Enjoy

Patowmack Peach Water RyeHuzzah!  for the return of the cocktail!

Catoctin Creek spirits are excellent as mixers.  Many old American cocktails called for rye, and Roundstone Rye is a sweet and very nice rye which pairs nicely with freshly made cocktails.  Or try Mosby's Spirit for a new angle on whisky, or in many recipes calling for vodka and rum.  And with Watershed Gin, you have a modern gin that places nicely in all the classic gin cocktails.

And did you know that spirits are great in recipes too?  Here are a few recipes to whet your appetite.

Pour Some Citrus On Me

Pour Some Citrus On Me

This is another great punch from Chad Robinson, and was the featured punch at the "Super Gin Punch Out" held recently at 1905 Restaurant in DC, along with fellow distillers Caledonia Spirits (makers of Barr Hill gin), and Green Hat.

25 oz Watershed Gin (one 750mL bottle)
12 oz strong green tea
8 oz Capillaire syrup*
6 oz Curaçao
6 oz fresh lemon juice, plus lemon wheels for garnish
6 oz fresh lime juice, plus lime wheels for garnish
32 oz sparkling water (or sparkling wine for more punch in your punch)

Combine all in a punch bowl and float slices of lemon and lime on top.

*Capillaire syrup
(courtesy David Wondrich, Punch)

1 cups of water
⅛ oz orange blossom water
2 cups sugar

Bring water and sugar to boil.  Let stand for 30 minutes.  Add the orange blossom water. Will keep in the fridge for a couple months.

Courtesy Chad Robinson.

I Like It When You Call Me Big Paw-Paw

Big Paw Paw

This is Chad Robinson's signature cocktail for the 2016 RAMMYS.  A traditional whiskey swizzle, this cocktail is the third in his series incorporating local paw-paw fruit.

1 oz Roundstone Rye
1 oz Mosby's Spirit
¼ oz Short Hill Mountain Peach Brandy
½ oz Falernum
½ oz paw-paw syrup*
½ oz orange juice
1 oz lime juice
Angostura bitters

Combine all ingredients in a highball glass or hurricane glass and fill glass halfway with crushed ice. Swizzle the cocktail until the glass begins to frost. Top off the glass with crushed ice and add 2-4 dashes of Angostura bitters to the top of the drink.

*Paw Paw syrup - Mix 1 qt of 1:1 simple syrup per lb of frozen paw paw pulp. Heat the simple syrup on the stove with the frozen paw

Recipe courtesy Chad Robinson. Photo courtesy R. Lopez, Eater.

The Orange EndowMINT Cocktail

The Orange EndowMINT

This cocktail comes to us from Emily Landsman, who writes for the Jewish Food Experience.  Combining orange juice and Mosby's Spirit along with a refreshing dose of mint, and you have a very satisfying summer cocktail!  This one could easily be upscaled into a punch.  Try floating a few sprigs of mint on the punch bowl and you'll have something that will keep your summer party guests raving!

1½ oz Catoctin Creek Mosby's Spirit
1½ oz freshly squeeze orange juice
¼ Triple Sec or orange liqueur
2 large sprigs of fresh mint
Large pinch of superfine sugar (do not use powdered sugar)
Orange zest
Additional mint for garnish

Preparation:

    • In a rocks glass, muddle the mint and sugar until the mint is broken up into tiny pieces.
    • Next, shake the Mosby’s Sprit, triple sec and Minneola orange juice with ice*.
    • Add ice to the rocks glass and strain the drink into the glass. Stir.
    • Twist the orange zest over the glass to release oils and drop it into the glass, then add a fresh mint sprig to garnish.

* Batch the Mosby’s Spirit, triple sec, and orange juice ahead of time to easily serve several cocktails. Do not add ice until ready to serve. At that point, add ice, stir well and then pour into glasses.

Recipe and photo courtesy Emily Landsman and the Jewish Food Experience and used with permission.

Hey Dirty, Baby Got Cha Honey

Got-Cha-Honey

Another Chad Robinson original.  This one was featured at Alfie's for our #WhiskyWedneday Roundstone Throwdown against bartender Fabian Malone, who featured the ever popular Dude, Where's My Bikeshare?

