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.

To search, click here:

Search

Patowmack Peach Water Rye

One Hot Manzana

Nothing tastes better during the holidays than a hot toddy.  Try this one using our Quarter Branch Apple Brandy, or substitute your favorite brandy into the recipe for a different take.

1 oz Catoctin Creek Quarter Branch Apple Brandy
1-2 barspoons of AR's hot honey
2 barspoons of fresh orange juice
Boiling hot water
Orange peel and cinnamon stick garnish

Add the honey and juice to a punch glass, teacup or mug.  Mix well.  Pour in 2-3 oz of boiling hot water and stir well.  Add the apple brandy and garnish with orange peel and cinnamon sticks.

Recipe courtesy Denise Petty.

The Haute Topic

Currently a best seller at Brabo in Alexandria, this cocktail is a doozy.  It's a mix between a hot buttered rum, a hot toddy, and a sangria.  It comes to us courtesy Emmanuel Pressley, head bartender at Brabo.

1 oz Catoctin Creek 1757 Virginia Brandy
3 oz Ginger Darjeeling Tea
½ oz Suze
¼ oz Catoctin Creek Apple Brandy
¼ oz Lemon Juice
¼ oz Benedictine
2 bar spoons of maple butter*
1 oz Rhone Red Wine

To make the cocktail you want to combine all the ingredients except the wine and tea into a mixing glass. Start stirring the cocktail and slowly add the tea to dissolve the butter. Once fully mix roll warm cocktail into a serving coffee mug. And float the red wine over top.

*Maple Butter: Melt 16 oz of butter in a double boiler. Then slowly add 8 oz of maple and 2 oz of brown sugar. Let the sugar dissolve into the solution and once finished separate the butter into 2 batches and chill.

Recipe and photo courtesy Emmanuel Pressley

Tanyard Cocktail - The official cocktail of the 2020 Waterford Fair

The Waterford Fair is a tradition in Loudoun County, Virginia, that goes back 75 years! Every year, local producers gather to sell their wares: quilts, leather goods, woolen goods, cheese, beer, wine, clothing... you get the idea. Thousands of customers descend upon the gentle rolling landscape of Waterford to browse the fair and kick off autumn. 2020 has been a tough year, and this year, the fair will do its first virtual event.

This cocktail was created by the Waterford Fair as their official cocktail, using both our apple brandy and some of Doug Fabbioli's hard apple cider. This little beverage is very delicious, and packs a punch!

The Fair runs Oct 2-4.  Get your tickets to the Waterford Fair - HERE:  waterfordfairva.org

One 1" piece of fresh ginger, peeled
1½ tsp simple syrup (or agave syrup)
1½ oz Catoctin Creek Apple Brandy
1½ oz Fabbioli Cellars Attitude Adjuster (hard apple cider)
1½ oz chilled ginger beer
1 lime wedge
1 apple slice

In a cocktail shaker, muddle the sliced ginger with the simple syrup. Add the brandy and ice. Shake well and strain into an ince-filled glass and top with equal parts ginger beer and hard cider. Garnish with the lime wedge and apple slice.

Courtesy of the Waterford Fair and used with permission.

A Murder Most Fowl

A Murder Most Fowl

Glass Type: Coup

Garnish: *Charred Dehydrated Orange Wheel

Method: Fill a shaker tin with ice and build cocktail. Stir until tin is chilled and then strain the cocktail into a chilled and smoked coupe glass.

Ingredients:

6 drops Earl Grey Bitters
6 drops *Saline
¼ oz Carciofo Artichoke Liqueur
¼ oz Blood Orange Juice
½ oz Byrrh Aperitif
½ oz *Brandied Cherry Syrup
2 oz *Duck Fat Washed Catoctin Creek Distiller’s Edition Rye

* Saline - In a sauce pan over low heat add 10 Parts Water to 1 Part Salt and stir until fully dissolved. Store in a glass container in a cool dark place for up to three weeks.

* Brandied Cherry Syrup - Add 1 cup of water, 1/2 cup sugar and 1/2 cup brown sugar (or 1 cup raw sugar) to a sauce pan, stir and bring to a boil. Reduce to simmer then add 4 cups cherries, cloves, cinnamon & cardamom to taste, half of lemon’s zest. Stir and allow to simmer for a few minutes or until liquid has reduced by half. Add 1 cup of brandy and allow to sit in a cool dark place. Store in a glass container and refrigerate for up to three Months. Substitute with store bought brandied cherries to skip this step. A second alternative is Cherry Heering Liqueur but the final product will not be as rich and spiced.

