Keg Cocktails — Sours on Tap
The First Sour on Tap in Australia
Same shake. Same foam. Same quality. Poured in 10 seconds.
The moment they taste it
Your guest asks for an Amaretto Sour on Friday at 9pm. The bar's three deep.
Instead of disappearing to pour, measure, ice, shake, strain, and garnish — your bartender pulls the tap and pours it in 10 seconds flat.
The thick foam rises. The guest takes a sip. Their eyes go wide. They look at the bartender. They look at the drink. They look back at the bartender.
You're not saving labour. You're upgrading the guest experience. It's a magic trick and a speed play wrapped into one.
Shaken-quality sours poured like a beer
Cocktail Foamer in a keg system holds a stable foam head under nitrogen pressure. Same texture, same mouthfeel, same quality as a shaken cocktail — poured from a tap.
110 Seconds Faster
Two-minute shake vs. 10-second pour. No ice, no tin, no strainer.
Perfect Every Time
Every pour is identical. Zero variation between bartenders or busy vs quiet shifts.
Less Foamer Per Serve
40% less Cocktail Foamer per cocktail in a keg vs. shaking. Lower cost, same foam.
More Throughput
Your bartender can pour while taking the next order. Capacity goes up. Wait times go down.
Every 50 sours = $60 more profit
Here's the full breakdown. We've been conservative on every number.
What We're Calculating With
| What you gain | Per 50 cocktails | Per keg (124) | ||
|---|---|---|---|---|
| Labour saved | $51.50 | $129.00 | ||
| Foamer saved (40% less) | $8.00 | $20.00 | ||
| Total saved | $59.50 | $149.00 | ||
A keg pays for itself within 2-3 weeks
After that, it's pure margin improvement. $149 saved per keg. Pour a sour in 10 seconds. No egg whites, no aquafaba, no compromise.
Three things. That's it.
If you've got Guinness lines, you're 90% there. Corny kegs and creamer nozzles are off-the-shelf at any brew shop.
CO₂ carbonates and ruins the cocktail. Nitrogen preserves the flavour and creates a denser foam. Same regulator, different cylinder. Any gas supplier has it.
The perforated disc inside a Guinness nozzle agitates the liquid as it passes through, creating that dense foamy head — the same way it works for stout.
20L Keg — Amaretto Sour Batch
Open the corny keg, pour in, seal, charge with nitrogen. Done.
| Ingredient | 20L Keg | 50L Keg | Per Serve |
|---|---|---|---|
| Spirit / Liquor | 7.4L | 18.5L | 60ml |
| Fresh Lemon Juice | 3.7L | 9.25L | 30ml |
| Sugar Syrup | 1.9L | 4.75L | 15ml |
| Dilution Water | 5.5L | 13.75L | 44ml |
| Cocktail Foamer (3 pouches) | 1.5L | 3.75L | 12ml |
20L keg = 124 cocktails. 50L keg = 309 cocktails.
To extend shelf life, swap fresh lemon juice for a citric acid blend. See Hot Tip below.
Swap fresh lemon for citric acid to extend shelf life to 2+ weeks. Recipe: 64g citric acid per 1L water = lemon juice equivalent. Keeps your keg stable longer without affecting taste. Shop citric acid →
Ready to pour sours on tap?
"How the hell did you pour that?" — your next guest, probably
Shop Cocktail FoamerA Shoutout to the first venues who started using Cocktail Foamer
Bopp & Tone 'Wynyard'
The Sydney CBD restaurant & bar is a tribute to the Applejack founders’ grandfathers, Keith ‘Bopp’ Evans and Anthony ‘Tone’ Adams. The venue reflects the nostalgic and optimistic post WW2 era they lived in.
El Primo Sanchez
El Primo Sanchez is a lively Mexican cocktail bar in Paddington, inspired by 1980s Mexico City, includes intimate tables, group lounges, a DJ booth, and a dance floor under disco balls.
RAFI 'North Sydney'
RAFI is a contemporary, vibrant restaurant and bar with two locations in Sydney. From a cocktail paired with oysters on our surfside terrace, to a chef’s choice banquet in North Sydney’s Arbour, or an impressive private event, we encourage you to choose your adventure.
Huelo 'Newtown'
'Huelo' meaning sun rays in Tongan, encapsulates our warm hospitality, with genuine service and thoughtful drinks.
Capella Hotel's 'McRae Bar'
Step into the timeless glamour of McRae Bar, an exclusive cocktail bar in Sydney designed for those who cherish sophisticated style and artistry. With a carefully curated menu inspired by the 'First Golden Age of the Cocktail,' our mixology masters craft drinks that are as much a visual experience as they are a taste sensation.
Annamese 'Barangaroo'
Annamese is nestled in the vibrant food hub of Barangaroo, we bring an innovative twist to traditional Vietnamese cuisine, offering guests a sophisticated dining experience with sweeping views of the iconic Sydney Harbour.
Cheeky's Pizza 'Potts Point'
A new style of bar & eatery that doesn’t take itself too seriously… life is far too short for anything less.
The Captain's Balcony
A two-level architectural masterpiece designed to captivate your senses, this venue effortlessly blends sophistication with glamour, adding an extra touch of magic to every dining experience.
The Dock 'Redfern'- RIP
Hailing from Redfern with the title of “Redfern's first small bar”. The Dock is a confused nautical themed dive inspired bar which has been failing upwards since 2011.
Astro's Arcade Bar 'Newtown'
Astro's Arcade Bar is a lively establishment that offers a unique combination of retro arcade games, pop culture, local beer, and special events. Our selection of games ranges from old-school pinball machines to modern racing simulators. Come and join us for a blast from the past!
Forrester's 'Surry Hills'
A community hub for connection and celebration. Forrester’s is a historic tavern where people have been drinking, eating and gathering for over 100 years.
LITTLE COOLER- RIP
This neon-lit bar, in the basement that once housed good old Grandma’s, is an ode to the ’80 and ‘90s, from the cocktails right through to the musical stylings of INXS and Run DMC.
BrewDog 'South Eveleigh'
No-nonsense chain bar specialising in the Scottish brewery's craft beers, with regular guest brews.