As the interest in craft cocktails continues to rise, venues across town are getting creative with ways to satisfy, making room for answers beyond ales and IPAs to the “what’s on tap?” inquiry. And while you might miss out on a little bit of a spirit-slinging show, these shake-free sippers bring about their own bounty of benefits: Want a sample? Just ask. Think all $14 cocktails require an accompanying five-minute wait time? Fuggedaboutit. Here are five ways NYC bartenders are serving up high caliber concoctions within seconds.

Alder: Three cocktails are on tap at Wylie Dufresne’s second East Side spot, including the Dr. Dave’s ‘Scrip Pad, a mingling of Old Overholt rye, Ramazzotti Amaro, yuzu juice, and maple syrup, which has been smoked with a trio of wood. Feeling responsible? Opt for a half size for just $6.

The Cannibal: With the arrival of Gotham West Market, hungry crowds have eight more reasons to flock to Hell’s Kitchen — and just one of them is The Cannibal. Between bites of lamb and gruyere sausages and octopus terrine, sip on either one of the venue’s draft cocktails — a Manhattan or a negroni.

The Wayland: According to its website’s “about” section, there’s not much you need to know about this Alphabet City drinkery — besides the fact that it doles out “cold drinks, good food, and music” to its patrons. Still, we found one more important takeaway in its San Fran Spout: an on tap tipple of Fernet Branca and homemade citrus-infused cola.

Invecchiato: The folks behind Upper East Side’s Sfoglia created another reason to venture north with this wine and small dish den, which opened in February. The team honors a two-fold trend with the Libra, an easily arranged libation of pinot noir, rye, Cocchi vermouth and amaro.

Gin Palace: Cienfuegos got a rowdy downstairs neighbor in 2012 with Gin Palace, a single-spirit dedication of a cocktail destination featuring — you guessed it. Just when you thought the ol’ reliable G&T couldn’t get any simpler, check out their at the ready riff — a carbonated variety of Gordon’s Gin and Tomr’s Tonic.

By Nicole Schnitzler

(Photos From CookAunty & SanDiegoMagazine)