Cocktails
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Everyone knows the Aperol Spritz. It has made Aperol a household name and has made the company wildly successful.
This recipe is our riff on the Trinidad Sour, which is an amazing concoction that uses an ounce and a half of Angostura bitters (usually this ingredient is a just added with a few shakes).
While experimenting with a bunch of spirits and ingredients we were not familiar with, we stumbled upon this mix of flavors, which reminded us of a 70-proof, adult version of Coca-Cola. It’s super refreshing, not too sweet, and so easy to make.
The original version of this cocktail, made with vodka, was created by the beverage director at Albert’s Bar in New York City. With the flavors of Batch 22 added, it becomes a lovely mix of herbal notes, citrus, and honey.
We develop a lot of cocktails for South Coast Repertory Theater in Costa Mesa, CA. In 2023, they wanted a “Don Quixote” themed cocktail to go with a special gala they were doing for the theater’s anniversary.
This sweet, smooth cocktail evokes wonderful childhood memories for co-founder spouse Tracy because it highlights the flavors of the classic ice cream blend called “Chicago Brick,” which was a blend of coffee, vanilla, and orange sherbert.
Lots of people taste honey when they first try Batch 22, even though there is no honey in it. The effect of all the main flavor components, along with the rich mouthfeel, can easily be experienced as “honey.”
This is our riff on the classic Sidecar, which is traditionally cognac based. By substituting Batch 22 for the cognac, you wind up with a herbaceous, not too sweet cocktail that’s had its citrus component turbo-charged.
Like classic espresso, this dessert cocktail combines flavors of coffee and lemon with some of the added zing of herbs and spices.
In many ways, absinthe is aquavit’s more potent cousin, but it’s a delicious, spicy, herbaceous ingredient that adds a lovely layer of complexity to any cocktail.
Famed New York publican Danny McDonald owns and runs some of Manhattan’s most popular and successful bars.
The French 75 is a classic gin drink that’s been a cocktail staple for decades. It combines the elegance of champagne (or sparkling wine) with the crispness of gin and the sourness of lemon to create a truly light and delicious sipper.
When we met the Los Angeles rep for San Pellegrino in a Studio City bar, we became fast friends (Amica means “friend” in Italian).
This cocktail, inspired by a strawberry-infused drink called Mother’s Blush, pays homage to all the moms out there who love over-sharing information about their children to anyone who will listen.
We’ve spent the last couple of years telling people that we don’t like the traditional aquavit flavors of fennel and anise, but in some cases, those flavors are actually a positive addition for us.
Here’s a great coffee cocktail that packs a punch and works as well after dinner as it does as an eye-opener in the morning.
Most coffee cocktails incorporate cream or egg whites in some form. Very few combine coffee with soda, which creates an entirely different experience.
This riff on the classic gin & tonic showcases perfectly just how much Batch 22 elevates a drink when subbed for vodka or gin.
Here’s another cocktail we created by marrying Batch 22 with our favorite local bourbon from Fierce & Kind. This one’s a riff on the recently developed classic Paper Plane, and it works beautifully with the addition of a dash of St. Germain or other elderflower liqueur. Instruction
