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.

That Rye Nectar

That Rye Nectar

This cocktail comes to us from our new Tasting Room Manager, Denise Petty.  Denise is a Loudoun County native and joined our team in July.  She's a food and beverage pro, and we're so grateful to have her on our team.

1½ oz Catoctin Creek Roundstone Rye
¼ oz fresh lime juice
¼ oz local honey
​1 oz​ fresh, fine strained orange juice
3-4 drops of orange blossom water
garnish with orange peel and honey comb

Stir together fresh squeezed lime juice, local honey and Catoctin Creek Roundstone Rye until honey is even throughout. Add fresh squeezed orange juice, use a fine strainer to remove all pulp and seeds. Shake vigorously with ice. Strain into glass, top with 3 to 4 drops of orange blossom water. Garnish with orange peel around honey comb.

Recipe courtesy Denise Petty

The Jitterbug Sour

Jitterbug Sour

The Jitterbug Sour is a classic cocktail from the Savoy cocktail book.  This one is brought to us by The Next Whiskey Bar at the infamous Watergate Hotel in Washington DC.

2 oz Roundstone Rye whisky
½ oz honey syrup (1:1 honey:water)
½ oz Benedictine
¾ oz lemon juice

Combine all ingredients in a cocktail shaker and strain into a martini glass.

Prohibition Cocktails from Magnolia's

In April, Magnolia's hosted our Catoctin Creek cocktail dinner, and featured five excellent Prohibition-era and pre-Prohibition cocktails.

Here they are, for your enjoyment:

RoffignacRye Punch
Catoctin Creek Roundstone Rye "Cask Proof"
Plum-ginger beer
Lemon juice
Lime juice
Soda
Cardamom bitters

Ramos Gin Fizz (Magnolia's Style)
Catoctin Creek Watershed Gin
Lime juice
Aqua fava (chick pea liquid from the can)
Sugar
Orange flower water
Soda

Roffignac
Catoctin Creek 1757 Brandy
Raspberry shrub
Soda

Apple Brandy CrustaApple Brandy Crusta
Catoctin Creek Apple Brandy
Maraschino liqueur
Angostura bitters
Baked apple bitters
Lemon juice
Cointreau

Rye Shrub
Catoctin Creek Roundstone Rye
Date and vanilla shrub
Cream

Recipes courtesy Matt Perkins, Magnolia's at the Mill, and used with permission.

Ric Flair

 

Ric Flair

Last night, Becky and I had dinner and drinks at Dino's Grotto in Shaw in DC.  Not only do they have amazing Italian food, but a cocktail menu that features tons of local distillers--like us! Ric Newton, head bartender there, has a cocktail he invented called the Ric Flair.  It's a great drink, the woodsy flavor of the amaro and vermouth blends perfectly with the cherry liqueur and bouncy rye.  Absolutely delicious!  Be sure to ask for it with the Catoctin Creek rye!

1½ oz Catoctin Creek Roundstone Rye
½ Cherry Heering
½ Nardini Amaro
½ Cinzano sweet vermouth
Dash of aromatic bitters
Dash of orange bitters

Combine, stir, strain over fresh ice. Orange twist.

Courtesy Ric Newton, Dino's Grotto bar.

Dino's

More Valentine's Day Cocktails

A Lovely Flower in the Middle of the Pond

These were the featured cocktails for Valentine's Day 2017.  Please share with the one you love...

A Lovely Flower in the Middle of a Pond

2 oz rose and lavender tea infused Mosby's Spirit
½ oz honey syrup (1 part honey, 1 part boiling water)
½ oz lemon juice
¼ oz Luxardo
¼ oz El Guapo (rose syrup)
3 dashes lavender bitters
candied rose for garnish

Shake all ingredients together, strain in a martini glass.

Mon AmourMon Amour

2 oz Watershed Gin
3 oz ruby red grapefruit juice
½ oz St. Germain
1 oz tarragon simple syrup
club soda
fresh tarragon to garnish

Shake all ingredients except soda, strain into a Nick & Nola glass over fresh ice and top with club soda.

Ti Adoro

Ice- ¾ oz Campari & 2 oz Water freeze in large cube tray

2 oz Roundstone Rye
1 oz good Italian vermouth
2 dashes orange bitters
Orange peel for garnish

Combine rye, vermouth and bitters in an old fashioned glass. Add large Campari ice cube, stir. Express orange peel into drink, wipe rim with peel and side it into the side of the drink.

I Was Wrong

... which always leads to a happy ending.

1½ oz 1757 Virginia Brandy
1 oz Don Ciccio walnut liqueur
¾ oz lemon/grenadine simple syrup (lemon simple syrup mixed with True tonic grenadine syrup)
2 dashes angostura bitters
egg white (optional but delicious!)
brandied cherry to garnish

Shake all ingredients vigorously and strain into a coup glass.

Ginger Pie

Ginger Pie

This recipe comes to us from spirits writer, Matthew Rowley. You can read about it on his blog, here. We love this pie so much, but took the audacious step of replacing rum with our Roundstone Rye. Rye and ginger are such happy bedfellows, after all.

