Patowmack Peach Water RyeHuzzah!  for the return of the cocktail!

Catoctin Creek spirits are excellent as mixers.  Many old American cocktails called for rye, and Roundstone Rye is a sweet and very nice rye which pairs nicely with freshly made cocktails.  Or try Mosby's Spirit for a new angle on whisky, or in many recipes calling for vodka and rum.  And with Watershed Gin, you have a modern gin that places nicely in all the classic gin cocktails.

And did you know that spirits are great in recipes too?  Here are a few recipes to whet your appetite.

Black Manhattan

 Black Manhattan

I made this cocktail up as a variation of "black manhattans" that I've been playing with for years.  I love amaro and have been experimenting with it a lot.  The Don Ciccio ones are my favorites, but Averno is good also.  There are even German bitters which are very similar (Boonekamp is a favorite from Bavaria), but they don't call them amaro in Germany.   So, amaro was the basis of the drink... with chocolate and mole bitters to give more richness and dark depth.

2 oz Catoctin Creek Roundstone Rye
½ oz Amaro (try one from Don Ciccio, Averno, Ramazotti, Cynar or your favorite)
½ oz Carpano Antica sweet vermouth
2-3 dashes of Mole / Aztec or Chocolate bitters
Luxardo cherry garnish

Combine all over ice, stir, and strain into a cocktail glass.  Garnish with a cherry.



The Negroni is one of those classic cocktails that is easy to make, and so easily enjoyed.  Created by Count Camillo Negroni and bartender Fosco Scarselli in Italy in 1919, the contrasting flavors of the spirit, bitters, and vermouth combine perfectly for something totally refreshing and quite sophisticated.  We use equal parts of each spirit for easy remembering, but some recipes will suggest slightly more spirit.  Do as you wish.  Try substituting rye whisky for gin in this recipe, you have yourself a new cocktail, the Boulevardier! Or, with the whisky, try dry vermouth, and you have the Old Pal.

1 oz Watershed Gin
1 oz Campari
1 oz Carpano Antica (or your favorite) sweet vermouth

Combine all three ingredients in a shaker of ice, shake well, and strain into a cocktail glass, or over a large rock in a rocks glass.  Garnish with citrus peel.

El Diablo

El Diablo

The El Diablo was found in Trader Vic's 1946 recipe book. To this day, no one is sure whether it is a Trader Vic's original or if it's roots stem back even further.  We've substituted gin for vodka in this recipe, because we love gin!

3 oz Watershed Gin
1 oz Chambord (or use a fresh raspberry simple syrup)
1 oz lime juice
2-3 oz ginger beer
Fresh blackberry

Combine the first three ingredients in a rocks glass, stir to combine, and add cube ice. Top with ginger beer and garnish with blackberries.

Courtesy Vic Bergeron.

Gerald of Rivia

Gerald of Rivia

1 oz Catoctin Creek Roundstone Rye
1½ oz Barolo Chinato Vermouth
½ oz Glenfiddich Scotch
½ oz Cynar
2 dashes Plum Bitters
Rinse glass with Yellow Chartreuse
Bruleed Lemon Twist

Fill cocktail shaker with ice and add all ingredients except chartreuse. Stir vigorously until chilled and then strain into chartreuse rinsed Belgian globe glass or brandy snifter. Rub lemon peel around rim, garnish and serve.

To brûlée a lemon twist, simply scorch peel with small blow torch or lighter.

Courtesy Caleb Donovan from Can Can Brasserie.

Rye-lent Night (Holiday Eggnog)

Rye-lent Night

This cocktail comes to us from one of our holiday dinners.  A delicious take on eggnog. This recipe is complicated, but worth it!

12 large eggs (divided into yolks and whites)
1½ cups sugar
8 cups whole milk
vanilla extract
heavy cream/whipping cream (either works)
Catoctin Creek Roundstone Rye

First off separate your eggs into whites and yolks, then in a kitchen aid or other large mixer whip the yolks with the 1½ cups of sugar until they form what are called "soft peaks", I'm not sure how much baking you do, but this is just when the yolk starts to adhere to the side of the bowl more noticeably, it's pretty much just thickening it.

Next: add in the whole milk, cream, your selection of spices (I used nutmeg, cinnamon and vanilla, but you could also add allspice or other holiday spices, be sure to taste while doing this and find a flavor profile that you like) as well as adding your alcohol (to the whole mixture which made about 2 quarts i used 10 oz of 80 proof, again this is a kind of to taste preference). Let that mixture fully homogenize and then empty it into a large bowl.

Next, whip the eggs whites with about a table soon or two of sugar, whip until they form "stiff peaks". then "fold" that into the mixture you previously separated into a large bowl. by "fold", it's pretty much just gently pouring the second mixture into the first, and mixing slowly.

[Optional] This is where my recipe will deviate from others. After I completed these steps, the eggnog wasn't quite thick enough for my liking, so i put it over heat, at a very low simmer temperature and let the whole concoction heat until it hits 160 degrees F. Then, I quickly take it off heat and let it cool. Leave it to cool uncovered in the fridge over night. in the morning there will likely be a congealed layer of fat on top of the eggnog, Separate this off and then run the eggnog through a fine strainer to get out any unappetizing chunks. I then grated fresh nutmeg and cinnamon on top before it served it. That's it!

