Enjoy

Patowmack Peach Water RyeHuzzah!  for the return of the cocktail!

Catoctin Creek spirits are excellent as mixers.  Many old American cocktails called for rye, and Roundstone Rye is a sweet and very nice rye which pairs nicely with freshly made cocktails.  Or try Mosby's Spirit for a new angle on whisky, or in many recipes calling for vodka and rum.  And with Watershed Gin, you have a modern gin that places nicely in all the classic gin cocktails.

And did you know that spirits are great in recipes too?  Here are a few recipes to whet your appetite.

Rose Colored Glasses

This cocktail was a feature cocktail of one of our recent distillery dinners.

1½ oz Watershed Gin
¼ oz thyme infused simple syrup
¼ oz rose cordial (like Guapo's)
Ginger beer topper
Hibiscus Tea float (we like Dominion Tea in Purcellville)

Serve stirred over ice with a sprig of thyme

Recipe courtesy Lauren Barrett.

Be My Sweet-Tea

This cocktail was a feature cocktail of one of our recent distillery dinners.

2 oz Pearousia Pear Brandy
¾ oz matcha tea
¼ oz lavender infused honey syrup
¼ oz lime oleo saccharum (syrup from lime peels cured in sugar over night)
Blood orange paint garnish (blood orange dust, honey, orange bitters)

Serve shaken and strained over a large ice cube.

Recipe courtesy Lauren Barrett.

Don't Wanna Yuzu Love Tonight

This cocktail was a feature cocktail of one of our recent distillery dinners.

2 oz Watershed Gin
1 oz yuzu juice
½ oz vanilla bean infused simple syrup
¼ citric acid water

Garnish with orange bitters and candied ginger. Serve stirred over ice.

Recipe courtesy Lauren Barrett.

Alma La Terra

This cocktail was a feature cocktail of one of our recent distillery dinners.

2 oz Roundstone Rye Distiller's Edition
1 oz fresh lemon juice
1 oz simple syrup
splash of aqauafaba (chickpea juice)
float of Cocchi Rosa

Shake first three ingredients with ice, strain, add aquafaba and dry shake. Pour over ice and float Cocchi Rosa. Garnish with a lemon peel and brandied cherry.

Recipe courtesy Lauren Barrett.

Virginia Good Bye

This cocktail was a feature cocktail of one of our recent distillery dinners.

2 oz Roundstone Rye 80 Cream*
½ Luxardo
Coffee
Chocolate whip cream
powdered cocoa

Add first two ingredients in a coffee mug, top with coffee then whipped cream, sprinkle with cocoa.

*Roundstone Rye Cream

1 cup heavy cream
14 oz can sweet condensed milk
2 Tbsp chocolate syrup
2 tsp vanilla extract
1 tsp instant coffee
1⅔ cup Roudstone Rye 80 Proof

Blend together, and store in refrigerator for up to 2 months.

Recipe courtesy Lauren Barrett.

Sands of Time

Sands of Time

This one is another great cocktail from Instagram personality @fractionsofzero.  He's doing a lot of amazing stuff on his Instagram feed right now, including some pretty wacky fish-based mocktails.  (We'll save those for your consideration.)

This is his take on a Blood and Sand cocktail classic:

¾ oz Catoctin Creek Chicken+Whisky Barrel Select Rye
¾ oz Luxardo cherry liqueur
¾ oz Drapo vermouth
¾ oz Blood orange juice
Dehydrated blood orange wheel to garnish.

Shake, strain into a coupe, and balance the orange delicately, poised to fall backward or forward at any moment in time. ⌛

Recipe and photo courtesy @fractionsofzero. Used with permission.

Colonial Mint Julep

Founder's Julep

The mint julep is perhaps the most iconic American cocktail, among a field of cocktails which are, by definition, American. The julep is the cocktail of the south, evoking images of horse-farms, warm summer breezes, and sipping cool beverages on a wide porch. The history of the julep dates back to the 1700s, when it was prescribed as a medicinal. This variant uses rye, not bourbon, and uses a brown sugar syrup, which to us has more flavor and is truer to the sugar that would have been found in colonial America.

[Part of the Art of the Cocktail series, season two.]

6 mint leaves, plus additional for garnish
½ oz brown sugar syrup
Crushed ice
2 oz Roundstone Rye

Muddle the mint in the bottom of the glass, add the syrup and whisky, stir, and add crushed ice and more garnish mint.

Recipe from Colonial Spirits by Stephen Grasse.

