Cocktails

Strawberry Garden

Strawberry Garden

DrinkTonight is an absolutely amazing Instagram account based in DC, and featuring fantastic cocktail recipes with various local spirits.  They really enjoy our Watershed Gin, and have featured it four times int he recent past.  I am grateful too that they have graciously allowed me to cross post their beautiful photos and cocktail recipes here for you so share.  Find them on Instagram at www.instagram.com/drinktonight.

Trying to get through all of these amazing summer recipes while I still have time! As the name suggests, a Strawberry Garden tastes like all the flavors of summer fruits and herbs in one refreshing cocktail. Unfortunately, strawberries are already past their prime, so I think this would have been better in June or July.

1 strawberry
basil leaves
2 tsp. sugar
1½ oz Watershed Gin
½ oz lemon juice
Club soda

Muddle the strawberry with basil and sugar in a cocktail shaker. Add the gin, lemon juice and ice.  Shake well and strain into a chilled cocktail glass. Top with club soda and garnish with sliced strawberries and basil.

Recipe and photo by DrinkTonight, and used with permission.

Oven Bird

Oven Bird

DrinkTonight is an absolutely amazing Instagram account based in DC, and featuring fantastic cocktail recipes with various local spirits.  They really enjoy our Watershed Gin, and have featured it four times int he recent past.  I am grateful too that they have graciously allowed me to cross post their beautiful photos and cocktail recipes here for you so share.  Find them on Instagram at www.instagram.com/drinktonight.

Continuing with the gin theme while it's still summer, this is the best choice to take outside on the patio for a pre-dinner, mid-week drink.

1½ oz Watershed Gin
Dash of orange bitters
½ oz egg whites
Club soda

Combine gin, bitters, egg whites in a cocktail shaker and shake over ice. Strain into a glass of ice, and top with club soda. Garnish with slices of orange and basil.

Recipe and photo by DrinkTonight, and used with permission.

Cucumber Collins

Cucumber Collins

DrinkTonight is an absolutely amazing Instagram account based in DC, and featuring fantastic cocktail recipes with various local spirits.  They really enjoy our Watershed Gin, and have featured it four times int he recent past.  I am grateful too that they have graciously allowed me to cross post their beautiful photos and cocktail recipes here for you so share.  Find them on Instagram at www.instagram.com/drinktonight.

A simple juice + spirit drink is necessary after a long, hot draining DC weekend. This is not a strong cocktail at all, and just a touch of gin is needed to cut some of the sweetness of the apple juice.

1 oz Watershed Gin
Juice of one entire granny smith apple
Juice of half a cucumber
Juice of half a lime

Combine the juices and gin, and serve over ice.  Garnish with slices of lime and cuke.

Recipe and photo by DrinkTonight, and used with permission.

Strawbrery Jive

Strawberry Jive

DrinkTonight is an absolutely amazing Instagram account based in DC, and featuring fantastic cocktail recipes with various local spirits.  They really enjoy our Watershed Gin, and have featured it four times int he recent past.  I am grateful too that they have graciously allowed me to cross post their beautiful photos and cocktail recipes here for you so share.  Find them on Instagram at www.instagram.com/drinktonight.

The "Strawberry Jive" is a combination of fruits and herbs that is refreshing, not too sweet, and alight enough for these really hot DC summer days.  Strawberry and basil are a classic combo, too.

2 strawberries
Handful of fresh basil
½ oz agave syrup
1 oz orange juice
Splash of lemon juice
1½ Watershed Gin

Muddle two strawberries, the handful of fresh basil and agave syrup in the bottom of a cocktail shaker.  Add the orange juice and lemon juice, along with the gin and a handful of ice.  Shake well and strain into a chilled cocktail glass.  Garnish with sliced strawberries and basil.

Recipe and photo by DrinkTonight, and used with permission.

Tony Burke of Mason Social

Tony is bartender at the Mason Social, an awesome new place in Alexandria.  Try their Earl Gray-infused Roundstone Rye cocktail, called the Parker Gray.  Delicious!

Some Call It Work

2 oz. Watershed Gin
¾ oz. lemon
¾ oz. Thai basil syrup*
1 oz. egg white
basil leaf garnish

*Thai basil syrup: Mix together 1 cup of sugar and 1 of water in a 1 qt saucepan. Bring the mixture to about 170 degrees and stir until all the sugar is dissolved. Let the mixture simmer and steep the about 12 leaves of thai basil in the sugar syrup for about 30 mins. Remove the basil leaves and store the syrup in a closed container for up to two weeks in a refrigerator.

