According to American men’s magazine Esquire, 2013 was “the year of the kegged cocktail”. Three years later, the concept has reached Sweden. Tap Room, a bar concept created by acclaimed chef Marcus Samuelsson, is part of Clarion Hotel Amaranten’s extreme make-over, which is leaving only the façade untouched.
“At Tap Room, we want to highlight the combination of food and drinks”, says Samuelsson. “Serving draft cocktails, particularly with food, is not yet widely explored.”
The concept of cocktails on tap is much-discussed. While the loss of quality is something often brought up as a con, the benefits are faster service, better consistency and bigger profits (for bar owners, as customer prices often remain the same). Sometimes called “the cilantro of the bar industry”, you either love or hate the idea. We urge you to try for yourself.

Clarion Hotel Amaranten
Kungsholmsgatan 31
taproomkungsholmen.se

Words: Micha van Dinther