Gloria Keg

  The Wisconsin Old Fashioned is one of the Midwest's most beloved cocktails, and it also happens to be the drink that started everything for Gloria. This Wisconsin Old Fashioned batch recipe lets you scale that classic into a full cocktail keg , so a whole group can share it without mixing drink after drink. You batch it once, tap it, and enjoy an Old Fashioned that pours perfectly consistent from the first glass to the last. The story behind this recipe makes it especially meaningful. As Gloria shares on its About Us page, the whole idea began on a whim after the founders heard a rumor about someone mixing an entire half barrel of Wisconsin Old Fashioneds for a fishing trip. They thought it was brilliant and had to try it themselves. Using a keg they already owned, they scaled up their favorite Whiskey Old Fashioned Sour, connected CO2 to maintain carbonation and propel the cocktail, assembled everything in a cardboard box, and took their first taste. It was glorious, and the ...

It's easier than you think. We promise. So you've got a Gloria Keg. First of all  great decision. Second of all, we know that the first time can feel a little unfamiliar. CO2, pressure gauges, ball locks... it looks more complicated than it is. Here's the truth: using a cocktail keg is genuinely simple. Once you've done it once, you'll wonder how you ever hosted a party without it. This guide walks you through everything from first fill to first pour. What You'll Need Your Gloria Keg comes with everything you need to get started  the pour spout assembly with locking pin, the lid with pressure release valve, the CO2 regulator, a drip mat, and a chalk marker to label your contents right on the keg. As Gloria Keg puts it: "Everything you need but the drink." The 7L Gloria uses 16g threaded CO2 cartridges   three are included, and one cartridge pressurises and dispenses one full keg. The Big G 10L uses a 500g CO2 canister , which lasts around 30 full kegs....

Because the best host is the one actually enjoying the party. Let's be honest  nobody wants to spend their entire party playing bartender. You planned the playlist, you cleaned the house, you even vacuumed under the couch. The last thing you need is to be stuck behind a table mixing drinks while everyone else is having the time of their lives. That's the whole point of a self-serve drink station. Set it up right, and your guests take care of themselves while you actually enjoy the moment you worked so hard to create. Here's how to do it properly. Start With One Signature Drink The biggest mistake most hosts make is offering too many options. Three cocktails sound fun in theory, but in reality it creates confusion, mess, and a whole lot of ingredients to juggle. Pick one crowd-pleasing signature drink and own it. Something like a classic Paloma or a Margarita works perfectly  refreshing, universally loved, and easy to batch in large quantities. One drink, done well, alwa...

  Every party hits a moment , usually somewhere between the second hour and the dancing , when someone shouts: "Who's making the espresso martinis?" And then everyone looks around. Because everyone knows it takes a cocktail shaker, a double shot of espresso, ice, three separate bottles, and about four minutes per glass to do it properly. What if you could skip all of that and pour a perfectly mixed, silky-smooth espresso martini straight from a tap , for 39 guests , without shaking a single drink? That's not a fantasy. It's exactly what a CO2 (carbon dioxide) pressurised cocktail keg makes possible. And this post gives you the exact recipe, the scaling formula, and every tip you need to pull it off without a single flat or separated pour. Key Takeaways •  A batch espresso martini works in a keg when you use the right liquid-only ingredients •  The Gloria 7L holds ~39 drinks; the Big G 10L holds ~56 drinks •  Cold brew espresso (not hot) is essential to avoid press...

You've got 30 people showing up in two hours, the backyard is set, the music is queued  and someone just requested mojitos. The classic response? Panic. Because a proper mojito means muddling (crushing) fresh mint leaves, squeezing limes, shaking individual drinks, and repeating that process approximately 29 more times while your own party happens without you. Here's the better move: batch your mojitos in a cocktail keg before anyone arrives, set it on the drink table, and let your guests tap their own glass while you actually enjoy the party you planned. This guide gives you 3 keg-ready mojito recipes each one scaled for the Gloria 7L or Big G 10L keg , engineered to skip every ingredient that clogs a keg's pickup tube (the ¼-inch internal tube that draws liquid up to the tap), and guaranteed to taste as fresh and vibrant as the shaken original. Key Takeaways •  Fresh mint leaves cannot go directly in a keg  they clog the pickup tube •  Mint simple syrup is the per...