Category: Cocktails

Here’s a great coffee cocktail that packs a punch and works as well after dinner as it does as an eye-opener in the morning. The cocktail was inspired by a recipe that originally used cognac, but we wanted it to be a bit less heavy, sweet, and boozy, so we used Batch 22 instead. Fantastico.

Ingredients

• 1.5 oz. Batch 22 
• 1/2 oz. Mario’s Hard Espresso
• 1/2 oz. Averna amaro
• 1/2 oz. Xila liqueur (like a spicy mezcal)
• 1/2 oz. cold-brew coffee*
• 2 dashes chocolate bitters
• Mint leaf for garnish

Add the Batch 22, Mario’s coffee liqueur, amaro, Xila liqueur, cold-brew coffee, and chocolate bitters into a shaker with ice and shake briefly to chill. Strain into a double rocks glass over a large ice cube. Garnish with a large fresh mint leaf.

*Use your favorite bottled cold-brew coffee or make it yourself by soaking 140 grams ground coffee beans in a coffee filter with 32 oz. water for 12 hours. After steeping, remove the grounds from the coffee filter.

Most coffee cocktails incorporate cream or egg whites in some form. Very few combine coffee with soda, which creates an entirely different experience. This recipe is a wonderful and unique mélange of tropical notes, smoke, and herbaceousness that is simultaneously lux but refreshing. 

Ingredients

• 1 oz. Batch 22
• 1 oz. Drambuie
• 2 oz. Cold brew concentrate  
• 1 oz. Pineapple juice
• 1-2 dashes smoke bitters (start with 1, add more if desired)
• Club soda (to top)
• Garnish: 3 fresh basil leaves

Combine all the ingredients, except the club soda, in a shaker with ice and shake. Double-strain over fresh ice in a Collins glass, and top with club soda. Garnish with 3 fresh basil leaves.

This riff on the classic gin & tonic showcases perfectly just how much Batch 22 elevates a drink when subbed for vodka or gin. The addition of rosemary syrup and bitters, and the use of elderflower tonic, provides an extra-special alchemy of refreshing herbaceousness to this wonderful cocktail.

Instructions:Mix in a rocks glass with ice

• 2 oz. Batch 22 Classic Gold aquavit
• .25 oz. Rosemary syrup
• 2-3 Dashes Rosemary bitters
• Top with elderflower tonic
• Garnish with rosemary sprig

Serves: 1

Here’s another cocktail we created by marrying Batch 22 with our favorite local bourbon from Fierce & Kind. This one’s a riff on the recently developed classic Paper Plane, and it works beautifully with the addition of a dash of St. Germain or other elderflower liqueur.

Instruction

• In a shaker with ice combine:
  • 1.5 oz. Batch 22
  • 1 oz. Fierce & Kind straight bourbon
  • .5 oz. Amaro
  • .5 oz. Aperol
  • 1 oz. Lemon juice (fresh)
  • 1 tsp. St. Germain
• Shake vigorously and strain into a double rocks glass with one large cube. Garnish with lemon peel.

“Sex and the City” made the Cosmo famous, but Batch 22 makes it sexy! Why use tasteless vodka when you can add great aquavit flavor with Batch?

Instructions

• Shake over ice:
  • 2oz. Batch 22 Classic Gold aquavit
  • 1 oz. Pomegranate juice
  • .5 oz. Triple Sec
  • Splash Rose’s lime
• Strain into martini glass
• Garnish with orange or lemon wheel

Serves 1

One of our most popular cocktails, the Batch Happy Mule substitutes our Classic Gold aquavit for the traditional vodka. Light and refreshing, this is a drink that never gets old.

Instructions

• In a copper mule mug combine:
  • 2 oz. Batch 22 Classic Gold aquavit
  • .5 oz. fresh-squeezed lime juice
  • Dash of angostura bitters
  • Top with ginger beer
• Gently stir ingredients and garnish with a lime wedge.

Serves 1

Lovers of New York style deli sandwiches may also be familiar with the famous Dr. Brown’s line of sodas. One of our favorites is their celery flavored soda, which happens to work beautifully with the core components of Batch 22 aquavit.

Instructions

• In a Collins glass with ice:
  • 2.5 oz. Batch 22 Classic Gold aquavit
  • Top with Dr. Brown’s Cel-Ray soda
  • Garnish with celery leaves

Serves 1

The Bijou is a classic cocktail first introduced in France in the 1880s. The original recipe calls for chartreuse, but a current worldwide shortage of this bright green spirit has inspired us to devise ways of substituting for it. Turns out, Batch 22 is an excellent, more mellow stand-in; it has the herbal qualities of chartreuse, without the aggressive anise and fennel.

• Combine in a mixing glass with ice:
  • 1 oz. Batch 22
  • 1 oz. London Dry Gin
  • 1 oz. Sweet vermouth
  • 3 dashes orange bitters
• Stir to chill and strain into Nick & Nora glass, Garnish with orange peel.

Batch 22 aquavit shares many of the herbal and floral qualities of other great mixers, like Suze and Lillet. We created this recipe to showcase the complexity you can enjoy when you combine all three elements and add some tonic to enhance their aromas.

Instructions

• Shake over ice:
  • 1.5 oz. Batch 22 Classic Gold aquavit
  • 1 oz. Lillet
  • 1 oz. Suze
  • .5 oz. Rosemary syrup
  • .5 oz. Giffard Pampelmousse
• Strain into large Martini glass
• Add tonic to fill
• Garnish with grapefruit peel

Serves 1

Cassis is a wonderful mixer-a unique ingredient akin to blackberry or currant, but not quite as tart. It can be rather sweet, so you only need a small amount to add that extra dimension of juicy berry flavor to your Batch 22.

Instructions

• Shake over ice:
  • 2 oz. Batch 22 Classic Gold aquavit
  • .5 oz. cassis
  • .5 oz. fresh lime juice
  • 1 lime wheel, muddled
• Strain into highball glass with ice
• Top with soda

Serves 1