From [The Vivant] feature, "The Vivant’s Top Ten Fabulous Gin Cocktail Recipes," tasting room manager Denise Petty at Catoctin Creek Distilling Co. uses strawberries and rhubarb for a great summer drink.
There are a few things that always define summer for me. Strawberries and rhubarb are two of those things, usually in combination. Denise Petty, tasting room manager at Catoctin Creek Distilling Co., thinks the same way, and she’s come up with the perfect summer drink with a wonderful floral profile.
Denise tells me, “The rhubarb in this drink provides a drier sweetness than the strawberries do which gives a bit more depth of flavor. The earthy and floral profile of the rhubarb certainly enhances the complexity as you sip through the foam of the delicate egg white and bold bitters.” Denise shares her recipe for the Slide Back Sour below:
Ingredients:
1½ oz Catoctin Creek Watershed Gin
1 oz strawberry rhubarb syrup
¾ oz lemon juice
1 egg white
Strawberry rhubarb syrup:
5 cups strawberries
1 cup rhubarb
1 cup sugar
1½ cups water
Directions:
Place ingredients in shaker with ice. Shake and strain. Now dry shake those ingredients (place back in the shaker, no ice, and shake). Serve up in Nick and Nora glasses. Atomize Angostura and Fee Brothers rhubarb bitters over the foam. Garnish with a rhubarb twist.
For the strawberry rhubarb syrup: In a saucepan, combine sugar, water, strawberries and rhubarb. Stir well over medium heat and bring to boil, and then remove from pan and cover. Let it steep for about 30 minutes, then drain the syrup into a container and cool in the refrigerator.
Recipe and photo courtesy of Denise Petty.
Yesterday, we had the pleasure of interviewing Lauren Paylor, who has been a bartender/hospitality queen in the District of Columbia since about the time we started our company in 2009/2010. She started out in Derek Brown's empire of Southern Efficiency, Mockingbird Hill and Eat the Rich, before moving into several other great ventures, like being GM at Dos Mamis and working at Silver Lyan. Find out more about this amazingly talented person by watching the video below.
For this cocktail, the name of which was taken from the motto of the Passenger, a DC industry bar where we all met, Lauren doubles up the rye: Rye whisky in the drink and a rye infused simple syrup for a nutty addition.
2 oz Catoctin Creek Roundstone Rye
½ oz Rye Syrup*
2 dashes Angostura bitters
Smoke a rocks glass with cinnamon sticks, then construct the drink as a normal old fashioned with a big rock in the glass. Garnish with torched cinnamon and orange peel.
*Rye Syrup - Toast 500 grams of the whole rye grain and blend with 500 grams of water, 1000 grams of granulated cane sugar, 1 tsp szechaun peppercorn, and 1 tsp fennel seed.
Drink and photo courtesy Lauren Paylor, and used with permission.
This cocktail comes to us from Allison Barger Eddy, aka @tiptoeingthrujuleps on Instagram. Allison writes:
For these hot summer days, I have fully embraced the pre-batched-mason-jar-cocktail trend. Just combine your cocktail ingredients in a mason jar and store it in the fridge until go time. Then add ice, shake it up, and enjoy! It doesn’t get much simpler than that!
Today’s #frontporchsipper took advantage of a strawberry-peach simple syrup I made last week and some of the fresh fruit that we can’t get enough of these days. The sweet, tart, fruity flavors at play here still allow the rye to shine... and what a good rye it is! (So good that I used my “backup” bottle for these photos rather than the almost-empty bottle that’s sitting on my bar shelf.)
2 oz Catoctin Creek Roundstone Rye 92-proof Rye Whisky
½ oz Grand Marnier / Orange Liqueur
¾ oz Lemon Juice
½ oz Strawberry-peach simple syrup
Approx. 3 strawberries, hulled and halved
Approx. 4 slices of fresh peach
Mint sprig, for garnish
In a mason jar, combine all ingredients except garnish. Screw on the lid to the mason jar and store in fridge until ready to drink. When you’re ready to have your cocktail, add ice to the mason jar, screw on the lid, and shake everything together. Remove the lid, insert the mint sprig and a straw, and enjoy!
Cocktail and photo courtesy of Allison Barger Eddy.