* Duck Fat Washed Rye - In a container, blend half a bottle of 750 ml Catoctin Creek Roundstone Rye 92 Proof Distiller’s Edition and mix with 1.5 Oz of rendered duck fat. Shake up mix and allow it to incorporate then allow to sit in a warm place for 6-8 hours. Freeze mix over night. Remove disc of fat from top then fine strain whisky into A glass container. Refrigerate for up to 3 months.

* Charred Dehydrated Orange Wheel - Take an orange and cut it into thick wheels then place on a parchment paper lined baking sheet. Preheat oven to 200 degrees and place wheels inside and close the door. Allow to dehydrate for nearly a day. Check back every few hours to make sure they are not getting too dry. You’ll know that they’re done when they are dry and don’t feel tacky anymore. With a kitchen blow torch, scorch one side of the orange peel until darkened. Store in a glass container at room temperature for over a month.

Photo and recipe courtesy Pheylan Blue Martin and used with permission.

Italian Greyhound

Italian Greyhound

This cocktail comes to us from Facci Ristorante at Turf Valley Town Square.  Find them and their delicious food and cocktails on Instagram at @facci_turf_valley.

Cocktails are always a good idea.... Who's in?

Our "Italian Greyhound" is a grapefruit cocktail made with craft gin, fresh grapefruit juice, crushed rosemary, aperol liquor and a sparkling sugar rim.

2 oz Catoctin Creek Watershed Gin
1 oz Aperol
Grapefruit Juice
Fresh rosemary
1 tsp sugar (crystalized/granulated)

Muddle the sugar and fresh chopped rosemary.  Add the gin and the Aperol and shake lightly with ice.  Strain over fresh ice in a collins glass with a sugar rim.  Top with grapefruit juice and give it a stir.

Recipe and photo courtesy Facci Ristorante and used with permission.

Slide Back Sour

From [The Vivant] feature, "The Vivant’s Top Ten Fabulous Gin Cocktail Recipes," tasting room manager Denise Petty at Catoctin Creek Distilling Co. uses strawberries and rhubarb for a great summer drink.

There are a few things that always define summer for me. Strawberries and rhubarb are two of those things, usually in combination. Denise Petty, tasting room manager at Catoctin Creek Distilling Co., thinks the same way, and she’s come up with the perfect summer drink with a wonderful floral profile.

Denise tells me, “The rhubarb in this drink provides a drier sweetness than the strawberries do which gives a bit more depth of flavor. The earthy and floral profile of the rhubarb certainly enhances the complexity as you sip through the foam of the delicate egg white and bold bitters.” Denise shares her recipe for the Slide Back Sour below:

Ingredients:

1½ oz Catoctin Creek Watershed Gin
1 oz strawberry rhubarb syrup
¾ oz lemon juice
1 egg white

Strawberry rhubarb syrup:

5 cups strawberries
1 cup rhubarb
1 cup sugar
1½ cups water

Directions:

Place ingredients in shaker with ice. Shake and strain. Now dry shake those ingredients (place back in the shaker, no ice, and shake). Serve up in Nick and Nora glasses. Atomize Angostura and Fee Brothers rhubarb bitters over the foam. Garnish with a rhubarb twist.

For the strawberry rhubarb syrup: In a saucepan, combine sugar, water, strawberries and rhubarb. Stir well over medium heat and bring to boil, and then remove from pan and cover. Let it steep for about 30 minutes, then drain the syrup into a container and cool in the refrigerator.

Recipe and photo courtesy of Denise Petty.

Rye, Rye Baby!

Yesterday, we had the pleasure of interviewing Lauren Paylor, who has been a bartender/hospitality queen in the District of Columbia since about the time we started our company in 2009/2010.  She started out in Derek Brown's empire of Southern Efficiency, Mockingbird Hill and Eat the Rich, before moving into several other great ventures, like being GM at Dos Mamis and working at Silver Lyan.  Find out more about this amazingly talented person by watching the video below.

