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

Up on the Roundstone

Up on the Roundstone

This cocktail comes to us from one of our holiday dinners.  A delicious take on a Vieux Carre.

¾ oz Catoctin Creek 92 Proof
¾ Catoctin Creek 1757 Brandy
¾ oz Mount Defiance Sweet Vermouth
1 tsp Benedictine
1 dash Angostura bitters
1 dash Peychauds bitters

Combine ingredients and serve in a rocks glass with a luxardo cherry garnish.

Cranberry Old Fashioned

A simple, but pleasing cocktail, especially as an apertivo.

2½ oz Catoctin Creek Roundstone Rye
½ oz rosemary simple syrup
2 dashes cranberry bitters

Combine all in a glass with a big ice cube.  Garnish with lemon peel.

Nod to the Nog

Nod to the Nog

This cocktail is one of our feature cocktails for December, and is an eggless egg nog created by our brand ambassador, Peter Nelson.  For those who don't wish to have raw egg in their drink–either due to allergy or health concerns–this cocktail makes a nice substitute.

3 cups milk
1 cup heavy whipping cream
2 Tbsp condensed milk
4-8 oz of Roundstone Rye, more or less to taste
Grated nutmeg for garnish

Add all the ingredients except whisky to the blender; blend until well mixed and frothy. Chill in the refrigerator for at least one hour. When ready to serve, stir in the whisky and re-blend if desired to achieve extra froth. Garnish with a sprinkle of nutmeg.

Recipe courtesy Peter Nelson.

Poin'shed'dia

Poin'shed'dia

This cocktail is one of our feature cocktails for December.

1½ oz Watershed Gin
1 oz Element Cranberry-Hibiscus syrup
1 oz Rosemary-infused rich simple syrup*
Seltzer to top
1 dash of cranberry bitters
Rosemary sprig to garnish

Combine all ingredients in a shaker of ice, strain to a cocktail glass, and dash with cranberry bitters. Garnish with a sprig of rosemary.

*Rosemary Rich Simple Syrup

Combine 2 cups sugar with 1 cup of water; add 2-3 sprigs of fresh rosemary. Heat until thoroughly combined and steep over low heat for 1-3 hours (a crock pot works great for this). Remove rosemary. Keeps for up to 1 month in the fridge.

Recipe courtesy Denise Petty.

Santa's Reserve

Santa's Reserve

This cocktail is one of our feature cocktails for December.

1½ oz Roundstone Rye
½ cup unsweetened cocoa powder
4 c whole milk
¼ cup sugar
½ tsp cayenne powder
½ tsp cinnamon
¼ cup peppermint infused rich simple syrup (to taste)*

Can be served warm or cold.  If warm, combine all ingredients except alcohol in a pan and warm (do not boil!).  If cold, add the alcohol.  Serve in a mug or glass, with a dollop of whipped cream, marshmallows, or a candy cane garnish.

*Peppermint Rich Simple Syrup

Combine 2 cups sugar with 1 cup of water; add 2-3 sprigs of fresh peppermint. Heat until thoroughly combined and steep over low heat for 1-3 hours (a crock pot works great for this). Remove peppermint. Keeps for up to 1 month in the fridge.

Recipe courtesy Denise Petty.

The Blood and Warshore

Blood and Warshore

A green Bloody Mary.  Incredible!

1 lb roasted tomatillos
2 cloves roasted garlic
½ avocado
½ pint yellow cherry tomatoes
2 Persian cucumbers, peeled
2 Tbsp lime juice
1 Serrano pepper
1 tsp sea salt
1 tsp pepper
fresh parsley
1 tsp prepared horseradish
¾ tsp green hot sauce
½ tsp Worcestershire
1 pinch celery seed
9 oz Catoctin white unaged spirit or Watershed Gin

Blend all ingredients except spirit together and strain. Pour over ice with spirit in a highball glass with an agave/smoked sea salt rim and local pickled vegetables. Makes 6.

Courtesy Lauren Barrett.

