Enjoy

Hooray for the return of the cocktail!

Catoctin Creek spirits are excellent neat, but also very nice in cocktails. Many classic American cocktails call for rye, and Roundstone Rye is a faithful reproduction of 19th century rye whisky that would have been common in old classics like the Manhattan, Sazerac, and Old Fashioned. With Watershed Gin, you have a great cocktail for Gimlets, Martinis, French 75's, and much, much more.

Don't forget, you don't need to page through all the cocktails below, searching for the one you want. Use our convenient SEARCH feature to find a favorite ingredient or cocktail name.

For example, try searching for "manhattan", "watershed", "amaro", "sidecar", "lemon", or "orange"... just to name a few.

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Patowmack Peach Water Rye

Johnny's Autumn Harvest Punch

Johnny's Autumn Harvest Punch

As Leanne Wiberg described it "The Drink That Made John Famous." Used as the Catoctin Creek Distillery table's house cocktail for the 2016 Virginia Craft Spirits Showcase held at the Berglund Center in Roanoke, Virginia.

1 oz Roundstone Rye Whisky
3 oz Apple Cider (make your own or pick your favorite brand)
½ oz Freshly Squeezed Lemon Juice
*1 tbsp Cranberry Maple Syrup
2 dashes Fee Brothers Black Walnut Bitters
2 dashes Fee Brothers Cranberry Bitters
Top With - Ginger Beer of choice (2:1 ratio or two parts cocktail vs 1 part ginger beer)

Glass Type: 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 or build all ingredients with larger recipe in a punch bowl or 3-Gallon Drink dispenser and serve with fresh fruits and ginger in punch.

*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 tightfitting lid for up to 2 weeks.

Takes an hour and 20 minutes and makes about 1¼ cup.

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!


Punch Recipe Proportions

f you prefer, we have a punch-sized recipe:

2 750 ml bottles of Roundstone Whisky
1 gallon Apple Cider
1 liter freshly squeezed lemon juice
*1 quart Cranberry Maple Syrup
1 oz Fee Brothers Black Walnut Bitters
1 oz Fee Brothers Cranberry Bitters
½ gallon (4-5 12 fl oz cans/bottles) Ginger Beer of Choice
3 Apples Diced
2 Lemons cut into wheels
2 cups fresh cranberries
1 cup freshly shaved and diced ginger

Recipe courtesy of John Shope.

Catoctin Sunrise

Catoctin Sunrise

One of our featured cocktails for September.

1 oz Mosby's Spirit
1 oz orange juice
splash of grenadine
garnish with an orange twist

Recipe courtesy Jon Coate, Addie Rodgers, and Amber Becker.

Dirty Mosby

Dirty Mosby

One of our featured cocktails for September.

1 oz Mosby's Spirit
1 oz white vermouth
½ oz olive brine
garnish with olives

Recipe courtesy Addie Rodgers.

Boozy Iced Coffee

Boozy Iced Coffee

One of our featured cocktails for September.

1 oz Roundstone Rye
1 oz Coffee Concentrate with Nutmeg & Brown Sugar**
garnish with coffee beans

**Coffee concentrate: 1 cup coarsely ground coffee, 8 cups cold water, 1 cup brown sugar, ½ cup nutmeg. Let steep for 24 hours then strain.

Recipe courtesy Jon Coate.

The Trip Home

The Trip Home

One of our featured cocktails for September.

1 oz. Watershed Gin
1/2 oz. Rosemany + Clove Simple Syrup
1/2 oz. Lemon Juice
top with seltzer, garnish with lemon

Recipe courtesy Amber Becker.

Caprese

Caprese

A great "sophisto' alternative for Bloody Mary fans!

​​6 cherry tomatoes​, sliced​
4 fresh basil leaves​, broken up
​ ​Cracked black pepper​
ICE
¾ oz distilled white vinegar
¼ oz simple syrup
​​2 oz ​Catoctin Creek ​Mosby's Spirit
​​ ​4 drops of Balsamic Vinegar

​Glass Type: Martini Glass
Garnish: Fresh Mozzerella, basil and a tomato slice skewered on a stick
Method: Muddle tomatoes, basil and black pepper in a shaker until fully crushed and infused together, add vinegar, simple syrup and Mosby's then shake vigorously. Strain into a chilled Martini glass, add drops of balsamic vinegar on top, crack pepper on surface of drink, garnish with caprese stick then serve.

Recipe and photo courtesy John Shope, and used with permission.

Rachel, you have my Hart!

Rachel Hart

This cocktail was one of the entries in the Hugo cocktail competition, seeking a place on the summer cocktail menu.

2-3 strawberries
1½ oz Catoctin Creek Peach Brandy (or pear brandy will work nice too)
2 oz pineapple juice
1 oz sour mix
Sparkling moscato

Muddle 2-3 strawberries in a shaker, then add ice. Add the brandy, pineapple juice, sour mix, and shake vigorously. Strain into a hurricane or large wine glass rimmed with sugar, filled with ice. Add 2 oz of sparkling moscato on top, and garnish with a fresh strawberry.

