This cocktail comes to us from Matthew Palumbo, from La Tagliatella in Arlington, Virginia.
1½ oz Catoctin Creek Roundstone Rye
¾ oz Benedictine
¾ oz Dry Sherry
¾ oz Lemon juice
2 dashes Aromatic bitters
Combine all ingredients in a shaker with ice, strain into a cocktail glass and serve.
Courtesy Matthew Palumbo, La Tagliatella
Emily Landsman, brand ambassador for Catoctin Creek writes:
My memories of childhood Purim celebrations are different than those of my grown up Purim celebrations, which, of course, include drinking. We’re not supposed to get drunk, of course, but we are supposed to drink until we don’t know the difference between the wicked Haman and the good Mordechai. I’ve always wanted to make a festive punch, and this one is great for your Purim party. I, of course, made this recipe using Catoctin Creek’s Roundstone Rye, but if you’d like to use another whisky, you should try the recipe out ahead of time. Remember that many corn based whiskies, including bourbon, are quite sweet on their own, so you may need to adjust the finished ginger ale and fruit juice. Aperol is a slightly bitter Italian liqueur that adds a nice flavor and a bit of color. To make just one cocktail, simply convert cups to ounces!
2 cups Catoctin Creek Roundstone Rye
1 cup Aperol Liqueur
1 cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
10 whole green cardamom pods
8-10 large chunks of star anise (about three whole pieces)
1 liter good quality ginger ale, chilled
Citrus wheels for garnish
Combine the Roundstone Rye, Aperol, orange juice, lime juice, cardamom pods and star anise in a large pitcher and stir well. Put it in the fridge for several hours, but minimum one hour. Just before serving, add ice to the pitcher and stir well for about 30 to 45 seconds. Strain the mix into a punch bowl using a strainer to remove the ice, but allow some of the cardamom and star anise to float in the bowl as a garnish. Add all of the ginger ale and several round slices of lime, lemon or small oranges for garnish. Serve with or without ice in 6-ounce punch cups using a punch ladle.
Recipe and photo courtesy Emily Landsman.
These cocktails are an homage to the month of March, when they say the weather comes "in like a lion, and out like a lamb." We've certainly seen that with this year of 2014 weather. Spring can't come soon enough after endless bouts of Polar Vortex snow-assaults. We are ready for some tulips and crocuses, please!
The Rye Lion cocktail is our take on a sour, non-sweet, assertive cocktail made with Roundstone Rye. The up-front citrus and strong ginger taste would provide salve after the coldest day of snow-shoveling. And as winter passes into spring, we begin to enjoy the first blooms in the garden. Which brings us to the Spring Lamb, a floral, delicate cocktail, subtle and sweet. Just like spring!
2 oz Roundstone Rye
½ oz fresh lime juice
Dash of orange bitters
Lime slice for garnish
Add Roundstone Rye, lime juice and orange bitters to a shaker with small pieces of ice and shake. Strain into a chilled cocktail glass and top with ginger beer. Garnish with a slice of lime.
2 oz Mosby's Spirit
½ oz honey syrup*
¼ oz grenadine
2-3 drops rosewater, more if needed
Rose petal garnish
Add Mosby's Spirit, honey syrup, grenadine, and rosewater to a shaker with small pieces of ice and shake well. Strain & pour into a chilled cocktail glass. Top with seltzer and garnish with a rose petal.
*To make the honey syrup use equal parts honey and water in any quantity. Store in a container in the refrigerator.
Cocktails by Scott Harris and Emily Landsman. Photos by Emily Landsman.
This year's big game features the Denver Broncos and the Seattle Seahawks, both teams who hail from recently legalized marijuana states. Folks are calling it the "Weed Bowl" rather than trample on the NFL's trademark!
Therefore, we thought it would be cute to use hemp in our cocktails. Hemp seeds have a spicy flavor, and hemp oil can range from nutty in a light oil, to a grassy texture in the darker oils. Hemp is usually available in local organic grocery and health food stores.
Of course, by using hemp, we're still keeping it legal across the USA.
