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.


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.

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

Watershed Pimms

A delicious Pimms cup with our Watershed Gin.

2 oz Catoctin Creek Watershed Gin
1 oz Pimms
0.5 oz homemade sparkling lemonade
Angostura bitters
Cucumber and mint garnish

Stir to combine with ice, strain and fill in a rocks glass on ice.

Courtesy Hannah Blymier.

Watermelon Fizz

We continually find that the best cocktails with Mosby's Spirit are those with fruit.  This one is light and refreshing, yet sophisticated.

2 oz Catoctin Creek Mosby's Spirit
1 oz Watermelon puree
0.5 oz Strong hibiscus tonic
Prosecco or sparkling cider
Basil leaf garnish

Stir to combine Mosby's Spirit, watermelon puree, and tonic with ice, strain and fill in a rocks glass on ice.  Top with Prosecco and garnish with basil.

Courtesy Hannah Blymier.

Rye Knot

Ginger and rye. Ginger and rye. Oh, how I love ginger and rye!

2 oz Catoctin Creek Roundstone Rye
1 oz sake
0.5 oz fresh orange juice
0.5 oz ginger simple syrup
0.5 oz peach syrup
Ginger beer

Stir to combine rye, sake, orange juice, ginger and peach syrups with ice. Strain into a cocktail glass and top with ginger beer.

Courtesy Hannah Blymier.

John Le Carre

John Le CarreThis cocktail was sent to us from William Collier's in Nashville.  The pub is named for Chief Engineer of the Marathon Motor Car, William Henry Collier, William Collier's is a pub located in historic Marathon Village. They have a great selection of whiskey and beer, and their sandwiches are some of the best in Nashville. The drink is named after that great author of cold war spy fiction. Sip this one with your back against the wall and one eye on the door.

¾ oz Catoctin Creek Roundstone Rye Cask Proof
¾ oz Bitter Truth EXR Krauter liqueur
¾ oz brandy (1757 Virginia Brandy is a solid choice, my friend)
barspoon of Benedictine
2 dashes Creole bitters
2 dashes Jerry Thomas decanter bitters
orange peel wrapped around a cherry on a skewer for garnish

Shake ingredients together and strain into an ice filled cocktail glass.  Garnish as pictured.

Courtesy William Collier's Pub and used with permission.



William Collier's Pub

Rye Tye

Rye TyeThis was the feature cocktail by Catoctin Creek at the RAMMYS 2014.  We were honored to have been named finalists in the Best Producer category, and to celebrate, Chad Robinson created a specialty cocktail just for the event.  Think Mai Tai but with rye!   You'd never guess there wasn't rum in this drink!

1 oz Catoctin Creek Roundstone Rye
1 oz Catoctin Creek Mosby's Spirit
¾ oz lime juice
½ oz Pierre Ferrand dry Curaçao
¼ oz Fee Brothers Orgeat syrup
¼ part rich simple syrup (2 parts sugar, 1 part water)
Mint and lime garnish

Shake ingredients together and strain into an ice filled glass.  Garnish with lime and a sprig of mint.

Courtesy Chad Robinson.

Trevor Frye of Jack Rose / Dram & Grain

Trevor FryeTrevor Frye's cocktails make use of some unique techniques, like using a red wine float as a garnish, and using a smoker to give a new dimension to a traditional old cocktail.  Be sure to check her out at Wildwood Kitchen in Bethesda, Maryland.

New Fashioned

2 oz Roundstone Rye
¼ oz simple syrup
3 dashes Jerry Thomas Own Decanter Bitters
Velvet Falernum rinse

Rinse rocks glass with Velvet Falernum.

Combine rye, simple syrup, and bitters in a mixing glass. Add ice and stir.

Discard velvet Falernum. Pour in to glass and garnish with lemon peel.

Beez Sneeze

1½ oz Watershed Gin
¾ Honey
¾ peppercorn infused lemon juice

Combine all ingredients in to shaker. Shake and double strain in to chilled couple. Orange peel to garnish.

Berry Nice to Meet You

2 oz Mosby's Spirit
1 oz strawberry syrup
½ oz orange juice
Blackberries to garnish

Combine all ingredients in to shaker with ice. Shake and double strain in to chilled martini glass. Blackberry to garnish.

Trevor's Cocktails


Another delightful play on a traditional margarita, but again, with Mosby's Spirit guiding the way.

2 oz Catoctin Creek Mosby's Spirit, infused with jalapeño
2 oz Fresh lime juice
1 oz Agave syrup
Cilantro garnish

Stir to combine with ice, strain and fill in a salt-rimmed glass, and garnish with a cilantro leaf. Adjust jalapeño more or less to taste.

Courtesy Hannah Blymier.

Latest News

Press Release: Catoctin Creek Announces…

Pearousia Pear Brandy with Pear in the Bottle to Commemorate Five Year Anniversary! October 14, 2014, Purcellville, VA – To commemorate the five year anniversary of Catoctin Creek Distilling Company, the...

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October 2014 News

Welcome to October! September was a big, big month for us!  In September, we received some HUGE press from Sunday's"Travel" section of the Washington Post.  Lavanya Ramanathan wrote a story on...

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Catoctin Creek Now Available in Connecti…

September 24, 2014, Purcellville, VA – Catoctin Creek is now available in Connecticut through Craft Beer Guild of CT, a division of Blueprint Brands.  Catoctin Creek will soon be available...

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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

War Shore Oyster and Cocktail Pairing

Virginia Oysters and Virginia Cocktails, a perfect pairing! Join us at the distillery on Wednesday, November 19, from 6:30pm to 8pm as Brad Blymier, founder of War Shore Oyster Company, and...

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Cask Proof Release at Catoctin Creek Distillery

A first of a kind:  "Brandy Finished Rye"! It's that time of year again! Our newest expression of Roundstone Rye CASK PROOF will be released this month. We're releasing Roundstone Rye...

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BUNCEAROO Presents! Pat McGee! Live at Catoctin Creek!

An Intimate Evening with Pat McGee! Nestled in the distillery, enjoy a one-of-a-kind event with great music in a fantastic venue. What: BUNCEAROO Presents! Pat McGee Where: Catoctin Creek Distillery120 W. Main St.Purcellville, Virginia When: Friday, November...

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