Cocktails

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.

Sybill's Cellar

Sybill's Cellar

This cocktail came to us from Meredith Whitfield (on Instagram as @hashtagmsw), who created it to accompany her watching the last episode of Mad Med on AMC.  This is another great cocktail with the new shrubs from Element Shrubs in DC.

2 oz Catoctin Creek Roundstone Rye whisky
½ oz Element Chai-pear shrub
½ oz fresh lemon juice
Several dashes DC Embitterment orange bitters
Lemon peel garnish

Combine all ingredients in a mixing glass and stir with ice. Strain into a rocks glass with "big ol' hunk of ice" and serve with a nice long piece of lemon peel.

Photo and recipe courtesy Meredith Whitfield, and used with permission.

Tim Gunn Cocktail

Tim Gunn Cocktail

It's a curious name, the "Tim Gunn Cocktail"...

Why did we name this cocktail after Tim Gunn?  Because we can think of no better role-model than Mr. Gunn. He is the perfect example of poise, character, and sophistication wrapped with warmth and humility.  He's handsome and oh, so classy without being a snob.

We like Mr. Gunn, and we hope he'd enjoy this namesake cocktail.

1-2 oz Roundstone Rye whisky
½ oz Maple Syrup
½ oz Chai Pear shrub (make your own, or use Element Shrub from DC)
Splash of soda
Lemon peel garnish
Dash of cherry bitters

Mix the rye, maple and shrub in a cocktail shaker of ice. Strain into a rocks glass with a nice big ice cube. Splash in a little soda water, garnish with lemon, and add a dash or two of cherry bitters on top.

The General Mayhem

The General MayhemThis cocktail is a delightful twist on the Colonel Langdon, which is a very popular perennial favorite in our tasting room.  In the General Mayhem, we switch out the Langdon Wood Maple Syrup for a house made beer syrup using one of our favorite local brewers, Adroit Theory Brewing Company in Purcellville, Virginia.  Here, we've chosen to use a Belgian Ale as a base for making the syrup base.  The Belgian Ale on its own is not too overpowering (especially when reduced), and will blend well with the lemon and rye in the drink.

1 oz Catoctin Creek Organic Mosby's Spirit™
¾ oz freshly squeezed lemon juice
¾ oz beer syrup (equal parts beer + sugar in the raw, heated until dissolved)
2-3 oz seltzer
Lemon peel

In a shaker with ice, combine juice, syrup and Mosby's. Shake. Pour over ice in a rocks glass. Top with seltzer, garnish with lemon peel.

Elemental Rye Julep

Element Rye Julep

We are very excited about the newest product available in our tasting room, a fine collection of hand-crafted shrubs from Element.  What is a shrub, you ask? We're so glad you asked!

Whereas a syrup (aka simple syrup) is a mixture of sugar and water with optional fruit and herbs, and bitters are concentrated tinctures of alcohol and herbs, fruit, and other flavorings, a shrub uses a base of vinegar to achieve acidity, and is then a mixture of herb and fruit flavors.  A shrub allows the cocktail to skip the ubiquitous citrus used to provide acidity, and gives a whole new range of flavors.

This is a traditional mint julep, but we've substituted the shrub for the mint simple syrup.

3 oz of Roundstone Rye whisky
½ oz of Element lemon mint shrub, more or less to taste, but remember, a little bit goes a long way!
6-10 fresh mint leaves, plus more for garnish

Add mint to a rocks glass with crushed ice, and middle the mint to the ice.  Add the rye and shrub and stir to combine, then garnish with more mint.

Element Shrubs

What You Talkin' 'bout, Willis?

The lemon and pepper in this cocktail balance nicely with the honeyed sweetness and the rich vanilla mouthfeel of the Mosby's Spirit. A refreshing aperetif.

2 oz Catoctin Creek Mosby's Spirit
1 oz fresh lemon juice
1 oz peppercorn infused honey syrup
3 oz club soda
lemon twist

Shake all together, garnish with lemon twist, and serve on ice in a rocks glass.

Rise 'n Shine

A lovely milk-based cocktail from Chad Robinson.

1½ oz Mosby's Spirit
½ oz 1757 Virginia Brandy
½ oz 2:1 turbinado sugar syrup
1-2 dashes of vanilla extract
2 oz half & half
Nutmeg for garnish

Combine Mosby's Spirit, Virginia Brandy, syrup, half & half and vanilla extract in a cocktail shaker. Add ice and shake for 30 secs. Strain to an old fashioned glass and grate nutmeg over top for garnish.

Photo and recipe courtesy Chad Robinson.

Rise 'n Shine

The Ole Virginia Accent

This was a featured cocktail of the Columbia Room pop-up at PX in Alexandria.  Of the featured cocktails, was this one, which debuted our Apple Brandy on the menu, a recipe created by J.P. Featherston.  Word from the customers that night was that it was amazing!

1 oz Catoctin Creek Roundstone Rye
1 oz Catoctin Creek Quarter Branch Apple Brandy
½ oz Fallen Bark Hickory Syrup
Aromatic and Blackstrap Molasses Bitters

Combine the rye and brandy in equal portions, add about half as much hickory syrup and a dash or two of the bitters.  Stir on ice and strain into a rocks glass with one large ice cube.

