The machine in one paragraph.
The Barsys 360 is a countertop cocktail machine with six insulated 25-ounce canisters (152 ounces of total liquid capacity), a pour head calibrated to one-tenth of an ounce, and a tablet interface running the Barsys app. It pairs over Bluetooth 5.0 with any iPad or Android tablet. It weighs 10 lbs. It measures 44 x 20 x 43 cm. It needs one outlet and no plumbing. The canisters hold temperature for six hours without a compressor, so nothing needs to be plugged into a refrigerator and nothing sweats onto the bar.
What actually gets poured.
Cocktails from the mixlist you picked. The pour is measured to a tenth of an ounce, which is the tolerance a bartender aims for and rarely hits under time pressure. Each of the six canisters is loaded with one ingredient — a spirit, a juice, a syrup, a bitter. When a guest picks a drink on the tablet, the head dispenses each ingredient in sequence to the recipe. The bartender takes it from the head, shakes it if the recipe calls for shaking, and finishes it with the garnish.
Four steps, in order.
- Pair. Plug the 360 into one outlet. Open the Barsys app on the tablet (iOS or Android; 2,000+ recipes in the library). Bluetooth 5.0 connects in a few seconds.
- Pick. Guests browse the mixlist on the tablet and tap the drink they want. Or the Barbot AI mode composes something from what is loaded, if you want the party to lean on suggestions.
- Load. Spirits, juices, mixers and syrups go into the six canisters. For a two-menu evening on the Signature package, that is usually three spirits and three modifiers per menu window.
- Pour. The head measures to one-tenth of an ounce. The bartender shakes, strains, garnishes and hands over the glass.
The bartender's job did not go away.
The machine does the measuring and the theatre. The bartender does everything the machine cannot: reading the room, adjusting the queue, shaking properly cold, choosing the garnish, handing the drink over with a name and a smile. On a well-staffed evening, a bartender at the 360 is faster and more consistent than a bartender at a well stocked with the same six bottles — the pour is exact and never spills.
Where the Shaker Pro fits.
Alongside the 360, the Shaker Pro is a smart shaker for the drinks that want individual attention. It pours to about one-thirtieth of an ounce (roughly 1 mL) and gives the bartender three light cues — start, close, stop — for the shake. On Signature and Reserve events, the Shaker Pro handles the two or three signature drinks that the room orders most, so the 360 stays free for everyone else.
Three events, three uses of the machine.
- 250-person company milestone. Two 360 machines on the main bar, one Shaker Pro station on a satellite table. Signature package. Four mixlists loaded across the two machines. Two bartenders on the 360s, one on the Shaker Pro. Peak throughput held at under two minutes from tap to glass.
- 150-person executive dinner. One 360 and one Shaker Pro. Reserve package. Five curated mixlists, a dedicated event lead. The pour was on camera for a room that wanted the machine to be part of the moment.
- 35-person client evening. One 360, one bartender, Classic package. Two-hour service. One curated mixlist plus a zero-proof list, so every guest in the room had something they wanted.
Details on packages at Classic, Signature and Reserve. Details on the equipment at technology. More on the corporate format at corporate events.
Why a tenth of an ounce matters.
A well-poured cocktail is a balance of a spirit and a modifier. The classic Manhattan is two ounces of rye to one ounce of vermouth. Miss the pour by a quarter-ounce on the vermouth and the drink is bitter or flabby. A one-tenth calibration means the 90th drink of the night tastes like the first, which is the whole point of asking a machine to help.
Why no plumbing matters.
The machine runs in a boardroom, a loft, a rooftop, a residential kitchen and a photo studio. That has translated into events in places without a bar sink: a fitness studio hosting a mocktail evening, a downtown boutique for a shopping night, a rooftop terrace for a US Open watch party. One outlet and a two-foot stretch of counter is the whole footprint.
What guests see, tap-by-tap.
The tablet interface is the guest-facing surface of the whole system. When a guest walks up, they see the mixlist for the evening — one, two, three or five collections depending on the package — with a card for each drink: name, a one-line description, and the visual signature. They tap the card. The machine begins pouring in about a second. The pour takes eight to twelve seconds depending on ingredient count. The bartender takes the glass off the head, shakes over ice if the recipe wants it, strains, garnishes, and passes it across. The whole flow, from tap to glass in hand, is about 90 seconds.
There is a Barbot AI mode on the tablet that composes a drink from what is loaded into the six canisters — useful when a guest wants something outside the mixlist. The recipe engine draws from the Barsys app library of 2,000+ recipes. On a Reserve event, the event lead can build a custom recipe into the mixlist ahead of the night, so the bespoke drink shows up in the same tablet flow.
The queue problem, solved by measurement.
The reason a home bar backs up at a party is not that the host is slow; it is that free pouring is inconsistent. A generous pour on drink four means less spirit for drink eight, which means an apology and a second attempt, which means a queue. The 360 does not have that failure mode. Every pour is the same to a tenth of an ounce, so throughput is a function of ingredient count and bartender speed on garnish, not of pour accuracy.
For a 150-person room over two hours on Signature, one 360 with a bartender and one Shaker Pro station with a second bartender clears the queue. For a 250-person room, two 360s with two bartenders and one Shaker Pro station with a third bartender does the same. The math scales linearly, which is the whole point.
Setup and load-out.
Setup runs about 45 minutes: unload the machines, plug in, pair over Bluetooth 5.0, load the six canisters per machine, cut and prep garnish, set glassware, calibrate the tablet mixlists. Load-out runs about 30 minutes: canisters back into the case, machines back on the cart, garnish and glassware into the crates. The Barsys team handles both. Nothing left behind; nothing for the venue to deal with in the morning.
The specs, one more time, for search.
- Six 25-ounce insulated canisters (152 ounces of total liquid capacity per machine)
- One-tenth-ounce pour calibration on every ingredient
- Six hours of cold with no refrigeration required
- Bluetooth 5.0 pairing with iOS or Android tablets
- 10 lbs total weight; 44 x 20 x 43 cm footprint
- One outlet; no plumbing; no drain
- Barsys app pairing with 2,000+ recipes in the library
- Shaker Pro companion: pour to about one-thirtieth of an ounce (roughly 1 mL); three light cues for start, close and stop of the shake
More on the equipment at technology. More on the corporate format at corporate events.