Maple Whisky Sour

Maple Whisky Sour

This is a classic cocktail that is served the world over, first appearing in Jerry Thomas's The Bartender's Guide in 1862. We've changed it only slightly to add maple syrup as the sweetener, since any class on American beverages must consider maple as an ingredient. The maple matches surprisingly well with the lemon and the whisky. For what it's worth, this is a very similar cocktail to our very popular Colonel Langdon, except the spirit has been aged in oak for a time.

[Part of the Art of the Cocktail series, season two.]

2 oz Roundstone Rye
1 oz fresh lemon
½ oz fresh orange juice
½ oz maple syrup
½ oz aquafaba (optional)

Dry shake, then stir with ice and strain into a cocktail glass, garnish with a lemon twist.

Peach Cobbler

Peach cobbler

A type of drink that was common in the early 1800's and now mostly forgotten is the cobbler, a drink usually using a large amount of cobbled (chip) ice. (It has nothing to do with the pie-like dessert called a cobbler.)  The most common variant of the drink was the sherry cobbler, but there are several varieties using fruit which we enjoy. In this cocktail, the ginger really gives the peach a nice backbone.

[Part of the Art of the Cocktail series, season two.]

2 slices ripe peach (previously frozen OK)
1 tsp freshly grated ginger
½ oz fresh lemon juice
½ oz peach simple syrup
2 oz Roundstone Rye

Combine the peaches, ginger, lemon and syrup. Muddle to break the fruit. Add the whiskey and ice, and shake until chilled. Pour unstrained into a rocks glass and add more ice.

Recipe from Colonial Spirits by Stephen Grasse.

The Stinger

The Stinger

This cocktail tastes like Christmas.  From Kara Newman's book, Nightcap:

“At Brooklyn's Sauvage, bar director William Elliott batches up large quantities of this refreshing drink, then sets it in the freezer for a wonderful syrup-like viscosity. While Elliott favors white crème de menthe, particularly Giffard Menthe-Pastille, for a crystal-clear drink that resembles a minty Martini, green crème de menthe can yield a striking variation.

[Part of the Art of the Cocktail series, season two.]

1½ oz 1757 Brandy
¾ oz crème de menthe (Kara prefers the white variety, not the Dayglo™ green variety.)
dash absinthe
lemon peel garnish
Coupe glass

Combine ingredients in a shaker of ice and strain into the coupe. Garnish with the lemon peel.

Recipe courtesy Kara Newman and her book, Nightcap.

The Liberal

The Liberal

Amer Picon is a French bitter which is quite hard to find in the USA. It is made from tiny orange peels, but has a deep caramel texture and flavor, which is most pleasing. You can sip it on its own, as a aperitif or digestif, or use it as we do here, to make a delicious cocktail. This one is courtesy my friend, Gary McGraw, with credit to Vintage Spirits for the recipe.

[Part of the Art of the Cocktail series, season two.]

¾ oz Roundstone Rye Cask Proof
¾ oz Dolin sweet vermouth
¼ oz Amer Picon
Brandied cherry garnish
Rocks glass, big ice

Recipe courtesy Gary McGraw, and used with permission.

The Manquacken

Manquacken

This cocktail comes to us from @fractionsofzero on Instagram.  

Manhattan Riff with a twist and a shake. The complexity of the Rye and subtly of the Vermouth imbued with dull chocolate notes finds a greasy balance when shaken into a fresh duck egg yolk. Traditional strength and dryness of a Manhattan with the subtle richness of a creamed cocktail.

2 oz Catoctin Creek Chicken & Whiskey Barrel Select Rye
¾ oz Drapo Rosso Vermouth
2 dashes Scrappy's Chocolate Bitters
1 Duck Egg Yolk

Shake & strain eggy Manhattan into a coupe with bee ambrosia dusted lemon twist.

Recipe and photo courtesy @fractionsofzero. Model is @witchcrafty22 on Instagram. Used with permission.

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Contact Us

Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel (540) 751-8404


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Catoctin Creek Bottling Workshop

  JUN 22   Bottling Workshop 10:00am—12:00pm Catoctin Creek Distilling Company will conduct one of our famous Bottling Workshops!  Here's your chance to volunteer and learn how to bottle, cap, seal, and label Roundstone Rye. Get...

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  JUN 23   Nose-to-tail butchery & cooking 6:00pm—9:00pm Long Stone Farm and Chef Tim Rowley of the Wine Kitchen will join forces to provide a private culinary tour of the pig from nose to tail. ...

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Día de los Muertos

  JUL 6   Special Release – Día de los Muertos American Malt Whisky  12:00pm—1:00pm This whisky was made in collaboration with Adroit Theory Brewing Company, the mad geniuses of the local beer world! Aged at...

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