The Ginger Paloma is a bold, carbonated batch built for high-volume service — Top Hat Ruby Go Wild Paloma Concentrate delivers the grapefruit and hibiscus depth, Original Ginger Beer Syrup adds heat and complexity, and CO₂ keeps every pour crisp and consistent.
Two Top Hat concentrates, one exceptional batch. The Ruby Go Wild Paloma brings the citrus bitterness and hibiscus floral — the Original Ginger Beer Syrup punches through with heat and spice. On CO₂, this batch pours like a premium carbonated craft cocktail every single time.
Batch Method
- Add 5 liters Tequila or spirit alternative to a clean 5-gallon Cornelius keg.
- Add 2 qts Top Hat Ruby Go Wild Paloma Concentrate.
- Add 2 qts Top Hat Original Ginger Beer Syrup.
- 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 fresh rosemary and sliced grapefruit or citrus.
- Reshake twice daily to re-integrate ingredients.
Pro move: The 1:1 ratio of Paloma to Ginger Beer keeps grapefruit and ginger in balance — push to 3 qts Paloma / 1 qt Ginger Beer for a more citrus-forward pour, or flip it for a spicier, more ginger-dominant profile. Both work on CO₂.
- 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.