The Sanctuary

2 oz. Mosbys Spirit
½ oz smoked ginger saccharum**
5-6 mint leaves
crushed ice
torched lemon garnish

**Smoked ginger saccharum: Peel and slice 1 cup of ginger and smoke it in a smoker, oven, or by using The Smoking Gun. Put ginger in a pot, cover with 1/2 cup of sugar and let sit for 2 hours. Add 1 more cup of sugar and add 3 cups of water to the pot. Bring the mixture to a boil and then let simmer for 30 mins. Let it cool and double strain into a covered container. Keeps in the refrigerator for up to 2 weeks.

Toes in the sand

2 oz Roundstone Rye
1 oz roasted orange juice***
couple of drops of orange bitters
toasted cinnamon stick

***Roast orange slices in the oven at 375 degrees until the edges carmelize and begin to char (about 20 mins). Juice the orange slices after they cool.

General's Order

General's Order

This cocktail is the official cocktail of the National Archives "Spirited Republic" series, and amazing series of lectures curated by DC's own mixologist extraordinaire, Derek Brown.  The lectures feature notable drinks historians from around the country, who come in once a week and cover various periods of drinking history in the United States.  A terrific lecture series, with a cocktail happy hour before each session.  I highly recommend attending as many as you can!

1 oz. Aged Rum
½ oz. Catoctin Creek Roundstone Rye Whisky
¾ oz. Fresh Lemon Juice
½ oz. Simple Syrup
¼ oz. Cherry Bounce*

Shake and strain over fresh ice. Garnish wish an American flag.

*Cherry Bounce

Use Martha Washington's Recipe, or sub Cherry Heering and dash of Angostura.

Recipe and photo courtesy Derek Brown and used with permission.

Blueberry Basil Smash

This cocktail was one of the feature cocktails for our June Dinner at the Distillery.   Basil and blueberries go so nicely together.

1 oz Watershed Gin
1 oz fresh squeezed lemon juice
½ oz blueberry tonic syrup
½ oz simple syrup

Muddle the basil leaves in the bottom of the glass, then shake and strain into a cocktail glass.  Garnish with a basil leaf.

Courtesy Hannah Blymier.

Brandy Berry Bubbly

This cocktail was one of the feature cocktails for our June Dinner at the Distillery.   Basil and blueberries go so nicely together.

½ oz 1757 Virginia Brandy
2-3 oz sparkling cider (hard cider, alcohol free cider, Prosecco, Cava, or Champagne... they all work well here)
½ oz strawberry syrup, homemade
Strawberry garnish

Combine all in a champagne flute and garnish with a strawberry.

Courtesy Hannah Blymier.

Pineapple/Rhubarb Sour

This cocktail was one of the feature cocktails for our June Dinner at the Distillery.  We're kind of crazy about shrubs right now, and this one illustrated beautifully the crisp tartness of a good cocktail without the need for the ubiquitous citrus.

1 oz Roundstone Rye
½ oz Element Pineapple Turmeric shrub
½ oz simple syrup
2 dashes rhubarb bitters
Pineapple garnish

Combine all in a cup of ice and strain into a cocktail glass.  Garnish with pineapple and serve.

Courtesy Hannah Blymier.

Cup of Cheer

Cocktails for July

This cocktail is a modern (and somewhat Appalachian) take on a classic highball.  Pretty dang easy to make, and pretty dang delicious!  (Pictured above, in center.  Also pictured above, the Colonel Langdon, and the Pineapple/Rhubarb Sour.)

1 oz Watershed Gin
3 oz Cheerwine®
Dash of orange bitters
Orange peel garnish

Combine all in a rocks glass, optionally filled with ice.  Garnish with orange peel.

Courtesy Nicole Denson.

The Double Barrel

Double Barrel

This cocktail comes to us from Chris Grimm at Horse and Flower.  The cocktail is attributed to George J. Kappeler, 1900. A "nice, serious cocktail."

1½ oz Catoctin Creek Roundstone Rye "92 Proof"
1½ oz Carpano Antica red vermouth
1½ oz Noilly Prat extra dry vermouth
1-2 dashes Angostura bitters
1-2 dashes orange bitters

Combine all over ice and strain into a cocktail glass.

Photo and cocktail courtesy Chriss Grimm and used with permission.

