Category: Cocktails

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.

Lots of serious aficionados of bourbon and whiskey drinks have told us they love Batch 22, so we wanted to create a recipe that combines the two. This variation of the classic Suffering Bastard actually makes everybody happy.

Instructions

• Shake over ice:
  • 1 oz. Batch Classic Gold aquavit
  • 1 oz. Bourbon
  • .5 oz fresh lime juice
  • .5 oz. Rosemary syrup
  • 2 dashes angostura bitters
• Strain into rocks glass with one cube
• Splash of ginger beer
• Mint garnish

Serves 1

In 2023, Batch 22 was honored to take part in the annual fundraiser for the Jimmy Miller Foundation, which provides Ocean Therapy for people suffering from trauma-induced mental or physical illness or injury. Surf therapy is one the JMMF’s largest and most popular programs, so we created a cocktail that highlighted surfing for the event.

Instructions

• In a shaker with ice combine:
  • 1.5 oz. Batch 22
  • .5 oz. Blanco tequila
  • .5 oz. Blue curacao
  • 4 dashes of Angostura bitters
  • 4 oz. Limeade
• Shake and strain into a pint glass with ice. Rim with salt if desired. Garnish with an orange section.

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)

URBN Pizza Kitchen in North Park is one of our favorite places in San Diego to grab a great East Coast style pie. Hanging out at the bar one night, we introduced the bartender—a talented mixologist named Ashley—to Batch 22. Impressed and inspired, she created this cocktail right there on the spot.

Instructions

• In a shaker with ice:
  • 1.5 Batch 22
  • 1.5 Lemon Juice
  • 1.5 Amaro Nonino
  • 1.5 Aperol
  • 0.5 St. Germain
• Strain into a coupe or rocks glass. Garnish with fresh dill and lemon or orange.

Almost any drink gets more festive when you add sparkling wine, and this pool party-friendly, brunch-perfect aquavit grapefruit cocktail turns any gathering into a celebration.

Instructions

• 1.5 oz. Batch 22 Classic Gold aquavit
• 2 oz. fresh-squeezed grapefruit juice
• 3 tbsp. brown sugar simple syrup
• 2 tsp. fresh lime juice
• Prosecco or sparkling wine
• Combine all ingredients (except Prosecco) in a shaker over ice. Strain into a champagne flute and fill to top with Prosecco. [Note: you can substitute .5 oz of Rose’s lime for the simple syrup and lime juice.]

Yes, the founders of Batch 22 love movies. And we love new cocktail names that reference movies. To make this version of the Dude’s favorite drink, a White Russian, we originally used Batch 22 that was infused with espresso beans for 24 hours. That was delicious, but equally yummy was this simpler recipe, which uses Batch 22 Classic Gold and Kahlua mixed with half & half.[For your vegan friends, use coconut almond cream instead—it’s delicious.]

Instructions

• Mix in a rocks glass with ice:
  • 2 oz. Batch 22 Classic Gold aquavit
  • 1 oz. Kahlua
  • 1 oz. Half & Half (or cream)
• Garnish with chocolate covered espresso bean

Serves 1