Cocktails

Honey, I Drunk the Kids

Honey, I Drunk the Kids2 oz Mosby's Spirit
2 oz Ginger honey simple syrup*
2 dashes Angostura bitters
1 bar spoon fig preserves
1 oz club soda

Combine the ingredients in a shaker with ice.  Strain (using a sieve to collect fig pulp) into a rocks glass with ice.  Garnish with citrus peel.

Ginger Honey Simple Syrup

2 cups water
1 large piece of ginger, peeled and sliced
2 cups honey

Boil the water and steep the ginger in the water for at least an hour.  Remove ginger pieces and combine the water with the honey to dissolve.  Store in the fridge for up to one month.

Courtesy Hannah Blymier.

Smoked Maple Fizz

Smoked Maple Fizz2 oz Roundstone Rye
½ oz Absinthe, or use as a spray
1 oz Langdon Wood Smoked Maple Syrup
1 oz club soda
3 dashes Peychauds bitters
Orange peel garnish

Combine the ingredients in a shaker with ice.  Strain into a rocks glass with ice.  Garnish with orange peel.

Courtesy Warren Bobrow.

Gina's Cocktail

Gina's CocktailThis cocktail was created in homage to Gina Chersevani (Twitter @mixtressdc), one of the great cocktail mixologists of DC. Gina created a cocktail for the Chefs for Equality event with rye, cider and lemon soda. This was as close as we could get to recreating her beautiful masterpiece.  This cocktail is not super sweet, but pairs well with fatty and rich dishes (like lamb and stew).

1 oz Roundstone Rye
1 oz Fresh apple cider
1 oz Fever Tree Bitter Lemon Soda

Mix all three ingredients in a rocks glass with ice.

Beet Blossom

Beet BlossomThis cocktail is a creation by Scott Harris and Hannah Blymier.  They were looking for a cocktail to pair with a beet salad at dinner, and thought it just might be possible to create a beet syrup.  The problem was not having the cocktail taste too vegetal, but this was solved by adding just a touch of salt to the syrup. The resulting cocktail is fresh and a lovely shade of magenta, without tasting too much like borscht!

1 oz Watershed Gin
1 oz Lime juice, freshly squeezed
1 oz Beet syrup*
Lime zest garnish

Mix all three ingredients in a cocktail shaker full of ice. Strain and pour into a cocktail glass.

Beet Syrup

5 cups water
3 large beets, peeled and diced
1 tsp of salt
5 cups sugar

Cook the beets in the water in a slow-cooker for 4-6 hours, or boil them in the water for one hour.  Discard beets, save juice.  Add the salt to the juice.  Then bring to a boil and stir in the sugar.  Once sugar is incorporated, chill in the fridge for up to one month.

Pearousia Pear Brandy Old Fashioned

Pearousia Pear Brandy Old FashionedWe were looking for a cocktail that highlighted our pear brandy without losing the delicate taste of the pear to a bunch of vermouth, citrus, and whacky bitters.  We finally decided, simpler is better.  The simplicity of this cocktail belies the fact that it is surprisingly sophisticated.

1 oz Pearousia pear brandy
½ oz simple syrup
Dash of rhubarb bitters

Mix all three ingredients in a rocks glass with ice.

Brian Bachley of the Occidental

Brian Bachley cocktailsBrian BachleyBrian is bartender at the Occidental, the storied DC restaurant that's one block from the White House and served every president from Calvin Coolidge to Barack Obama.

Have You Met Ted?

2 oz Mosby's Spirit
¾ oz simple syrup
¾ oz lemon juice
5 leaves of basil
1 bar spoon fig preserves

Apple Cinnamon Sazerac

2 oz Roundstone Rye
½ oz apple cinnamon syrup
2 dashes Barkeep Baked Apple bitters
Absinthe rinse
Star anise garnish

*Apple Cinnamon Syrup

5 cups water
5 cups sugar
6 Granny smith apples
12 Cinnamon sticks

Boil the water, sugar, apples, and cinnamon together, strain and keep in the refrigerator for up to one month.

Regina's Relaxation

1½ oz Watershed Gin
½ oz Aperol
Fever Tree Bitter Lemon soda to top

Boulevardier

BoulevardierThe Boulevardier was invented during Prohibition, when an out-of-work American barman, named Harry McElhone, set up Harry's New York Bar in Paris.  Similar to a Negroni, this cocktail substitutes whisky for gin, and in our version, we substitute Aperol for Campari, giving the cocktail a lighter, candied texture.

1¼ oz Catoctin Creek Roundstone Rye "92 Proof"
1 oz Aperol (or Campari, if you wish)
1 oz Carpano sweet vermouth
Orange twist for garnish

Combine all ingredients on ice, stir and strain into a cocktail glass. Garnish with a twist of orange.

Mosbito

MosbitoThis recipe comes to us from Art Drauglis, proprietor of that lovely Langdon Wood Maple Syrup, which all of you must know is that fantastic maple syrup aged in our used whisky barrels.  This one makes use of his latest batch of smoked maple syrup, and is heavenly!

1 1/2 oz. Mosby's Spirit
1 lime cut in half
1/2 oz. Langdon Wood smoked maple syrup
4-6 mint leaves
Club soda
Crushed ice or ice cubes

Tools: muddler, mixing glass, barspoon
Glass: collins
Garnish: mint sprig

Muddle mint and syrup in a mixing glass. Squeeze in juice from both lime halves, add Mosby's, ice and stir. Pour into a glass, top with soda water and garnish.

Recipe and photo courtesy of Art Drauglis and used with permission.

