Batch 22
Cocktail
Contest
Entries are closed and the results are in. Three original Batch 22 cocktails took the top spots, all from bars in Studio City, Los Angeles.
The Winners
1st
Pianosa
Lauren See
Black Market Liquor Bar
Studio City, Los Angeles
Sage two ways, as a spray and as an oil, layered over Batch 22, dry vermouth and blood orange. Bright citrus with a savory herbal finish.
Local ingredients: Sage, which grows wild across California, and blood oranges from San Diego and Fresno counties.
Ingredients
- Ice cubes
- 1.5 oz. Batch 22
- 1/2 oz. dry vermouth
- 1/2 oz. blood orange juice
- 1/2 oz. honey syrup
- 1/4 oz. fresh lemon juice
- Pinch of salt
- Sage tincture spray
- 5 drops sage herbal oil
Preparation
- Combine Batch 22, dry vermouth, blood orange juice, honey syrup, lemon juice and a pinch of salt in a shaker.
- Fill with ice and shake until well chilled.
- Double strain into a chilled coupe.
- Spray sage tincture over the surface.
- Finish with 5 drops of sage herbal oil on top.
2nd
Buzz Fizz
TJ Lewis
The Last Canteen
Studio City, Los Angeles
A Ramos gin fizz reimagined with aquavit. Batch 22, local honey, lemon, cream and egg white, shaken long and topped with soda for that tall standing head.
Local ingredient: Honey from a farmers market in Encino.
Ingredients
- Ice cubes
- 2 oz. Batch 22
- 1 oz. honey syrup
- 3/4 oz. fresh lemon juice
- 3/4 oz. heavy cream
- 1 egg white
- Soda water to top
- Rosemary sprig for garnish
Preparation
- Combine Batch 22, honey syrup, lemon juice, heavy cream and egg white in a shaker.
- Fill with ice and shake hard until well chilled.
- Strain out the ice and shake again without it to build the foam.
- Pour into a tall fizz glass and let the head settle.
- Pour soda water straight into the center until the foam rises above the rim.
- Tuck a rosemary sprig into the side of the foam.
3rd
Herb Garden
Taylor Hay
Laurel Tavern
Studio City, Los Angeles
Fresh parsley, lemon and bourbon over a base of Batch 22. Bright and herbal, with a soft sweetness running underneath. Proof that parsley belongs in a glass.
Local ingredient: Parsley grown in California.
Ingredients
- Ice cubes
- 1.5 oz. Batch 22
- 1 oz. bourbon
- 1 oz. fresh lemon juice
- 3/4 oz. parsley-infused simple syrup
- Fresh parsley, muddled
- Fresh parsley for garnish
Preparation
- Muddle fresh parsley in the bottom of a shaker.
- Add Batch 22, bourbon, lemon juice and parsley-infused simple syrup.
- Fill with ice and shake until well chilled.
- Double strain into a rocks glass over fresh ice.
- Garnish with a few parsley leaves floating on top.
About the Contest
We asked for original cocktails with Batch 22 as the primary spirit and at least one locally sourced ingredient. Entries closed July 31, 2026.
Official Rules
- Batch 22 American Aquavit must be the primary spirit.
- Include at least one locally sourced ingredient representing your hometown or community.
- Maximum of seven ingredients (excluding garnish).
- One original recipe per entry.
- Include one clear photo.
- Story must be 250 words or less.
- Deadline: July 31, 2026 at 11:59 PM PT.
- One entry per person.
- Must be 21+ and reside in the United States.
- By entering, participants grant Batch 22 permission to feature their recipe, story, photo, and name on the website and social media with proper credit.
Mix Them at Home
Batch 22 is proud to support charity: water, which provides clean drinking water to millions of people around the world. Click here to donate.
