Cocktails | Recipes
Loudoun Lemonade  
Loudoun Lemonade A variant of the famous Lynchburg Lemonade, made with Catoctin Creek Roundstone Rye® or Mosby's Spirit®. 1 part Catoctin Creek Roundstone Rye® (or Catoctin Creek Mosby's Spirit®, for a white version) Add ice and stir. Garnish with lemon slices and cherries. Courtesy of Jennifer Akers Raab. |
Catoctin Creek Rockin' Rye
Catoctin Creek Rockin' Rye This is an old American favorite for making a whisky liqueur at home. Folks in the hills have been drinking Rock and Rye for ages. 2 cups Catoctin Creek Roundstone Rye® (or Catoctin Creek Mosby's Spirit®, for a white version) Fill a mason jar with the ingredients. Let stand several days before using. When the jar becomes one third empty, refill it with Catoctin Creek. Enjoy! Catoctin Creek Sazerac
Catoctin Creek Sazerac This classic cocktail is made with Delaware Phoenix absinthe, the very best absinthe in the United States. Made by master distiller Cheryl Lins, Delaware Phoenix create extremely limited micro batches of their absinthe. If you can find it, get some! My favorite of their absinthes is their Walton Waters. 3 oz Catoctin Creek Roundstone Rye® Chill an old-fashioned glass by filling it with ice water and letting it sit while preparing the rest of the drink. In a separate mixing glass, muddle the simple syrup and Peychaud bitters. Add the Catoctin Creek Roundstone Rye® whisky and ice to the bitters mixture and stir to chill the mixture. Discard the ice in the chilled glass and rinse it with the Delaware Phoenix absinthe by pouring a small amount into the glass, swirling it to coat all the edges of the glass, and discarding the rest of the liquid. (I'm stingy with my Delaware Phoenix absinthe, so I save the "pour off" for a later cocktail! I just can't waste any of that stuff!) Strain the whisky mixture from the mixing glass into the old fashioned glass. Twist the Meyer lemon peel over the glass so that the lemon oil cascades into the drink, then rub the peel over the rim of the glass. Do not put the twist in the drink as this is a major faux pas. Enjoy a truly eclectic beverage! Maryland Mint Julep
Maryland Mint Julep From a 1941 cocktail recipe book compiled and edited by W.C. Whitfield. The secret to a good mint julep (Maryland or Kentucky) is two-fold: 1 - use only shaved iced, never cubes or crushed, and, 2 – serve in a highball glass with a terry cloth material band that keeps the body heat in your hand from melting the ice (tennis wrist bands work wonderfully!). This is a superb--perhaps even a summer-defining--cocktail.
Place mint leaves, water and sugar in a 10 oz Collins glass and muddle until the sugar is thoroughly dissolved and the mint is crushed. Place glass in freezer for 10 minutes to chill. While glass is chilling shave ice. Fill chilled glass with shaved ice and pour rye over it to top off. Put a terry cloth band around glass, insert straw and imbibe the julep through the straw. Courtesy Larry Kilbourne |
Gin Rickey
Gin Rickey Another classic cocktail, named after a Washingtonian – Col. Joe Rickey. Remarkably similar to a Tom Collins, but without sugar. 2 oz Catoctin Creek Watershed Gin® Fill a 6 oz tumbler half full of ice. Squeeze lime over it, and then add the lime and rind. Pour in gin and fill with soda water. Courtesy Larry Kilbourne Tom Collins
Tom Collins A classic cocktail served in a tall thin 10 oz glass that bears its name. 2 oz Catoctin Creek Watershed Gin® Mix powdered sugar and lemon or lime juice until dissolved. Add ice cubes to fill Collins or highball glass. Pour in 2 oz rye and top up with soda water. Stir and enjoy. Courtesy Larry Kilbourne Rye Whisky Old Fashioned
Rye Whisky Old Fashioned This recipe is derived from the original recipes for a whiskey “cocktail” dating back to the early 1800s. Although the term “old fashioned” did not first appear until the 1880s, the earlier recipes for a whiskey cocktail constitute what we today call an Old Fashioned. Notice that orange slices, maraschino cherries and soda water are not found in the recipe. ½ tsp sugar This goes well in 4 - 6 oz old fashioned tumbler. Mix sugar and water in the tumbler to thoroughly dissolve the sugar (you may substitute 1 tsp simple syrup for the sugar-water solution if you have it on hand). Add bitters, lemon twists and 4 ice cubes. Swirl with a swizzle stick to mix ingredients. Add 2 oz rye whiskey and mix again, stirring to partially dissolve some of the ice cubes. Add 2 more ice cubes, stir briefly. Imbibe America’s original “cocktail.” Courtesy Larry Kilbourne |
1 tsp sugar
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Member of the American Distilling Institute |
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Member of the Distilled Spirits Council of the United States |
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Certified Kosher |
