The following cocktail was one of the winning entries from our Catoctin Creek / CHILLED Magazine Bartender Competition in 2022!  We had over 50 submissions to the contest, and this was one of the best!

FLORIDA

1st Place: Angela Wood

Old Dominion Lūʻau

Ingredients: 

• 2 oz Catoctin Creek Roundstone Rye
  
• 1/2 oz turmeric syrup* 
• 1/2 oz maple bacon syrup
• 2 oz pineapple juice
• 1 oz fresh lemon sour 
• 3 shakes of celery bitters
• 2 chunks of chargrilled pineapple  

Preparation: Muddle charred grilled pineapple with 3 shakes of celery bitters. Build remaining ingredients in tin. Shake and strain over fresh ice into pint glass (BALL mason jar). Smoke cocktail for extra flavor and smell. (optional). Optional garnishes: Grilled pineapple, pineapple stem pieces, bacon straws or black pepper candied bacon slice, smoked maple brown sugar rim. 

*Turmeric syrup: 

• 1/2 cups water 
• 1/2 cups sugar 
• 1 tsp turmeric powder 

Preparation: Cook until sugar is melted, and turmeric is combined. Cool before using.

**Maple Bacon Syrup: 

Ingredients:

• 1/4 cups water  
• 1/2 cup maple syrup 
• 3 strips cooked bacon

Preparation: Fill up large pot with water about 3/4 to the top. Insert immersion circulator and set to 150 degrees F (65 C). Add water and maple syrup to saucepan, bring to a light boil, stirring frequently. Remove saucepan from heat. Cook bacon until crispy. Add bacon, water, and syrup to Ziploc bag. Seal bag and leave in immersion circulator for 90 minutes. Remove syrup and transfer to a small bottle. Add a splash of vodka to help preserve the syrup. Store in the refrigerator for up to 6 months.

The following cocktail was one of the winning entries from our Catoctin Creek / CHILLED Magazine Bartender Competition in 2022!  We had over 50 submissions to the contest, and this was one of the best!

FLORIDA

Runner Up: Matthew Cormier

Champe’s Attempt of Benedictine Arnold

Ingredients:  

• 2 oz Catoctin Creek Roundstone Rye
  
• 1/2 oz spiced carrot syrup*
• 1/4 oz Benedictine
• 4 dashes black walnut bitters
• 2 dashes orange bitters
• 1 spray absinthe 

Preparation: In a mixing glass combine all ingredients except absinthe and add ice. Stir approximately 10 rotations as to not over dilute cocktail. (Keep in mind it’s being served on crushed ice) strain cocktail into chilled coupe glass. Add crushed ice to create a dome in the cocktail. Spray 1 squeeze of absinthe from an atomizer. Garnish with an expressed orange twist and carrot greens. 

*Spiced carrot syrup 

Combine one cup Demerara sugar with one cup water in a pot. Bring to a boil. While bringing up to heat add 2 cinnamon sticks, 1 star anise, 1 tablespoon chopped ginger, 1/2 teaspoon high quality vanilla extract. Once boiling turn down heat and simmer until carrots are tender. Lightly mash carrots once tender. Remove from heat and pour through a fine mesh strainer to remove all solids. 

The following cocktail was one of the winning entries from our Catoctin Creek / CHILLED Magazine Bartender Competition in 2022!  We had over 50 submissions to the contest, and this was one of the best!

NEW YORK

1st Place: Megan Marshall

The Pioneer

Ingredients: 

• 2 oz Catoctin Creek Roundstone Rye
• 1/4 oz Elderflower Liqueur
• 1 oz Lemon Juice
• 3/4 oz Honey-Peppercorn Syrup*
• 3/4 oz Aquafaba
• Rose water rinse
• Cherry and cracked pepper for garnish 

Preparation: Add a small amount of rose water to the bottom of a coupe glass. Give it a rinse and discard any remaining liquid. Then, place a brandied cherry in the bottom of the glass and set it aside. Next, add all other ingredients (except the cracked pepper garnish) into a shaker tin. Shake without ice for a few seconds. Then, add ice and shake again. Fine strain the cocktail into the coupe, and garnish with a sprinkle of cracked pepper. Cheers! 