Dogwood's Virginia Old Fashioned

Peanut Old FashionedThis recipe comes to us from Dogwood Tavern in Falls Church, Virginia, and celebrates everything Virginia:  peanuts, honey, and Roundstone Rye!  Give yourself some time in advance to infuse the rye when making this recipe.

2 oz Peanut-infused Catoctin Creek Roundstone Rye*
¾ oz Virginia honey syrup (equal parts honey and hot water)
2 dashes Angostura bitters
Lemon peel
Brandied cherry

Combine all the ingredients into a chilled pint glass filled with ice.  Stir the drink about 30 times.  Strain into a large rocks-filled double old fashioned glass.  Express the lemon peel over the top of the cocktail, rim the glass with it and drop it in along with a brandied cherry.

*Peanut-Infused Roundstone Rye

3 cups dry roasted Virginia peanuts (unsalted)
1 liter of Catoctin Creek Roundstone Rye

Remove the skins from the peanuts.  Rough chop peanuts (not much). 

Combine the peanuts and rye in a container shake a couple times and place in a cool dark place.  Shake the container around 5 times during the 12 hours that the peanut rye infusion is going.

Place the infusion into the freezer for 12 hours.

Strain the Infusion through a fine mesh strainer, then through cheese cloth.

Place the infused rye back into the Roundstone Rye and label the bottle.  Make sure to clean the outside of the bottle for anyone who might have allergies.

Recipe and photo courtesy of Dogwood Tavern and used with permission.

Mike Saccone of Hank's on the Hill

Mike SacconeMike tends bar at Hank's Oyster Bar and Hank's on the Hill. Mike's cocktails reflect his own unique sense of humor.

I'm Hot, Sticky Sweet

1½ oz Mosby's Spirit
1½ oz pineapple/mango shrub
½ oz lemon juice
Mint garnish

Swift Roundstone to the Face

1½ oz Roundstone Rye
2 oz cider
½ oz red wine syrup*
3 dashes orange bitters

*Red Wine Syrup

Cook to reduce two bottles of red wine to one cup. Then mix with one cup of sugar to produce a syrup.

Gargamel's Revenge

1½ oz Watershed Gin
½ oz lemon juice
1¼ oz blueberry tonic
Soda to top
Lemon wheel and blueberry garnish

Josh McCabe of the Hamilton

Josh McCabeJosh holds down the fort at the Hamilton most nights.  If you haven't been to the Hamilton in DC, that's something to put on your list.  In this month's cocktails, Josh makes nice use of that fresh summer fruit.

Summer Berry Negroni

1 oz Watershed Gin
½ oz Aperol
¾ oz berry syrup*
2 dashed rhubarb bitters

*Berry syrup

6 oz blackberries
6 oz raspberries
1 c sugar
1 c water

Mix all ingredients together in a saucepan. Bring to a simmer for 10 mins. Purée the mixture and strain.

White Cherry Old Fashioned

1½ oz Mosby's Spirit
1 oz cherry syrup**
2 dashes orange bitters

**Cherry syrup

20 cherries, pitted
1 c sugar
½ c orange juice

Bring mixture to a simmer for 10 mins, purée and strain.

Rye Peach Shrub

2 oz Roundstone Rye
1 oz white peach shrub***
2 dashes Angostura bitters

***White Peach Shrub

4 white peaches, diced
½ c champagne vinegar
1 c sugar
½ c water

Simmer, purée, strain

Josh's Cocktails

Pêche de Mode

Peche de modeThis cocktail was our feature cocktail at Tales of the Cocktail 2014 in New Orleans.  Another creation of our wonderful brand ambassador, Chad Robinson, this is a new take on an old fashioned.

2 oz Catoctin Creek Roundstone Rye 92-proof
1/2 barspoon molasses (about 1/2 teaspoon)
1/2 barspoon superfine sugar
4 dashes Fee Brothers peach bitters
Lemon peel for garnish

Add molasses and sugar to the bottom of a mixing glass. Add bitters and stir to start to incorporate the bitters, sugar and molasses. Add rye whiskey and stir until the sugar has completely dissolved. Fill the mixing glass with ice and stir until cold. Strain into a double old fashioned or rocks glass with a large cube of ice. Peel a strip of lemon and express the oils over the top of the cocktail and discard the lemon peel.

Courtesy Chad Robinson.

Donato Alvarez of Sixth Engine

Donato AlvarezDonato's cocktails each pay individual attention to the flavors of the three main spirits:  The Mosby's cocktail is refreshingly fruity, the Watershed Gin cocktail makes use of the delicious herbal notes in the gin, and the Roundstone cocktail is a take on an old-school rye cocktail.

Blue Moon

¾ oz Wild blueberry preserves
½ oz Lemon juice
1½ oz Mosby's Spirit
Basil garnish
Club soda

Combine everything in a mixing glass. Add ice and stir. Strain into glass of ice, garnish with basil and top with club soda.

Garden Elixir

1½ oz Watershed Gin
¾ Dill syrup
½ Lime juice
Bitters float
Dill garnish

Combine all ingredients in to shaker. Shake and strain in to glass of ice. Float the bitters, and garnish with dill.

Rye Me A River

1½ oz Roundstone Rye
¾ oz Velvet Falernum
¾ Lime juice
1 oz Cocchi Rosa
Cucumber garnish

Combine all ingredients in to shaker with ice. Shake and strain into a rocks glass. Cucumber slice to garnish.

Donato's Cocktails

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Contact Us

Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel (540) 751-8404

Latest Events

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