This cocktail was one of our featured cocktails for the distillery dinner in August.

2 oz Catoctin Creek Watershed Gin
¾ oz Lemon Juice
¾ oz Butterfly Pea Tea & Basil Simple Syrup
Top with Cava
Garnish with Yellow Cherry Tomato & Purple Basil Leaf

Serve in Champagne flute.

This cocktail was one of our featured cocktails for the distillery dinner in August.

1 oz Short Hill Mountain Peach Brandy
1 oz El Guapo Rose Cordial
1 oz Lemon Juice
3 drops of Frontier (Sarsaparilla) Bitters
Top with Club Soda
Garnish with Mint Sprig

Serve in a Nick and Nora glass.

This cocktail was one of our featured cocktails for the distillery dinner in August.

2 oz Roundstone Rye 92 proof Distiller's Edition
½ oz Benedictine
½ oz Carpano Antica
3 dashes Herbsaint
3 dashes Peychaud's Bitters
Garnish with Catoctin Creek 1757 Brandied Cherry

Serve in rocks glass.

This cocktail was one of our featured cocktails for the distillery dinner in August.

1 oz Roundstone Rye 80 proof
1 oz Pineapple Juice
1 oz Orange Juice
¼ oz Raspberry Truffle Tea Simple Syrup
¼ oz Grenadine
Garnish with a floating layer of Angostura Bitters and Orange Wedge

Serve in rocks glass.

This cocktail is one of our featured cocktails for the Virginia Spirits Month of September.

1½ oz Catoctin Creek Watershed Gin
¾ oz Carrot Juice
¾ oz TRUE Tonic Syrup
Top with Club Soda
Dash of Aromatic Bitters
Garnish with Mint Sprig

Serve in a Nick and Nora glass.

I love Boulevariers, and I love spritzes, so when this one came across my Instagram feed, I sat up and took notice!  What a refreshing take on a couple classics!  This one is courtesy @adamdstein on Instagram.

1½ oz Roundstone Rye
1 oz Campari
San Pellegrino Limonata, to top.

Fill a rocks glass with ice, add the rye and Campari, stir, and top with San Pellegrino Limonata soda.  Garnish with a lime.  Enjoy!

Recipe and photo courtesy Adam D. Stein, and used with permission.

This cocktail is one of our featured cocktails in the tasting room for the month of August, 2018.

1 oz Roundstone Rye
1½ oz saffron simple syrup
5 drops Liquid Gold bitters
lemon peel expression

Combine all in shaker, stir, and pour over ice in a rocks or punch glass. Garnish with brandied cherries

Recipe courtesy Denise Petty.

This cocktail is one of our featured cocktails in the tasting room for the month of August, 2018.

1 oz Roundstone Rye 92 Proof
2 oz Loudoun Raspberry truffle tea
½ oz fresh orange juice
½ oz True grenadine
2 brandied cherries
1 dash Angostura bitters

Combine all in shaker, stir, and pour over ice in a rocks or punch glass. Garnish with brandied cherries

Recipe courtesy Denise Petty.

Nothing says summer in the south quite like peaches.  The juicy ripe fruit, dripping with sweetness, just begs to be in a cocktail!  

This one comes to us from Instagram personality @jonpenndorf.

1½ oz Catoctin Creek Roundstone Rye
1 peach slice, muddled
½ oz thyme simple syrup
1-2 dashes Fee Brothers grapefruit bitters

Muddle the peach in the bottom of a cocktail shaker, add ice, and other ingredients. Shake and strain over ice in a rocks glass.

Recipe and photo courtesy Jon Penndorf via Instagram.

Ahhhh.... summer is unofficially here.  And with it, strawberries!  This take on a traditional whisky sour is refreshing and just about as pretty as a flower on a summer evening.

1.5 oz Catoctin Creek Roundstone Rye
1 oz fresh squeezed lemon
1 oz strawberry-hibiscus simple syrup*
Lemon wheel garnish

Combine all three ingredients in a shaker of ice, shake, then strain into coupes.  Garnish with a lemon wheel.

*Strawberry-hibiscus simple syrup

In a mixing pot or a crock pot, combine 1 cup of sugar with 1 cup of water, along with a 15 oz package of sliced and mashed strawberries and 4 oz of dried hibiscus blossoms.  (If hibiscus blossoms are unavailable, you can use pre-packaged hibiscus tea, like "Red Zinger".)  Steep the syrup mixture until fully dissolved, then for another 30-60 minutes.  Strain out the solids and bottle.  Will keep for 1-2 months in the fridge.

This cocktail is featured on the menu at the Wine Kitchen in Leesburg, Virginia.  It is a rather simple old-fashioned recipe featuring a rare ingredient:  a simple syrup infused with Palo Santo oil (Bursera graveolens).  Palo Santo comes from a wood native to the Yucatan region of Mexico, and is lauded for its ability to remove the "mala energía" (bad energy).  Deliciousness and setting your energy right?  Yes, please.

2 oz Roundstone Rye
½ Palo Santo simple syrup
4 dashes of house bitters

Mix and serve with a big rock in a rocks glass.  Orange peel garnish.

Courtesy the Wine Kitchen, Leesburg, Virginia.

This cocktail was inspired by the "Red Lips Rye" cocktail currently featured in the cocktail book at the Savoy American Bar in London.  The original cocktail features rye whisky, a raspberry port cordial, Campari and Kummel.  Not having the exact measurements and original ingredients, I endeavored to re-create this cocktail, in color, flavor, and sweetness, with ingredients in my home bar.  I do believe this comes pretty close to the original, and is pretty damn delicious!

2 oz Roundstone Rye 92 Proof
1 oz Port
⅓ oz Garofalo Blueberry liqueuer, Chambourd, or Cherry Heering
⅓ oz Aquavit
⅓ oz Aperol or Campari
2 dashes Peychauds bitters

Combine all in a cocktail mixer with ice, stir well, and strain into a chilled coupe or martini glass.

Recipe by Scott Harris, inspired by the American Bar, Savoy Hotel, London.