Cocktail courtesy Rachel Hart.

Go on, give it a Schott!

Lauren Nicole Schott

This cocktail was one of the entries in the Hugo cocktail competition, seeking a place on the summer cocktail menu.

2 oz Watershed Gin
½ fresh lime juice
1 dash cardamom bitters
1 dash grapefruit bitters

Add a few cubes of ice to a shaker, combine ingredients, and stir. Strain into a rocks glass with ice. Top to fill with pink grapefruit sparkling water. Garnish with a sprinkling of sugar and a torched grapefruit peel.

Cocktail courtesy Lauren Nicole Schott.

The Alex Goldberg Machine

Alex Goldberg

This cocktail was one of the entries in the Hugo cocktail competition, seeking a place on the summer cocktail menu.

Muddle:
1 slice of lime
1 tsp. coconut palm sugar
Leaves from 1-2 sprigs of tarragon

1½ oz Mosby's Spirit
¾ oz Licor 43
½ oz lime juice
2-3 dashes orange bitters

Muddle the first three ingredients. Then stir in the remaining ingredients over crushed ice. Stir and strain into a rocks glass with ice. Top with club soda or sparkling water. Garnish with a lime twist or sprig of tarragon.

Cocktail courtesy Alex J. Goldberg.

Have you Heard of Alexandra?

Alexandra Heard

This cocktail was one of the entries in the Hugo cocktail competition, seeking a place on the summer cocktail menu.

2 oz Mosby's Spirit
1 oz lemon juice
1 oz gum syrup
1 oz water
½ oz Elderflower liqueur

Pour over crushed ice and top with a splash of club soda.

Cocktail courtesy Alexandra Heard.

Pour Some Citrus On Me

Pour Some Citrus On Me

This is another great punch from Chad Robinson, and was the featured punch at the "Super Gin Punch Out" held recently at 1905 Restaurant in DC, along with fellow distillers Caledonia Spirits (makers of Barr Hill gin), and Green Hat.

25 oz Watershed Gin (one 750mL bottle)
12 oz strong green tea
8 oz Capillaire syrup*
6 oz Curaçao
6 oz fresh lemon juice, plus lemon wheels for garnish
6 oz fresh lime juice, plus lime wheels for garnish
32 oz sparkling water (or sparkling wine for more punch in your punch)

Combine all in a punch bowl and float slices of lemon and lime on top.

*Capillaire syrup
(courtesy David Wondrich, Punch)

1 cups of water
⅛ oz orange blossom water
2 cups sugar

Bring water and sugar to boil.  Let stand for 30 minutes.  Add the orange blossom water. Will keep in the fridge for a couple months.

Courtesy Chad Robinson.

I Like It When You Call Me Big Paw-Paw

Big Paw Paw

This is Chad Robinson's signature cocktail for the 2016 RAMMYS.  A traditional whiskey swizzle, this cocktail is the third in his series incorporating local paw-paw fruit.

1 oz Roundstone Rye
1 oz Mosby's Spirit
¼ oz Short Hill Mountain Peach Brandy
½ oz Falernum
½ oz paw-paw syrup*
½ oz orange juice
1 oz lime juice
Angostura bitters

Combine all ingredients in a highball glass or hurricane glass and fill glass halfway with crushed ice. Swizzle the cocktail until the glass begins to frost. Top off the glass with crushed ice and add 2-4 dashes of Angostura bitters to the top of the drink.

*Paw Paw syrup - Mix 1 qt of 1:1 simple syrup per lb of frozen paw paw pulp. Heat the simple syrup on the stove with the frozen paw paw and stir regularly to help the pulp blend with syrup. Once paw paw pulp is fully thawed and incorporated, add ½ oz of Mosby's Spirit store in the refrigerator for up to one month.

Recipe courtesy Chad Robinson. Photo courtesy R. Lopez, Eater.

Latest News

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The EU tariffs on American whiskey are finally gone!  After three long years, we can now compete on a fair basis of free trade.  Bruce Schreiner writes for the Associated Press: With the trade barrier coming down, Catoctin Creek Distillery in...

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Whiskey Vault has fun and reviews Cask Proof rye

I think they enjoyed it.  Have fun with this!  Thanks for the review, guys! {youtube}bxHIjWwPRPg{/youtube}

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Scott Harris talks GWAR collaboration on Distill & Disrupt

Check out Scott Harris talking on episode 4 of the Distill and Disrupt podcast.  Here he is talking about the GWAR collaboration and how we came to bottle whisky for the heavy metal band.  Listen on Spotify, here.

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Contact Us

Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel +1-540-751-8404

catoctincreek.com

buyvirginiarye.com


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