Scott's note: For full potency, add the alcohol AFTER the heating stage.

Recipe courtesy Peter Nelson.

Joy to the Watershed

Joy to the Watershed

This cocktail comes to us from one of our holiday dinners.  A bit like a gimlet, or gin sour, but with that wonderful absinthe rinse for complexity.

1 oz Catoctin Creek Watershed Gin
1 oz Lillet Blanc
1 oz Cointreau
1 oz lime juice
Absinthe rinse

Combine ingredients and serve in a martini glass that has been rinsed with absinthe. Lime twist garnish.

The Catoctin Jingle

Catoctin Jingle

This cocktail comes to us from one of our holiday dinners.  The ingredients magically blend into something delightful, light and unexpected!

2 oz Catoctin Creek Apple Brandy
1 oz pineapple juice
½ oz lime juice
½ oz simple syrup

Combine ingredients and serve in a punch glass.  Top with Prosecco, and grate some fresh nutmeg over the top, garnish with apple slices.

Up on the Roundstone

Up on the Roundstone

This cocktail comes to us from one of our holiday dinners.  A delicious take on a Vieux Carre.

¾ oz Catoctin Creek 92 Proof
¾ Catoctin Creek 1757 Brandy
¾ oz Mount Defiance Sweet Vermouth
1 tsp Benedictine
1 dash Angostura bitters
1 dash Peychauds bitters

Combine ingredients and serve in a rocks glass with a luxardo cherry garnish.

Cranberry Old Fashioned

A simple, but pleasing cocktail, especially as an apertivo.

2½ oz Catoctin Creek Roundstone Rye
½ oz rosemary simple syrup
2 dashes cranberry bitters

Combine all in a glass with a big ice cube.  Garnish with lemon peel.



This cocktail is one of our feature cocktails for December.

1½ oz Watershed Gin
1 oz Element Cranberry-Hibiscus syrup
1 oz Rosemary-infused rich simple syrup*
Seltzer to top
1 dash of cranberry bitters
Rosemary sprig to garnish

Combine all ingredients in a shaker of ice, strain to a cocktail glass, and dash with cranberry bitters. Garnish with a sprig of rosemary.

*Rosemary Rich Simple Syrup

Combine 2 cups sugar with 1 cup of water; add 2-3 sprigs of fresh rosemary. Heat until thoroughly combined and steep over low heat for 1-3 hours (a crock pot works great for this). Remove rosemary. Keeps for up to 1 month in the fridge.

Recipe courtesy Denise Petty.

Santa's Reserve

Santa's Reserve

This cocktail is one of our feature cocktails for December.

1½ oz Roundstone Rye
½ cup unsweetened cocoa powder
4 c whole milk
¼ cup sugar
½ tsp cayenne powder
½ tsp cinnamon
¼ cup peppermint infused rich simple syrup (to taste)*

Can be served warm or cold.  If warm, combine all ingredients except alcohol in a pan and warm (do not boil!).  If cold, add the alcohol.  Serve in a mug or glass, with a dollop of whipped cream, marshmallows, or a candy cane garnish.

*Peppermint Rich Simple Syrup

Combine 2 cups sugar with 1 cup of water; add 2-3 sprigs of fresh peppermint. Heat until thoroughly combined and steep over low heat for 1-3 hours (a crock pot works great for this). Remove peppermint. Keeps for up to 1 month in the fridge.

Recipe courtesy Denise Petty.

Nod to the Nog

Nod to the Nog

This cocktail is one of our feature cocktails for December, and is an eggless egg nog created by our brand ambassador, Peter Nelson.  For those who don't wish to have raw egg in their drink–either due to allergy or health concerns–this cocktail makes a nice substitute.

3 cups milk
1 cup heavy whipping cream
2 Tbsp condensed milk
4-8 oz of Roundstone Rye, more or less to taste
Grated nutmeg for garnish

Add all the ingredients except whisky to the blender; blend until well mixed and frothy. Chill in the refrigerator for at least one hour. When ready to serve, stir in the whisky and re-blend if desired to achieve extra froth. Garnish with a sprinkle of nutmeg.

Recipe courtesy Peter Nelson.

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Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel (540) 751-8404

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Cocktails with Scott & Becky at Brabo in Alexandria

  MAR 29   Meet the Distillers - Scott & Becky Harris - with Cocktails at Brabo! 7:00pm—9:00pm Join us for the Spring Soirée, an evening of spirits, cocktail tasting, and hors d'oeuvres. Catoctin Creek will...

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Dinner at the Distillery, with cocktails and more!

  APR 13   Dinner at the Distillery 7:00pm—9:30pm Dinner will be a four-course affair, using seasonal produce and local suppliers, prepared by Chefs Wes Rosati and Maria Aros of The Wandering Chef. Enjoy a private...

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Catoctin Creek Bottling Workshop (10)

  APR 14   Bottling Workshop 10:00am—12:00pm Catoctin Creek Distilling Company will conduct a BOTTLING DAY on Saturday, April 14, at 10:00am. Volunteers wanted. Learn how to bottle, cap, seal, and label Roundstone Rye. Get your...

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