This cocktail comes to us from Eddie Harris, our son and national brand ambassador currently living in Texas. You can follow Eddie and his cocktail exploits on Instagram at @theboozygay.
Eddie writes about this cocktail:
This cocktail first appeared in 1922 as a promotional recipe for a Rudolph Valentino movie of the same name. It first appeared in the Savoy cocktail book in 1933. The film was later remade twice with the second remake starring Tyrone Power, Rita Hayworth, and Linda Darnell winning an academy award for cinematography.
So grab a glass and raise a toast!
1 oz Catoctin Creek Roundstone Rye 92 Proof
½ oz Old Pultney Maritime (or your favorite Scotch)
1½ oz Sweet Vermouth
1½ oz fresh orange juice
1½ oz Pratt Standard Cranberry Orange Syrup (or to taste)
Shake all ingredients and strain into a chilled stemmed coup. Garnish with orange peel.
Recipe and photo courtesy Eddie Harris.
Let's get into that summertime mood with a great smoked peach and whisky cocktail!
1½ oz Catoctin Creek Roundstone Rye 80 Proof
½ oz Catoctin Creek Short Hill Mountain Peach Brandy
1 barspoon Campari
¼ oz lemon juice
½ oz rosemary simple syrup
½ oz dry vermouth
3 dashes peach bitters
Rosemary sprigs for garnish and burning
To prepare glass, take rosemary leaves and burn on Catoctin Creek barrel stave, let smolder under rocks glass.
Add rye, brandy, campari, lemon, rosemary, vermouth in shaker. Shake vigorously and strain over large sphere, add 3 dashes of peach bitters and rosemary sprig garnish.
Recipe by Denise Petty.
This week, our Netflix & Ca-tock-tails features the ever popular show, Community. We basically just act silly and drink cocktails in homage to all the shows we're bingeing on Netflix while this whole COVID thing is raging. Uh, yeah... enjoy!
You can buy all the things you need for these cocktails from our Online Store.
The Upside Down
2 oz Catoctin Creek Short Hill Mountain Peach Brandy
1 oz pineapple turmeric shrub
1 oz pineapple juice
½ oz grenadine (more or less)
Add all ingredients except grenadine into an ice filled shaker, stir until very cold, then strain into glass. Using a spoon, float the grenadine until it covers the entire surface of the glass.
I Dump Your Ass!
2 oz Catoctin Creek Watershed Gin
1 oz Honeydew Jalapeño
2 oz George's Lime Margarita Mix
½ oz butterfly pea flower tea
Combine all ingredients except butterfly pea flower water in an ice filled shaker and shake until fully chilled. Dump entire contents into glass, dump the pea flower in the drink, stir, serve and drink immediately.
Recipes courtesy John Shope.
This week, our Netflix & Ca-tock-tails features the ever popular show, Community. We basically just act silly and drink cocktails in homage to all the shows we're bingeing on Netflix while this whole COVID thing is raging. Uh, yeah... enjoy!
You can buy all the things you need for these cocktails from our Online Store.
Senior Chang
1½ oz Catoctin Creek Roundstone Rye Distiller's Edition
½ oz Sriracha pineapple syrup*
3 dashes Roundstone Rye bitters
*Sriracha Pineapple Syrup - 1 cup freshly juiced pineapple (or store bought unsweetened Pineapple Juice), honey (or sugar), 1 tablespoon of real sriracha - Bring to a boil then allow to cool to room temp. Transfer to glass container and refrigerate for up to 3 weeks. If you want to increase the heat, use AR’s Southern Hot Honey instead of traditional honey.
Add all ingredients into an ice filled shaker, stir until very cold, then fine strain into glass with a large cube, garnish and serve.
Annie's Boobs
1½ oz Catoctin Creek Pearousia Pear Brandy
1½ barspoons of powdered sugar
½ oz lemon juice
Top with Stone Tower Blanc de Blanc sparkling wine
Add Lemon juice and powdered sugar together and allow powdered sugar to dissolve. Add Pear Brandy, ice and shake then double strain to catch ice chips. Top with Sparkling wine. Garnish with two cherries on a cocktail pick. Serve in a flute or wineglass.
