In December, we'll be highlighting the featured cocktails from our Guest Bartender Event with Chef Johnny Maher, of The Rogue Gentlemen in Richmond. Johnny rocked the shakers for us and came up with three amazing drinks!
Careful With The Siphon
Named after a story Greg Moore told our boys at Rogue where he paid dearly for trying to siphon full octane gin once upon a time...
1½ oz corriander-infused Catoctin Creek Watershed Gin*
¾ oz Catoctin Peach Brandy
½ oz lemon
½ oz black pepper simple**
Muddled Ginger coin (one small diced and peeled fresh of ginger)
Muddled apple coin (a pinch of small diced apple pieces, recommend juicy varietals like Honey Crisps)
Shaken, double strained into a coupe.
*Coriander infused Gin: Simply add two tablespoons of dried coriander (crushed to open the seeds) to a 750 mL bottle of Watershed Gin and then allow to steep for 24 hours. Finely strain and return to bottle. Will keep well past the season so make as many as you anticipate on using.
**Black Pepper Simple: 1½ cups water, 1 cup granulated sugar, 1 tablespoon whole black peppercorns, 1 tablespoon cracked black peppercorns - Combine all ingredients in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil and then reduce heat to bring mixture to a simmer; cook for 20 minutes. Remove from heat and cool to room temperature. Strain the cooled syrup and refrigerate it in a container with a tightfitting lid.
Weekend at Barney's
A clever play on words and the movie Weekend At Bernie's as well as a reference to our first still and its infamous purple hew. The drink itself is quite purple!
1½ oz Catoctin Creek Roundstone Rye
½ oz maple syrup (buy a Grade A from the store for the cocktail and mix 2 parts maple to 1 part boiling water, allow to cool to room temperature, keeps for three months if not more)
½ oz fresh lemon juice
barspoon blackberry preserves
Collins, build and add crushed ice, swizzle.
You get it? Loud AND Clear? LOUDOUN COUNTY? YES!
1¼ oz Catoctin Creek 1757 Virginia Brandy
½ oz lemon juice
½ oz Apple-Rosemary Syrup
Shaken, strained into a flute, topped with bubbly.
* Apple-Rosemary Syrup: Bring 1 cup each equal parts of water and sugar together in a sauce pan and bring to a boil. Add ½ an apple sliced up and 3 sprigs of Rosemary and allow to boil for a few minutes. Remove from heat and allow to cool to room temperature. Strain and keep for up to three weeks, if not more.
Recipes courtesy Johnny Maher, The Rogue Gentlemen, and used with permission.