1 unbaked pie crust
¼-⅓ cup minced young ginger
2½ oz Roundstone Rye
1½ cups sugar
8 Tbl unsalted butter, room temperature
¼ tsp salt
3 eggs
2½ Tbsp all purpose flour
¼ cup heavy cream
1 tsp vanilla extract
1 tsp lemon zest

At least one hour before beginning, combine the ginger and rum in a small bowl or jar and set aside.

Cream the butter and sugar. Add eggs one at the time and mix after each addition. Add remaining ingredients, including the rum and ginger, and combine thoroughly.

Pour the mixture into the unbaked pie crust and bake at 350F about 50 minutes, until the center has mostly set, but is still just a little wobbly – it will firm on standing. It should have a slightly darkened, crusty top. If necessary, cover the pan with a tented piece of aluminum foil or an overturned stainless steel bowl to prevent overbrowning while the pie bakes.

Warm, the pie cries for heavy dollops of whipped cream barely able to hold itself together. Cold, it’s best to sneak mall slivers while the rest of the house sleeps.

Recipe courtesy Matthew Rowley and used with permission.

The Churchill

The Churchill cocktail

A smokey twist on the Old Fashioned, what we call "The Churchill." This cocktail features an excellent Lapsang souchong tea from Dominion Tea (just down the street from the distillery!). Lapsang souchong is a black tea, traditionally dried with pinewood, which imparts a delicious smokiness.

Winston Churchill reportedly enjoyed putting a peated scotch in his tea, but I'm quite sure that's only because he couldn't get his hands on our Roundstone Rye.

We top that off with fantastic chocolate bitters from Embitterment and a house made cocktail cherry.

1 oz Roundstone Rye
½ oz Lapsang syrup*
Dash of chocolate bitters
Brandied cocktail cherry for garnish

Combine the ingredients in a rocks glass with a big chunk of ice and garnish with the cherry.

*Lapsang syrup:

Steep simering simple syrup with loose leaf lapsang souchong tea for about 10 minutes. Strain out the tea leaves after steeping.

Recipe courtesy Jonathan Coate.

The Parting Glass

We're featuring a new drink for New Year's, our take on a French 75, featuring the Watershed Gin, fresh raspberry lemon juice, and sparkling cider. Come on by and raise a parting glass to 2016!

1½ oz watershed Gin
1 oz raspberry lemon juice*
1 oz Sparkling Cider or Champagne

Combine the ingredients in a flute or stemmed glass.  Garnish with a lemon peel.

*Raspberry lemon juice:
Combine equal parts sugar and water in a saucepan. Bring to boil to combine, then reduce to simmer and add raspberries. Mash with potato masher or spatula. Simmer until a rich color and flavor, then strain.

Combine 3 parts of lemon juice with 1 part raspberry syrup.

La Louisiane

This cocktail is cross-posted from the fantastic Instagram account @spiritedla, Hannah Chamberlain, who features amazing cocktails with stunning photography. Also check out her BuzzFeed pages.

What do you call a New Orleans resident who takes their civic and drinking responsibilities seriously?
...An absinthe-ee voter.

I'm officially ready to be a dad. 🤓

This New Orleans classic cocktail has experienced less of a resurgence than its sisters (the Sazerac and Vieux Carré) but it's a beautiful use for your Benedictine and Absinthe if you like the other two. Less bold than a Sazerac, but less subtle than a Vieux Carre, it's recently become one of my nightly go-tos.

2 oz Catoctin Creek Roundstone Rye
¾ oz sweet vermouth
½ oz Benedictine
2 dashes St. George absinthe
3 dashes Peychaud's bitters
Luxardo cherry (not pictured due to casualties – RIP to our fallen garnish)

Combine all in a shaker of ice, and strain into a coupe.

Recipe and photo courtesy of @spiritedla.

Four Cocktails by Sam Scarlett

Sic Semper Secales

Sam Scarlett bartends at Hugo, the cocktail bar at WK Hearth in Purcellville.  He's a dashing young fellow, and despite his youthful age, he is a genius behind the stick.  We share four of his creations with you here.  

(Sic Semper Secales shown above)

2009, A Rye Odyssey

1½ oz Mosby's Spirit, Milk-washed, turmeric infused
¾ oz lemon juice
White pepper
Egg white
Sugar
Activated charcoal for garnish

Shake the spirit, lemon, pepper, egg white and sugar in a shaker of ice.  Pour into a rocks glass with a couple cubes, and sprinkle the charcoal on the foam for garnish.

A Catoctin Caper

2 oz Watershed Gin
Splash of caper jus
1 oz Dolin dry vermouth
Dash of orange bitters
Fried crispy capers for garnish

Combine vermouth, caper jus, and gin in a shaker of ice. Stir and pour neat into a martini glass. Add a dash of orange bitters. Garnish with two capers.

Sic Semper Secales®

2 oz Roundstone Rye
½ oz black pepper and beet shrub
½ oz gomme syup
½ oz lime juice

Combine in a shaker and strain into a rocks glass with a couple cubes.  Garnish with a skewer of pickled yellow beet.

