One of the feature cocktails for Virginia Spirits Month 2017. The Old Fashioned cocktail is one of the best ways to showcase an aged spirit. Simple and easy to make, all while keeping the base spirit center stage. The extra proof really holds up well in a cocktail without worry of losing any flavor.
2 oz Catoctin Creek Roundstone Rye "92 Proof"
¼ oz 2:1 Demerara syrup
couple dashes of orange and Angostura bitters
orange twist
Combine all in a rocks glass. Add ice and stir until well chilled and diluted. Garnish with an orange twist.
Courtesy Thomas Leggett of The Roosevelt, Richmond, VA.
One of the feature cocktails for Virginia Spirits Month 2017. Named after the county that Catoctin Creek was founded in, this punch is perfect for an afternoon of sipping on the porch with friends or for any party.
1 1/2 parts Catoctin Creek Mosby’s Spirit
2 parts Lemon Syrup
1 part Simple Syrup
1 part Black Tea
2 parts water
½ part Fresh Lemon Juice
2 Dashes of Angostura Bitters for every 8 oz of punch
Fresh Fruit and Mint for Garnish
Combine all ingredients in a large punch bowl and add ice. Make sure to stir well before serving. Garnish with your fresh fruit and mint just before guests arrive.
Courtesy Whitney Sacdalan of Harper’s Table, Suffolk, VA.
One of the feature cocktails for Virginia Spirits Month 2017. This is a collaboration between Matt Savopoulos and I. It a refreshing riff on a Southside, with a few summery ingredients to set it apart.
1½ oz. Catoctin Creek Watershed Gin
¾ oz. Lime Juice
½ oz. Cointreau
½ oz. Simple Syrup
½ oz. Grapefruit Juice
One Small Pinch of Mint (approximately 8 leaves)
1 Dash of Angostura Bitters
2 Dashes Peach Bitters (Fee Brothers is fine)
2 oz. Soda Water (or desired preference)
In a one pint mason jar. Add mint. Muddle lightly. Add the rest of the ingredients to the glass except soda water. Add ice to fill. Attach to a shaker and shake thoroughly. Add Soda Water and then Ice to fill mason jar. Garnish with lime wheel and mint sprigs.
Courtesy Brett Harder of The Whiskey Jar, Charlottesvile, VA.
One of the feature cocktails for Virginia Spirits Month 2017. We went back to the roots to refresh the greatest cocktail in the world – local rye whiskey, vermouth, house made bitters and some homemade Brandied Cherry Ice Cubes! Yum!
2 oz Catoctin Creek Rye
1 oz Cinzano Vermouth
4 dash House made dark bitters (or Angostura)
3 ea Brandied Cherry Ice cubes
Mix the rye, vermouth & bitter with ice in a mixing glass. Muddle the cherry ice cubes and then pour cocktail over. Stir lightly and serve.
Courtesy Adam Steely of The Blue Tallon Bistro, Williamsburg, VA.
The cocktail should drink a lot like an autumn, white variation of a Sazerac. Lots of herbacious, licorice aromas with flavors of fresh, bright, flower pears. When made right, this drink is balanced and awesome.
Glass Type: Rocks
Garnish: Star Anise
Method: Shake all ingredients together and finely strain into a chilled rocks glass lightly sprayed with Absinthe using an atomizer. Float Star Anise on top of drink.
1½ oz Asian Pear Infused Catoctin Creek Watershed Gin*
½ oz Elderflower Liqueur
3 oz Asian Pear Nectar**
Squirt of Fresh Lemon Juice
French Absinthe - For glass atomizer spraying only
1 Star Anise (For garnish)
HATE LICORICE OR ABSINTHE? Substitute the absinthe spray with Catoctin Creek Pearousia Pear Brandy and the star anise with a melon-balled-out Asian pear, flesh and skin equal parts on a toothpick.
*Asian Pear Infused Watershed Gin Instructions:
Simply cut up Asian Pears and allow to steep in Watershed Gin over night, skin and flesh included, no seeds or core with juice from half a lemon to help retain color - Refrigerate and use for up to three months.
**Asian Pear Nectar Recipe:
1 Asian Pear
½ Lemon
1 inch of fresh, peeled Ginger
Micropane grated fresh nutmeg (to taste, about five to seven scrapes)
Juice one entire Asian Pear minus it's seeds, core and stem with a good nub of fresh ginger. Add Juice from half a lemon and grate Nutmeg to the mix, stir and keep refrigerated for up to two or three days. Always greatest when made and served day of.
Makes enough for three drinks
Courtesy John Shope.
One of the feature cocktails for Virginia Spirits Month 2017. A nod to the classic Manhattan with a southern twist. Wonderful cocktail to pair with traditional hors d’oeuvres or appetizer course.
2 oz Catoctin Creek Roundstone Rye Whiskey
½ oz Grand Marnier Cordon Rogue
¼ oz Broadbent Rainwater Madeira
1 wedge of orange
1 wedge of lemon
Build all spirits in a mixing glass. Squeeze and drop in both lemon and orange wedges. Add ice and stir well. Strain into a martini glass or coupe. Express oil of an orange twist into glass and/or onto the rim of glass and use twist as garnish.
Recipe courtesy Marilee and Matt Billingsley, Postbellum, Richmond, VA.
This cocktail is one of our feature cocktails for the month of September.
Quarter Branch apple brandy
A touch of simple syrup
Fresh fine strained orange juice
Fresh fine straineda lemon juice
Top with Angostura/apple bitters
Garnish with orange peel
Courtesy Denise Petty.
This cocktail is one of our feature cocktails for the month of September.
Catoctin Creek White Rye Spirit
Element blueberry/rosemary shrub
Rosemary infused simple syrup
Topped with Q seltzer
Garnish with rosemary sprig
Courtesy Denise Petty.
This cocktail is one of our feature cocktails for our August dinner.
2 oz Watershed Gin
1 oz Elderflower liqueur
¼ oz fresh lime juice
⅛ oz local rosemary infused simple syrup
Prosecco to top
Combine all ingredients in a nick and nora glass, top with Prosecco, and garnish with a lime twist.
Courtesy of Denise Petty
This cocktail is one of our feature cocktails for our August dinner.
1½ oz Mosby's Spirit
¾ oz Ancho Reyes Chile
1 oz fresh lime juice
½ oz whisky barrel chip infused simple syrup
Combine all ingredients and pour into a rocks glass with a chile salt rim.
Courtesy of Denise Petty
This cocktail is one of our feature cocktails for our August dinner.
2 oz Short Hill Peach Brandy
½ oz Aperol
1 oz fresh orange juice
½ oz fresh lemon juice
orange/honey syrup* (for rimming)
turbinado sugar (for rimming)
Dip the rim of the glass in the orange/honey syrup, then into the turbinado sugar. Combine the first four ingredients over ice, and strain into the glass, being careful not to disturb the rim.
*Orange/Honey Syrup
1 oz fresh orange juice
2 oz local honey
Combine the two ingredients until well mixed.
Courtesy of Denise Petty
This cocktail is one of our feature cocktails for our August dinner.
2 oz Roundstone Rye 80 proof
½ oz fresh lemon juice
½ oz fresh orange juice
¼ oz Luxardo grenadine
dash of Angostura bitters
Combine first four ingredients and pour into a nick and nora glass, dash with Angostura bitters on top, with a brandied cherry garnish.
Courtesy of Denise Petty
