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.

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Patowmack Peach Water Rye

Loudoun County Punch

Loudoun County Punch

One of the feature cocktails for Virginia Spirits Month 2017.  Named after the county that Catoctin Creek was founded in, this punch is perfect for an afternoon of sipping on the porch with friends or for any party.

1 1/2 parts Catoctin Creek Mosby’s Spirit
2 parts Lemon Syrup
1 part Simple Syrup
1 part Black Tea
2 parts water
½ part Fresh Lemon Juice
2 Dashes of Angostura Bitters for every 8 oz of punch
Fresh Fruit and Mint for Garnish

Combine all ingredients in a large punch bowl and add ice. Make sure to stir well before serving. Garnish with your fresh fruit and mint just before guests arrive.

Courtesy Whitney Sacdalan of Harper’s Table, Suffolk, VA.

Summer on the Southside

Summer on the Southside

One of the feature cocktails for Virginia Spirits Month 2017.  This is a collaboration between Matt Savopoulos and I. It a refreshing riff on a Southside, with a few summery ingredients to set it apart.

1½ oz. Catoctin Creek Watershed Gin
¾ oz. Lime Juice
½ oz. Cointreau
½ oz. Simple Syrup
½ oz. Grapefruit Juice
One Small Pinch of Mint (approximately 8 leaves)
1 Dash of Angostura Bitters
2 Dashes Peach Bitters (Fee Brothers is fine)
2 oz. Soda Water (or desired preference)

In a one pint mason jar. Add mint. Muddle lightly. Add the rest of the ingredients to the glass except soda water. Add ice to fill. Attach to a shaker and shake thoroughly. Add Soda Water and then Ice to fill mason jar. Garnish with lime wheel and mint sprigs.

Courtesy Brett Harder of The Whiskey Jar, Charlottesvile, VA.

Cherry Ice Manhattan

Cherry Ice Manhattan

One of the feature cocktails for Virginia Spirits Month 2017.  We went back to the roots to refresh the greatest cocktail in the world – local rye whiskey, vermouth, house made bitters and some homemade Brandied Cherry Ice Cubes! Yum!

2 oz Catoctin Creek Rye
1 oz Cinzano Vermouth
4 dash House made dark bitters (or Angostura)
3 ea Brandied Cherry Ice cubes

Mix the rye, vermouth & bitter with ice in a mixing glass. Muddle the cherry ice cubes and then pour cocktail over. Stir lightly and serve.

Courtesy Adam Steely of The Blue Tallon Bistro, Williamsburg, VA.

My Brother's in Pearis

The cocktail should drink a lot like an autumn, white variation of a Sazerac.  Lots of herbacious, licorice aromas with flavors of fresh, bright, flower pears.  When made right, this drink is balanced and awesome.

Glass Type:  Rocks
Garnish:  Star Anise
Method:  Shake all ingredients together and finely strain into a chilled rocks glass lightly sprayed with Absinthe using an atomizer.  Float Star Anise on top of drink.


1½ oz Asian Pear Infused Catoctin Creek Watershed Gin*
½ oz Elderflower Liqueur
3 oz Asian Pear Nectar**
Squirt of Fresh Lemon Juice

French Absinthe
- For glass atomizer spraying only
1 Star Anise (For garnish)

HATE LICORICE OR ABSINTHE?  Substitute the absinthe spray with Catoctin Creek Pearousia Pear Brandy and the star anise with a melon-balled-out Asian pear, flesh and skin equal parts on a toothpick.

*Asian Pear Infused Watershed Gin Instructions:
 
Simply cut up Asian Pears and allow to steep in Watershed Gin over night, skin and flesh included, no seeds or core with juice from half a lemon to help retain color - Refrigerate and use for up to three months.

