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

The Virginia Commonwealth

The Virginia Commonwealth

This cocktail comes to us from Nathan Wilkinson, @jollybartender on Instagram. It is a wonderful celebration of Commonwealth featuring two of its best distilleries:

This cocktail shows off Catoctin Creek’s Distillers Edition Roundstone Rye with Mt. Defiance Sweet Vermouth—two great Virginia distilleries.

3 oz Catoctin Creek Roundstone Rye Distiller's Edition
½ oz Mt. Defiance Sweet Vermouth
½ oz Ramazzotti amaro
3 dashes Hella orange bitters
Lemon zest garnish

Combine all ingredients in a shaker of ice. Stir and strain into a coupe and garnish.

Cocktail and photo courtesy Nathan Wilkinson, and used with permission.

Blueberry Sour

Blueberry Sour

Blueberries are underappreciated in cocktails.  Their flavor is unique, but one thing you can always count on from blueberries is a gorgeous natural color.  In this recipe, to preserve that beautiful deep violet hue, we opted to use citric acid water instead of lemon juice.  The flavor will be nearly the same, but the citric acid is clear, whereas the lemon would be cloudy and dull the color in the blueberries.  You can get citric acid (as with most things) online in granulated form.

2 oz Roundstone Rye 80 Proof
1 oz citric water (6 tsp citric to 4½ cups of water, more or less to taste)
½ oz honey simple (1:1 honey with hot water)
½ oz blueberry simple syrup (steep blueberries in simple syrup for at least an hour, remove solids)
lemon wedge garnish

Combine the ingredients in a shaker of ice, shake, and strain into a Nick and Nora glass with ice.  Garnish with lemon.

Recipe courtesy Denise Petty.

The Lumber Yard

This one comes to us from Nightcap Cocktail Company, which you can find on Instagram at @nightcapcocktailco or on their web site.

The air is misty. You just woke up. Your flannel shirt is exuding the smell of last night’s campfire. You leave the log cabin that you built by hand, pick up your axe, and head out for a day’s work.

or... it’s five o’clock on a thursday and one sip of Catoctin Creek’s cask-proof edition rye has you literally dreaming. Spec below, so you can dream, too.

2 oz Catoctin Creek Cask Proof Roundstone Rye
¼ oz black birch syrup
2 dashes star-anise bitters

Stir over ice. Smoke glass with applewood, anise, and cinnamon. Strain into old fashioned glass with large block of clear ice. Garnish with torched orange wedge.

Recipe courtesy Nightcap Cocktail Company; photo by Hilary Hyland and used with permission.

Tasting Room Cocktails for July

July Cocktails

Summer is upon us, and so too are summer flavors: berries, berries and peaches! Enjoy these on a hot, humid afternoon.

Black ‘ramble

1½ oz Watershed Gin
½ oz Blackberry syrup
½ oz Lemon juice
Top with ginger beer
Garnish with lemon slice

Island Hopp’n

1½ oz Roundstone Rye 92 Proof Distiller's Edition ¼ oz Strawberry syrup
¼ oz Pineapple gomme syrup
2 dashes Cherry bitters
3 dashes Typhoon (tiki) bitters
Express and garnish with lemon peel

Peachy Fiend

1 oz Rroundstone Rye 80 Proof
½ oz Peach syrup
½ oz Sour water (citric acid water .25tsp to 1.5oz)
¼ oz Aperol
Top with float of Angostura bitters
Garnish with fresh mint leaf

The Uranus Cocktail

Uranus

We frequently will dive into the Tiki genre with our whiskey.  Some may regard rum as the sole heir to Tiki cocktails, but quoting Matt Perkins, the beverage manager at Magnolias at the Mill, "If you argue about whether or not it's Tiki, you're entirely missing the point of Tiki."

