This cocktail is a delightful twist on the Colonel Langdon, which is a very popular perennial favorite in our tasting room. In the General Mayhem, we switch out the Langdon Wood Maple Syrup for a house made beer syrup using one of our favorite local brewers, Adroit Theory Brewing Company in Purcellville, Virginia. Here, we've chosen to use a Belgian Ale as a base for making the syrup base. The Belgian Ale on its own is not too overpowering (especially when reduced), and will blend well with the lemon and rye in the drink.
1 oz Catoctin Creek Mosby's Spirit™
¾ oz freshly squeezed lemon juice
¾ oz beer syrup (equal parts beer + sugar in the raw, heated until dissolved)
2-3 oz seltzer
In a shaker with ice, combine juice, syrup and Mosby's. Shake. Pour over ice in a rocks glass. Top with seltzer, garnish with lemon peel.
We are very excited about the newest product available in our tasting room, a fine collection of hand-crafted shrubs from Element. What is a shrub, you ask? We're so glad you asked!
Whereas a syrup (aka simple syrup) is a mixture of sugar and water with optional fruit and herbs, and bitters are concentrated tinctures of alcohol and herbs, fruit, and other flavorings, a shrub uses a base of vinegar to achieve acidity, and is then a mixture of herb and fruit flavors. A shrub allows the cocktail to skip the ubiquitous citrus used to provide acidity, and gives a whole new range of flavors.
This is a traditional mint julep, but we've substituted the shrub for the mint simple syrup.
3 oz of Roundstone Rye whisky
½ oz of Element lemon mint shrub, more or less to taste, but remember, a little bit goes a long way!
6-10 fresh mint leaves, plus more for garnish
Add mint to a rocks glass with crushed ice, and middle the mint to the ice. Add the rye and shrub and stir to combine, then garnish with more mint.
The lemon and pepper in this cocktail balance nicely with the honeyed sweetness and the rich vanilla mouthfeel of the Mosby's Spirit. A refreshing aperetif.
2 oz Catoctin Creek Mosby's Spirit
1 oz fresh lemon juice 1 oz peppercorn infused honey syrup
3 oz club soda lemon twist
Shake all together, garnish with lemon twist, and serve on ice in a rocks glass.
A lovely milk-based cocktail from Chad Robinson.
1½ oz Mosby's Spirit
½ oz 1757 Virginia Brandy
½ oz 2:1 turbinado sugar syrup
1-2 dashes of vanilla extract
2 oz half & half
Nutmeg for garnish
Combine Mosby's Spirit, Virginia Brandy, syrup, half & half and vanilla extract in a cocktail shaker. Add ice and shake for 30 secs. Strain to an old fashioned glass and grate nutmeg over top for garnish.
Photo and recipe courtesy Chad Robinson.
This was a featured cocktail of the Columbia Room pop-up at PX in Alexandria. Of the featured cocktails, was this one, which debuted our Apple Brandy on the menu, a recipe created by J.P. Featherston. Word from the customers that night was that it was amazing!
1 oz Catoctin Creek Roundstone Rye
1 oz Catoctin Creek Quarter Branch Apple Brandy
½ oz Fallen Bark Hickory Syrup
Aromatic and Blackstrap Molasses Bitters
Combine the rye and brandy in equal portions, add about half as much hickory syrup and a dash or two of the bitters. Stir on ice and strain into a rocks glass with one large ice cube.
Photo courtesy Christopher Wescott. Recipe courtesy J.P. Featherston. Both used with permission.
A classic cocktail that predates the martini. This one is really good with our Old Tom style Watershed Gin, if you can find it!
2 oz Watershed Gin
¾ oz Sweet Vermouth
¼ oz Luxardo maraschino liqueuer
2-3 dashes aromatic bitters
Mix all ingredients in a cocktail shaker with ice. Stir and strain into a martini glass. Garnish with a cherry.
This recipe was developed by Chad Robinson for the Edible DC spirits festival. The festival was held in late February, when the average daytime temperatures were about 19 degrees Fahrenheit, so we felt a warm cocktail was the perfect thing.
To make the cocktail best, you should batch up a large quantity of the ingredients ahead of time.
