The Ginger Hibiscus Fizz is a vibrant, carbonated batch built for 5-gallon keg service — Top Hat Original Ginger Beer Syrup carries the heat and citrus, strong brewed hibiscus tea adds deep floral color and tartness, and CO₂ keeps every pour crisp and effervescent.
The hibiscus tea is the move here — deep magenta color, tart floral flavor, and zero added sugar. Brew it strong so the flavor holds through carbonation and dilution. This batch is stunning in the glass and just as good in the first pour as the last.
Batch Method
- Brew Strong Hibiscus Tea (see below). Strain and chill to 36–38°F before batching.
- Add 5 liters Gin to a clean 5-gallon Cornelius keg.
- Add 3 qts Top Hat Original Ginger Beer Syrup.
- Add 24 oz chilled hibiscus tea.
- 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 lemon or dehydrated citrus and fresh mint.
- Reshake twice daily to re-integrate ingredients.
Pro move: Brew the hibiscus tea the night before and let it chill overnight. The deeper the steep, the richer the color and flavor — 2 hours is the minimum; overnight is better. Carbonation dilutes color slightly, so start strong.
- 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.
*Strong Brewed Hibiscus Tea
Combine 1 cup dried cut hibiscus leaves and 32 oz hot water in a clean container. Steep 2 hours (overnight for deeper color and flavor). Fine strain and let cool completely before adding to the keg.