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

Lankershim Fizz

Lankershim Fizz

One remarkable fact is that the largest consumers of gin in Europe are... (drum roll, please)... the Spanish. They drink twice as much gin per person as do the British. So we cannot enjoy Spain without a gin cocktail. The most consumed gin beverage in Spain (again, remarkably) is the gin & tonic. We are going to side-step the G&T for now, and introduce a more sophisticated gin fizz.

[Part of the Art of the Cocktail series, season two.]

1½ Watershed Gin
½ oz Pedro Ximénez sherry
½ oz simple syrup
¾ oz lemon juice
1 egg white (or 1 oz aquafaba)
2 oz soda water
lemon twist garnish
Collins glass

Dry shake the gin through the egg white/aquafaba. Then, strain over ice in a collins glass and top with soda.

Tuxedo Cocktail

Tuxedo Cocktail

This cocktail is a rather simple version of a martini, but substituting dry fino sherry for vermouth, giving a nuttier, yet bone dry take on the traditional martini.

[Part of the Art of the Cocktail series, season two.]

2 oz Watershed Gin
1 oz fino sherry
1 dash orange bitters
Martini glass
lemon twist

Stirred, never shaken, and strained up into a martini glass.

Port of Manhattan

Port of Manhattan

This cocktail, as many are, was born out of necessity. In the early 2000's, you could not get a decent drink in Loudoun County. I would go into bars and ask for a Manhattan, and the biggest letdown would come when the drink was served: elderly, un-refrigerated, spoiled vermouth, shaken within an inch of its life (dilution!), and served in a glass full of ice (this is NOT an iced-tea, sir!). Knowing that these bars had limitations on the quality and freshness of their vermouth, I sought to find a recipe that would give me the richness of a Carpano Antica with an inferior product. By adding the Port, we gained that richness that I was missing from a straight pour of old thin watery vermouth.

[Part of the Art of the Cocktail series, season two.]

2 oz Roundstone Rye 92
½ oz Port
½ oz cheap vermouth (which is kind of the point of this cocktail)
1 dash Angostura bitters
Cherry garnish

Stirred, never shaken, and strained up into a coupe.

Recipe by Scott Harris.

Negroni Sbagliato

Negroni Sbagliato

The Negroni is a classic Italian cocktail known for a crisp full flavor and a bitter finish. As Becky Harris (my wife, and our chief distiller) likes to say, “the bitterness reminds you it's a grown-up's drink.” Though variations exist, the most agreed upon recipe is equal parts gin, Italian (red sweet) vermouth, and Campari.

The word “sbagliato” means “broken” or “wrong”. So how do we mess up a perfect Negroni? By adding sparkles! This changes this rather boozy cocktail into something lighter, and more like an aperitivo—that is a perfect welcome cocktail for the evening!

[Part of the Art of the Cocktail series, season two.]

1 oz Watershed Gin
1 oz Don Ciccio Luna Amara
1 oz Tribuno sweet vermouth
rocks glass with ice
top with soda or Prosecco
garnish with orange half-slice

Goodbye Cocktail

Art of Cocktail

Limoncello is a liqueur particular to Italy, and very popular in the Amalfi coast, where Francesco from Don Ciccio hails. It is an infusion of lemons and zest in spirits with sugar. You can also find an “Orange Cello” or Mandarinetto and a Fico d'india (“Fig Cello”) from Don Ciccio. To close out the evening, a sweet something in a flute is always nice. The combination of fruit brandy, limoncello, and some bubbles should be a great way to end any evening.

[Part of the Art of the Cocktail series, season two.]

½ oz Pearousia pear brandy
½ oz Limoncello
Top with bubbles
Flute
lemon ribbon garnish

Linda's Autumn Punch

Autumn Punch

Tis the season for autumn flavors!  Nothing goes with falling leaves and cooler breezes than crisp apple cider, fall spices and rye whisky!  Here is a punch that you can enjoy, cold or hot!