½ oz softened butter
1 oz brown sugar
ground cinnamon, nutmeg, allspice, clove, ginger
3 oz hot water
1 oz Catoctin Creek Roundstone Rye whisky
Mix soft butter, brown sugar and a dash of each of the spices together thoroughly. This is the batter.
Add 3 oz of boiling water to your batter and stir well until a frothy top forms. Stir in your rye and garnish with nutmeg or a cinnamon stick.
Photo by Sonja Bradfield, and used with permission.
The following cocktails were the highlights of our February Wandering Chef dinner and concert with Andrew McKnight. It was Valentine's Day, so we riffed off that to create sensual and vividly colored cocktails ranging from light pink to dark crimson. Cupid's Delight, like the mythical Cupid himself, looks small and harmless, but packs an impish and unexpected surprise. Cherry Smash is a beautiful cherry cocktail cocktail reminding us of the simplicity of pure love. Finally, the St. Valentine is a rich, darkly colored, and decandant experience. We hope you've experienced a love as rich as this cocktail!
2 oz Fennel infused Watershed Gin
1 oz fresh lemon juice
1 oz peppercorn infused honey syrup
3 oz club soda
dash berry syrup for color
Shake all together, garnish with a sprig of fennel, and serve on ice in a rocks glass.
1½ oz Mosby's Spirit
½ oz Kirschwasser
½ oz Fresh lemon juice
½ oz Simple syrup
dash berry syrup for color
1757 Brandied cherry garnish
Shake all together with ice, garnish with a brandied cherry, and serve in a cocktail glass.
1½ oz Roundstone
½ oz Fonseca Bin 27 Port
½ oz Grand Marnier
½ oz Fresh Lime juice
½ oz Simple syrup
Shake all together with ice, garnish with a lemon peel, and serve in a cocktail glass.
Courtesy Hannah Blymier.
This one takes a lot of shaking... best to do it with friends!
3 oz Catoctin Creek Pearousia Barrel "Old Tom" Watershed Gin
1/2 oz fresh lime juice
1/2 oz fresh lemon juice
1/2 oz simple syrup
4 oz cream
1 egg white
3 dashes Orange flower water
2 drops Vanilla extract
Pour all ingredients except soda in a mixing glass, dry shake (no ice) for two minutes, add ice and hard shake for another minute.
Strain into a highball glass without ice, top with soda.
Recipe courtesy Wikipedia.
This Super Bowl libation brought to you by @dcembitterment and @catoctincreek Pearousia. We call it the Katy Pear-y in hopes of a decent half-time show.
2 oz junmai sake
1 tbsp jasmine tea simple syrup
Juice of 1/4 lime
Several dashes aromatic bitters
½ oz Pearousia pear brandy
Shake over ice and strain into a martini glass. Top up with pear brandy and garnish with a pear wheel.
Courtesy DC Embitterment Bitters.
This recipe comes to us from Doug Atwell of Rye in the Fells Point neighborhood in Baltimore.
2 oz Catoctin Creek Roundstone Rye
¾ oz Giffard's Banane du Bresil liqueur
¾ oz brown sugar syrup (1 brown sugar:1 water)
2-3 dashes The Dead Rabbit Orinoco bitters
Add all ingredients to a mixing glass and stir with ice. Strain into a rocks glass and garnish with a lemon twist.
Courtesy Doug Atwell, and used with permission.
Chad came up with this cocktail for a private party for the RAMMY nominations in DC last month. Easily batched and poured for the masses, it is reminiscent of a sangria or a grog.
20 oz of superfine sugar
2 bottles of Catoctin Creek Roundstone Rye
1 bottles of Catoctin Creek 1757 Virginia Brandy
2 bottles of good port
Peel the lemons and 2 of the oranges and set them aside for juicing later. Muddle the peels with the sugar in your punch bowl and let it sit for at least 1 hour until the citrus oils mix with the sugar. This is called oleo saccharum.
Juice your lemons and 3 of your oranges. Mix the juice with the oleo saccharum, making sure the sugar is fully dissolved in the juice. Once the sugar is fully dissolved, add the port, rye and brandy. Add a large quantity of ice to the punch to keep it cool while you're serving it. Slice the remaining oranges into wheels and use the orange wheels to garnish your punch bowl.
Serves at least 30-40 people.