For this cocktail, the name of which was taken from the motto of the Passenger, a DC industry bar where we all met, Lauren doubles up the rye:  Rye whisky in the drink and a rye infused simple syrup for a nutty addition.

2 oz Catoctin Creek Roundstone Rye
½ oz Rye Syrup*
2 dashes Angostura bitters

Smoke a rocks glass with cinnamon sticks, then construct the drink as a normal old fashioned with a big rock in the glass. Garnish with torched cinnamon and orange peel.

*Rye Syrup - Toast 500 grams of the whole rye grain and blend with 500 grams of water, 1000 grams of granulated cane sugar, 1 tsp szechaun peppercorn, and 1 tsp fennel seed.

Drink and photo courtesy Lauren Paylor, and used with permission.

Peach Berry Smash

Peach Berry Smash

This cocktail comes to us from Allison Barger Eddy, aka @tiptoeingthrujuleps on Instagram.  Allison writes:

For these hot summer days, I have fully embraced the pre-batched-mason-jar-cocktail trend. Just combine your cocktail ingredients in a mason jar and store it in the fridge until go time. Then add ice, shake it up, and enjoy! It doesn’t get much simpler than that!

Today’s #frontporchsipper took advantage of a strawberry-peach simple syrup I made last week and some of the fresh fruit that we can’t get enough of these days. The sweet, tart, fruity flavors at play here still allow the rye to shine... and what a good rye it is! (So good that I used my “backup” bottle for these photos rather than the almost-empty bottle that’s sitting on my bar shelf.)

2 oz Catoctin Creek Roundstone Rye 92-proof Rye Whisky
½ oz Grand Marnier / Orange Liqueur
¾ oz Lemon Juice
½ oz Strawberry-peach simple syrup
Approx. 3 strawberries, hulled and halved
Approx. 4 slices of fresh peach
Mint sprig, for garnish

In a mason jar, combine all ingredients except garnish. Screw on the lid to the mason jar and store in fridge until ready to drink. When you’re ready to have your cocktail, add ice to the mason jar, screw on the lid, and shake everything together. Remove the lid, insert the mint sprig and a straw, and enjoy!

Cocktail and photo courtesy of Allison Barger Eddy.

Blood and Sand

Blood and Sand

This cocktail comes to us from Eddie Harris, our son and national brand ambassador currently living in Texas.  You can follow Eddie and his cocktail exploits on Instagram at @theboozygay.

Eddie writes about this cocktail:

This cocktail first appeared in 1922 as a promotional recipe for a Rudolph Valentino movie of the same name. It first appeared in the Savoy cocktail book in 1933. The film was later remade twice with the second remake starring Tyrone Power, Rita Hayworth, and Linda Darnell winning an academy award for cinematography.

So grab a glass and raise a toast!

1 oz Catoctin Creek Roundstone Rye 92 Proof
½ oz Old Pultney Maritime (or your favorite Scotch)
1½ oz Sweet Vermouth
1½ oz fresh orange juice
1½ oz Pratt Standard Cranberry Orange Syrup (or to taste)

Shake all ingredients and strain into a chilled stemmed coup.  Garnish with orange peel.

Recipe and photo courtesy Eddie Harris.

Sun Soakin' Bulges

Sun Soakin' Bulges

Let's get into that summertime mood with a great smoked peach and whisky cocktail!

1½ oz Catoctin Creek Roundstone Rye 80 Proof
½ oz Catoctin Creek Short Hill Mountain Peach Brandy
1 barspoon Campari
¼ oz lemon juice
½ oz rosemary simple syrup
½ oz dry vermouth
3 dashes peach bitters
Rosemary sprigs for garnish and burning

To prepare glass, take rosemary leaves and burn on Catoctin Creek barrel stave, let smolder under rocks glass.

Add rye, brandy, campari, lemon, rosemary, vermouth in shaker. Shake vigorously and strain over large sphere, add 3 dashes of peach bitters and rosemary sprig garnish.

Recipe by Denise Petty.

Netflix & Ca-tock-tails! with Stranger Things

This week, our Netflix & Ca-tock-tails features the ever popular show, Community.  We basically just act silly and drink cocktails in homage to all the shows we're bingeing on Netflix while this whole COVID thing is raging.  Uh, yeah... enjoy! 

