Executive Chef and Owner Jeff Rossman is an old friend and a great chef. He was the first to ask about doing a special dinner menu designed to pair with Batch 22. Creating a signature cocktail for that menu was a lot of fun–it’s an aquavit cocktail with a touch of bitterness, which makes it especially food friendly.
Instructions
- Shake over ice:
- 2 oz. Batch 22 Classic Gold aquavit
- .5 oz. Campari
- .75 oz. Elderflower Liqueur
- Strain into a rocks glass with a muddled orange slice and 2 dashes of orange bitters
- Garnish with orange slice
Serves 1
(Created for Terra American Bistro, San Diego, CA)