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.
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.
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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
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
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
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!
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!
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
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?
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
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
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.
The Orange EndowMINT Cocktail
This cocktail comes to us from Emily Landsman, who writes for the Jewish Food Experience. Combining orange juice and Mosby's Spirit along with a refreshing dose of mint, and you have a very satisfying summer cocktail! This one could easily be upscaled into a punch. Try floating a few sprigs of mint on the punch bowl and you'll have something that will keep your summer party guests raving!
1½ oz Catoctin Creek Mosby's Spirit
1½ oz freshly squeeze orange juice
¼ Triple Sec or orange liqueur
2 large sprigs of fresh mint
Large pinch of superfine sugar (do not use powdered sugar)
Orange zest
Additional mint for garnish
Preparation:
- In a rocks glass, muddle the mint and sugar until the mint is broken up into tiny pieces.
- Next, shake the Mosby’s Sprit, triple sec and Minneola orange juice with ice*.
- Add ice to the rocks glass and strain the drink into the glass. Stir.
- Twist the orange zest over the glass to release oils and drop it into the glass, then add a fresh mint sprig to garnish.
* Batch the Mosby’s Spirit, triple sec, and orange juice ahead of time to easily serve several cocktails. Do not add ice until ready to serve. At that point, add ice, stir well and then pour into glasses.
Recipe and photo courtesy Emily Landsman and the Jewish Food Experience and used with permission.