1 tsp hemp seeds
1½ oz Roundstone Rye
¾ oz Galliano
2 oz fresh orange juice
Lightly crush hemp seeds with mortar and pestle. Add to shaker with ice and Roundstone Rye, Galliano and orange juice. Lightly shake, strain into chilled cocktail class. Garnish with orange twist and sprinkle additional seeds on top.
2 oz Mosby's Spirit
¾ oz Green Chartreuse
¼ oz hemp oil
Blue-tinted sea salt
Mix together in a shaker of ice, Mosby's Spirit, Green Chartreuse, and hemp oil. Stir well and strain into a martini glass rimmed with blue-tinted sea salt (available in most liquor stores).
Scott recently completed a trip to Brazil to explore the cultural heritage of food, drinks, and of course, cachaça—Brazil's national spirit. Cachaça is made from raw green sugar cane, as opposed to rum, which is made from molasses. Cachaça is therefore fresher, greener, and totally unlike rum. The Caipirinha is Brazil's national cocktail. You will see it in every restaurant, every bar, and every beachside food stand. It is so refreshing and delicious!
Sometimes, you will see Caipirinhas made with vodka, and we thought it would be fun to make it with Mosby's Spirit, which shares many of the fresh green qualities of cachaça.
½ lime, quartered
1 tsp white sugar
2½ oz Mosby's Spirit
1 cup ice cubes
In a large rocks glass squeeze and drop in 2-4 eighths of lime. Add sugar, crush and mix with a spoon. Pour in the Mosby's Spirit and plenty of ice. Stir well. Garnish with remaining lime slices.
So what do Watershed Gin and Langdonwood barrel-aged maple syrup have in common? This cocktail... courtesy of Larry Kilbourne, head baker at Le Dimplomate in Washington DC.
1½ oz Watershed Gin
½ oz maple syrup
½ oz orange juice
½ oz fresh squeezed lemon juice
couple dashes orange bitters.
Combine ingredients, shake well and serve.
Courtesy Larry Kilbourne.
This recipe comes from our brand ambassador, Chad Robinson, and makes use of equal parts Roundstone Rye and 1757 Virginia Brandy. The key is to give this enough time to marinate in the refrigerator overnight.
6 eggs, separated
1 cup half&half
¼ cup Roundstone
¼ cup 1757
½ cup sugar
½ tsp cinnamon
½ tsp nutmeg
nutmeg, whipped cream (optional) for garnish
Beat egg whites in a stand mixer with 2 tablespoons of sugar until frothy. Set aside.
Beat egg yolks in a stand mixer with remaining sugar until the mixture is lighter and consistently pale yellow. Add half & half, whiskey, brandy, cinnamon and nutmeg to the egg yolk mixture and mix thoroughly.
While mixing the egg yolk mixture, add in the egg whites and continue mixing for another minute.
Refrigerate the egg nog for at least an hour (overnight is ideal). Serve with freshly grated nutmeg on top.
Photo courtesy of Ed Felker.
This recipe was one of our delicious cocktails from our Wandering Chef dinners. I like how this cocktail, a riff on a classic martini, makes use of fruit infused moonshine. Mixing the traditional martini, with a traditional method for drinking 'shine, well, it just works really well here.
Apples (any variety, honeycrisp, Fuji, Granny Smith, etc.)
1 bottle Mosby's Spirit, infused with apples*
Mix 2 oz of infused Mosby's Spirit to 1 oz of dry vermouth in a shaker half filled with ice. Strain into a martini glass.
* To infuse the Mosby's Spirit, add chopped, peeled, seeded apple chunks to the Mosby's Spirit for 1-2 weeks.
Photo courtesy Farrah Skeiky and used with permission.
Cobbler style is what New Orleans bartenders call any cocktail that is shaken when it's supposed to be stirred. The original rye old fashioned was never meant to be shaken.
2 oz Roundstone Rye
cherry and orange slice
4 dashes of Fee Brothers aromatic bitters
Muddle the cherry and orange slice with the sugar cube and four dashes of bitters. Add the rye, shake and strain over fresh ice, no soda water. Garnish with cherry and orange.
Recipe and photo courtesy Matthew Thomas Palumbo, and used with permission.