Before your first cocktail keg

1. Choose the cocktail and the line

Start with a cocktail that sells often enough to justify a tap. Keep a hand-built option if your customers expect rotating recipes or custom modifications. Craft Standard supplies a non-alcoholic base; your licensed venue supplies and measures the spirit.

• Record the exact mixer SKU and keg format. A 30 L vessel is not 30 L of mixer.
• Identify the actual line, coupler, faucet and chilled storage. Craft Standard’s standard keg connection is Sankey D.
• Ask your installer to confirm beverage-contact components, refrigeration and the gas configuration for the selected recipe. A matching coupler alone does not establish the whole installation’s suitability.

2. Sign off the recipe before filling

For the standard 30 L build, the approved basis is 20 L of mixer plus 9 L of spirit: about 29 L finished. The smaller Margarita build is 13 L of mixer plus 6 L added, producing about 19 L finished. Follow the exact SKU instruction if your recipe changes.

• 9 L means twelve 750 mL bottles or nine 1 L bottles. Do not treat “nine bottles” as a volume specification.
• Record spirit brand, proof, bottle size and measured volume. Confirm any recipe substitutions with Craft Standard.
• Check the Spiker accessory on your order. The current shop lists it separately; do not assume it is free or included.

3. Confirm cleaning and changeover

• Have the technician identify the approved cleaner, concentration, contact time and rinse procedure for your actual equipment.
• Confirm the cleaning schedule for this product and line; do not assume a beer schedule covers every cocktail recipe.
• Clean and inspect the intended line before switching products. Check for retained flavor and a clean first pour.
• Keep a dated cleaning record and nominate the person responsible for the next service.

4. Fill, identify and commission

Use the written Spiker and keg instructions. The official spiking demonstration is available on the How it works page. Have the responsible operator demonstrate the process before the first service.

• Measure the approved addition, use the correct filling accessory and identify the finished keg.
• Record SKU, preparation date, recipe, spirit addition and the person who prepared it.
• Ask for product-specific storage and use-after-preparation guidance. We do not publish an unverified shelf-life number.
• Have the technician set gas, pressure and cooling for this installation. Check leaks, dispense behavior and the finished drink.

5. Set the finished pour

The approximate 245-drink yield is based on a 4 US fl oz finished pour before losses. It is not 4 oz of base mix plus spirit, and it is not a full 8 oz cup before ice. A larger finished pour reduces the number of drinks.

• Choose a measured finished pour, then standardize ice, glassware, garnish and any salt or rim.
• Compare the first prepared drink with the signed-off recipe. Recheck after a service interval.
• Train the shift team to recognize an incorrect pour or dispense problem and to stop service until it is corrected.

6. Make the go-live decision

Use the one-venue trial sheet to compare actual sales, loss, preparation, cleaning and guest feedback. Keep the rest of the menu stable so the trial answers a clear question.

• Before ordering, send Craft Standard the venue ZIP code, expected volume, chosen SKU and installation details. Regional supply, freight and delivery timing need an actual quote.
• Agree the trial period and success criteria. Do not treat a short tap pull as proof that total guest-service time improved.