This recipe is cross-posted (with permission) from Good Booze:

Rhubarb is a fruit, or a vegetable, depending upon who you ask, with a texture and flavor often likened to tart celery. Our Ruby Rhubarb syrup is layered with flavors that simply cried out for a layering of liquors; sticking with tradition, we used a silver tequila and a splash of triple sec, but then floated a little white whiskey over the top, our American nod to a fiery aguardiente.

1 lime
2-3 Tbsp Ruby Rhubarb syrup (adjust to your taste)
2 oz silver tequila
½ oz triple sec
½ Catoctin Creek Mosby's Spirit
Fresh rhubarb, cut into a 4-inch stick for garnish (optional)

Cut the lime in half and squeeze all the juice into a cocktail shaker. Add the Ruby Rhubarb syrup, the tequila, the triple sec, and several ice cubes. Shake vigorously and strain into a chilled martini glass rimmed with coarse salt. Top with the Mosby's Spirit, garnish with fresh rhubarb, and drink up.

To make the Ruby Rhubarb syrup:

1 cup rhubarb, roughly chopped
1 cup ruby red grapefruit juice with pulp, freshly squeezed
1 cup water
1 cup turbinado sugar
4 or 5 pineapple sage leaves (you can substitue with basil)

Combine all ingredients in a saucepan and bring to a low boil. Reduce heat to simmer and cook for one hour, allowing the rhubarb to soften and break down. When the liquid has thickened slightly, remove from heat and allow to cool completely. Strain thoroughly through a fine-mesh sieve; can now be stored in the refrigerator for up to two weeks. Yield: about 1 cup.

Courtesy Good Booze, and used with permission.

Lansdowne Resort hosted an expo of local food and drink called "Partners Since Prohibition".  These are three of the cocktails offered that night.  Of course, since it was Prohibition, we were drinking cocktails from teacups.

Honey Do

Catoctin Creek Watershed Gin
House-made melon syrup
Honey and Apple mix
Cayenne simple syrup
Dray Sack sherry
Champagne float

Smokin' Julep

Catoctin Creek Roundstone Rye
Harvey's Bristol Cream Sherry
Laphroaig Scotch
Brown sugar
Muddled mint
Simple syrup
Soda
Lime

Southern Gent

Catoctin Creek Mosby's Spirit
Drambuie
Basil simple syrup
Splash of Créme de Cassis

Courtesy Lansdowne Resort.

This recipe is cross-posted (with permission) from Good Booze:

In observance of Earth Day, we went as local and organic as we could in this tasty tipple, utilizing our favorite Catoctin Creek Organic Watershed Gin, early blueberries, and wild lavender honey. Forage in your own area this weekend by supporting local distillers and farmers when mixing up a celebratory cocktail or two.

2 oz Catoctin Creek Watershed Gin
¼ cup fresh blueberries
2 tsp local honey (try something floral to deepen the flavor)
½ of a fresh orange
Chilled club soda
½ oz Campari
Orange wedge for garnish

Crush the blueberries in the bottom of a glass, add the gin and honey, and mix well. Set aside for one hour.

After an hour, squeeze the fresh orange over the blueberry-gin mixture and stir. Add a few ice cubes, top with chilled club soda, then float Campari over the top. Garnish with an orange wedge and enjoy.

Courtesy Good Booze, and used with permission.

The other evening at The Passenger in DC, my guests and I were greeted by Tom Brown, the owner, with this lovely version of the Vieux Carré, made with our elusive Pearousia pear brandy.

1 oz Catoctin Creek Roundstone Rye
1 oz Catoctin Creek Pearousia
1 oz sweet vermouth
1 tsp Bénédictine D.O.M.
2 dashes Peychaud's bitters
2 dashes Angostura bitters

Mix all ingredients in an old fashioned glass, over ice and stir.

Photo courtesy scaredy_kat on Flickr and used under Creative Commons Attribution license.

Cocktail hour will never be the same with one of these delicious beverages. Enjoy with friends on the front porch during a lazy hot summer evening.

Catoctin Creek Watershed Gin
Peeled and seeded cucumber, cut into rough chunks
Fresh lime juice
Lime rind zest mixed with a bit of sugar for the rims
Lime wedges
Thinly sliced pieces of cucumber with the peel ON for garnish
Club soda

Rim the glass with the lime sugar, and fill with crushed ice.

Add four chunks of cuke, the juice from two lime wedges, 1 tsp of sugar to a shaker and muddle in the shaker.  Add 1½ oz gin, 1 oz of lime juice, 1 to 1½ oz simple syrup with ice in the shaker, and shake well.

Pour contents of shaker over ice and garnish with thin slices of cuke. Enjoy!

For the watermelon version just switch out watermelon for the cucumber in the recipe - garnish with the lime/sugar rim and add a small chunk of watermelon and a mint leaf to the rim to make it pretty!!

Courtesy Cheryl Bunce. Photo courtesy Cookie and Kate and used with permission.

This recipe is cross-posted (with permission) from Good Booze:

You know we loves us a granita, so we whipped one up for this Tipple out of lime juice, superfine sugar, and Catoctin Creek Organic Watershed Gin. Granitas can be finicky sometimes, so if it’s not setting up the way you like, add a little more fresh juice and check it every hour or so in the freezer. In a pinch, you can throw a soft granita mixture into a blender with a couple of ice cubes, whiz it up, and then refreeze, which actually gives the granita a pleasing sorbet-like quality.

½ cup freshly-squeezed lime juice
¼ cup Catoctin Creek Watershed Gin
1 to 2 tablespoons sugar (we used superfine, which dissolves well)
½ teaspoon grated lime zest
Chilled club soda

Mix together the first four ingredients in a bowl (taste to adjust sweetness if too tart) and pour into a shallow baking pan. Place in freezer and check every hour or so; as it begins to freeze, stir gently with a fork or spoon and put back in freezer. This process can take from 4 to 8 hours until it reaches a frozen consistency, then can be stored in the freezer until you are ready to use.

Using a large spoon or ice cream scoop, scoop a large ball of the granita, about two or three inches in diameter, and put into a chilled martini or cosmopolitan glass. Top with about two ounces of the chilled club soda and enjoy immediately.

Courtesy Good Booze, and used with permission.

Another fabulous cocktail from our brand ambassador in the District of Columbia.

2 oz Catoctin Creek Roundstone Rye
½ oz Drambuie
½ oz Cocchi Americano
Orange bitters

Mix well and serve!

Courtesy Chad Robinson.

Our brand ambassador in DC is consulting with a new restaurant in Virginia (called the Green Pig) on their cocktail program.  This is one of the featured cocktails on their menu.

1½ oz Catoctin Creek Mosby's Spirit
1 oz Licor 43
½ oz orange juice
Egg white

Shake well and serve!

Courtesy Chad Robinson.