Category: Cocktails

We ordered the Accompani Blue Dorris from one of our favorite specialty websites and were intrigued by its super unique aromas and flavors. Dominated by aspects of woodiness, peppercorns, roses, and other florals, this elixir adds a distinct layer of complexity to a cocktail. The big challenge was to create a recipe that allowed Batch and Accompani to complement each other without either being lost or overpowering the other. It took a while, but we think we finally came up with a cocktail that makes every component shine.

Instructions

• In a shaker with ice combine:
  • 1.25 oz. Batch 22 Classic Gold
  • .5 oz. Accompani Blue Dorris
  • .75 oz. Amaro di Torino
  • 1.5 oz. Orange juice
  • 3 dashes Sasparilla bitters
• Pour into rocks glass and add 2 oz. soda.
• Garnish: singed orange peel

We were thrilled when we heard from Viking that Batch 22 was going to be added to their bar program. Viking ships all feature an aquavit bar, and Batch 22 is going to be the only American aquavit represented.  To honor our partnership, we created a signature cocktail that we hope will find its way to the bar on each and every Viking ship.

Instructions

• In a shaker with ice combine:
  • 2 oz. Batch 22
  • .5 oz. Aperol
  • .5 oz. Amaro
  • .5 oz. Hibiscus liqueur
  • 1 oz. Lemon juice
  • 1 oz. Lemonade
  • 3 dashes Angostura bitters
• Shake vigorously and strain into a rocks glass with ice. Garnish with a lemon wheel.

In all our recipe development work, we found that cherries and Batch 22 Classic Gold aquavit play very well together and we wanted to craft a cocktail that would really satisfy the cherry lover. Turns out, we think it’ll also just satisfy the lover. Not too sweet, this drink has layers of flavor and just a touch of sparkle.

Instructions

• Shake over ice:
  • 4 oz. Batch 22 Classic Gold
  • 4 oz. tart cherry juice
  • 2 tbsp. fresh lime juice
  • 2 tbsp. simple syrup
• Strain into large coupes or martini glasses
  • To the glasses, add:
  • 1/4 cup ginger beer (half to each glass)
  • 1/4 cup tonic (half to each glass)
• Morello cherries in syrup for garnish.

Serves 2.

New Year’s Eve is always a time for celebration with friends and family. This simple punch is easy to make, serves a crowd, and provides a tasty way to toast the beginning of a new year.

Instructions

• 1 Bottle Batch 22
• 2 Bottles Prosecco or Sparkling Rose
• ¼ cup Rosemary syrup
• 2 cups Lemonade
• 12 (or so) Shakes of Orange Bitters
• Mix of Sliced Citrus (blend lemon, lime, grapefruit, and orange)
• Mix all ingredients in a punch bowl with ice.

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)