Wind and the Whiffle

Wind and the Whiffle

1½ oz Catoctin white unaged spirit
½ oz Cocchi Americano
½ oz Benadictine
¼ oz Pavan
2 dash orange bitters

Stir all ingredients. Strain into a martini glass with a Luxardo cherry.

Courtesy Lauren Barrett.

Take Me to the Mill

Take Me to the Mill

Prosecco
1.5 oz Roundstone Rye 80 Proof
Splash of TRUE grenadine syrup
2 dash black walnut bitters

Pour rye, grenadine and bitters into a flute and top with prosecco. Garnish with pomegranate seeds.

Courtesy Lauren Barrett.

Virt & Earth

Virt and Earth

2 oz Beet infused Watershed Gin
1 oz Campari
1 oz Carpano Antica Vermouth
splash of pomegranate juice

Stir and pour over a large ice ball in a rocks glass. Garnish with an orange peel.

Courtesy Lauren Barrett.

A Long Way to the Pasture

A Long Way to the Pasture

1½ oz Roundstone Rye
1 oz pineapple juice (fresh pressed)
½ oz lemon juice (fresh pressed)
½ oz lime juice (fresh pressed)
½ oz simple syrup infused with dried guajillo peppers

Shake all ingredients and pour into a Nick and Nora glass over ice. Garnish with a lemon twist.

Courtesy Lauren Barrett.

I'm Dreaming of a White Christmas Negroni

White Christmas Negroni

This cocktail is a fun "bianco" take on the Negroni, using white bitter liqueur and clear vermouth.  We add some sweetness from the stevia to counterbalance the dry vermouth in the recipe, without adding any calories.  The stevia also adds a nice herbal element and a touch more bitterness, which in this cocktail is desired.

Scott recommends this cocktail with an accompaniment of Burt Bacharach on vinyl.  Sublime!

1½ oz thyme-infused Watershed Gin
1 oz Salers Aperitif
1 oz Noily Prat dry vermouth
1-2 dashes orange bitters
½ oz housemade stevia tea (for sweetness, use simple syrup as an alternative)

Combine all in shaker, pour over a large rock in a rocks glass.

A Scott Harris original cocktail.

Charlie #4

Charlie #4

This cocktail is one submitted by Charlie Berkinshaw from Element Shrub.  We were very happy to see the DMV area prominently featured in the 2018 Good Food Awards, with Element Shrub, Embitterment Bitters, and Catoctin Creek all named as finalists. This cocktail celebrates those wins, with a delicious take on local ingredients.

2 oz fig-infused Catoctin Creek Roundstone Rye
¾ oz Element Chai Pear shrub
1-2 dashes Embitterment chocolate bitters

Combine all ingredients in shaker with ice, stir and strain into a cocktail glass. Garnish with a brandied cherry and/or a fig slice.

Courtesy Element Shrub and used with permission.

Latest News

Rabble Rouser featured in Maxim

Maxim did a story on some of the best Bottled In Bond whiskies available, and our Rabble Rouser was selected (among some very fine company, if we do say so)! Previous whiskey...

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Becky Harris in American Whiskey Magazin…

American Whiskey magazine does an interview with Becky Harris, our president and chief distiller, about starting up a distillery and what's on the horizon. Focusing more now on the spirit itself...

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Becky in Rachel Ray's magazine

Kelsie Schrader, writing for Rachel Ray Every Day magazine, covers 10 female pioneers in the spirits industry and gets Becky in her article: When Becky and Scott Harris founded Catoctin Creek...

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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

Catoctin Creek Bottling Workshop

  DEC 21   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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The Art of the Cocktail - Tour through the "Bartender's Canon"

  JAN - FEB 3-14   Art of the Cocktail Class – Tour through the "Bartender's Canon" 7:00pm—9:00pm Catoctin Creek is pleased to present, our FIFTH year of this six-part educational series on the art...

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Burns Dinner at Oatlands

  JAN 25   Burn's Night Dinner – A Scottish Midwinter Tradition 6:30pm—9:30pm Burns Night is a tradition dating back a hundred years or more celebrating Scotland's national bard, Robert Burns. If you've been to one, you'll know...

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