Chad Robinson, Brand Ambassador of Catoctin Creek

Chad Robinson

Join us in welcoming Chad Robinson as our guest bartender in July!  Chad will be slinging the cocktail shakers behind the bar on Saturday, July 11, from noon til dusk.  If you don't already know, Chad is the Catoctin Creek brand ambassador, usually traveling up and down the east coast to represent Catoctin Creek.  On the side, he loves to do a bit of bartending.  An expert on cocktails, Chad has been a vital part of educating the public on old classics like punches, toddies, and fizzes.  This month, Chad will be doing various takes on the classic highball (a basic mixture of soda and spirits).  

Ryeball

2 oz Roundstone Rye 92 proof
4 oz Gerolsteiner Sparkling Mineral Water

Neighbor, Can You Spare a Buck?

2 oz Watershed Gin
1 oz Element Lemon Mint Shrub
4 oz ginger beer

El Cardenal

2 oz Mosby's Spirit
1 oz lime juice
4 oz Jarritos grapefruit soda

Chad behind the bar

Frank Manganello of Pearl Dive Oyster Palace

Frank Manganello CocktailsFrank is bartender at the Pearl Dive Oyster Palace, the hopping cool place on 14th Street in Northwest DC.

Terry's G&T

1½ oz Watershed Gin
3 oz Blueberry tonic*
Lime wheel garnish

Combine ingredients over ice in a double old-fashioned glass.  Garnish with a lime.

Mosby's Cup

1 oz Mosby's Spirit
&frac34 oz White Pimm's**
2 oz lemonade
2 dashes orange bitters
4 slices cucumber
1 strawberry (quartered)
2 orange peels (minimum pith)

Fill collins glass with ice, pausing to layer 2 slices cucmber, bits of strawberry and orange peels throughout glass. In a cocktail shaker, combine remaining cucumber with 1 oz Mosby's Spirit and .¾ oz “White Pimm's” and muddle lightly. Add ice, shake briefly, and strain over ice. Top with lemonade. Finish with 2 dashes orange bitters on top.

Tell Me How You Like It

2 oz Roundstone Rye
1 oz sweet vermouth
½ oz dry vermouth
½ oz peach/blackberry shrub***
1 dash Angostura bitters
1 dash orange bitters
lemon peel

In a mixing glass, combine all ingredients besides lemon peel. Fill with ice and stir vigorously for 15-20 seconds. Strain into a cocktail glass or coupe. Express lemon peel over glass, discard.

*Blueberry Tonic

1 pint blueberries
8 cups water (split)
6 cups sugar
1 cup chopped lemongrass
¼ cup powdered cinchona bark
1 orange, zest and juice
1 lemon, zest and juice
1 lime, zest and juice
1 tsp whole allspice berries
¼ cup citric acid
¼ tsp kosher salt
cheesecloth
soda siphon and CO2 charger

To make blueberry syrup: Start by simmering blueberries in 4 cups water until blueberries release all their juice (10-15 minutes). Strain out solids and return juice to pot. Add sugar and heat gently until all sugar has dissolved. Remove from heat.

To make tonic syrup: In another pot, combine all remaining ingredients and bring to a boil. Reduce heat and simmer covered for 20 minutes. Strain through cheesecloth.

Combine blueberry syrup with tonic syrup. Measure total volume and add enough filtered water to increase by 2.5 times (add 2oz water for every 3⁄4oz syrup). Fill siphon with mixture and carbonate.

**White Pimms

750ml biano/blanc vermouth (Carpano Bianco is preferred)
3tsp dried orange peel
cheesecloth

Combine vermouth and orange peel in glass jar and allow to infuse for 24-36 hours in fridge. Strain through cheesecloth and store cold.

***Peach/Blackberry Shrub

1 lb white peaches (pitted and chopped) 1 cup blackberries ¼ cup grated ginger 2 cups sugar in the raw 2½ oz apple cider vinegar 9½ oz white balsamic vinegar

Combine all ingredients besides vinegars in a large glass bowl and place, covered, in fridge for 2-4 days (until all sugar has dissolved and fruit is surrounded by liquid). Strain solids from liquid, pressing lightly to retain as much juice as possible. Combine with vinegar mixture and separate into glass bottles. Allow to rest for at least one week in fridge, flavor will mellow the longer it sits. Holds for up to one year if sealed and kept cold.

Frank Manganello

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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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