The Dusty Dog is a mezcal paloma built for the keg — smoky mezcal, grapefruit, and hibiscus from Top Hat Ruby Go Wild Paloma Concentrate, carbonated on CO₂ for a crisp, effervescent pour. A hibiscus salt rim is the finishing touch that makes this one unforgettable.
Mezcal and grapefruit are one of the most natural pairings in agave spirits — the smoke amplifies the citrus bitterness rather than fighting it. The Ruby Go Wild Paloma Concentrate adds hibiscus depth and color that makes this batch visually striking. CO₂ keeps the grapefruit bright and effervescent.
Batch Method
- Add 5 liters Mezcal to a clean 5-gallon Cornelius keg.
- Add 4 qts Top Hat Ruby Go Wild Paloma Concentrate.
- Add 10 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 grapefruit and a hibiscus salt rim if using.
- Reshake twice daily to re-integrate ingredients.
Pro move: Hibiscus salt rim — mix kosher salt with a pinch of dried hibiscus powder (or grind dried hibiscus buds). Run a grapefruit wedge around the rim and dip. Takes 5 seconds per glass and turns this batch into a visual signature drink. Pre-rim cups before service so the line keeps moving.
- 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.