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

Pearousia Pear Brandy Old Fashioned

Pearousia Pear Brandy Old FashionedWe were looking for a cocktail that highlighted our pear brandy without losing the delicate taste of the pear to a bunch of vermouth, citrus, and whacky bitters.  We finally decided, simpler is better.  The simplicity of this cocktail belies the fact that it is surprisingly sophisticated.

1 oz Pearousia pear brandy
½ oz simple syrup
Dash of rhubarb bitters

Mix all three ingredients in a rocks glass with ice.

Balsamic Berry Old Fashioned

Balsamic Berry Old FashionedThis cocktail uses balsamic vinegar as a shrub. The vinegar provides nice tartness along with the fruitiness of the berry juices.

1½ oz Roundstone Rye
½ oz aged Balsamic vinegar
½ oz Cranberry juice
½ oz berry syrup
2 raspberries for garnish

Combine all ingredients over ice and stir in a rocks glass. Garnish with two raspberries.

Berry Syrup

6 oz blackberries
6 oz raspberries
1 cup sugar
1 cup water

Bring mixture to a simmer for 10 mins, puree and strain.

Courtesy Hannah Blymier.

Mosby's Cucumber Collins

Mosby's Cucumber CollinsSomething nice for summer!

1½ oz Mosby's Spirit
1 oz Lemon juice, freshly squeezed
½ oz Simple syrup
2 oz soda water
4 cucumber slices (2 diced, 2 for garnish)

Mix all ingredients except soda water in a cocktail shaker full of ice. Strain and pour into a rocks glass, top with soda and garnish.

Courtesy Hannah Blymier

Cherry Blossom

Cherry BlossomThis cocktail the beautiful sweetness of the cherry fruit with the tartness of fresh lime.  It is a perfect sipper for summertime, when fresh cherries are plentiful!

1 oz Watershed Gin
1 oz Lime juice, freshly squeezed
1 oz Cherry syrup*
Lime wheel garnish

Mix all three ingredients in a cocktail shaker full of ice. Strain and pour into a cocktail glass.

Cherry Syrup

20 cherries, pitted
1 cup sugar
½ cup orange juice

Bring the mixture to simmer for 10 minutes, puree and strain.

Courtesy Hannah Blymier.

Brian Bachley of the Occidental

Brian Bachley cocktailsBrian BachleyBrian is bartender at the Occidental, the storied DC restaurant that's one block from the White House and served every president from Calvin Coolidge to Barack Obama.

Have You Met Ted?

2 oz Mosby's Spirit
¾ oz simple syrup
¾ oz lemon juice
5 leaves of basil
1 bar spoon fig preserves

Apple Cinnamon Sazerac

2 oz Roundstone Rye
½ oz apple cinnamon syrup
2 dashes Barkeep Baked Apple bitters
Absinthe rinse
Star anise garnish

*Apple Cinnamon Syrup

5 cups water
5 cups sugar
6 Granny smith apples
12 Cinnamon sticks

Boil the water, sugar, apples, and cinnamon together, strain and keep in the refrigerator for up to one month.

Regina's Relaxation

1½ oz Watershed Gin
½ oz Aperol
Fever Tree Bitter Lemon soda to top

Brian Bachley of the Occidental

Brian Bachley cocktailsBrian BachleyBrian is bartender at the Occidental, the storied DC restaurant that's one block from the White House and served every president from Calvin Coolidge to Barack Obama.

Have You Met Ted?

2 oz Mosby's Spirit
¾ oz simple syrup
¾ oz lemon juice
5 leaves of basil
1 bar spoon fig preserves

Apple Cinnamon Sazerac

2 oz Roundstone Rye
½ oz apple cinnamon syrup
2 dashes Barkeep Baked Apple bitters
Absinthe rinse
Star anise garnish

*Apple Cinnamon Syrup

5 cups water
5 cups sugar
6 Granny smith apples
12 Cinnamon sticks

Boil the water, sugar, apples, and cinnamon together, strain and keep in the refrigerator for up to one month.

Regina's Relaxation

1½ oz Watershed Gin
½ oz Aperol
Fever Tree Bitter Lemon soda to top

Boulevardier

BoulevardierThe Boulevardier was invented during Prohibition, when an out-of-work American barman, named Harry McElhone, set up Harry's New York Bar in Paris.  Similar to a Negroni, this cocktail substitutes whisky for gin, and in our version, we substitute Aperol for Campari, giving the cocktail a lighter, candied texture.

