Better Daze is a vibrant, fruit-forward batch built for 5-gallon keg service — Top Hat Ruby Go Wild Paloma Concentrate brings grapefruit and hibiscus depth, elderflower adds floral sweetness, blackberry syrup deepens the color and fruit, and fresh citrus keeps it bright. Carbonated on CO₂ for a clean, effervescent pour.
Four ingredients that were made for each other — grapefruit bitterness, elderflower floral, blackberry fruit depth, and bright citrus acid. The Ruby Go Wild Paloma Concentrate is the structural backbone; everything else builds on top of it. Works with vodka or gin, or goes full zero-proof.
Batch Method
- Add 5 liters Vodka or Gin to a clean 5-gallon Cornelius keg.
- Add 4 qts Top Hat Ruby Go Wild Paloma Concentrate.
- Add 750 ml elderflower liqueur or elderflower syrup.
- Add 24 oz lime or lemon juice.
- Add 24 oz blackberry syrup.
- Add 8 qts cold filtered water.
- Seal the keg and shake vigorously side to side for 2 full minutes.
- Carbonate with CO₂. See instructions below.
- Refrigerate minimum 12 hours before first service.
- Serve ~6 oz over ice. Garnish with sliced citrus and fresh blackberries.
- Reshake before every service period — blackberry syrup settles.
Pro move: Elderflower liqueur (like St-Germain) adds alcohol and sweetness; elderflower syrup keeps it non-alcoholic and lets you control sweetness more precisely. The blackberry settles quickly — reshake before every service period, not just twice daily, or the last pours will be lighter in color and flavor than the first.
- Insert charging stone lid at 45° and spin to align seal. Clamp firmly closed.
- Set CO₂ regulator to 20–25 psi.
- Connect gray/silver Cornelius connector to center plug of charging stone lid.
- Pull up pressure release ring 30 times quickly. Release between each pull.
- Refrigerate 24 hours. Cold liquid absorbs carbonation better.
- Once cold: pull pressure release ring 30 more times.
- Test flow. Reduce to 15 psi if foamy. Maintain 20–25 psi without foam.