Guest Bartender Series

Jamie Imhof of Wildwood Kitchen

Jamie Imhof

Jamie Imhof's cocktails make use of some unique techniques, like using a red wine float as a garnish, and using a smoker to give a new dimension to a traditional old cocktail.  Be sure to check her out at Wildwood Kitchen in Bethesda, Maryland.

Ginger MartiniGinger Martini

2 oz Mosby’s Spirit
1 oz Ginger syrup*
½ oz lemon juice
½ oz lime juice
½ oz pineapple juice
Red wine of your choice (use a pour spout)

Combine Mosby’s Spirit, ginger syrup, & juices in a shaker with ice. Pour into a chilled martini glass. Garnish by slowly rimming the glass with the red wine.

*Ginger syrup

1 cup sugar
1 ½ cups water
½ cup ginger, peeled, diced & muddled.

Combine all ingredients in a small pot & bring to a boil, remove from heat & let steep for 30 minutes. Strain. Keep in the refrigerator for up to a month.

Smoked Rye NegroniSmoked Rye Negroni

1 oz Roundstone Rye
½ oz Campari
½ oz Aperol
¾ oz Sweet Vermouth
Twist of orange

Smoke* the Roundstone Rye & Campari in a small bottle & allow to sit for several minutes. Combine all ingredients in a glass with ice & stir. Strain into a chilled glass with one large piece of ice. Garnish with a twist of orange.

To smoke the spirits, you will need a small chef’s smoker. We recommend using fruit wood, or a cut up oak barrel! Here is one option you can try:

Tonic #6Tonic #6

2 oz Watershed Gin
1 oz Cinch Tonic Syrup #6 (available from
3 or 4 oz seltzer (depending on your taste)
Fresh basil garnish

In a tall glass with ice, stir to combine the Watershed Gin & Cinch Tonic. Top with seltzer, & garnish with fresh basil.

Brett Robison of Republic

Brett Robison

Brett Robison's cocktails make use of carbonators and atomizers, giving a wonderful effervescence to the three cocktails below.  Be sure to check him out at Republic in Takoma Park, Maryland.


This recipe will make several cocktails for you and your guests.

13½ oz Watershed Gin
4 oz Strong tonic syrup
2 oz bitter lemon syrup*
10 oz water
3 spray Kübler absinthe/lemon bitters mix
Cucumber garnish

Load ingredients into a SodaStream™ device and carbonate. Spray finished drink with "ex spray" & garnish w/ cuke.

5 miles to Midnight

7½ oz Mosby's Spirit
3¾ oz grapefruit juice
2½ oz Aperol
2½ oz bitter lemon syrup*
16 oz water
Cucumber garnish

Load ingredients into a SodaStream™ device and carbonate. Garnish with cucumber.

Republic CocktailNet Worth

1½ oz 1757 Virginia Brandy or Roundstone Rye
½ oz Suze or house made Gentian liqueur/syrup
⅓ oz bitter lemon syrup*
3 dashes Peychaud's
1 dash Angostura
2 sprays Absinthe/lemon bitters
Lemon peel garnish

Stir ingredients (minus absinthe) with ice & strain into a cocktail glass. Spray with Absinthe/lemon bitters & garnish with lemon peel.

Photos courtesy of Scott Suchman and Republic, and used with permission.


*Bitter Lemon Syrup

This syrup is on the more adventurous side, but follow this recipe closely, and you can do it.  It's worth the effort!

880g white sugar
880g lemon peels (w/ pith, a little fruit)
4 cups water

Setting up for this syrup is key. One very large, shallow sheet pan is needed. An additional sheet pan that is the same size or another pan that is deeper will also be beneficial.

In the larger pan you create a salt water ice bath. Lay the smaller sheet pan on top. It should not submerge or be able to submerge into the ice bath below, we don't want to get salt water in there.

Spread the lemon peels out evenly across the sheet pan.

Bring water to a boil. As soon as it starts boiling, slowly add/incorporate all of the white sugar while stirring continuously. Once all the sugar has dissolved, cut the heat and remove pot from the burner. Transfer hot syrup evenly over the lemons in the sheet pan. Once in the sheet pan, gently push the liquid back and forth to expedite the cooling process. If you've done it right, a big burst of lemony smell should emerge from the sheet pan.

Couple key concepts here:

Spreading liquid thinly allows it to cool significantly faster.

Rapid cooling of the syrup solution creates the appropriate texture, viscous but not heavy like most syrups end up being.

Additional cooling occurs when syrup comes into contact with lemon peels.

Finally, the addition of hot syrup allows the lemon peels to be exposed to enough heat to remove some aromatic components and essential oils, but prevents them from getting too bitter/gross.