Recipes courtesy John Shope and Avalon Haas.
This week, our Netflix & Ca-tock-tails features the ever popular show, The Office. We basically just act silly and drink cocktails in homage to all the shows we're bingeing on Netflix while this whole COVID thing is raging. Uh, yeah... enjoy!
You can buy all the things you need for these cocktails from our Online Store.
Bears, Beets, Battlestar Galactica
1½ oz Catoctin Creek Watershed Gin
3 oz BBBG Mix*
3 dashes Embitterment lavender bitters
*BBBG Mix - 4 oz water, 2 Tablespoons Tang powder, 1 tablespoon beet powder, 2 teaspoons AR's Hot Southern Honey, juice from one wedge of lemon - Mix all the ingredients together until fully dissolved. Store in the fridge for up to three weeks.
Place gin and BBBG Mix into a coctail shaker filled with ice and shake vigorously. Strain into an ice filled glass and dash bitters on the top. Garnish and serve.
That's What She Said
2 oz Catoctin Creek Roundstone Rye
1 oz Pratt's Standard Kola syrup
½ oz Pratt's Standard Grenadine
6 drops of Roundstone bitters
Top with Navy Hill Club Soda
Build all the ingredients in the glass except the soda. Stir in ice, and once chilled, top with club soda. Garnish and serve.
Recipes courtesy John Shope.
This week, our Netflix & Ca-tock-tails features the beloved show Parks and Rec. We basically just act silly and drink cocktails in homage to all the shows we're bingeing on Netflix while this whole COVID thing is raging. Uh, yeah... enjoy!
You can buy all the things you need for these cocktails from our Online Store.
March 31st
2 oz Catoctin Creek Roundstone Rye 92 Proof Distiller's Edition
¼ oz Falling Bark Farm Woodland Spice Hickory Syrup
3 dashes Catoctin Creek Roundstone Bitters
Bacon fat and Bacon crumble rim
Stir and strain into a rocks glass.
Ron Swanson
2 oz Catoctin Creek Roundstone Rye 92 Proof Distiller's Edition
Steak garnish
I think this "cocktail" speaks for itself.
Recipes courtesy Avalon Haas.
Tonight, we begin a new virtual event, Netflix & Ca-tock-tails, where we basically just act silly and drink cocktails in homage to all the shows we're bingeing on Netflix while this whole COVID thing is raging. Uh, yeah... enjoy!
You can buy all the things you need for these cocktails from our Online Store.
That Peach, Carol Baskins
2 oz Catoctin Creek Peach Brandy
1 oz raspberry peach syrup (2:2 sugar:water, 1:2 frozen raspberries:frozen peaches)
1 oz lemon juice
3 dashes tiger blood (Peychaud bitters)
Shake and strain into a coup. Top with 3 dashes of tiger blood (Peychauds bitters), garnish with a flower crown.
I'm Never Going to Financially Recover from This
1½ oz Catoctin Creek Roundstone Rye Cask Proof
¾ oz saffron simple syrup (2:2 sugar:water, pinch saffron)
Top with 3 drops of Liquid Gold bitters
Garnish with "eyebrow ring", aka small orange tight twist.
Recipes courtesy Denise Petty.
This cocktail comes to us from Eddie Harris, son of Scott & Becky, the founders of the distillery. Since Eddie, like the rest of us, is holed up in his tiny apartment in Houston, Texas, he decided to publish videos of cocktails he's making with stuff he's found in his pantry. He's calling them his #QuarantineCocktails. Give him a follow on Instagram at @theboozygay.
3 oz Catoctin Creek Roundstone Rye
Honey
Orange bitters
Without ice, mix the honey with the rye until well combined. Now add the ice and the bitters. Stir to combine, then strain into a rocks glass with a nice big chunk of ice. And then wash your hands and wash it down!
Recipe courtesy Edward Harris.
This cocktail is a redux of one that we did a few years ago, tweaking the measurements a bit. We like this version much better.
2 oz Roundstone Rye 80 Proof
½ oz saffron-infused simple syrup
Dash of Liquid Gold bitters
Lemon peel garnish
Stir all together in a rocks glass with a big cube.
Recipe courtesy Denise Petty and used with permission.
