This was a featured cocktail of the Columbia Room pop-up at PX in Alexandria. Of the featured cocktails, was this one, which debuted our Apple Brandy on the menu, a recipe created by J.P. Featherston. Word from the customers that night was that it was amazing!
1 oz Catoctin Creek Roundstone Rye
1 oz Catoctin Creek Quarter Branch Apple Brandy
½ oz Fallen Bark Hickory Syrup
Aromatic and Blackstrap Molasses Bitters
Combine the rye and brandy in equal portions, add about half as much hickory syrup and a dash or two of the bitters. Stir on ice and strain into a rocks glass with one large ice cube.
Photo courtesy Christopher Wescott. Recipe courtesy J.P. Featherston. Both used with permission.
A classic cocktail that predates the martini. This one is really good with our Old Tom style Watershed Gin, if you can find it!
2 oz Watershed Gin
¾ oz Sweet Vermouth
¼ oz Luxardo maraschino liqueuer
2-3 dashes aromatic bitters
Mix all ingredients in a cocktail shaker with ice. Stir and strain into a martini glass. Garnish with a cherry.
This recipe was developed by Chad Robinson for the Edible DC spirits festival. The festival was held in late February, when the average daytime temperatures were about 19 degrees Fahrenheit, so we felt a warm cocktail was the perfect thing.
To make the cocktail best, you should batch up a large quantity of the ingredients ahead of time.
½ oz softened butter
1 oz brown sugar
ground cinnamon, nutmeg, allspice, clove, ginger
3 oz hot water
1 oz Catoctin Creek Roundstone Rye whisky
Mix soft butter, brown sugar and a dash of each of the spices together thoroughly. This is the batter.
Add 3 oz of boiling water to your batter and stir well until a frothy top forms. Stir in your rye and garnish with nutmeg or a cinnamon stick.
Photo by Sonja Bradfield, and used with permission.
The following cocktails were the highlights of our February Wandering Chef dinner and concert with Andrew McKnight. It was Valentine's Day, so we riffed off that to create sensual and vividly colored cocktails ranging from light pink to dark crimson. Cupid's Delight, like the mythical Cupid himself, looks small and harmless, but packs an impish and unexpected surprise. Cherry Smash is a beautiful cherry cocktail cocktail reminding us of the simplicity of pure love. Finally, the St. Valentine is a rich, darkly colored, and decandant experience. We hope you've experienced a love as rich as this cocktail!
2 oz Fennel infused Watershed Gin
1 oz fresh lemon juice
1 oz peppercorn infused honey syrup
3 oz club soda
dash berry syrup for color
Shake all together, garnish with a sprig of fennel, and serve on ice in a rocks glass.
1½ oz Mosby's Spirit
½ oz Kirschwasser
½ oz Fresh lemon juice
½ oz Simple syrup
dash berry syrup for color
1757 Brandied cherry garnish
Shake all together with ice, garnish with a brandied cherry, and serve in a cocktail glass.
1½ oz Roundstone
½ oz Fonseca Bin 27 Port
½ oz Grand Marnier
½ oz Fresh Lime juice
½ oz Simple syrup
Shake all together with ice, garnish with a lemon peel, and serve in a cocktail glass.
Courtesy Hannah Blymier.
This one takes a lot of shaking... best to do it with friends!
3 oz Catoctin Creek Pearousia Barrel "Old Tom" Watershed Gin
1/2 oz fresh lime juice
1/2 oz fresh lemon juice
1/2 oz simple syrup
4 oz cream
1 egg white
3 dashes Orange flower water
2 drops Vanilla extract
Pour all ingredients except soda in a mixing glass, dry shake (no ice) for two minutes, add ice and hard shake for another minute.
Strain into a highball glass without ice, top with soda.
Recipe courtesy Wikipedia.
This Super Bowl libation brought to you by @dcembitterment and @catoctincreek Pearousia. We call it the Katy Pear-y in hopes of a decent half-time show.
2 oz junmai sake
1 tbsp jasmine tea simple syrup
Juice of 1/4 lime
Several dashes aromatic bitters
½ oz Pearousia pear brandy
Shake over ice and strain into a martini glass. Top up with pear brandy and garnish with a pear wheel.
Courtesy DC Embitterment Bitters.
This recipe comes to us from Doug Atwell of Rye in the Fells Point neighborhood in Baltimore.
2 oz Catoctin Creek Roundstone Rye
¾ oz Giffard's Banane du Bresil liqueur
¾ oz brown sugar syrup (1 brown sugar:1 water)
2-3 dashes The Dead Rabbit Orinoco bitters
Add all ingredients to a mixing glass and stir with ice. Strain into a rocks glass and garnish with a lemon twist.
Courtesy Doug Atwell, and used with permission.
Chad came up with this cocktail for a private party for the RAMMY nominations in DC last month. Easily batched and poured for the masses, it is reminiscent of a sangria or a grog.
20 oz of superfine sugar
2 bottles of Catoctin Creek Roundstone Rye
1 bottles of Catoctin Creek 1757 Virginia Brandy
2 bottles of good port
Peel the lemons and 2 of the oranges and set them aside for juicing later. Muddle the peels with the sugar in your punch bowl and let it sit for at least 1 hour until the citrus oils mix with the sugar. This is called oleo saccharum.
