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.

Peche en Croute

Peche en Croute

This cocktail is one of our feature cocktails for our August dinner.

2 oz Short Hill Peach Brandy
½ oz Aperol
1 oz fresh orange juice
½ oz fresh lemon juice
orange/honey syrup* (for rimming)
turbinado sugar (for rimming)

Dip the rim of the glass in the orange/honey syrup, then into the turbinado sugar. Combine the first four ingredients over ice, and strain into the glass, being careful not to disturb the rim.

*Orange/Honey Syrup

1 oz fresh orange juice
2 oz local honey

Combine the two ingredients until well mixed.

Courtesy of Denise Petty

Luxe Rye Noir

Luxe Rye Noir

This cocktail is one of our feature cocktails for our August dinner.

2 oz Roundstone Rye 80 proof
½ oz fresh lemon juice
½ oz fresh orange juice
¼ oz Luxardo grenadine
dash of Angostura bitters

Combine first four ingredients and pour into a nick and nora glass, dash with Angostura bitters on top, with a brandied cherry garnish.

Courtesy of Denise Petty

Midsummer's Moon

Midsummer Moon

On August 21, 2017, we will have a full solar eclipse in the United States.  This won't happen again here for something like 100 years!  To celebrate, we created the Midsummer Moon cocktail.  We'll be drinking this and wearing our eclipse glasses when the end times come!

1½ Roundstone Rye
3 oz Ceylon black tea
¾ oz lemon juice
¾ oz ginger syrup
2-3 dashes of Angostura bitters
Lemon wedge garnish

Combine ingredients in a Nick and Nora glass with ice, and garnish with a lemon wedge and 2-3 dashes of Angostura bitters.

Recipe courtesy Jen Coate.

Red, White and Blue Gimlet

Red, White and Blue Gimlet

This patriotic cocktail was featured in the tasting room for the month of July.

1 oz Watershed Gin
¾ oz blueberry lavender syrup*
½ oz fresh lime juice

Combine ingredients slowly over a bar spoon, to create layers, syrup first, then gin and lime, and top with seltzer. Garnish carefully with fresh blueberries, so as not to disturb the layers.

*Blueberry Lavender Syrup

11 oz bin of fresh blueberries, muddled
½ cup lavender flowers (food grade)
1 cup sugar
1 cup hot water

Combine all ingredients, let steep for 1 hour, strain out blueberries.

Recipe courtesy Denise Petty.

Catoctin Creek Bee's Knees

Catoctin Creek Bee's Knees

This cocktail comes to us from Sam Scarlett at the Wine Kitchen, and was one of our feature cocktails at our speakeasy dance party last month. If you missed the party, don't worry! We're going to do more coming up for Repeal Day and New Years Eve!

The proportions for this cocktail are that for a punch. Feel free to scale it down for personal consumption.

40oz Watershed Gin
10oz Lemon juice
10oz Honey syrup (equal parts honey and water cooked together)
20 dash Lavender Bitters

Combine all ingredients and use 40 small rosemary sprigs and 40 brandies/maraschino/etc cherries for garnishes.

Recipe courtesy Sam Scarlett.

Old Fashioned Whisky Cocktail

Scott and Alexa at the Speakeasy Party

This cocktail is a classic! This drink is the original cocktail, the forefather of them all. Legend has it that it came from a Confederate General who didn't like his whiskey neat, so he added sugar, bitters and water to it. Hence, the cocktail was born. Originally called the whiskey cocktail, and later the old fashioned whisky cocktail, it eventually ends up as just the old fashioned. Since its creation, it's gone through lots of variations (some of them painful). This is the original, and the one we like best... no fruit, no Sprite.

We are purists, after all.

2 oz Roundstone Rye
¾ oz rich simple syrup (2:1 sugar:water)
2-3 dashes Angostura bitters

Combine all ingredients with a heavy ice cube and serve in a rocks glass. Garnishment is optional, but keep it light.

Photo is of Scott and Alexa at our Catoctin Creek Speakeasy Party in 2017. Reward if found!

Brandy Rebellion

Brandy Rebellion

This cocktail comes to us from Sam Scarlett at the Wine Kitchen, and was one of our feature cocktails at our speakeasy dance party last month. If you missed the party, don't worry! We're going to do more coming up for Repeal Day and New Years Eve!

The proportions for this cocktail are that for a punch. Feel free to scale it down for personal consumption.

25 oz Apple Brandy
15 oz Roundstone Rye
15 oz Lime juice
7½ oz Grenadine
7½ oz Rich simple syrup (2:1 sugar to water)
30 dashes Angostura Bitters
15 dashes Orange Bitters

Combine all ingredients and garnish with apple wedges.

Recipe courtesy Sam Scarlett.

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.

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

  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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Nose-to-tail cooking

  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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