1½ oz Roundstone Rye
½ oz Curaçao
½ oz salted honey syrup*
½ oz lime juice

Add ingredients and ice to a shaker tin until cold and strain into a chilled cocktail coupe. Garnish with a lemon peel.

*Salted Honey Syrup: Add 1 gram of salt per 150 grams of water and allow the salt to fully dissolve. Heat the salt solution in a small saucepan and add 150 grams of clover honey. Fully incorporate the honey and the salt solution until you have a uniform syrup. Allow to cool and store for up to a month.

(This, by itself, tastes just like Honey Nut Cheerios)

Recipe courtesy Chad Robinson.

June Tasting Room Cocktails

Hooray!  Summer is here!  And summer is a great time for refreshing cocktails from whisky, gin and moonshine!  Check these out!

Lavender Lemonade

2 oz Watershed Gin
1 oz fresh pink lemonade
a few dashes of lavender bitters by Embitterment (D.C.)
garnish with a sprig of lavender

Summer Suzie

Inspired by M. Carrie Allen of the Washington Post.

2 oz. Watershed Gin
1 oz chamomile tea
½ oz fresh lemon juice
½ oz honey
garnish with a lemon peel

Whisky Sour

2 oz Roundstone Rye
1 oz fresh lemon juice
½ oz simple syrup
garnish with a maraschino cherry

Virginia Buck

A Buck (such as the Kentucky Buck cocktail) is a genre of cocktail perfect for summer. It consists of a combination of citrus and ginger beer.

2 oz Roundstone Rye
1 oz strawberry lemon simple syrup*
top with ginger beer
garnish with a lemon twist

*strawberry lemon simple syrup: chop up a few fresh strawberries and lemons and put them in a crockpot with a simple syrup mixture (equal parts water and sugar) for about 3 hours.

You might need to add extra lemon juice because the strawberries are very sugary by themselves!

Mosby's Mule 2 oz Mosby's Spirit
1 oz ginger beer
½ oz lime juice
garnish with a wedge of fresh lime

Strawberry Mosbito

Strawberry Mosbito 

Summer is nearly here, and strawberries are in high season!  Our friends at Great Country Farms brought us a bunch of freshly picked strawberries today, and asked us to make them a cocktail!  So I came up with the Strawberry Mosbito, a fun play on the mojito, except with our own Virginia moonshine.

1½ oz Mosby's Spirit
1 oz fresh lime juice
1 oz simple syrup
Mint leaves
Strawberries
Sparkling water

In a cocktail shaker, muddle the mint, three strawberries and lime juice until well mixed and mashed together.  Add ice and the Mosby's Spirit to the shaker, and shake vigorously.  Strain the contents into a tall glass of ice, top with sparkling water and garnish with mint, strawberries, and a lime wheel.

The Blue Puppy

Inspired by the phrase, "A very blue puppy cries"Appalachian Valley, Blue Ridge Mountain, Piedmont, Coastal Plain.

1½ ounces Catoctin Creek Watershed Gin
1½ ounces honeysuckle, blueberry, allspice, hibiscus and sugar tincture
¾ ounces Dolin Vermouth Blanc
2 shakes Angostura orange bitters
1 chocolate mint to garnish

Combine gin, tincture, vermouth and bitters in an ice-filled Boston Shaker. Shake vigorously and serve in a chilled champagne coupe. Garnish with a leaf of mint.

Recipe courtesy of Hunter Johnson, Lucky, Roanoke.

I Am Virginia

Todd Thrasher’s riff on the Old Fashioned plays homage to his home state with the Virginia figs and local rye.

¾ oz fig simple syrup*
2 oz Catoctin Creek Roundstone Rye
liberal dash of orange bitters
orange peel to garnish

Combine fig simple syrup, bitters and rye in a mixing glass, stir and strain over fresh ice. Garnish with orange peel.

Fig simple syrup:

1 quart sugar
1 quart water
1 quart dried Virginia figs

Heat water over medium heat, add sugar and whisk until dissolved. Add figs, reduce heat to a low simmer for 20 minutes and remove from heat. Let cool. Strain through a fine chinois. Refrigerate.

Recipe courtesy Todd Thrasher of Bar PX, and used with permission.

