Category: Cocktails

Our hands-down favorite cocktail accessories store in San Diego is owned and operated by our good friends at Collins & Coupe. When we taught our first cocktail class there, we made this drink, which was the brainchild of C&C’s Logan and co-Founder Bruce, who fell in love with the olive bitters he found at the store.

Instructions

• Shake over ice:
  • 1.5 oz. Batch 22 Classic Gold aquavit
  • .5 oz. Higher Vibrations Lemon+Lime shrub
  • .5 oz. Rosemary syrup
  • 3-4 Dashes of Rosemary bitters
  • 3-6 Dashes of Olive bitters
• Strain into a Collins glass with ice and top with soda
• Garnish with rosemary sprig and/or lemon peel twist

Serves 1
(Created for Collins & Coupe, San Diego, CA)

Some of our dearest friends own Slo di Vie in San Luis Obispo and we love the spirits they create. The Passionfruit Aguardente they make is especially well suited to Batch 22, as it adds a beautiful tropical note to the mix that blends wonderfully with the citrus in Batch.

Instructions

• Stir with ice in double rocks glass:
  • 1.5 oz. Batch 22 Classic Gold
  • 1.5 oz. Slo de Vie Passionfruit Aguardente
  • 4 oz. Lime Yuzu Sparkling
• Squeeze of fresh lime
• Muddled cucumber slice
• Cucumber slice for garnish

The founder of Spike’s K9 Fund is James Hatch, a retired Special Warfare Operator. We named this drink to honor him.

Instructions

• In a shaker with ice combine:
  • 1.5 oz. Batch 22
  • .5 oz. London Dry Gin
  • 1 oz. Sweet Vermouth
  • .25 oz. Benedictine
  • Angostura bitters
  • Orange Bitters
• Shake vigorously to chill and strain into a rocks glass with one large cube. Garnish with an orange peel.

When Batch 22 became the official spirit of South Coast Repertory Theater in Costa Mesa, California, we became responsible for developing specialty cocktails that would pair with each production. The first production was “A Christmas Carol” and this festive holiday tipple is what we came up with. It features one of the many delicious simple syrups made by our friends at Curious Juniper (curiousjuniper.com).

Instructions

• Mix in a rocks glass with ice:
  • 2 oz. Batch 22 Classic Gold
  • 1 oz. Cran + Orange simple syrup
  • 2 oz. Earl Grey tea (brewed very strong)
• Mix well and garnish with an orange peel twist

Serves 1
(Created for South Coast Repertory Theater)

Batch 22 loves cranberry juice, and this recipe is a riff on a classic Cape Codder, with the addition of a sparkling component.

Ingredients

• 1 bottle Batch 22 Classic Gold
• 1 bottle prosecco
• 6 cups cranberry juice
• 1/2 cup triple sec or orange liqueur
• Orange slices, lime slices, and whole cranberries for garnish

Instructions

• Mix ingredients (except prosecco) in a large bowl with ice. Add prosecco and gently stir to combine.

No cocktail recipe collection is complete without at least one Monty Python reference, right? We love the exotic and complex flavors you get from various kinds of shrubs (vinegar and fruit mixtures) because they add that special blend of sweet and tangy to any cocktail. This recipe highlights the beauty of a shrub syrup we found from Burly.

Intructions

• Mix in a rocks glass with ice:
  • 2 oz. Batch 22 Classic Gold aquavit
  • 1 oz. Burly Black Lime + Bay Leaf shrub syrup
  • Squeeze of fresh lime
  • 4 oz. Soda
• Garnish with a lime wheel.

Serves 1

This recipe is a riff on the classic cocktail called an Aviation, which was very popular at the turn of the 20th Century. The original uses only gin, but this recipe mixes gin with Batch 22 to add extra layers of floral and herbal notes.

Instructions

• Shake over ice:
  • 1.5 oz. Batch 22
  • .5 oz. Gin
  • .75 oz. Lemon juice
  • .25 oz. Maraschino Liqueur
  • .75 oz. Creme de Violette Liqueur
• Strain into a Nick & Nora or Classic Martini Glass and serve up. Garnish with lemon corkscrew twist.

Light and refreshing, we love how the many complex floral elements of Batch, gin, and elderflower are brought together by the grapefruit soda.

Ingredients

• 1.5 oz. Batch 22
• 1 oz. Gin
• .5 oz. Elderflower liqueur
• 4 oz. Grapefruit soda

Instructions

• Stir the Batch, gin, and elderflower in a rocks glass with ice. Add grapefruit and stir gently to combine. Garnish with raspberry, lemon spiral, or grapefruit peel.

This recipe is based on a classic Southern Planter’s Punch, which evokes some of the traditional sweet-tea flavors of the American South.Ingredients

• 1 bottle Batch 22 Classic Gold
• 1.5 cups dark rum
• 1 large Firepot tea bag 4 cups boiling water
10 fresh mint leaves
• 1/2 cup sugar
• 2 cups pineapple juice
1/2 cup lemon juice
1/2 cup orange juice

Instructions

• Float lemon wedges/wheels along with other garnishes
• Pour 4 cups of boiling water over tea bag and mint leaves. Steep 5-10 minutes, then remove tea bag and add sugar. Mix to dissolve. Allow to cool.
• In a punch bowl, combine Batch 22, rum, pineapple juice, lemon juice, and orange juice. Add cooled tea. (Add ice to individual serving glasses.) Garnish with lemon wedge and mint.

Every day is worth toasting to, so we developed this sour-adjacent cocktail for President’s Day. The former governor of New York, Cleveland was the 22nd President of the United States and the only president in history to serve two non-consecutive terms (he was also the 24th president). He also had a big moustache, which you can replicate with the creamy foam on top.

Ingredients

• 2 oz. Batch 22
• .5 oz. Maraschino liqueur
• .5 oz. Luxardo Sangue Morlacco
• 1.5 oz. Cranberry juice (unsweetened)
• .5 oz. Lemon juice
• .75 oz. Egg white
• 4 Dashes Spiced Cherry Bitters
• Spice Maraschino Cherry garnish

Instructions

• Combine all ingredients except bitters in a shaker and shake without ice for 20 seconds. Add ice and shake until shaker becomes frosty. Strain into a martini or coupe glass and top with dashes of bitters and spiced cherry.