Category: rye

The Cure, featuring Catoctin Creek

The inspiration for this cocktail came about with… “an apple a day keeps the doctor away!” A fantastic “cure” for what my ail you this holiday season! Whether it be the weather, family or just the spirit of the season itself, this beverage will warm you inside and out!

1 oz Catoctin Creek Roundstone Rye 92 Proof
1 oz Catoctin Creek Quarter Branch Apple Brandy
1/2 oz Simple Syrup
1/2 oz Orange Juice
1/2 oz Lemon Juice

Serve over ice
Garnish with orange peel, Angostura bitters and apple bitters

Denise Petty of Catoctin Creek Distillery
120 W Main St. Purcellville, VA 20132

Apple of My Rye, featuring Catoctin Creek

Whisky is obviously very near and dear to us at Catoctin Creek Distillery. It’s our heart, our soul, the apple of our rye… err, eye. A refreshing blend of cider, local shrub and maple syrup to make sure you know, Fall is here! Have this libation on Thanksgiving and into the night by a cozy fire where our Cask Proof Maple Finish will surely keep you warm!

1.5 oz Catoctin Creek Cask Proof Maple Finish
1 oz Apple Cider
1/8 oz Chai Pear Shrub
1/8 oz Maple Syrup
1/4 oz Lemon Juice

Shake and serve up
Garnish with lemon twist and freshly grated cinnamon

Denise Petty of Catoctin Creek Distillery
120 W Main St. Purcellville, VA 20132

Gimme Some Lovin’, featuring Copper Fox

A variation of an old favorite of ours from back in January 2017, the theme of the night was the music of Steve Winwood.

Glassware: Libbey Chicago-Style Old Fashioned Glass (or any similar rocks glass)
Mixing Tin
1oz Copper Fox Rye
1oz Stone Ginger Wine
1oz House-made Blueberry Puree
Soda Water
Ice Cubes
Blueberries & Mint Leaves
Peachwood Chips
Butane Lighter

1. Torch Peachwood Chips with a Butane Lighter. Place glassware on top of the torched Peachwood Chips, capturing the smoke inside the glass.
2. In a Mixing Tin, add ice, 1oz Copper Fox Rye Whiskey, 1oz Stone Ginger Wine, & 1oz House-made Blueberry Puree.
3. Shake the contents of the Mixing Tin.
4. Remove the glassware from the Peachwood Chips, and add the contents of the Mixing Tin to the glass.  Top with Soda Water.
5. Mint Leaf & Blueberry Garnish.

Matthew Black of TRIANGLE
601 Prince George Street Williamsburg, VA 23185

Southbound, featuring Catoctin Creek Distillery

With peaches coming in season and Rye fitting the Southern theme, we pay tribute to Gregg Allman with the Southbound.

2 oz Roundstone Rye, by Catoctin Creek Distillery
3 dashes peach bitters
.5oz lemon juice
2 oz peach puree
3 oz ginger beer

Fill a collins glass with ice.  Add all ingredients except ginger beer. While stirring, slowly pour over ginger beer to top of glass. Garnish with peach slice and crystallized ginger.

Christi Davis of The Blue Apron Restaurant and Red Rooster Bar
210 East Main Street, Salem, VA 24153

The Fox and the Bloodhound, featuring Copper Fox Distillery

This drink is inspired by the classic Blood & Sand. The Blood Orange and the Copper Fox Rye inspire its name, and the beautiful reds and purples from a fresh blood orange make for an attractive hue.

1.5 oz Minted Peach Puree, sweetened with Brown Sugar
1.5 oz Copper Fox Rye Whisky
Cracked Ice
Ice Cubes
Mint Leaf
Morello Cherry

Place ice cubes in a lowball glass.
Shake Puree, Copper Fox Rye Whisky, and Cracked Ice.
Strain through a small strainer over the ice in the glass, being careful not to disturb the ice cubes.
Garnish gently with Mint Leaf and Morello Cherry

Luke Brigham of Nouvelle Restaurant
217 Grace Street Norfolk, VA 23510