Vitick Sorghum Switchel Cocktail

Roundstone Switchel Cocktail

We had the pleasure of hosting Jill Vitick, of Vitick's Switchel, in our tasting room this month.  Jill brought in several jars of switchel, which is an old colonial farm drink.  A mixture of honey, maple, or sorghum, vinegar, and other spices, switchel was the "Gatorade" of its day:  a cool, refreshing energy boost after a hard day's labor.

Of course, we turn things like this into cocktails!  Here is our cocktail with her sorghum switchel.

1 oz Roundstone Rye
½ oz Sorghum Switchel
¼ oz barrel aged maple syrup
dash of black walnut bitters
garnish with an orange twist

Vitick Maple Switchel Cocktail

Mosby's Switchel Cocktail

We had the pleasure of hosting Jill Vitick, of Vitick's Switchel, in our tasting room this month.  Jill brought in several jars of switchel, which is an old colonial farm drink.  A mixture of honey, maple, or sorghum, vinegar, and other spices, switchel was the "Gatorade" of its day:  a cool, refreshing energy boost after a hard day's labor.

Of course, we turn things like this into cocktails!  Here is our cocktail with her maple switchel.

1 oz Mosby's Spirit
½ oz Maple Syrup Switchel
¼ oz simple syrup
¼ oz lime juice
Ginger beer
Lime peel

Combine Mosby's Spirit, switchel, syrup and lime juice, and top with ginger beer. Garnish with lime peel.

The Benchley

The Benchley

Here is a fantastic brunch cocktail from DrinkTonight, one of my favorite Instagram accounts based in DC.  They feature fantastic cocktail recipes with various local spirits. Find them on Instagram at www.instagram.com/drinktonight.

Introducing your favorite new brunch cocktail. Another unique, delicious recipe courtesy of our friends over at @12bottlebar, The Benchley is similar to The Algonquin — rye, dry vermouth, and pineapple juice. Add some flavors from Sriracha and you have yourself a drink that is savory, sweet, strong, and everything you want at brunch. I added lemon juice from their recipe for some acidity to balance the pineapple, but if you omit its closer to their recipe.

1½ oz Roundstone Rye
¾ oz dry vermouth
¾ oz Pineapple Sriracha Syrup
Juice of a half lemon

Combine all over ice and strain into a rocks glass with ice. Lemon peel garnish.

Recipe and photo by DrinkTonight, and used with permission.

Blush Gimlet

Blush Gimlet

2 oz Watershed Gin
1 oz sage simple syrup*
1 oz unsweetened grapefruit juice (fresh squeezed is best)
sage for garnish

Combine all ingredients in a cocktail shaker with ice.  Strain into a chilled martini glass and garnish with a sage leaf.

*Sage Simple Syrup

Combine 1 cup sugar with 1 cup of water and several leaves of sage.  Cook on low heat for a couple hours, strain and save in the fridge for up to two months.

Latest News

July 2016 News

Welcome to July! In the past month, there’s been a whirlwind of activity here at Catoctin Creek, and we are excited to share that we have been featured in several local...

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Catoctin Creek featured in Northern Virg…

Stefanie Gans, writer and food critic for Northern Virginia magazine, does a big article in the July 2016 issue about all the growth in distilleries in the Northern Virginia area.  ...

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Best Local Distilleries, according to to…

Thrillist just came out with their list of top local distilleries, as voted by top DC bartenders.  We're so happy to be included in a list of very fine local...

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Contact Us

Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel (540) 751-8404


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Latest Events

Red, White and Booze!

JUL 1   Celebrate all things Americana with this 4th of July weekend party! 7:00pm—9:00pm Catoctin Creek will be celebrating Fourth of July Weekend starting on Friday, July 1st, from 7pm to 9pm! This event...

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Tales of the Cocktail

JUL 19-23   Tales of the Cocktail dawn—dusk—dawn Scott, Becky and Chad will be at Tales of the Cocktail this year.  We hope to see you there too! Read More Hotel Monteleone New Orleans, Louisiana Get Directions

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Dinner at the Distillery, with cocktails and more!

  AUG 12   Dinner at the Distillery 7:00pm—9:30pm Dinner will be a four-course affair, using seasonal produce and local suppliers, prepared by Chefs Wes Rosati and Maria Aros of The Wandering Chef. Enjoy a private...

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