Cutting-edge cocktail trends

What the most progressive barkeeps in town are toying with.

By Mari Uyehara Fri Jun 3 2011

Summer cocktails

Photograph: Beth Levendis

Americano at Amor y Amargo
Photograph: Beth Levendis

Americano at Amor y Amargo
Photograph: Beth Levendis

Americano at Amor y Amargo

Photograph: Beth Levendis

Americano at Amor y Amargo

Cocktails on tap

There's something mystical about watching a suspenders-clad bartender measure and stir, but sometimes we just want a drink, a good one, on the double. Draft libations—premixed batches dispensed from a pressurized keg—can be poured as quickly as a beer. While this efficient, consistent method won't replace bespoke cocktails, it could free up bar staffers to take on more creative requests.

Where to try it: Mayur Subbarao serves a superlative Americano ($12) on tap at Amor y Amargo (443 E 6th St between First Ave and Ave A, amoryamargo.com). Traditionally, the Italian aperitif has Campari, sweet vermouth and club soda, but he takes bottled fizz out of the equation and carbonates a water-diluted mix of the boozes in a keg.