The Chi Chi is a vodka piña colada — tropical, creamy, and crowd-proof in a 5-gallon keg. Coco Lopez Coconut Syrup and pineapple juice form the tropical base, Top Hat Agave Margarita Batching Mix adds the citrus backbone that keeps the sweetness in check, and a pinch of nutmeg and cinnamon at service is the finishing detail that makes every glass memorable.
The Agave Margarita Batching Mix is the move here — the lime and citrus notes cut through the Coco Lopez sweetness and keep this batch tasting fresh rather than cloying. On N₂, it pours smooth and creamy without carbonation disrupting the tropical flavor profile.
Batch Method
- Add 5 liters Vodka to a clean 5-gallon Cornelius keg.
- Add 96 oz Coco Lopez Cream of Coconut Syrup.
- Add 4 qts pineapple juice.
- Add 2 qts Top Hat Agave Margarita Batching Mix.
- Add 5 qts cold filtered water.
- Seal the keg and shake vigorously side to side for 2–3 full minutes — Coco Lopez is thick and needs thorough integration.
- Pressurize with N₂. See instructions below.
- Refrigerate minimum 12 hours before first service.
- Serve ~6 oz over ice. Finish each glass with a tiny pinch of ground nutmeg and cinnamon.
- Reshake vigorously before every service period — Coco Lopez settles fast.
Pro move: The nutmeg and cinnamon garnish is the signature detail — pre-mix equal parts in a small shaker tin and keep it behind the bar for fast dusting. A tiny pinch is all you need; too much and it overpowers the pineapple. Coco Lopez is the highest-maintenance ingredient in this batch — shake harder and more often than any other keg you're running.
- Seal the keg and shake vigorously side to side for 2 full minutes.
- Connect gray/silver Cornelius "gas in" connector to GAS IN plug on keg lid.
- Set N₂ regulator to 12–15 psi.
- Pull up pressure release ring 3 times quickly to cycle gas through keg.
- Test flow. Reduce to 10–12 psi if pouring too fast.
- Reshake vigorously before every service period — Coco Lopez settles fast.