How to Infuse Flavour Into a Batched Cocktail Without Clogging Your Keg
How to Infuse Flavour Into a Batched Cocktail Without Clogging Your Keg You batch a beautiful spiced rum cocktail, load it into your keg, pressurise it , and then nothing comes out. Or worse: a slow, spluttering trickle that brings your party to a halt. Nine times out of ten, the culprit is not the keg. It is what you put inside it. A CO2 (carbon dioxide) pressurised cocktail keg is one of the most powerful tools a home entertainer can own, but it has one non-negotiable rule: the ¼-inch (6 mm) pickup tube , the narrow internal tube that draws liquid up from the bottom of the keg to the tap under gas pressure , cannot handle solids. Herbs, spices, fruit pulp, seeds , any of these will clog the tube and shut down your entire pour. The good news is that you do not have to choose between big flavour and a working tap. You just need to know how to get that flavour into the keg without bringing the solids along. This guide shows you exactly how, with five proven methods and practical g...