1¼ oz Catoctin Creek Roundstone Rye "92 Proof"
1 oz Aperol (or Campari, if you wish)
1 oz Carpano sweet vermouth
Orange twist for garnish

Combine all ingredients on ice, stir and strain into a cocktail glass. Garnish with a twist of orange.

Mosbito

MosbitoThis recipe comes to us from Art Drauglis, proprietor of that lovely Langdon Wood Maple Syrup, which all of you must know is that fantastic maple syrup aged in our used whisky barrels.  This one makes use of his latest batch of smoked maple syrup, and is heavenly!

1 1/2 oz. Mosby's Spirit
1 lime cut in half
1/2 oz. Langdon Wood smoked maple syrup
4-6 mint leaves
Club soda
Crushed ice or ice cubes

Tools: muddler, mixing glass, barspoon
Glass: collins
Garnish: mint sprig

Muddle mint and syrup in a mixing glass. Squeeze in juice from both lime halves, add Mosby's, ice and stir. Pour into a glass, top with soda water and garnish.

Recipe and photo courtesy of Art Drauglis and used with permission.

Dogwood's Virginia Old Fashioned

Peanut Old FashionedThis recipe comes to us from Dogwood Tavern in Falls Church, Virginia, and celebrates everything Virginia:  peanuts, honey, and Roundstone Rye!  Give yourself some time in advance to infuse the rye when making this recipe.

2 oz Peanut-infused Catoctin Creek Roundstone Rye*
¾ oz Virginia honey syrup (equal parts honey and hot water)
2 dashes Angostura bitters
Lemon peel
Brandied cherry

Combine all the ingredients into a chilled pint glass filled with ice.  Stir the drink about 30 times.  Strain into a large rocks-filled double old fashioned glass.  Express the lemon peel over the top of the cocktail, rim the glass with it and drop it in along with a brandied cherry.

*Peanut-Infused Roundstone Rye

3 cups dry roasted Virginia peanuts (unsalted)
1 liter of Catoctin Creek Roundstone Rye

Remove the skins from the peanuts.  Rough chop peanuts (not much). 

Combine the peanuts and rye in a container shake a couple times and place in a cool dark place.  Shake the container around 5 times during the 12 hours that the peanut rye infusion is going.

Place the infusion into the freezer for 12 hours.

Strain the Infusion through a fine mesh strainer, then through cheese cloth.

Place the infused rye back into the Roundstone Rye and label the bottle.  Make sure to clean the outside of the bottle for anyone who might have allergies.

Recipe and photo courtesy of Dogwood Tavern and used with permission.

Mike Saccone of Hank's on the Hill

Mike SacconeMike tends bar at Hank's Oyster Bar and Hank's on the Hill. Mike's cocktails reflect his own unique sense of humor.

I'm Hot, Sticky Sweet

1½ oz Mosby's Spirit
1½ oz pineapple/mango shrub
½ oz lemon juice
Mint garnish

Swift Roundstone to the Face

1½ oz Roundstone Rye
2 oz cider
½ oz red wine syrup*
3 dashes orange bitters

*Red Wine Syrup

Cook to reduce two bottles of red wine to one cup. Then mix with one cup of sugar to produce a syrup.

Gargamel's Revenge

1½ oz Watershed Gin
½ oz lemon juice
1¼ oz blueberry tonic
Soda to top
Lemon wheel and blueberry garnish

Mike Saccone of Hank's on the Hill

Mike SacconeMike tends bar at Hank's Oyster Bar and Hank's on the Hill. Mike's cocktails reflect his own unique sense of humor.

I'm Hot, Sticky Sweet

1½ oz Mosby's Spirit
1½ oz pineapple/mango shrub
½ oz lemon juice
Mint garnish

Swift Roundstone to the Face

1½ oz Roundstone Rye
2 oz cider
½ oz red wine syrup*
3 dashes orange bitters

*Red Wine Syrup

Cook to reduce two bottles of red wine to one cup. Then mix with one cup of sugar to produce a syrup.