A Scottish Rabble

2 oz Rabble Rouser Rye Whisky
1 oz rosemary infused Dolin sweet vermouth
Dash of Angostura bitters
Brandied cherry garnish

Combine vermouth, whisky, and bitters in a shaker of ice.  Stir and pour neat into a martini glass with a garnish of cherry.

Recipes courtesy of Sam Scarlett.

Rogue Gentlemen Cocktails

Johnny Maher of The Rogue Gentlemen

In December, we'll be highlighting the featured cocktails from our Guest Bartender Event with Chef Johnny Maher, of The Rogue Gentlemen in Richmond. Johnny rocked the shakers for us and came up with three amazing drinks!

 Careful With The Siphon

Named after a story Greg Moore told our boys at Rogue where he paid dearly for trying to siphon full octane gin once upon a time...

1½ oz corriander-infused Catoctin Creek Watershed Gin*
¾ oz Catoctin Peach Brandy
½ oz lemon
½ oz black pepper simple**
Muddled Ginger coin​ (one small diced and peeled fresh of ginger)​
Muddled apple coin​ (a pinch of small diced apple pieces, recommend juicy varietals like Honey Crisps)​

​Shaken, double strained into a coupe.

​*Coriander infused Gin: Simply add two tablespoons of dried coriander (crushed to open the seeds) to a 750 mL bottle of Watershed Gin and then ​allow to steep for 24 hours. Finely strain and return to bottle. Will keep well past the season so make as many as you anticipate on using.

​**Black Pepper Simple: 1½ cups water, 1 cup granulated sugar, 1 tablespoon whole black peppercorns, 1 tablespoon cracked black peppercorns - Combine all ingredients in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil and then reduce heat to bring mixture to a simmer; cook for 20 minutes. Remove from heat and cool to room temperature. Strain the cooled syrup and refrigerate it in a container with a tightfitting lid.

Weekend at Barney's

​A clever play on words and the movie Weekend At Bernie's as well as a reference to our first still and its infamous purple hew. The drink itself is quite purple!

1½ oz Catoctin Creek Roundstone Rye
½ oz maple syrup​ (buy a Grade A from the store for the cocktail and mix 2 parts maple to 1 part boiling water, allow to cool to room temperature, keeps for three months if not more)​
½ oz ​fresh ​lemon​ juice​
barspoon blackberry preserves​

Collins, build and add crushed ice, swizzle.

Loundon Clear

​You get it? Loud AND Clear? LOUDOUN COUNTY? YES!

1¼ oz Catoctin Creek 1757 Virginia Brandy
½ oz lemon juice
½ oz Apple-Rosemary Syrup

Shaken, strained into a flute, topped with bubbly.

* Apple-Rosemary Syrup: ​Bring 1 cup each equal parts of water and sugar together in a sauce pan and bring to a boil. Add ½ an apple sliced up and 3 sprigs of Rosemary and allow to boil for a few minutes. Remove from heat and allow to cool to room temperature. Strain and keep for up to three weeks, if not more.

Recipes courtesy Johnny Maher, The Rogue Gentlemen, and used with permission.

Red Riding Hood

Red Riding Hood

This one comes to us from our friends at Element Shrub:

Keep the big bad wolves away with this shrub and bitters twist on a Boulevardier, another one of our cocktail collaborations with @dcembitterment.

1½ oz Roundstone Rye whisky
1 oz Campari
½ oz Blueberry Rosemary Element Shrub
Several dashes of DC Embitterment orange bitters

Add all ingredients of a shaker with ice. Shake thoroughly until chilled. Strain into a coupe glass. Top with bitters.

Recipe and photo courtesy Charlie Berkinshaw of Element Shrub, and used with permission.

Latest News

Southern Kitchen: Becky Harris proves wh…

Ryan Hughley, writing for Southern Kitchen, does a wonderful story about Becky's journey through whisky as chief distiller for Catoctin Creek.  She writes: So if you find yourself interested in whiskey...

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American Whiskey Mazagine - Editor's Cho…

Huzzah! Catoctin Creek Roundstone Rye Cask Proof was named the Editor's Choice, 9.0/8.9 points and the highest rated whiskey in the premier issue of American Whiskey magazine!  A highlight from...

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Becky Harris in Food & Wine Magazine

Food and Wine recently wrote about "6 Women in Whiskey to Watch," including a profile of our own president and chief distiller, Becky Harris.  Becky's fresh approach to whisky is...

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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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Latest Events

Dinner at the Distillery, with cocktails and more!

  DEC 14   Dinner at the Distillery 7:00pm—9:30pm Dinner will be a four-course affair, using seasonal produce and local suppliers, prepared by Chefs Wes Rosati and Maria Aros of The Wandering Chef. Enjoy a private...

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Catoctin Creek Bottling Workshop (13)

  DEC 15   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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Whimsy and Wonder New Years Eve

  DEC 31   Whimsy and Wonder New Years Eve 5:00pm—8:45pm Join us this New Years Eve for a very special event: The distillery will be decorated in an ethereal 19th century setting, inspired by Wonderland, Neverland...

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