*Honey-Peppercorn Syrup: Combine one cup of honey, one cup of water, and 3 tablespoons of black peppercorns over medium-high heat. Stir until the honey fully combines with the water. Once the mixture comes to a boil, lower the heat, and let it simmer for five minutes. Then, take it off the heat and let it cool completely. Strain into another container and discard the peppercorns. 

The following cocktail was one of the winning entries from our Catoctin Creek / CHILLED Magazine Bartender Competition in 2022!  We had over 50 submissions to the contest, and this was one of the best!

NEW YORK

Runner Up: Nicole Salicetti

Purcell’s Pick

Ingredients: 

• 1 1/2 oz Catoctin Creek Roundstone Rye
  
• 1/2 oz blackberry sweet vermouth*
• 1/4 oz dill syrup
• 1 dash salt solution**
• 10 drops citric acid
• 2 drops grapefruit bitters
• Brioche toast with blackberry spread and dill (for garnish) 

Preparation: Add all ingredients except for garnish into stirring glass. Stir and strain over large rock in a rocks glass.
Spread a dollop of jam onto mini toast and top with dill. 

*Sweet Vermouth blackberry reduction: slow cooked 50g fresh whole blackberries with 75g of sweet vermouth and 25g of water on stove top in small saucepan for 30 minutes. Strain out blackberries and cool. Blackberry jam: use strained blackberries from vermouth reduction and mash with one teaspoon of sugar.

**Salt solution: 80ml water/20g salt 

The following cocktail was one of the winning entries from our Catoctin Creek / CHILLED Magazine Bartender Competition in 2022!  We had over 50 submissions to the contest, and this was one of the best!

WASHINGTON D.C.

1st Place: Elena Johnson

Fog Over Purcellville

Ingredients:                     

• 2 oz Catoctin Creek Roundstone Rye
  
• 1/2 oz Italicus Rosolio di Bergamotto
• 1 oz Earl Grey syrup*
• 1/4 oz lemon juice
• 2 dashes orange bitters 

Whipped coconut milk top** 

Preparation: Shake all ingredients but whipped coconut milk with ice. Double strain over fresh ice in a rocks glass. Top with layer of whipped coconut milk and 2 dehydrated orange half-moons. 

*Earl Grey Tea Syrup: Combine 2 Earl Grey tea bags, 8 oz. sugar, and 8 oz. hot water just off the boil. Stir to dissolve sugar. Remove tea bags after 5 minutes. Cool syrup and refrigerate.

**Whipped Coconut Milk: Combine a 13.5 oz. can of coconut milk with 2 oz. simple syrup in a whip cream canister. Charge canister twice, shake, and refrigerate. 

The following cocktail was one of the winning entries from our Catoctin Creek / CHILLED Magazine Bartender Competition in 2022!  We had over 50 submissions to the contest, and this was one of the best!

WASHINGTON D.C.

Runner Up: Dani Keenan

The Proof of Gold is in Fire

Ingredients: 

• 2 oz Catoctin Creek Roundstone Rye 
• 1/2 oz Ancho Reyes chile liqueur 
• 1/2 oz Cherry goat cheese syrup*  
• 1 oz blood orange juice 
• 3 dashes smoked cinnamon bitters    

Preparation: Add all ingredients in a mixing glass with ice. Stir until chilled. Double strain into coupe glass decorated with edible gold leaf. Garnish with hollowed out red pepper filled with 151 proof rum and light on fire. 

*Cherry goat cheese syrup 

Ingredients: 

• 1/2 cup demerara sugar 
• 1/2 cup water 
• 1/2 cup dark cherries 
• 2 tablespoons Luxardo cherry juice 
• 1 tablespoon creamy goat cheese

Preparation: Bring all ingredients except goat cheese to a boil to dissolve sugar and slightly thicken. Smash cherries to release juice. Remove from heat and stir in goat cheese. Strain. Cool before using.

The following cocktail was one of the winning entries from our Catoctin Creek / CHILLED Magazine Bartender Competition in 2022!  We had over 50 submissions to the contest, and this was one of the best!

DENVER

Runner Up: Evren Bora

Rye-napple Express

Ingredients:

• 2 oz Catoctin Creek Roundstone Rye
  
• 1/2 oz lemon juice
• 1 oz pineapple gomme syrup*
• 1/2 Aperol
• 1/2 oz Lairds Applejack 

Preparation: Mix ingredients into a shaker tin. Throw. Strain over crushed ice. Pineapple frond garnish. Top with .5oz Yellow Chartreuse. I served mine in a tiki mug, but a rocks glass will work. 