This cocktail comes to us from @adventuresofriad on Instagram, and we're very impressed with this cool summertime refresher:

The #cocktail group I’m in feels like that this summer should be dedicated to #mezcal tiki cocktails, and I whole-heartedly agree! Here’s a #riff on one of my #favorite tiki cocktails the #Saturn

The Saturn is initially made with gin, falernum, orgeat, passion, and lemon and it’s blended as well!

My take is a little more #fun than that! I’m calling it the Uranus because there’s a lot going on in Uranus! 😘 it features some of my #favorite ingredients in a fantastic #amalgamation of #love in a glass!

¾ oz El Silencio Mezcal
¾ oz Catoctin Creek Roundstone Rye
½ oz lemon juice
½ oz passion fruit juice
¼ Luxardo maraschino liqueuer
2 barspoons creme de violette

Split base of mezcal and rye whisky with passion fruit purée, fresh squeezed lime juice Luxardo maraschino and creme de violette strained over crushed ice in a glass rimmed with tajin and garnish simply with mint (but go crazy because the bigger the garnish the better ).

Cocktail and photo courtesy of @adventuresofriad and used with permission.

Summertime Rooftop Cocktails

Rooftop Cocktails

This month, we had a fabulous inaugural "Dinner on the Rooftop" in collaboration with the Wine Kitchen and Loudoun Mobile Hope.  Among the treats for the night were two amazing cocktails that the team at Catoctin Creek created.  These are fantastic summer cocktails, especially if made into a punch (just multiply everything by 25 for punch).

Hope on the Rooftop

1 oz strawberry-infused Watershed Gin
¼ oz strawberry-rhubarb syrup
¼ oz sour water (¼ tsp citric acid + 1½ oz water), or substitute lemon juice as an alternative
Soda to top
Rhubarb bitters
Black locust blossoms to garnish

Macerate the strawberries in the gin for at least two days.  Strain and remove the fruit.  To make the syrup, macerate chunks of strawberry and rhubarb in equal parts sugar and water.  Heat over medium heat until well dissolved.  Then strain the fruit from the syrup.  In a shaker, add the sour water, gin and syrup and combine well.  Pour into a rocks glass full of ice and top with soda and garnish.

Lay Me "Doun"

1 oz Roundstone Rye 80 Proof
¼ oz Rose Garden Tea (available from Dominion Tea) made into a simple syrup
Lavender bitters
Lemon peel garnish

Combine the ingredients into a rocks glass with ice and garnish.

Cocktail recipes courtesy Denise Petty.

Spring Tasting Room Cocktails

Tasting Room Cocktails

These were the highlighted cocktails of March and April in the tasting room.

Peachy Fiend

1 oz Roundstone Rye 80 Proof
1 oz peach syrup
1 oz lemon juice
⅛ oz Short Hill Mountain Peach Brandy
top with Angostura bitters

The Right Tree

1 oz Roundstone Rye 92 Proof Distiller's Edition
¼ oz birch bark syrup
Frontier bitters
orange peel for garnish

Watershed Mule

1 oz Watershed Gin
1 oz ginger syrup
1 oz lime juice
top with ginger beer

Sup Doc?

1 oz Watershed Gin
1 oz organic carrot juice
1 oz TRUE Tonic
Top with soda water and mint sprig 

Purcell-Libre

1 oz Roundstone Rye 80 Proof
¼ oz TRUE Kola syrup
¼ oz lime juice
top with soda water
garnish with lime wedge

Recipes courtesy Denise Petty.

Golden Lotus

Golden Lotus

This cocktail was one of our featured cocktails at one of our recent dinner events.

1 oz Pearousia Pear Brandy
1 oz golden coconut milk*
1 tsp maple syrup
⅛ oz Fresh lime juice
½ oz Simple syrup

Shake VERY well, serve over ice, garnish with toasted coconut and edible flower

Golden Coconut Milk:

1 cup canned coconut milk
1 teaspoon extra virgin coconut oil
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 pinch ground black pepper

Recipe courtesy of Lauren Barrett.