3 cups Catoctin Creek Roundstone Rye
1 cup lemon juice
1 cup ginger-cinnamon syrup*
6 cups fresh apple cider

*To make the ginger-cinnamon syrup:
1/2 lb fresh ginger root
5 cinnamon sticks
2 cups water
granulated cane sugar

Thinly slice ginger root (no need to peel!) and boil with cinnamon sticks in water for 45 minutes. Strain, and add 1/3 volume of granulated sugar to remaining hot liquid. Example: if after straining, you are left with 1.5 cups ginger-cinnamon liquid, add 1/2 cup sugar.

Recipe courtesy Linda Jockers.

Johnny Bandanna's Fall Punches

Shope Punch

Johnny Bandanna, aka John Shope, aka The Next Rounds On Me, came up with some lovely fall punch cocktails for a festival we did in Powhatan, Virginia this season.  Here they are for your enjoyment.

Appalachian Honey Grapefruit Sour

Glass Type: Rocks Glass or Coup
Garnish: None
Method: Combine all ingredients into ice filled shaker, shake vigorously, then serve on the rocks or neat.

Ingredients:

2 oz. Catoctin Creek Roundstone Rye Whisky
2 oz. fresh squeezed grapefruit juice
1 oz. honey syrup
Ice

*Honey Syrup: Simply boil water and mix a 1:1 ratio of hot water and locally sourced honey together, allow to cool and keep refrigerated for up to three months.

W.G.L.L.G. For Me:

Glass Type: Martini or Coup Glass
Garnish: Lavender Sprig
Method: Combine all ingredients into ice filled cocktail shaker, shake vigorously and fine strain into glass.

Ingredients:

2 oz Watershed Gin
Juice from 1 Lime
1 oz Lavender simple syrup
2 Dashes Embitterment Lavender Bitters

*Lavender Simple Syrup: Boil 1/4 cup lavender seeds with 1 cups of water and 1 cup white sugar. Allow to cool to room temperature, strain seeds and then keep refridgerated for up to three months.

(That’s a Watershed Gin Lavender Lime Gimlet for Me, please and thank you!)

French 120

French 120

This cocktail was one of our featured cocktails for the distillery dinner in August.

2 oz Catoctin Creek Watershed Gin
¾ oz Lemon Juice
¾ oz Butterfly Pea Tea & Basil Simple Syrup
Top with Cava
Garnish with Yellow Cherry Tomato & Purple Basil Leaf

Serve in Champagne flute.

Peach's Cup

Peach's Cup

This cocktail was one of our featured cocktails for the distillery dinner in August.

1 oz Short Hill Mountain Peach Brandy
1 oz El Guapo Rose Cordial
1 oz Lemon Juice
3 drops of Frontier (Sarsaparilla) Bitters
Top with Club Soda
Garnish with Mint Sprig

Serve in a Nick and Nora glass.

Cocktail a la Catoctin

Cocktail a la Catoctin

This cocktail was one of our featured cocktails for the distillery dinner in August.

2 oz Roundstone Rye 92 proof Distiller's Edition
½ oz Benedictine
½ oz Carpano Antica
3 dashes Herbsaint
3 dashes Peychaud's Bitters
Garnish with Catoctin Creek 1757 Brandied Cherry

Serve in rocks glass.

Hur"rye"cane

HurRYEcane

This cocktail was one of our featured cocktails for the distillery dinner in August.

1 oz Roundstone Rye 80 proof
1 oz Pineapple Juice
1 oz Orange Juice
¼ oz Raspberry Truffle Tea Simple Syrup
¼ oz Grenadine
Garnish with a floating layer of Angostura Bitters and Orange Wedge

Serve in rocks glass.

'Sup Doc?

Sup Doc

This cocktail is one of our featured cocktails for the Virginia Spirits Month of September.

1½ oz Catoctin Creek Watershed Gin
¾ oz Carrot Juice
¾ oz TRUE Tonic Syrup
Top with Club Soda
Dash of Aromatic Bitters
Garnish with Mint Sprig

Serve in a Nick and Nora glass.

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...

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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...

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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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