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

El Diablo

El Diablo

The El Diablo was found in Trader Vic's 1946 recipe book. To this day, no one is sure whether it is a Trader Vic's original or if it's roots stem back even further.  We've substituted gin for vodka in this recipe, because we love gin!

3 oz Watershed Gin
1 oz Chambord (or use a fresh raspberry simple syrup)
1 oz lime juice
2-3 oz ginger beer
Fresh blackberry

Combine the first three ingredients in a rocks glass, stir to combine, and add cube ice. Top with ginger beer and garnish with blackberries.

Courtesy Vic Bergeron.

Gerald of Rivia

Gerald of Rivia

1 oz Catoctin Creek Roundstone Rye
1½ oz Barolo Chinato Vermouth
½ oz Glenfiddich Scotch
½ oz Cynar
2 dashes Plum Bitters
Rinse glass with Yellow Chartreuse
Bruleed Lemon Twist

Fill cocktail shaker with ice and add all ingredients except chartreuse. Stir vigorously until chilled and then strain into chartreuse rinsed Belgian globe glass or brandy snifter. Rub lemon peel around rim, garnish and serve.

To brûlée a lemon twist, simply scorch peel with small blow torch or lighter.

Courtesy Caleb Donovan from Can Can Brasserie.

Rye-lent Night (Holiday Eggnog)

Rye-lent Night

This cocktail comes to us from one of our holiday dinners.  A delicious take on eggnog. This recipe is complicated, but worth it!

12 large eggs (divided into yolks and whites)
1½ cups sugar
8 cups whole milk
vanilla extract
nutmeg
cinnamon
heavy cream/whipping cream (either works)
Catoctin Creek Roundstone Rye

First off separate your eggs into whites and yolks, then in a kitchen aid or other large mixer whip the yolks with the 1½ cups of sugar until they form what are called "soft peaks", I'm not sure how much baking you do, but this is just when the yolk starts to adhere to the side of the bowl more noticeably, it's pretty much just thickening it.

Next: add in the whole milk, cream, your selection of spices (I used nutmeg, cinnamon and vanilla, but you could also add allspice or other holiday spices, be sure to taste while doing this and find a flavor profile that you like) as well as adding your alcohol (to the whole mixture which made about 2 quarts i used 10 oz of 80 proof, again this is a kind of to taste preference). Let that mixture fully homogenize and then empty it into a large bowl.

Next, whip the eggs whites with about a table soon or two of sugar, whip until they form "stiff peaks". then "fold" that into the mixture you previously separated into a large bowl. by "fold", it's pretty much just gently pouring the second mixture into the first, and mixing slowly.

[Optional] This is where my recipe will deviate from others. After I completed these steps, the eggnog wasn't quite thick enough for my liking, so i put it over heat, at a very low simmer temperature and let the whole concoction heat until it hits 160 degrees F. Then, I quickly take it off heat and let it cool. Leave it to cool uncovered in the fridge over night. in the morning there will likely be a congealed layer of fat on top of the eggnog, Separate this off and then run the eggnog through a fine strainer to get out any unappetizing chunks. I then grated fresh nutmeg and cinnamon on top before it served it. That's it!

Scott's note: For full potency, add the alcohol AFTER the heating stage.

Recipe courtesy Peter Nelson.

Joy to the Watershed

Joy to the Watershed

This cocktail comes to us from one of our holiday dinners.  A bit like a gimlet, or gin sour, but with that wonderful absinthe rinse for complexity.

1 oz Catoctin Creek Watershed Gin
1 oz Lillet Blanc
1 oz Cointreau
1 oz lime juice
Absinthe rinse

Combine ingredients and serve in a martini glass that has been rinsed with absinthe. Lime twist garnish.

The Catoctin Jingle

Catoctin Jingle

This cocktail comes to us from one of our holiday dinners.  The ingredients magically blend into something delightful, light and unexpected!

2 oz Catoctin Creek Apple Brandy
1 oz pineapple juice
½ oz lime juice
½ oz simple syrup
Prosecco
Nutmeg

Combine ingredients and serve in a punch glass.  Top with Prosecco, and grate some fresh nutmeg over the top, garnish with apple slices.

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.

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Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel (540) 751-8404


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