**Asian Pear Nectar Recipe:

1 Asian Pear
½ Lemon
1 inch of fresh, peeled Ginger
Micropane grated fresh nutmeg (to taste, about five to seven scrapes)

Juice one entire Asian Pear minus it's seeds, core and stem with a good nub of fresh ginger.  Add  Juice from half a lemon and grate Nutmeg to the mix, stir and keep refrigerated for up to two or three days.  Always greatest when made and served day of.
Makes enough for three drinks

Courtesy John Shope.

Mason Dixon Manhattan

Mason Dixon

One of the feature cocktails for Virginia Spirits Month 2017. A nod to the classic Manhattan with a southern twist. Wonderful cocktail to pair with traditional hors d’oeuvres or appetizer course.

2 oz Catoctin Creek Roundstone Rye Whiskey
½ oz Grand Marnier Cordon Rogue
¼ oz Broadbent Rainwater Madeira
1 wedge of orange
1 wedge of lemon

Build all spirits in a mixing glass. Squeeze and drop in both lemon and orange wedges. Add ice and stir well. Strain into a martini glass or coupe. Express oil of an orange twist into glass and/or onto the rim of glass and use twist as garnish.

Recipe courtesy Marilee and Matt Billingsley, Postbellum, Richmond, VA.

The Prescription

This cocktail is one of our feature cocktails for the month of September.

Quarter Branch apple brandy
A touch of simple syrup
Fresh fine strained orange juice
Fresh fine straineda lemon juice
Top with Angostura/apple bitters
Garnish with orange peel

Courtesy Denise Petty.

Misty Morning Fog

This cocktail is one of our feature cocktails for the month of September.

Catoctin Creek White Rye Spirit
Element blueberry/rosemary shrub
Rosemary infused simple syrup
Topped with Q seltzer
Garnish with rosemary sprig

Courtesy Denise Petty.

That Gin Thing You Do

That Gin Thing You Do

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

2 oz Watershed Gin
1 oz Elderflower liqueur
¼ oz fresh lime juice
⅛ oz local rosemary infused simple syrup
Prosecco to top

Combine all ingredients in a nick and nora glass, top with Prosecco, and garnish with a lime twist.

Courtesy of Denise Petty

Mosby Caliente

Mosby Caliente

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

1½ oz Mosby's Spirit
¾ oz Ancho Reyes Chile
1 oz fresh lime juice
½ oz whisky barrel chip infused simple syrup

Combine all ingredients and pour into a rocks glass with a chile salt rim.

Courtesy of Denise Petty

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.

Latest News

Washington Post coverage of the Art of the Cocktail

We were elated to see the Washington Post write a story on our Art of the Cocktail classes! More than just being an instructional drink-making class, Scott's purpose is more to build a sense of community and social gathering.  Fritz...

Read more

NY Times: America’s First Moonshine, Applejack, Returns in Sleeker Style

Julia Moskin does a pretty darn comprehensive review on the state of applejack (aka apple brandy) in the New York Times.  Check it out: As most small-scale applejack makers do, Catoctin Creek starts the process not with fresh apples but with...

Read more

Becky & Scott Harris named to Imbibe 75

2020 was a difficult year; nobody will argue that point.  For us at Catoctin Creek, we had several restaurants return their barrel select rye whisky because they didn't know if they would be able to continue business in the face...

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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

The Art of the Cocktail - The Online Class with Scott Harris

  MAR/APR Fri. Art of the Cocktail Class – 3rd time's a charm, ONLINE! 7:00pm—9:00pm AS FEATURED IN THE WASHINGTON POST!  In this series, I will be focusing on various cocktails from books I'm enjoying. ...

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Old Tom Gin Release Day

  MAR 22 Release Day!  Old Tom Gin 8:00am On Monday, March 22nd at 8am, we will release the Old Tom Gin in our ONLINE STORE.  We will have 30 cases of whisky to release...

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I'm Every Woman Virtual Tasting

  MAR 27 I'm Every Woman Virtual Tasting 7:30pm—10:00pm Come celebrate Women's History Month by making history with an extraordinary tasting of women owned spirits by Moe Peacock. This is not a women only...

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