Welcome to March!
It has been a crazy, long winter! We are so tired of the polar vortex! How about some warmer weather, daffodils and tulips? Soon, very soon, we hope!
In the meantime, a little glass of Roundstone Rye or Short Hill Mountain Peach Brandy will warm you up! Join us this month also for some great events to distract you from the cold.
Changing Hours at the Tasting Room
We are modifying our hours at the distillery tasting room. In order to set aside more working time in the distillery (our main job, making whisky), and to give our employees more time with family, we have decided to close on Sundays. Therefore, starting this weekend, our new hours are:
Monday - Friday, 1 - 5pm (Nobody really drinks before noon, right? Right??)
Saturday, 12 - 7pm (Stock Up Saturday!)
Sunday, Closed (Chill with the family this day...)
If you wish to have a special event (rehearsal dinner, private party, concert, etc.), we remain available for those, including on Sunday. Contact us for more details.
Dinner and Cocktails at the Distillery
If you haven't yet joined us for one of our intimate cocktail dinners, March is a great time to get out of the cold and grab your sweetie for a wonderful date-night experience! Join Scott and Becky for dinner for the evening: a sumptuous five course meal expertly paired with cocktails. Our chefs for the evening are Chef Wes Rosati and Chef Maria Aros, of Wandering Chef (both formerly chefs at Lansdowne Resort). The chefs will ensure this meal ranks in the top ten of your lifetime best meals, and Scott and Becky will personally pour you cocktails that will pair beautifully with each course. Dinner includes a private tour of the distillery and dining in our tasting room.
Price is $125 per person, all inclusive. Space is limited to thirty people, so to reserve your space, please visit our event page now!
Chicken Liver Mousse:
Caramelized Onions and Pearousia Gelee, Fresh Baguettes and Apple Slices
Brown Sugar, Citrus and Ginger Rubbed Atlantic Salmon
Soy-Ginger Gastrique, Pickled Vegetable and Glass Noodle Salad
Paired with Catoctin Creek’s “Rye Lion”
Slow Roasted Pork Shoulder with Tarragon Oil
Roasted Fennel, Tomatoes and Mushrooms on Creamy Mascarpone Polenta
Paired with Catoctin Creek’s “White Manhattan”
Herb and Peppercorn Rubbed Strip Steak
Butter Beans, Garlic Braised Green Beans, Dijon and Herb Butter
Paired with Catoctin Creek’s “Thyme Gimlet”
Lemon and Ricotta Cheesecake with Macerated Strawberries
Please let us know any dietary needs that you have. We can accommodate most requests, including vegetarian/vegan, gluten/seafood allergies, and kosher.
Guest Bartender Series - Alexandra Bookless from The Passenger
We've been having so much fun with this series. Alex Bookless will be our third bartender to join us in the tasting room for our Second Saturday tradition. Each month, we invite one guest bartender from around the area to join us for a day to highlight three special cocktails using Catoctin Creek spirits. Tastings that day will include these wonderful creations for the regular price of $10 per flight, and the bartender will be on hand to chat and chill and discuss her creations.
Alex is the general manager and chief cocktail shaker for probably the coolest bar in Washington DC, so we are absolutely thrilled to have her as a guest in our tasting room! If you've always wanted to go to the Passenger, and never gotten a chance, you gotta come by the distillery on Saturday, March 8th.
Don't miss this!!
There are a variety of great events planned for the month that should prove entertaining and educational:
For the full list of events, check our events page.
Cocktail of the Month – In Like a Lion, Out Like a Lamb
This month, it's a two-fer... this winter has sucked, so we feel you need a double dose this month!
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.
See this cocktail and over one hundred more on our cocktails page.
As always, there are lots of fun and information on our Facebook and Twitter pages, where you can stay up to date with the daily activities at the distillery. We do tours and tastings every day, so stop by and see us sometime!
Remember, "Think Global, Drink LOCAL!"SM
Scott & Becky