Category: Catoctin Creek Cocktails

Stablemate, featuring Catoctin Creek

A balanced, spiced whiskey cocktail that’s perfect for late summer or early fall.

 1.5 oz Catoctin Creek Roundstone Rye
.5 oz St. Elizabeth’s Allspice Dram
.75 oz Burnt Local Honey*
.75 oz lemon juice
1 dash Angostura Bitters

*Burnt Local Honey
3 cups local honey
1 cup water

Add all ingredients to shaker, add ice, shake. Double-strain into a chilled coupe glass. Garnish with a lemon peel, expressing the oils into the glass first.

*Burnt Local Honey
Pour honey into a small saucepan and heat it up at the medium heat setting, whisking continuously. Once it’s simmering, turn down to low heat. Continue whisking until the honey darkens to a deep, golden brown. Add the water to the pan, whisk it all together to homogenize, then remove from heat. Allow to cool completely. Store in a clean container and keep refrigerated. Yield: About 1 qt

Alec Spidalieri of Junction
421 Monticello Rd Charlottesville VA 22902

Bramblin’ Man, featuring Catoctin Creek

The Bramblin’ Man came to be after finding some amazing blackberries at our local farmers market. With blackberry cordial as the centerpiece of this cocktail, we use Catoctin Creek gin for its exceptionally floral notes as a foundation. Then we acidify and add a touch of violet sweetness, and round it out with a hit of absinthe and bitters for a boozy, fruity kick. Prosecco adds the effervescence and dryness to make this cocktail a perfect patio sipper.

2 oz Catoctin Creek Watershed Gin
0.75 oz Blackberry Cordial
0.5 oz Lemon Juice
0.25 oz Creme de Violette
1 Dash Absinthe
1 Dash Peach Bitters
1 oz Prosecco
1 Sprig of Thyme (For Garnish)

Combine all ingredients except Prosecco in a shaker and shake over ice. Double strain into a chilled coupe and top with prosecco. Garnish with sprig of thyme.

Jake Rice of Brine
2985 District Avenue #202, Fairfax VA, 22031

District Saz, featuring Catoctin Creek

An earthy interpretation of a Sazerac, featuring Catoctin Creek Rye, Birch Beer syrup made from local birch bark, and a peaty rinse of Laphroig. Served up in a glencairn glass. A great introduction to fall with a zesty and savory cocktail.

1.75 oz Catoctin Creek Rye
0.25 oz Benedictine
1 Teaspoon Birch Bark Syrup Laphroig 10 Year Scotch (For Rinse)
Lemon Peel (For Garnish) 

Combine Rye, Benedictine, and Birch Bark Syrup in a mixing glass and stir until chilled. Rinse a glencairn glass with Laphroig 10 Year and dump. Express the lemon peel over the cocktail then discard.

Jake Rice of Brine
2985 District Avenue #202, Fairfax VA, 22031

Mason-Dixon Manhattan, featuring Catoctin Creek

A nod to the classic Manhattan with a southern twist. A wonderful cocktail to pair with traditional hors d’oeuvres or appetizer course.  

2 oz Catoctin Creek Roundstone Rye Whiskey
1/2 oz Grand Marnier Cordon Rogue
1/4 oz Broadbent Rainwater Madeira
1 wedge of orange
1 wedge of lemon

Build all spirits in a mixing glass. Squeeze and drop in both lemon and orange wedges. Add ice and stir well. Strain into a martini glass or coupe. Express oil of an orange twist into glass and/or onto the rim of glass and use twist as garnish.

Matt Billingsley of Postbellum
1323 W. Main St. Richmond, VA 23220

Rye Old Fashioned, featuring Catoctin Creek

The Old Fashioned cocktail is one of the best ways to showcase an aged spirit. Simple and easy to make, all while keeping the base spirit center stage. The extra proof really holds up well in a cocktail without worry of losing any flavor.

2 oz Catoctin Creek Roundstone rye 92*
1/4 oz 2:1 Demerara syrup
couple dashes of orange and Angostura bitters orange twist

    Combine all in a rocks glass. Add ice and stir until well chilled and diluted. Garnish with an orange twist.

    Thomas Leggett of The Roosevelt
    623 North 25th Street Richmond, VA 23223

    Loudoun County Punch, featuring Catoctin Creek

    Named after the county that Catoctin Creek was founded in, this punch is perfect for an afternoon of sipping on the porch with friends or for any party.

    1 1/2 parts Catoctin Creek Mosby’s Spirit
    2 parts Lemon Syrup
    1 part Simple Syrup
    1 part Black Tea
    2 parts water
    1/2 part Fresh Lemon Juice
    2 Dashes of Angostura Bitters for every 8 oz of punch
    Fresh Fruit and Mint for Garnish

      Combine all ingredients in a large punch bowl and add ice. Make sure to stir well before serving. Garnish with your fresh fruit and mint just before guests arrive.

      Whitney Sacdalan of Harper’s Table
      122 N. Main St. Suffolk VA 23434

      Summer on the Southside, featuring Catoctin Creek

      This is a collaboration between Matt Savopoulos and I. It a refreshing riff on a Southside, with a few summery ingredients to set it apart.

      1.25 oz. Catoctin Creek Watershed Gin
      0.75 oz. Lime Juice
      0.5 oz. Cointreau
      0.5 oz. Simple Syrup
      0.5 oz. Grapefruit Juice
      One Small Pinch of Mint (approximately 8 leaves)
      1 Dash of Angostura Bitters
      2 Dashes Peach Bitters (Fee Brothers is fine)
      2 oz. Soda Water (or desired preference)

      In a one pint mason jar. Add mint. Muddle lightly. Add the rest of the ingredients to the glass except soda water. Add ice to fill. Attach to a shaker and shake thoroughly. Add Soda Water and then Ice to fill mason jar. Garnish with lime wheel and mint sprigs.

      Brett Harder of The Whiskey Jar
      227 W Main St. Charlottesville, VA 22902

      Classic Manhattan with Cherry Ice, featuring Catoctin Creek

      We went back to the roots to refresh the greatest cocktail in the world – local rye whiskey, vermouth, house made bitters and some homemade Brandied Cherry Ice Cubes! Yum!

      2 oz Catoctin Creek Rye
      1 oz Cinzano Vermouth
      4 dashes House made dark bitters (or Angostura?)
      3 Brandied Cherry Ice cubes 

      Mix the rye, vermouth & bitter with ice in a mixing glass. Muddle the cherry ice cubes and then pour cocktail over. Stir lightly and serve. 

      Adam Steely of The Blue Tallon Bistro
      420 Prince George Street Williamsburg, VA 23185

      Blackberry Sage Fizz, featuring Catoctin Creek

      This is my Bramble.

      1.5oz Watershed Gin
      1/2 oz Averna Amaro 1oz Blackberry Sage Syrup
      3/4 oz Lemon
      4-6 dashes El Guapo’s Polynesian Kiss Bitters
      Float of sparkling wine (I use Cava)

      Add all the ingredients except the sparkling wine to a shaker add ice and shake vigorously. Strain over fresh ice into a highball. It should leave about 5mm of room to add the float of cava. Garnish with a twist of lemon after generously expressing the oils.

      Mark Lungociu of The Local
      824 Hinton Ave Charlottesville, VA 22902