Shark through the Heart

Shark Through The Heart

This cocktail was one of our featured cocktails at one of our recent dinner events.

1 oz Roundstone Rye 80 Proof
¼ oz Aperol
½ oz Pineapple/mint gomme syrup
½ oz Fresh lemon juice

Shake, serve up in a Nick & Nora, garnish with skewered gummy shark and Drinking Buddy

Recipe courtesy of Lauren Barrett.

Shark Through The Heart

Polynesian Heiress

Polynesian Heiress

This cocktail was one of our featured cocktails at one of our recent dinner events.

1 oz Watershed Gin
½ oz Citric acid water (1½ oz of fresh lemon juice = ¼ tsp of citric acid dissolved into 1½ oz of water)
½ oz Yuzu simple (½ yuzu juice, ½ simple syrup)

Shake, serve over ice, garnish with salt air (4 oz water, 2 oz fresh lime, 1½ tsp Sucro, 1½ tsp kosher salt, mix in a bowl with an immersion blender until foamy), atomize Tiki bitters on air.

Recipe courtesy of Lauren Barrett.

Rye Tai

Rye Tai

This cocktail was one of our featured cocktails at one of our recent dinner events.

1 oz Roundstone Rye Distiller's Edition
¾ oz Homemade pineapple juice
¾ oz Fresh lemon juice
¾ oz Orgeat*
Several dashes of Angostura bitters

Combine ingredients in a shaker of ice and strain into a collins glass full of ice. Float several dashes of Angostura bitters on top. Garnish with a spicy pepper lollipop (shown).

Orgeat:

2 cups raw almonds, sliced or chopped
1½ cups sugar
1¼ cup water
1 tsp orange flower water
1 oz vodka

Toast almonds, pulverize, cook sugar and water until sugar dissolves, add almonds, simmer, let sit for 3 hours, strain through cheese cloth, add orange flower water and vodka.

Recipe courtesy of Lauren Barrett.

The Brightside

The Brightside

This cocktail was one of our featured cocktails at one of our recent dinner events.

1 oz Roundstone Rye 80 Proof
1 oz Chamomile syrup (3 tablespoons of chamomile flowers, 1 cup sugar, 1 cup water)
1 oz Lemon Juice
⅛ oz St. Germain Elderflower liqueur

Combine all ingredients in a shaker of ice, shake and strain into a rocks glass with fresh ice. Garnish with lavender bitters and a lemon peel.

Recipe courtesy of Denise Petty.

Latest News

Rabble Rouser featured in Maxim

Maxim did a story on some of the best Bottled In Bond whiskies available, and our Rabble Rouser was selected (among some very fine company, if we do say so)! Previous whiskey...

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Becky Harris in American Whiskey Magazin…

American Whiskey magazine does an interview with Becky Harris, our president and chief distiller, about starting up a distillery and what's on the horizon. Focusing more now on the spirit itself...

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Becky in Rachel Ray's magazine

Kelsie Schrader, writing for Rachel Ray Every Day magazine, covers 10 female pioneers in the spirits industry and gets Becky in her article: When Becky and Scott Harris founded Catoctin Creek...

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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

Battle of the Bartenders!

  NOV 4   Battle of the Bartenders!  Northern Virginia's Ultimate Cocktail Competition! 6:00pm—9:00pm Back for it's second year!!  One night only!  Local bartenders will compete for the title of Northern Virginia's BEST bartender.  This a...

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Catoctin Creek Bottling Workshop

  NOV 16   Bottling Workshop 10:00am—12:00pm 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 Roundstone Rye. Get...

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Jim Malcolm 2019 Tour

  NOV 17   From Scotland for his third visit - Jim Malcolm in Concert! 7:00pm—9:00pm We are delighted for the third visit from Jim Malcolm to Catoctin Creek! Jim Malcolm is the ultimate Scots troubadour...

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