Skip to main content

Will Robot Bartenders Change How You Make Cocktails At Home?

Robot bartenders, as weird as it may seem, are nothing new. As technology advances (seemingly at a pace with humanity’s consumption of all things distilled), more companies are producing products capable of taking the role of your friendly neighborhood bartender — if your bartender didn’t have eyes, or a heart, or the knowledge that whenever you walk into a bar, he should queue up “Let it Rock” by Kevin Rudolf and featuring Lil Wayne (though this last one could easily be programmed).

These same robot bartenders, though, have primarily been the domain of bars and restaurants (such as this bar in Vegas), as products like Makr Shakr are meant for a much larger scale than the creation of beverages for personal consumption. However, a new product may be changing the game by that technology into the home for right around $1,000.

Barsys is a tabletop robot bartender that is controlled by an IOS- and Android-friendly mobile app. After selecting a cocktail from the 2,000 recipes that come pre-programmed or a drink that you’ve programmed yourself, you slide a glass underneath the pour spouts (there are five in total, so don’t expect Barsys to whip out some extravagant 12-ingredient cocktail) and let Barsys do its thing. As long as you tell Barsys what spirits you’ve put in the top spots, it will do the rest.

In creating Barsys, founder and CEO Akshet Tewari said he wasn’t trying to replace real bartenders, but to offer a crowd-pleasing experience — whether through showmanship or by exposing people to new cocktails — for those throwing parties at home. In addition, it alleviates some pressure from the host when it comes to making sure everyone has a drink in hand; the app that controls Barsys is free to download, so guests can easily program in their own drinks whenever they please.

“Most people don’t realize that when mixing cocktails — like baking — it’s extremely important to have the proportion just right. Now anyone can make delicious cocktails right in their homes,” Tewari says.

Aa B2B version will also be available for purchase or lease by bars, hotels, or other establishments that may be interested in reducing liquor waste and tracking drink popularity while allowing bartenders to focus on more complicated drinks. As an added benefit, the B2B Barsys system will be able to sync with point of sale (POS) systems, making the entire process easier.

The product is now available for pre-order and will ship in September 2018. If you are interested in purchasing a Barsys robot bartender (or you want to gift us one), you can visit the website.

Editors' Recommendations

Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
How to make the finest Tom Collins cocktail, according to experts
Take notes so you can add these cocktail recipes to your home bar repertoire
Fresh home made Tom Collins cocktails with lemon

For a drink that has its own glass, you'd think the Tom Collins cocktail would be even more popular. It's a classic, without a shadow of a doubt, but many imbibers don't exactly know how to whip one up, let alone perfect it.

The Tom Collins is a relatively simple drink. That said, you still need to do it right. All the little things become that much more important, from effervescence and temperature to the freshness of the citrus. Assemble it poorly, and the drink is just a grown-up lemonade. Prepare it professionally, and you have one of the most refreshing cocktails ever devised in your hand.

Read more
How to make a nutritious smoothie you’ll actually want to drink
This guide will give you more insight than you ever thought you could have on smoothies
Man preparing a breakfast smoothie in the kitchen

We've all experienced it. That moment where your partner or friend hands you a glass of some sort of unidentifiable, brownish-green, lumpy goo they call a smoothie -- expecting you to guzzle it down with delight. Not to hurt their feelings, you do, holding back tears and your gag reflex.

A huge misconception out there is that you can blend up any combination of healthy ingredients and expect the result to taste like a smoothie from your favorite local juice bar. Sadly, this is not the case. Like with any food recipe, smoothies need to follow specific guidelines to get the best end product. You also need to add ingredients with complementary flavors.

Read more
You can make a quick hollandaise in your microwave in under 2 minutes – here’s how
It's time to stop cursing at broken sauces
Eggs Benedict on plate

During my very first break from culinary school, I went home to visit my parents. As one does, I'd decided to show off with all of my fancy new culinary know-how and spent the weekend preparing a royal spread of pastries, breads, desserts, and every meal I could dream up...or had at least had jotted down in one of my notebooks. But on the third or fourth morning, exhausted from croissants and brioche, I decided to make for my my parents eggs benedict, complete with the most silky and buttery of all the sauces - hollandaise. Hollandaise sauce is truly something straight from the gods. Traditionally made from egg yolk and butter, emulsified slowly over low heat and accentuated with a lemony kiss, this velvety sauce is what brunchtime dreams are made of. Traditionally served over a number of dishes, it just doesn't get any more delicious than a classic hollandaise.

Unfortunately, however, this delicious sauce can also be one of the most finicky to make. That morning with my parents, hopeful and full of joy and optimism after spending a few nights in my childhood bedroom, I set to work making a perfect eggs benedict with hollandaise for my sweet parents. I did everything right. The eggs were tempered, the bain marie was perfect, the eggs were poached to perfection. And then, out of nowhere and with no warning, along with my sweet young heart, my hollandaise broke. In a fury of embarrassment, I poured the entire batch down the drain and started again. And again. If memory serves, it was the fourth batch that finally worked, though I'd done absolutely nothing different than in the first three batches. Needless to say, it was a frustrating (and expensive) morning.

Read more