The Espresso & Tonic is a zero-proof showstopper — cold brew coffee concentrate and East India Tonic Syrup, carbonated on CO₂ for a crisp, effervescent pour. The quinine bitterness of the tonic cuts through the coffee richness in a way that makes this one of the most interesting non-alcoholic batches you can run on draft.
This is the batch that surprises people — coffee on draft sounds simple, but the combination of cold brew concentrate and quinine tonic creates something genuinely complex and refreshing. Runs zero-proof, works as a bar menu anchor for non-drinkers, and is extraordinary with a spirit added at service.
Batch Method
- Add 3 × 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 14 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 shaved orange peel and star anise pod.
- Reshake twice daily to re-integrate ingredients.
Pro move: The shaved orange peel and star anise garnish is where this goes from "cold brew on draft" to a premium craft beverage moment. Express the orange peel over the glass before dropping it in — the citrus oil hits the nose immediately. Works beautifully with a 1 oz shot of Irish Whiskey or Bourbon added at service for a spiked version.
- 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.