*Pineapple Gomme Syrup 

Ingredients:

• 6 oz gomme arabic powder
• 6 oz water
• Let sit overnight
• 1 pineapple cut into chunks
• 12 oz water
• 36 oz sugar  

 Preparation: Once sugar has dissolved break down pineapple using an immersion blender and bring to a boil. Strain pineapple syrup into gomme solution made the day before and mix. 

The following cocktail was one of the winning entries from our Catoctin Creek / CHILLED Magazine Bartender Competition in 2022!  We had over 50 submissions to the contest, and this was one of the best!

DENVER

1st Place: Jorge Ortega

Winters End

Ingredients: 

• 2 oz Catoctin Creek Roundstone Rye  
• 1 oz lemon juice, 
• 3/4 oz pink pepper corn and anise syrup*  
• 1/2 oz pineapple juice 
• 1/2 oz spiced pear liquor  
• Egg white  

Preparation: Dry shake all ingredients, add ice, and shake again, strain into a coupe glass. Incorporate all ingredients in a tin and dry shake vigorously. Add ice and shake again. Strain into a coup glass, achieving a nice froth. Garnish with two torched star anise. 

*Pink Pepper Corn and Anise Syrup: 

Simmer 1 part sugar, 1 part water with pink pepper corn, black pepper, and star anise. let sit for 24 hours and strain. 

This cocktail comes to us from @tipsyy_unicorn on Instagram.  She writes:

I used the Catoctin Creek Roundstone Rye 80 Proof.  It's a very nice sipper and honestly goes awesome as well in cocktails.  Sip it and you'll have some notes of banana, toffee, chocolate, white pepper, vanilla.  Make a cocktail and you'll have endless options!  So here's my option!

2 oz Catoctin Creek Roundstone Rye 80 Proof
¾ oz lemon juice
½ oz white pepper syrup*
¼ oz Giffard banana liqueur
1 egg white
Couple dashes angostura chocolate bitters and angostura aromatic bitters
Shaved chocolate garnish

Place all the ingredients in a shaker.  Wet shake, dry shake, or vice versa, whatever you prefer.  Then, strain into a chilled coupe, and garnish.

*White Pepper Syrup

1 cup spring water
½ cup sugar
1 bar-spoon ground white pepper
1 bar-spoon vanilla extract
1 Tbsp of rye
½ Tbsp of lemon zest

In a sauce pan, place sugar, water, pepper, and vanilla.  Heat on medium-high and stir until dissolved (7-10 min).  Bring down to medium-low and add rye and lemon zest.  Let simmer for 4 minutes.

Cocktail and photo courtesy @tipsyy_unicorn, and used with permission.

Put those leftover candy canes to good use! They'll make a great garnish on this delicious cocktail.

2 oz Catoctin Creek Roundstone Rye
½ oz Crème de Cacao
2 dashes of Aromatic Bitters
2 dashes of Mole Bitters
Top with hand-whipped heavy cream
Garnish with a crushed candy cane

This cocktail comes to us from Yakntoro Udoumoh, the 2022 STEPUP Foundation Intern.  Yaki, as he is known to his friends, is also a bartender at the highly respected Columbia Room in Washington DC.

1½ oz Roundstone Rye
1 oz Cardamaro
½ oz Creme de Banana
2 dashes Chocolate Bitters

Stored, serve on rocks, express orange peel, garish with orange twist.

Recipe and photo courtesy Yakntoro Udoumoh, @semblanceofyak on Instagram.  Used with permission.

Virginia Sales Manager, John Shope, recently hosted a virtual cocktail class with Good Shepherd Housing focusing on cocktails for the holiday season.  Try these recipes at your next holiday cocktail party to up your winter cocktail game to wow your friends.

