Pink Lemonade is one of the most versatile batch cocktails in the lineup — bright strawberry-ginger-lemon flavor that works at outdoor events, pool parties, and daytime service. Run it still on N₂ for a smooth, easy sipper or sparkling on CO₂ for an effervescent, brunch-ready pour. Same keg, same formula, your choice.
The Strawberry Ginger Lemonade Concentrate does all the work — strawberry, ginger, and lemon in one ingredient. The optional fresh lemon juice brightens the top note. N₂ for a smooth, still presentation; CO₂ for a sparkling, effervescent lemonade that plays perfectly at brunch or outdoor events. Either way, this batch sells itself.
Batch Method
- Add 5 liters vodka or gin to a clean 5-gallon Cornelius keg.
- Add 4 qts Top Hat Strawberry Ginger Lemonade Concentrate.
- Add 16 oz fresh lemon juice if using.
- Add 10 qts cold filtered water.
- Seal the keg and shake vigorously side to side for 2 full minutes.
- Pressurize with N₂ (still) or CO₂ (sparkling) — see panels below.
- Refrigerate minimum 12 hours before first service.
- Serve ~6 oz over ice. Garnish with dehydrated lemon, sliced strawberry, or fresh mint.
- Reshake twice daily to re-integrate ingredients.
Pro move: Can't decide? Run two kegs — one still on N₂, one sparkling on CO₂ and let guests choose. N₂ works beautifully for a more refined, wine-service style presentation; CO₂ is the move for outdoor events and brunch programs where guests expect bubbles. Both taste identical — the presentation is the only difference.
Choose N₂ when you want a smooth, still lemonade pour — great for weddings, corporate programs, and refined event settings.
- 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 twice daily before service to re-integrate all ingredients.
Choose CO₂ when you want sparkling pink lemonade — the move for outdoor events, brunch programs, and anywhere guests expect bubbles in a lemonade.
- 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.