Juice your lemons and 3 of your oranges. Mix the juice with the oleo saccharum, making sure the sugar is fully dissolved in the juice. Once the sugar is fully dissolved, add the port, rye and brandy. Add a large quantity of ice to the punch to keep it cool while you're serving it. Slice the remaining oranges into wheels and use the orange wheels to garnish your punch bowl.
Serves at least 30-40 people.
The following cocktails were the highlights of our January Wandering Chef dinner. We had fun pairing the cocktails with the seasonal food of the evening. Our first course had pineapple and Hoisin sauce glazed shrimp, so we chose to go Oriental with the use of pineapple, ginger and Chinese five spice. Our second cocktail, a take on a Manhattan or an A La Lousianne, was nicely paired with a lamb and risotto dish, the whisky cutting nicely through the fatty and rich meat. Finally, we ended with a berry/moonshine cocktail garnished with a fresh basil leaf. The aromatic experience is basil, while the berry sweetness compliments the meal of beef and root vegetables.
1½ oz Watershed Gin
½ oz pineapple ginger syrup (fresh made)
Chinese Five Spice
Sparkling white wine
Dried pineapple chunk on toothpick for garnish
Combine syrup, spice and gin in a shaker of ice. Stir, and pour into a rocks glass or flute. Top with sparkling wine and garnish with a pineapple chunk.
3 oz Roundstone Rye
1 oz dry vermouth
1 oz Benedictine
Thin orange half-wheel for garnish
Combine ingredients in a shaker of ice. Stir, and pour into cocktail glass. Top with a dash of bitters, and garnish.
Only the Good Rye Young
Courtesy Brian Bachley at The Occidental, Washington DC.
2 oz Mosby's Spirit
¾ oz lemon juice
¾ oz simple syrup
½ oz cherry/blackberry syrup (fresh made)
Combine ingredients in a shaker of ice. Stir, and pour into a rocks glass full of ice. Top with a single fresh basil leaf.
This cocktail comes to us from Sonja Bradfield, author of Ginger and Toasted Sesame. Sonja has some amazing photographs and a delicious recipe for cider and rye, perfect for a warm winter beverage:
One of my favorite things to drink when the weather gets cold is something warm with a kick like a nice chai tea or a hot toddy. On Thanksgiving my family brewed an impromptu pot of mulled apple cider and for a little extra warmth we added a nip of whiskey. For this recipe I used some apple cider pressed in Virginia and some rye whiskey distilled in Virginia.
[This] rye is great in this mulled cider recipe. It’ll warm you right down through your toes. This recipe makes a half gallon but you can easily double that for a bigger group gathering for the holidays. Just let the spices and fruit simmer long enough to get the cider nice and spicy. For an extra kick, you can add a few black peppercorns and maybe a bit more rye.
½ gallon of apple cider
2 satsuma oranges
1 honey crisp apple
3 cinnamon sticks
Catoctin Creek Roundstone Rye whisky
Thinly slice the oranges and apple horizontally.
Pour the cider in a large pot and add the slices of fruit, the cinnamon sticks and cloves.
Bring to a boil over high heat then lower the heat and let the mixture simmer for about 30 minutes until fragrant.
Fill up mugs about three quarters full and add about an ounce of rye whiskey to each mug.
Garnish with an apple or orange slice, half a cinnamon stick and cloves.
Recipe and photo by Sonja Bradfield, and used with permission.
This cocktail is another one from our brand ambassador, Chad Robinson. Chad created a shrub to give this cocktail a little extra "zang". A shrub, for those not informed, is a cocktail base made of vinegar, which brings the needed acidity into the drink in lieu of the usual citrus. This cocktail tends on the less-sweet side, not quite savory, and is a perfect compliment to shellfish like oysters and shrimp.
2 oz Mosby's spirit
½ oz Manzanilla sherry (I used Lustau)
½ oz pear shallot shrub*
Combine all ingredients in a shaker of ice, strain into a rocks glass and enjoy. Ice optional.
*Pear shallot shrub
4-6 large Bartlett pears
½ shallot bulb
16 oz Turbinado sugar
8 oz white balsamic vinegar
Coarsely chop the pears after removing the stems. Cover the pears in the 16 oz of turbinado sugar. Allow the mixture to sit in a sterilized jar for 24 hours.
Mince half a shallot bulb and mix with the pears in the syrup. Let the mixture sit for another 12 hours. Strain out the solids and add the white balsamic vinegar with the syrup. The shrub is good for up to 3 weeks.
I hope you get a chance to make it and enjoy the results.
Recipe courtesy Chad Robinson.
Mugs are nice for this one, or it can be made as a punch.
32 oz fresh pressed cider (usually found in autumn in the grocer's aisle near fresh juices)
16 oz Roundstone Rye (about 2/3 of a bottle)
4 oz Honey
10 Cinnamon sticks
8 whole allspice berries
In a saucepan combine the cider and honey. Combine the cinnamon and allspice in a spice sachet and drop in the saucepan. Bring to a boil for 5 minutes and remove the spices. Stir in the rye whiskey, and serve and garnish with a cinnamon stick.
Modified from a recipe by Kara Newman, Cocktails for a Crowd.