Category: Cocktails

We created this Negroni variation in celebration of Negroni Week 2023. The addition of Cointreau is a special nod to General Pascal Negroni, who served in the French Army and is one of two people widely credited with inventing the Negroni as we know it today. (The other person was Camillo Negroni, an Italian who worked in America as a rodeo clown for some time and returned to his native Florence with an enthusiastic penchant for gin.)

Instructions

• In a shaker with ice combine:
  • 1 oz. Batch 22
  • 1 oz. Campari
  • 1 oz. Sweet vermouth
  • .5 oz. Cointreau
• Shake and strain into a rocks glass with one large cube. Garnish with an orange peel.

We created this cocktail for Father’s Day in 2023. It’s our unique aquavit riff on the classic Stiletto cocktail, which traditionally employs bourbon as its main spirit. We combine bourbon and aquavit for this one, making it a little less sweet and boozy.

Instructions

• In a shaker with ice combine:
  • 2.25 oz. Batch 22 New American Aquavit
  • 1.25 oz. Fierce & Kind Straight Bourbon
  • 1 tsp.  Orgeat (almond syrup)
  • .5 oz.  Fresh lime juice
• Brandied cherries for garnish
• Shake vigorously and strain into a rocks glass with one large cube.
• Garnish with two brandied cherries.

The three of us who founded the company are all big movie buffs, and we all agree that “Public Enemy,” starring Jimmy Cagney, is an old (and yes, dated) classic gangster film. One of the movie’s most memorable scenes involves a grapefruit, so we paid homage with the title of this crisp and refreshing cocktail.

Instructions

• 2 ozs. Batch 22 Classic Gold aquavit
• 1 oz. Giffard Pamplemousse
• Splash of soda
• Garnish with singed grapefruit peel

Serves 1

This cocktail offered the guests at the K9 Gala a lighter, more refreshing cocktail option.

Instructions

• Combine in a shaker with ice:
  • 1.5 oz. Batch 22
  • 1.5 oz. Lillet
  • 2 oz. Ruby Red Grapefruit
  • 3 dashes orange bitters
• Shake and strain into a Collins glass with ice. Garnish with a grapefruit peel.

Originally called Killer Queen, this cocktail—created by Robin Wolf, who runs the bar at The Hatch Rotisserie & Bar in Paso Robles, California, is a delicate, floral, and aromatic elixir that just makes your heart beat faster. We adapted a few of the ingredients especially for Valentine’s Day (we use hibiscus liqueur instead of Benedictine, for example) and we added Batch 22 to the mix (the original recipe calls only for gin). For us, this cocktail was love at first sip.

Ingredients

• 2 oz. Batch 22 Classic Gold
• 2 oz. aromatic gin
• 1.5 oz Lillet Blanc
• .5 oz. Hibiscus liqueur (we like Fruitlab from Greenbar Distillery)
• 8 dashes rose bitters
• Garnish: lemon wheels

Instructions

• Add the Batch, gin, Lillet Blanc, Hibiscus liqueur, and bitters into a large mixing glass with ice and stir until well-chilled.
• Strain into two coupe glasses.
• Garnish with lemon.

Serves 2.

When we drove sample bottles of Batch 22 aquavit across America in June of 2021, one of the best nights we had was in Tampa, Florida, at Edison Food + Drink Lab. At that great restaurant, super-talented and creative bartender, Richard Molero, fell instantly in love with Batch 22 and started making some of the best new cocktails we had ever tasted, right there on the spot. This was one of them.

Instructions

• Shake over ice:
  • .75 oz. Batch 22 Classic Gold aquavit
  • 1.5 oz. Vodka
  • .25 oz. Pampelmousse
  • .5 oz. cranberry juice
  • .5 oz. simple syrup
  • .5 oz. lemon juice
  • 1 egg white (can sub .5 oz. aquafaba)
• Strain into large tulip glass or daiquiri glass
• Garnish with cherry

Serves 1
(Created by Richard Molero, Edison Food+Drink Lab, Tampa, FL)

Using mushrooms in edgy craft cocktails has become a very popular trend recently. We were intrigued by the idea of combining Batch 22’s herbal and floral qualities with the earthy qualities of various mushrooms, especially bold ones like shiitake, morel, and porcini. The best results came with the use of Batch and/or simple syrup that had been infused with mushroom. Here are basic recipes for mushroom infusions and a simple syrup, which you can use to make our mushroom-centric riff on a margarita.

Instructions

• Shiitake Batch
  • 300ml Batch 22
  • 22g Dried shiitakes
  • Heat to below a simmer
  • Let stand to cool.
  • Refrigerate 36-48 hours and strain.
• Porcini Batch
  • 300ml Batch
  • 17g Dried porcini
• Morel Batch
  • 300ml Batch
  • 10g Dried morels
• Mushroom Simple Syrup
  • 50g shiitake mushrooms
  • 10 oz. Agave
  • 100 ml. Water
• ShroomaRita
• Mix in a mixing glass with ice:
  • 1.5 oz. Porcini infused Batch 22
  • .5 oz. Tequila blanco
  • 1 oz. Lemon
  • .5 oz. Shiitake simple
• Stir to chill and strain into rocks glass with one large cube (preferably a round one for Earth Day!). Garnish with lemon wheel.

Simple cocktail mixers can often be just as satisfying as more complex ones. The citrus components in Batch 22 aquavit marry so well with the botanicals and spices, that a simple topping of good quality bitter lemon is all you need to create a classic of your own.

Instructions

• In a rocks glass with ice:
  • 2 oz. Batch 22 Classic Gold aquavit
  • Top with bitter lemon
  • Garnish with lemon slice

Serves 1

Once our first holiday season came around in 2022, we set out to create a bunch of holiday-inspired cocktail recipes. Here, in this section, we highlight three of them. The Spiced Cider Toddy is about as simple as a recipe gets, but it’s so satisfying and so easy to drink.

Instructions

• Warm 8 cups of Spiced Apple Cider in a pot (Trader Joe’s Spiced Apple Cider is excellent, though many brands will work)
• Pour warm cider into mugs and add to each mug:
  • 2 oz. Batch 22 Classic Gold
• Garnish with a cinnamon stick or a vanilla bean

Serves 4

This fruity, sparkling, lemonade-based punch is dangerously easy to drink, but bursting with vitamin C!

Instructions

• 1 bottle Batch 22 Classic Gold
• 1 bottle sparkling rosé prosecco, chilled
• 4 cups bottled strawberry lemonade, chilled
• 1 cup fresh grapefruit juice2 tablespoons agave syrup
• 1⁄2 cup quartered thin grapefruit slices, plus more for garnish
• 1 cup sliced strawberries, plus more for garnish

Instructions

• Combine all ingredients (except prosecco) in a large pitcher or punch bowl; stir well. Add prosecco and mix gently. Serve over ice, garnished with additional quartered grapefruit slices and sliced strawberries.