Alexandra Bookless from The Passenger

Alexandra BooklessAfter the wonderful launch of our private label Roundstone Rye for The Passenger, we were thrilled to get Alex Bookless, general manager and bartender at The Passenger, to join us in our tasting room.  The Passenger is a taste-maker for the DC cocktail scene, and that status is largely Alex's doing.  She's awesome and amazing, and we loved having her at our distillery!

Here are her three creations for the month of March.

Country Drive Cola

2 oz Roundstone Rye
1 oz curry-cola syrup*
Star Anise for garnish

Stir ingredients in a shaker with ice. Strain into a glass with ice and top with seltzer. Garnish with a piece of star anise.

*Curry-Cola Syrup:

Alex adds her own secret blend of spices to this classic cola recipe. Experiment to find your favorite spice mix.

4 cups water
Peels & juice from one lemon, lime, & orange
Cinnamon, nutmeg, & cardamom pods
4 cups cane sugar
1 tsp vanilla extract

Gently simmer water, peels & spices for 1 hour, then add sugar, juices and vanilla extract. Allow to sit in fridge for at least 24 hours before enjoying.

Bookless CocktailsRickey is for Lovers

2 oz Watershed Gin
Juice from ½ lime
2 dashes cardamom bitters**

Stir together in a glass with ice. Add bitters and top with seltzer. Garnish with the squeezed lime.

**We like Scrappy’s Brand

Front Porch Rocker

2 oz Mosby’s Spirit
¾ oz lemon verbena syrup***
¾ oz fresh lemon juice

Add ingredients together in a shaker with ice and shake. Strain into a glass with crushed ice. Garnish with a lemon peel and sprig of lemon verbena

*** Lemon Verbena Syrup:

4 cups water
Half bunch fresh lemon verbena
4 cups cane sugar

Simmer the lemon verbena in water for 10 minutes. Strain out the leaves and add sugar. Stir until dissolved. Store in the refrigerator.

Andrew Shapiro from the Green Pig Bistro

Andrew ShapiroAndrew Shapiro has been a friend of the distillery for a long time.  He's worked with Chad Robinson in a number of ventures, and proudly pours our stuff at the Green Pig Bistro in Arlington, Virginia.  We are so happy to have him as our second bartender in the Guest Bartender Series.

Rye Daisy

2 oz Roundstone Rye
1 oz pine-needle honey syrup*
½ oz fresh lemon juice
2 dashes Boston Bittahs (from Bitterman's)

Stir well with ice.  Serve in a rocks glass with ice and a lemon garnish.

*Pine Needle Honey Syrup

1 cup water
1 cup sugar
4-5 pine needles

Simmer for 10 minutes.  Keep refrigerated.


Shapiro CocktailsCatoctin Stormy

2 oz Watershed Gin
1-2 dashes vanilla bitters**
House made ginger beer

Mix bitters and gin in a rocks glass on ice, top with ginger beer.

**If you're daring, try this recipe!



2 oz Mosby's Spirit
1 oz Falernum
¾ oz hibiscus-grapefruit syrup***

Stir well with ice. Serve in a rocks glass with ice.

***Hibiscus-Grapefruit Syrup

2 cups water
2 cups sugar
¾ cup dried hibiscus flowers
zest from ¼ grapefruit

Simmer for 10 minutes. Strain out flowers and zest. Keep refrigerated.

Julien Bourgon from T.N.T.

Julien BourgonJulien Bourgon was our first bartender in our Guest Bartender Series, or Tasting Room Takeover, as it has become known.  Julien tends bar at T.N.T. and sometimes PX in Alexandria.

This is How You Dougie

1½ oz Watershed Gin
2 oz fir water*
½ oz fresh lime juice

Stir well with ice.  Serve in a martini glass and garnish with fir needles.

*Fir Water:

2 qts water
⅓ cup sugar
½ qt douglas fir needles

Simmer for 10 minutes. Store in a bottle and refrigerate.


Mosby Goes to Italy

1½ oz Mosby's Spirit
½ oz Aperol
½ oz maple water**
½ oz fresh lemon juice

Shake with ice in a shaker.  Serve in a martini glass, no garnish.

**Maple Water:

1 part maple syrup
1 part water

Store in a bottle and refrigerate.


T.N.T. Bar CocktailsWhat Do You Suppose A Honey Bee Knows?

1½ oz Roundstone Rye
1 oz honey-pepper syrup***
½ oz fresh lemon juice

Stir well with ice.  Serve in a martini glass and garnish with a lemon twist.

***Honey-pepper syrup:

1 qt water
1 qt honey
2 Tbsp whole white peppercorns

Simmer for 10 minutes. Store in a bottle and refrigerate.

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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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