The Blackberry Espresso & Tonic is a bold, complex zero-proof batch — Top Hat Cold Brew Coffee Concentrate and East India Tonic Syrup joined by blackberry syrup for deep fruit depth, carbonated on CO��� for a crisp, effervescent pour. Rich, bitter, fruity, and endlessly sessionable.
The blackberry bridges the coffee bitterness and quinine in a way that feels natural — fruit, bitter, and carbonation are an exceptional combination. The East India Tonic's floral depth makes this more interesting than a standard coffee tonic. Works as a standalone zero-proof anchor or with a shot of spirits added at service.
Batch Method
- Add 4 × 16 oz Top Hat Cold Brew Coffee Concentrate to a clean 5-gallon Cornelius keg.
- Add 4 qts Top Hat East India Tonic Syrup.
- Add 48 oz blackberry syrup or fine-strained blackberry purée.
- Add 12 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. Express orange peel over the glass and garnish with star anise pod.
- Reshake before every service period — blackberry settles fast.
Pro move: If using blackberry purée, fine-strain it before adding — seeds will clog the keg post. The blackberry settles more aggressively than most ingredients; reshake before every service period, not just twice daily. Express the orange peel over each glass before dropping it in — the citrus oils cut through the bitterness and add an aroma hit that elevates every pour.
- 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.