Photo courtesy Christopher Wescott.  Recipe courtesy J.P. Featherston.  Both used with permission.

 

Martinez

A classic cocktail that predates the martini.  This one is really good with our Old Tom style Watershed Gin, if you can find it!

2 oz Watershed Gin
¾ oz Sweet Vermouth
¼ oz Luxardo maraschino liqueuer
2-3 dashes aromatic bitters
Cherry garnish

Mix all ingredients in a cocktail shaker with ice.  Stir and strain into a martini glass.  Garnish with a cherry.

Hot Buttered Rye

Mulled Cider and RyeThis recipe was developed by Chad Robinson for the Edible DC spirits festival. The festival was held in late February, when the average daytime temperatures were about 19 degrees Fahrenheit, so we felt a warm cocktail was the perfect thing.

To make the cocktail best, you should batch up a large quantity of the ingredients ahead of time.

Per serving:
½ oz softened butter
1 oz brown sugar
ground cinnamon, nutmeg, allspice, clove, ginger
3 oz hot water
1 oz Catoctin Creek Roundstone Rye whisky

Mix soft butter, brown sugar and a dash of each of the spices together thoroughly. This is the batter.

Add 3 oz of boiling water to your batter and stir well until a frothy top forms. Stir in your rye and garnish with nutmeg or a cinnamon stick.

Photo by Sonja Bradfield, and used with permission.

Three Cocktails for St. Valentine's Day

Valentine's ArtThe following cocktails were the highlights of our February Wandering Chef dinner and concert with Andrew McKnight.  It was Valentine's Day, so we riffed off that to create sensual and vividly colored cocktails ranging from light pink to dark crimson. Cupid's Delight, like the mythical Cupid himself, looks small and harmless, but packs an impish and unexpected surprise. Cherry Smash is a beautiful cherry cocktail cocktail reminding us of the simplicity of pure love. Finally, the St. Valentine is a rich, darkly colored, and decandant experience. We hope you've experienced a love as rich as this cocktail!

Cupid's Delight

2 oz Fennel infused Watershed Gin
1 oz fresh lemon juice
1 oz peppercorn infused honey syrup
3 oz club soda
lemon twist
Fennel garnish
dash berry syrup for color

Shake all together, garnish with a sprig of fennel, and serve on ice in a rocks glass.

Cherry Smash

1½ oz Mosby's Spirit
½ oz Kirschwasser
½ oz Fresh lemon juice
½ oz Simple syrup
Rhubarb bitters
dash berry syrup for color
1757 Brandied cherry garnish

Shake all together with ice, garnish with a brandied cherry, and serve in a cocktail glass.

St. Valentine

1½ oz Roundstone
½ oz Fonseca Bin 27 Port
½ oz Grand Marnier
½ oz Fresh Lime juice
½ oz Simple syrup

Shake all together with ice, garnish with a lemon peel, and serve in a cocktail glass.

Courtesy Hannah Blymier.

Ramos Gin Fizz

This one takes a lot of shaking... best to do it with friends!Old Tom gin

3 oz Catoctin Creek Pearousia Barrel "Old Tom" Watershed Gin
1/2 oz fresh lime juice
1/2 oz fresh lemon juice
1/2 oz simple syrup
4 oz cream
1 egg white
3 dashes Orange flower water
2 drops Vanilla extract
Soda water

Pour all ingredients except soda in a mixing glass, dry shake (no ice) for two minutes, add ice and hard shake for another minute.

Strain into a highball glass without ice, top with soda.

Recipe courtesy Wikipedia.

Katy Pear-y

Katy Pear-yThis Super Bowl libation brought to you by @dcembitterment and @catoctincreek Pearousia. We call it the Katy Pear-y in hopes of a decent half-time show.

2 oz junmai sake
1 tbsp jasmine tea simple syrup
Juice of 1/4 lime
Several dashes aromatic bitters
½ oz Pearousia pear brandy

Shake over ice and strain into a martini glass. Top up with pear brandy and garnish with a pear wheel.

Courtesy DC Embitterment Bitters.

Latest News

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Recognized as a Top Performing Attraction as Reviewed by Travelers on the World’s Largest Travel Site Purcellville, Virginia – May 20, 2015 – Catoctin Creek Distillery today announced that it has...

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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

CASK PROOF May Release

Roundstone Rye CASK PROOF Available in May!! Gold Medal – Roundstone Rye "Cask Proof", #7 finisher in category– Wizards of Whisky World Awards 2015 Score: 88.5 "A truly huge rye... Through a...

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Catoctin Creek Bottling Workshop

Catoctin Creek Distilling Company will conduct a BOTTLING DAY on Saturday, May 23, 2015 at 10:00am. Volunteers wanted. We'll buy breakfast for all that attend.  This is always such a...

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Dinner at the Distillery, with cocktails and more!

Photo courtesy Whiskey Cats and used with permission. Catoctin Creek is thrilled to host a monthly cocktail dinner at distillery on Main Street in Old Town Purcellville. Enjoy a private tour of the...

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