Gargamel's Revenge

1½ oz Watershed Gin
½ oz lemon juice
1¼ oz blueberry tonic
Soda to top
Lemon wheel and blueberry garnish

Brandied Peach Pie

Brandied Peach PieThis recipe comes to us from Kristen Hartke, beloved friend of the distillery:

Walking through Capitol Hill’s Eastern Market on a Saturday afternoon, I am always overwhelmed by the amazing scent of ripe peaches, tottering in massive piles all along the farmer’s line. For me, the smell is everything that is good about summer, capturing the essence of long lazy days in the warm sunshine. In the dark of winter, when I am dreaming of summer, I sometimes like to recapture those moments with a tot of peach brandy made by Catoctin Creek Distilling Company in nearby Purcellville, Virginia — unlike most peach brandies, their brandy is not too sweet but has an underlying note of fresh peaches that you smell as soon as you bring the glass to your nose. Marrying fresh summer peaches and a smidge of peach brandy together into a glorious pie is a perfect way to celebrate the changing seasons as we get ready to welcome fall.

You’ll need fresh pastry for a two-crust pie; I like to make a vegan pie crust similar to this one by Savvy Vegetarian (http://www.savvyvegetarian.com/vegetarian-recipes/vegan-pie-crust.php), so that none of my friends have to be left out of dessert.

Preheat oven to 400ºF.

3 cups sliced fresh peaches, skins removed (see Cooking Hack for skin removal tips)

½ cup granulated sugar

¼ cup Catoctin Creek peach brandy

¼ cup all-purpose flour

2 teaspoons basil buds (these are the little buds you’ll find growing on your basil plant and sometimes also for sale at the farmers market; a little goes a long way; you can also use finely chopped basil)

1 tablespoon heavy cream or vegan soy or coconut creamer

1 tablespoon regular or vegan butter, broken into pieces

2 chilled unbaked pie crusts

Put peaches, sugar, and brandy into a bowl and mix together. Allow to sit for 15 minutes, then add the flour and basil buds. Combine well and pour into the pie pan that is lined with one of the chilled unbaked pie crusts. Dot the top of the peach filling with the butter. Roll the other crust over the top, tuck the edges of the top crust under the edges of the bottom crust and crimp together. Brush the top of the crust with the heavy cream (or vegan alternative), then cut a few slits in the top of the crust to let the steam escape as it bakes.

Place the pie in the oven on the middle rack with a baking sheet on the rack below to catch any overflow during baking. Bake for 30 minutes at 400ºF, then cover the edges of the pie with strips of aluminum foil (to prevent burning) and lower the oven temperature to 375ºF. Continue baking for about 40 more minutes, until the crust is golden and the filling is bubbling. Remove from oven and cool completely.

Serve with lightly sweetened whipped cream or vegan vanilla ice cream.

**Cooking Hack: to remove peach skins, pour boiling water over whole peaches, let sit for a minute or two, then run under cold water. The skins will slip off easily with your fingers!

Recipe and photo courtesy Kristen Hartke and used with permission.

Latest News

Scott Harris talks GWAR collaboration on Distill & Disrupt

Check out Scott Harris talking on episode 4 of the Distill and Disrupt podcast.  Here he is talking about the GWAR collaboration and how we came to bottle whisky for the heavy metal band.  Listen on Spotify, here.

Read more

Daily Beast: Yes, Heavy-Metal Band GWAR Has a Rye Whiskey and It’s Good

The Daily Beast has the round-up on the history of our collaboration with the heavy metal band, GWAR.  Max Watman, who has been writing about craft spirits for well nigh twenty years now, has the whole backstory on the band...

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Contact Us

Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel (540) 751-8404

buyvirginiarye.com


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Latest Events

Dinner at the Distillery, with cocktails and more!

  OCT 15   Dinner at the Distillery 7:00pm—9:30pm Dinner will be a four-course affair, using seasonal produce and local suppliers, prepared by Chef Justin Garrison, who is widely known for his simple, yet eclectic food combinations...

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Catoctin Creek Bottling Workshop

  OCT 16   Bottling Workshop 10:00am—12:00pm WORKSHOPS ARE BACK!  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...

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Maple Finished Cask Proof Release Day

  OCT 18 Release Day!  Maple Finished Cask Proof Roundstone Rye 8:00am On Monday, October 18 at 8am, we will release the Maple Finished Roundstone Rye Cask Proof in our ONLINE STORE and tasting room. ...

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