An Old Fashioned Holiday Gathering

Glass Type: Rocks
Garnish: Dehydrated Apple Chip
Method: Build ingredients in a shaker filled with ice, stir vigorously until tin is chilled, strain cocktail into glass with a large ice cube, garnish & serve

Ingredients:

2 oz Catoctin Creek Cask Strength Rye
½ oz Spiced Apple Cider Syrup*
3-6 drops Dr. Adam Elmegirab's Winter Spiced Bitters
Dehydrated apple chip*

Johnny’s Snow Day Punch

Glass Type: Collins Glass or Short Highball
Garnish: Fresh Apples, Cranberries, Lemons and Ginger Slices
Method: Build all ingredients except ginger beer in a cocktail shaker, shake and strain over ice then top with ginger beer, garnish & serve

Ingredients:

1 ½ oz Catoctin Creek Distiller’s Edition 92 Proof Roundstone Rye
3 oz Apple Cider
½ oz Freshly Squeezed Lemon Juice
1 tbsp Cranberry Maple Syrup*
2 dashes Black Walnut Bitters
2 dashes Cranberry Bitters
Top With - Ginger Beer of choice
Half Moon slice of apple & lemon, 3 fresh cranberries and a candied ginger slice
Serve with a straw

Hot Buttered Rye on a Cold Winter’s Night

Glass Type: Coffee Mug or Hot Tea Glass
Garnish: Freshly Grated Nutmeg & Cinnamon Stick
Method: Build ingredients in a mug, then stir until thoroughly mixed, garnish and serve

Ingredients:

½ oz Softened Butter
1 oz Wintry Spice Blend*
3 oz Hot Water
1 oz Catoctin Creek Roundstone Rye 80 Proof
Freshly grated Nutmeg
1 Cinnamon Stick

*Spiced Apple Cider Syrup - In a sauce pan, bring 1 cup Apple Cider and ½ cup Grade A Maple Syrup along with 1 cinnamon stick, 1 star anise pod, 2 allspice berries, 2 cloves, a dash each of ginger powder, nutmeg, mace and the zest of one orange to a boil. Allow everything to infuse and cool down to room temperature then strain into a glass container and refrigerate for up to 3 weeks.

*Dehydrated Apple Chips - Preheat over to 225 thinly slice an apple and line them on a parchment paper lined baking tray. Sprinkle cinnamon on apples if you desire. Place in your oven and let bake for at least 45 minutes. These will likely take longer. They’re finished when one apple crisps up after cooking for 2-3 minutes. When ready to remove the apple chips from the oven, do so using a spatula and allow the chips to cool on a wire rack until ready.

*Cranberry Maple Syrup:

1½ cups frozen or fresh cranberries
1 cup water
¾ cup Grade A Maple Syrup of choice

Place 1½ cups (about 6 ounces) frozen or fresh cranberries, 1 cup water, and ¾ cup Grade A Maple Syrup in a small saucepan over medium heat and bring to a low rolling boil. Watch carefully so the syrup doesn't boil over! Reduce heat to low and simmer until cranberries are falling apart, about 15 minutes. Strain through a fine mesh strainer into a medium bowl and let the strainer sit over the bowl until the syrup has cooled to room temperature, about 1 hour. Save and set aside the solids and refrigerate the syrup in a container with a tight-fitting lid for up to 2 weeks.

To get the most out of your cranberries, pour the left over Cranberry solids in a glass jar, add one cup Maple Syrup or granulated sugar and add 2 tablespoons lemon juice, 1 teaspoon lemon zest and ¾ cup Red Wine Vinegar, shake up really well until mixed thoroughly and save in jar for a few up to two weeks then fine strain into a glass seal tight container and enjoy a fantastic drinkable Cranberry Maple wine shrub for up to three months! Try over ice with club soda or mix into your favorite cocktail to further stretch your fall/winter drink fix for the rest of the season!

*Wintry Spice Blend:

1 cinnamon stick, broken in half
2 teaspoons crystalized ginger
¼ teaspoon ground cardamom
½ teaspoon ground cloves
3 Tablespoons dried orange peel
2 Tablespoons brown sugar

Pulverize ingredients in a spice grinder, Vitamix or other high grade blender until thoroughly broken down and mixed.

Makes about 6 Ounces. Use this stuff to flavor desserts, eggnog, mulled wines etc. If you add an equal part of water to blend and bring to a boil and allow to cool before refrigerating, you’ll have an amazing syrup to drizzle into cocktails, coffee, or over pies/cakes/ice cream etc. Add a table spoon to 8 Oz of apple cider or your favorite tea for a wintry treat enjoyed either chilled or warm. If you add a tablespoon each of salt and pink peppercorns to this recipe, you can use it as a wonderful rub for your holiday ham, turkey, lamb or roast!“