Category: Cocktails

This delicious mixture is based on the classic Last Word, which is equal parts base spirit, chartreuse, maraschino, and lime.

Ingredients

• 1.5 oz. Batch 22
• 1 oz. Gin
• 1.5 oz. Maraschino liqueur
• 1.5 oz. Lime juice
• 4 Dashes grapefruit bitters

Instructions

• In a shaker with ice combine all ingredients and shake well. Strain into two Nick & Nora glasses, or two small martini glasses. Garnish with grapefruit twist.

This tantalizing twist on the classic Negroni cocktail was actually created in the dark! We introduced Batch 22 to bartender Chris Williams at his bar in New Orleans in the middle of a huge storm. He tasted it, loved it, and started creating cocktails with it and then a blackout hit. It was this delicious cocktail that kept us happy until the lights came back on.

Instructions

• Shake over ice:
  • 1 oz. Batch 22 Classic Gold aquavit
  • 1 oz. sweet vermouth
  • 1 oz. Campari
• Strain into rocks glass with one large cube.
• Garnish with orange wheel.

Serves 1
(Created by Chris Williams, Bayou Bar, New Orleans, LA)

The Belmont cocktail is one of the first aquavit cocktail recipes we ever created, and it’s named for the street it was created on (one of our founders lives there). The sheer deliciousness of rosemary, grapefruit, and Batch 22 together was a revelation to us.

Instructions

• 2 oz. Batch 22 Classic Gold aquavit
• .25 oz. Rosemary syrup
• 1 oz. fresh-squeezed grapefruit juice
• 1 tbs. brown sugar simple syrup
• 1-3 Dashes Rosemary bitters
• Club soda
• Combine ingredients (except soda) over ice in a highball glass. Top with soda and stir gently.

NOTE: You can substitute Fever Tree Grapefruit Soda for the grapefruit juice, simple syrup, and club soda.

On a visit to Botanica Bar in North Park, San Diego, I challenged the very talented bartender, Bismark, to create a citrusy Batch 22 cocktail for me. He created this recipe on the spot, and it was a revelation to discover how beautiful Batch and tarragon are together.

Instructions

• In a cocktail shaker:
  • Muddle rough tablespoon of fresh tarragon leaves with 2 cucumber slices
• Add:
  • 1.5 oz. Batch 22
  • 1 oz. Hibiscus liqueur (Greenbar)
  • .5 oz. Amaro
  • .5 oz. Passionfruit liqueur
  • 1 oz. fresh lime
• Shake for 5 seconds. Add ice and shake for another 10 seconds.
• Strain into a coupe and garnish with tarragon sprig.

A classic centerpiece of most American brunch menus, our aquavit Bloody Mary was the very first aquavit cocktail recipe we ever created. It proved to us that-when used instead of vodka-Batch 22 makes every drink taste better. There are lots of ingredients in this one, so we crafted the recipe to serve 4 at a time.

Instructions

• 2.5 cups tomato juice
• 1/2 cup clam juice
• 3 tbs lime juice
• 1.5 tbs prepared horseradish
• 1.5 tbs Worcestershire sauce
• 1/4 tsp garlic powder
• 1.25 tsp hot sauce of choice
• 1 tsp coarse black pepper
• 1/2 cup pepperoncini juice
• 1 dash of celery bitters
• 8 oz. Batch 22 Classic Gold aquavit
• Mix all ingredients in a large glass pitcher and serve in your favorite stein. Garnish with celery stalk, pepperoncini, and a strip of bacon.

We developed this special cocktail to honor the Easter/Passover season. The many floral elements in the recipe are meant to evoke the reawakening of plant life in the spring.

Instructions

• Muddle 3-5 sprigs fresh thyme with 2 thick slices of cucumber
• 1.5 oz. Batch 22
• 1.5 oz. Hibiscus liqueur
• .5 oz. St. Germain
• .5 oz. Amaro
• 1 oz. Lime
• 3 dashes celery bitters

This is a Valentine’s Day adaptation of one of our most romantic cocktails, the Wedding Vow. If you’re not ready to commit to making that drink, this one should work for you. No strings attached.

Instructions

• In a shaker with ice combine:
  • 4 oz. Batch 22 Classic Gold
  • 2 oz. Cherry Juice or Luxardo Sangue Morlacco (or 1 oz. of each)
  • 4 tbsp. Rose Cordial Syrup or Violette liqueur
  • 2 Marascino cherries
  • 2-4 oz. Prosecco or sparkling wine
• Gently muddle each cherry in a champagne flute or champagne glass of your choosing. Strain the liquid into each glass and top with prosecco.

Serves 2.

We fell in love with the unique flavor of this plum liqueur made in San Francisco, California. Not only does it add a distinct aroma and fruity component to the cocktail, it also adds great color.

Ingredients

• 2 oz. Batch 22
• 2.25 oz. Ume plum liqueur
• .5 oz. Aromatic gin
• 2 tsp Lime juice
• 4 oz. Sparkling water
• 6 Dashes grapefruit bitters

Instructions

• In a Collins or highball glass with ice combine Batch, Ume, lime juice, and bitters. Stir well to combine. Add sparkling water and gently stir. Garnish with lime peel.

Batch 22 was the lead spirit sponsor of the 2022 Culture and Cocktails event hosted by the San Diego Museum of Art. For that event, the talented bar staff from Panama 66 crafted this delicious, crowd-pleasing cocktail with aquavit.

Instructions

• Stir in a rocks glass with ice:
  • 2 oz. Batch 22 Classic Gold aquavit
  • .75 oz. Amaro
  • .75 oz. Elderflower Liqueur
  • 2-4 Dashes Grapefruit bitters
• Garnish with twisted grapefruit peel

Serves 1
(Created by the bar staff at Panama 66, San Diego, CA)

Our aquavit mule is a unique variation of the classic Moscow Mule. The infusions are simple to make and don’t worry about making the jalapeño too spicy. You can always dilute it to your liking with more Batch 22.

Instructions

• Make the jalapeño infusion:
  • Thick slice one medium jalapeño (with seeds) and steep in 1/2 cup of Batch 22 Classic Gold aquavit for minimum 2 hours. Strain before use.
• Make the cucumber infusion:
  • Peel half a medium cucumber, slice in half, then slice thin into pieces. Steep in 1 cup Batch 22 for minimum 2 hours. Strain before use.
• For the Mule:
  • 1 1/2 oz. jalapeño-infused Batch 22 aquavit
  • 1/2 oz. cucumber-infused Batch 22 aquavit
  • 3/4 oz. fresh lime juice
  • 2 tbsp. brown sugar simple syrup
  • Lime seltzer
• Combine all ingredients (except seltzer) in a mule glass (or mug). Stir and add ice. Top with seltzer and stir gently.

Serves 1