The Ginger Yuzu Tonic is a zero-proof showstopper — bold ginger from Top Hat Original Ginger Beer Syrup, floral bitterness from East India Tonic, and bright Japanese citrus from yuzu juice. Carbonated on CO₂ for a clean, effervescent pour that works as a mocktail or a mixer alongside any spirit.
This is your non-alcoholic anchor for any event or bar program — complex enough to hold its own on the menu, light enough to drink all night. The yuzu bridges the ginger heat and tonic bitterness with a floral citrus note that elevates the entire batch.
Batch Method
- Add 2 qts Top Hat Original Ginger Beer Syrup to a clean 5-gallon Cornelius keg.
- Add 2 qts Top Hat East India Tonic Syrup.
- Add 24 oz yuzu juice.
- 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 dehydrated lemon and fresh rosemary or mint.
- Reshake twice daily to re-integrate ingredients.
Pro move: The East India Tonic Syrup carries quinine bitterness — the 1:1 ratio with Ginger Beer Syrup keeps the batch balanced. If you want more tonic-forward, push to 3 qts tonic / 1 qt ginger beer. If you want more ginger punch, flip it. The yuzu always holds the center.
- 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.