Cocktails

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

Founder's Julep

Founder's Julep

This cocktail was the second of two created for the History of Drinking lectures at the National Archives.

1 oz Catoctin Creek Roundstone Rye
½ Smith & Cross Jamaica Rum
¾ oz Henriques & Henriques Finest Dry Madeira
½ Rich simple syrup
1 dash Angostura bitters
5 sprigs fresh mint

Gently muddle the leaves of 3 mint sprigs with the simple syrup in a julep cup. Drag leaves around the cup to coat the inside, then discard leaves. Add other ingredients and fill halfway with crushed ice, jiggle. Finish by heaping crushed ice into a rounded cone sticking out of the top of the cup. Garnish with 2 fulsome sprigs of mint sprinkled with powdered sugar.

Courtesy JP Fetherston, bartender at Southern Efficiency.

Founding Bramble

Founding Bramble

This cocktail was one of two created for the History of Drinking lectures at the National Archives.  

1 oz Catoctin Creek Watershed Gin
¾ oz Blackberry-cardamom cordial
¼ oz Senior Curaçao
¾ oz Lemon juice

Shake with ice and strain into an old fashioned glass filled with crushed ice. Garnish with a sprig of thyme and a lemon peel.

Courtesy Jon Arroyo, bartender at Farmers Fishers Bakers.

The Devil and His Wife

The Devil and His Wife

"The devil's beating his wife" is a Southern saying to describe the weather when it is simultaneously raining and the sun is shining.  Figuring that the cocktail is a derivative of the New Orleans classic rum drink, the hurricane, we kept with the weather theme, but added a bit of a Virginia twist.  (Pawpaws are native to Virginia.)

This is the Catoctin Creek feature cocktail of the RAMMYS 2015 gala in Washington DC.

Pawpaw1 oz Roundstone Rye
1 oz Mosby's Spirit
1½ oz pawpaw syrup*
½ oz orange juice
½ oz lime juice
½ oz grenadine*
Orange wedge for garnish

Combine all the ingredients in a cocktail shaker with ice. Shake the cocktail for about 30 seconds. Pour into a hurricane glass filled with crushed ice. Garnish with an orange wedge.

Pawpaw syrup - Mix 1 cup sugar, 1 cup water and 2 cups of paw paw pulp in a saucepan. Stir constantly to keep the pawpaw from scorching on the bottom of the pan. Once all the sugar is dissolved, strain the syrup through a fine mesh sieve to strain out more of the solids. Add a ½ oz of Mosby's Spirit to help preserve the syrup. Store for up to two weeks in the refrigerator.

Grenadine - Mix equal parts pomegranate juice and sugar in a saucepan. Turn the heat on low and stir to combine until all the sugar is dissolved. Store for two weeks in the refrigerator. You may also buy it in the store but isn't it more fun to make your own? Alternative recipes call for pomegranate molasses, vanilla extract and other additives, but I prefer to KISS it. (Keep it simple, stupid)

Cocktail recipe courtesy of Chad Robinson.  Pawpaw photo copyright Clarknova on Wikipedia; unrestricted use permitted.

June Cocktails

June Cocktails 1

June is a new month, and as we turn our eyes to summer, we've revamped our cocktail menu in the tasting room with an eye to cooling down with a refreshing cocktail during those hot Virginia afternoons!

The Front Porch Sipper

Think Arnold Palmer, but with hooch!

Mosby's Spirit
13 tea bags
8 cups of water
½ cup sugar
½ cup honey
½ cup of fresh lemon juice
Lemon garnish

Steep the tea in the hot water, and then mix in the honey, sugar and lemon juice.  This will create a batch of mixer, which can be stored in the fridge for up to one month.  When ready to drink, fill a tall glass with ice, pour in 1-2 oz of Mosby's Spirit, and top with the mixer.  Garnish with a lemon wedge.  Serves about 20.

 

Leeloo

Originally, we were going to call this the Fifth Dimension, but then one of our employees thought Leeloo (Daryl Hannah's character from the same movie) was a much better name.

Watershed Gin
¾ cups simple syrup
½ cups Element Lm (Lemon Mint) shrub
Seltzer
Mint for garnish

Combine the syrup and shrub in a pitcher.  This will create a batch of mixer, which can be stored in a squeeze bottle for up to one month.  When ready to drink, fill a rocks glass with ice, and pour in 1-2 oz of Watershed Gin plus about 1 oz of the mixer.  Top with seltzer, stir to combine, and top with a mint leaf.

 

Orange You Glad?

Knock knock.  Who's there?  Banana...  Banana, who?  Knock knock...

Roundstone Rye
2 cups of orange juice
¼ cup of fresh lemon juice
¼ cup of chocolate syrup (make your own, or use Hershey's in a pinch)

Combine the juices and syrup, then transfer to a jar or pitcher.  This will create a batch of mixer, which can be stored in a squeeze bottle for up to one month.  When ready to drink, fill a cocktail shaker with 2 oz of the mixer plus 1 oz of Roundstone Rye.  Stir to combine, then pour into a martini glass rimmed with cocoa powder. 

 

Hibiscus Colada

Do you like piña coladas?  Gettin' caught in the rain? (Dear God, help us!)

Mosby's Spirit
2 cups coconut milk
¼ cups Strong™ Hibiscus tonic
¼ cups simple syrup
Pineapple chunk garnish

Combine the coconut milk, tonic syrup, and simple together into a pitcher.  This will create a batch of mixer, which can be stored in a squeeze bottle for up to one month.  When ready to drink, add 2 oz of Mosby's Spirit to 2 oz of mixer, and pour in a tall glass over ice.  Or you can blend it and make a frozen concoction.  Top with a pineapple chunk speared with a toothpick.

 

Gin Refresher

Nothing is quite so refreshing on a hot summer day as cool, crisp citrus.  The rosemary brings in a cool evergreen note, which is most welcome.

Watershed Gin
2 cups grapefruit juice
½ cups fresh lime juice
1 cup rosemary simple syrup*
Seltzer
Rosemary sprig for garnish

Combine the juices and the rosemary simple and pour into a pitcher.  This will create a batch of mixer, which can be stored in a squeeze bottle for up to one month.  When ready to drink, add 2 oz of mixer to 1-2 oz of gin and combine.  Pour over ice in a tall glass.  Add seltzer to top, and garnish with a spring of rosemary.

*Rosemary Simple Syrup

To make the rosemary simple syrup, combine ½ cup of sugar with ½ cup of water, and 3-4 sprigs of fresh rosemary over heat.  When all the sugar is dissolved, discard rosemary, then cool and store in a squeeze bottle.

June Cocktails 2

The Coda

The Coda 

This cocktail marries three DC-area products in perfect harmony:  Don Ciccio liqueur, Embitterment bitters, and Catoctin Creek Roundstone Rye!  Gay marriage may be controversial in DC, but this three-way will always please!

2 oz Catoctin Creek Roundstone Rye whisky
¼ oz Don Ciccio Concerto espresso liqueur
Several dashes Embitterment orange bitters

Combine, shake over ice, and serve over ice or straight up in a martini glass.

Courtesy Embitterment bitters, and used with permission.

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Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel (540) 751-8404


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