You can buy all the things you need for these cocktails from our Online Store.

Stranger Things

The Upside Down

2 oz Catoctin Creek Short Hill Mountain Peach Brandy
1 oz pineapple turmeric shrub
1 oz pineapple juice
½ oz grenadine (more or less)

Add all ingredients except grenadine into an ice filled shaker, stir until very cold, then strain into glass. Using a spoon, float the grenadine until it covers the entire surface of the glass.

 

I Dump Your Ass!

2 oz Catoctin Creek Watershed Gin
1 oz Honeydew Jalapeño
2 oz George's Lime Margarita Mix
½ oz butterfly pea flower tea

Combine all ingredients except butterfly pea flower water in an ice filled shaker and shake until fully chilled. Dump entire contents into glass, dump the pea flower in the drink, stir, serve and drink immediately.

Recipes courtesy John Shope.

Netflix & Ca-tock-tails! with Community

This week, our Netflix & Ca-tock-tails features the ever popular show, Community.  We basically just act silly and drink cocktails in homage to all the shows we're bingeing on Netflix while this whole COVID thing is raging.  Uh, yeah... enjoy! 

You can buy all the things you need for these cocktails from our Online Store.

Senior Chang

Senior Chang

1½ oz Catoctin Creek Roundstone Rye Distiller's Edition
½ oz Sriracha pineapple syrup*
3 dashes Roundstone Rye bitters

*Sriracha Pineapple Syrup - 1 cup freshly juiced pineapple (or store bought unsweetened Pineapple Juice), honey (or sugar), 1 tablespoon of real sriracha - Bring to a boil then allow to cool to room temp. Transfer to glass container and refrigerate for up to 3 weeks. If you want to increase the heat, use AR’s Southern Hot Honey instead of traditional honey.

Add all ingredients into an ice filled shaker, stir until very cold, then fine strain into glass with a large cube, garnish and serve.

 

Annie's Boobs

Annie's Boobs

1½ oz Catoctin Creek Pearousia Pear Brandy
1½ barspoons of powdered sugar
½ oz lemon juice
Top with Stone Tower Blanc de Blanc sparkling wine

Add Lemon juice and powdered sugar together and allow powdered sugar to dissolve. Add Pear Brandy, ice and shake then double strain to catch ice chips. Top with Sparkling wine. Garnish with two cherries on a cocktail pick. Serve in a flute or wineglass.

Recipes courtesy John Shope and Avalon Haas.

Latest News

Wine Enthusiast Top 100 of 2020: Roundstone Rye 92 Proof "Distiller's Editi…

We are delighted that Roundstone Rye 92 Proof "Distiller's Edition," which rated 94 points in January of this year, was selected for Wine Enthusiast's Top 100 of 2020!  In fact, we were the third highest rated rye whisky in the...

Read more

Barron's: 20 Minutes with Becky Harris

Barron's did a 20 minute Q&A with Becky Harris, our chief distiller and president, but also the president of the American Craft Spirits Association.  Jake Emen interviewed Becky for this piece: When you started the distillery, did you get a lot...

Read more

Wine & Country: Five Charming Places to Visit in Loudoun

Wine and Country recently did a story on five charming places to visit in Loudoun, and Purcellville featured on the list.  Douglas Rogers writes: If you prefer something stronger than tea, Catoctin Creek Distilling Company, the first Loudoun distillery since Prohibition...

Read more

Contact Us

Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel (540) 751-8404


Trip Advisor Certificate of Excellence

Virginia is for Lovers

Latest Events

Fred Minnick's Repeal Day Expo

DEC 5 Repeal Day Expo - Hosted by Fred Minnick! Dec. 5th, 12:00pm EST until... On December 5, we celebrate the Repeal of Prohibition. And because it's 2020, we will party like it's 1933...

Read more

Catoctin Creek Bingo!

NOW thru 2020 Catoctin Creek BINGO! For the rest of 2020... Catoctin Creek is happy to announce, Catoctin Creek BINGO!  Whether you live in the District or in Virginia, we have a game...

Read more

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

  JAN - FEB 8-12   Art of the Cocktail Class – 2nd time, we're still ONLINE! 7:00pm—9:00pm Catoctin Creek is pleased to present, our SEVENTH year of this six-part educational series on the art...

Read more