resorts: how to end lines and waste
In high season, the bar line is one of the biggest bottlenecks at a park or resort: visitors give up, miss out on the attractions and the operation loses sales. Self-pour beer ends the wait, cuts beverage service staff by up to 80% and reduces waste from about 15% to 3%, with real-time consumption data for management.
Self-pour draft beer for events: how to end the lines and sell more at festivals
At a festival's peak, the bar line is where revenue slips away. Self-pour draft beer ends the wait, cuts service staff by up to 80% and reduces waste from about 15% to 3%. With real-time consumption data, the operation decides on the spot and sells more at the moment that matters most.
Receive regular updates on new products and industry trends.