Automated cocktail & mocktail system
Bar-quality drinks in 10 seconds.
An automated countertop system for venues that pour at volume. Pick a drink on the touchscreen and it's designed to measure, mix and serve it the same way every time, without a mixologist on shift.
Product images are concept renders.
Why venues need it
Demand isn't the bottleneck. Service is.
Drink volumes keep rising, but most bars still depend on one skilled person behind the counter.
Labour costs
Wages and overheads keep eating into drink margins.
Skill shortages
One trained mixologist on leave can slow the whole bar.
Uneven quality
The same drink tastes different across outlets and shifts.
Speed at peak
Busy venues need fast, repeatable service, not a queue.
How it works
Four steps, one tap.
- 1
Select
A guest or staff member picks the drink on the touchscreen. Menus run in several languages.
- 2
Dispense
Pre-calibrated measures are drawn from sealed bottles or a capsule.
- 3
Mix
The system mixes and chills the ingredients.
- 4
Serve
A bar-quality drink, ready to hand over.
Side by side
A traditional bar vs the automated system
| Traditional bar | Cocktails & Such | |
|---|---|---|
| Who runs it | Skilled mixologists | Entry-level staff |
| Time per drink | 3 to 5 minutes | 10 seconds |
| Consistency | Varies by person and outlet | Same measured recipe every pour |
| Wastage | Over-pours and spills | Sealed capsules and syrups keep it low |
| Space | A full bar build-out | A compact countertop unit |
Target performance, from Cocktails & Such's own product material.
Where it works
One machine. Many kinds of venue.
- 01
Hotels & resorts
The pool bar shouldn't depend on who's on shift.
A resort pours at the pool, in the lobby and at every outlet in between, usually with too few trained bartenders to go round. The system sits on a compact countertop and pours the same measured recipe whichever outlet or shift it's on.
- Same recipe at every outlet, every shift
- Compact countertop unit, no bar build-out
- Run by entry-level staff
- 02
Airport lounges & cruise ships
Guests on a clock get their drink in 10 seconds.
Lounge and cruise guests come in waves and leave on a timetable you don't set. They pick their own drink on the multi-language touchscreen, and the system is built to pour it in 10 seconds.
- 10 seconds a drink, against 3 to 5 minutes by hand
- Multi-language touchscreen menu
- Guests or staff can make the selection
- 03
Bars, cafés & clubs
Keep your bartenders. Give them a second pair of hands.
Your best bartender turns into the bottleneck as soon as the room fills. Put the machine beside them for the rush orders and the house serves, and the person with the skills is free for the drinks that need them.
- Built to back up your staff at peak, not replace them
- Pre-calibrated measures, no free-pouring
- Recipe updates add new drinks over time
- 04
Stadiums & event venues
Built for the interval, when everyone orders at once.
Event demand lands in bursts, and the crew behind the counter is often on its first shift. The system needs no mixology training. It draws from sealed capsules or bottles, so spills stay low and the last drink of the night measures like the first.
- No mixology training needed
- Sealed capsules and syrups keep wastage low
- Fast pours for mass crowds
- 05
Theme parks
Serve the whole family from one kiosk.
A family park needs drinks children can have, served from kiosks with very little room behind the counter. The same countertop unit pours mocktails as well as cocktails, so one small station covers the whole family menu.
- Mocktails and cocktails from one machine
- Fits a kiosk counter
Run a venue that isn't on this list? Tell us how you serve drinks today and we'll tell you straight whether the machine fits.
Talk to us on WhatsApp
Behind every pour
Capsules, syrups and recipes behind every pour
The machine
Planned for outright purchase or lease.
Drink capsules (in development)
Sealed, fruit-based capsules for consistent pours and simple reordering.
Bulk syrups & mixers
1-litre café bottles and 5-litre packs for hotels, restaurants and caterers.
Recipe library
Software and flavour updates that add new drinks over time.
Syrups & mixers
Our syrups, since 2013
Before the machine came the syrups: a coffee range and a fruit range, in 1-litre café bottles and 5-litre packs. They have their own page now.
The founder
NK Menon
Founder, inventor and mixologist
NK Menon trained in hotel management and mixology, and has run beverage businesses since 2010, first Cocktails & Fountain and then Cocktails & Such. The business began with cocktails and mocktails for events, grew into its own syrup brands, and is now building the automated system.
The machine is designed to turn his recipes into something any venue can pour, the same way every time.
Figures as stated by the founder.
FAQ
Questions venues and partners ask us
What is the Cocktails & Such system?
It's an automated countertop machine for cocktails and mocktails. Staff pick a drink on a touchscreen, and the system is designed to measure, mix and chill it from sealed bottles or a capsule, so the same recipe comes out every time without a trained mixologist on shift.
How fast does it make a drink?
It's designed to serve a drink in 10 seconds. A bartender making the same drink by hand usually takes 3 to 5 minutes. These are target figures from our own product material.
Do staff need bartending skills to use it?
No. The system is designed so entry-level staff can run it. The touchscreen menu runs in several languages, and the measures are pre-calibrated, so nobody has to free-pour.
Can it make mocktails as well as cocktails?
Yes. It pours both, which suits family venues like theme parks as well as hotel bars and clubs.
Which venues is it designed for?
Hotels and resorts, airport lounges and cruise ships, bars, cafés and clubs, stadiums and event venues, and theme parks. Any place that needs fast, consistent drinks at volume.
Can we buy or lease the machine?
Both options are planned: outright purchase or lease. Drink capsules and our bulk syrups are bought on top, and recipe updates add new drinks over time.
Do you sell syrups on their own?
Yes. We've made our own syrups since 2013. The Two Minute Cocktail range covers fruit flavours like lychee, sour plum, peach and mint, and our coffee range covers flavours like hazelnut, salted caramel and pandan. They come in 1-litre café bottles and 5-litre packs for hotels, restaurants and caterers.
Are you looking for distributors?
Yes. We're appointing country and state distributors, and we want to hear from hospitality groups that would like to trial the system. Send us the form or WhatsApp us on +60 11-1061 9111.
Where is Cocktails & Such based?
We're at 58 Jalan USJ 2/5L, 47600 Subang Jaya, Selangor, Malaysia.
Partner with us
We're appointing distributors.
We're looking for country and state distributors, hospitality groups that want to trial the system, and strategic partners. Tell us who you are and where you operate, and Menon will come back to you directly.
- Country & state distributors
- Hotel, resort & F&B groups
- Strategic partners