Making Espresso Martini Keg with iKegger 2.0

The iKegger 2.0 allows you to absorb Nitrogen gas into liquid to create the shaken cocktail look (or the Guinness stout cascading head).
All ingredients must be as cold as possible to enable nitrogen gas absorption.
- Keep the vodka and kahlua in the freezer.
- Chill the inside of the keg (especially the insulated ones, as putting them in the fridge will have no impact on internal temperature for 24 hours!) by swirling some ice water around in it.
- Add ice cubes to the mix (not shown as we already put them in to chill the keg).
- Turn the pressure up to 40psi and leave it to either absorb overnight or give it a good shake to mix the gas into the liquid.
- You want to absorb 1 entire bulb of Nitrogen into the liquid, then switch to a new bulb to start pouring your drinks.
- Add further bulbs to maintain the pressure at 20psi to pour and 40psi to store (the number of bulbs depends on how big the keg is, how much liquid you need to dispense etc).
- Approximately 1 x 2g bulb of Nitrogen per 5-7 cocktails, you can use a lot less Nitrous Oxide bulbs than pure Nitrogen but the effect is a little different.
- Experiment with different coffee, ratios and nitrogen, nitrous oxide or both gases mixed to find your perfect martini, it's not like it's going to taste bad drinking the experiments till you nail it!
- See our website at ikegger.com for coffee concentrate, gas bulbs, custom ice cube trays etc to make your life easy if you prefer to get it right first time!