Here are the Top 12 Bartenders in Catoctin Creek Cocktail Challenge!

Four markets, four distillery trips to Virginia’s Catoctin Creek!

 

We’ve narrowed it down to the Top 12 Finalists chosen from FOUR (4) Chilled 100 Markets across the United States, ready to compete for a one-of-a-kind trip to Catoctin Creek Distillery to meet founders Becky and Scott Harris and tour the distillery and tasting room. Runners up win a complimentary bottle of sought-after Ragnarök Rye® 

 

Becky, Scott, and both judging teams from Catoctin Creek and Chilled will announce the FOUR WINNERS and their Runners-Up from each market on April 4th.  

 

Check out the Top 3 Finalist Bartenders in 4 key markets with their cocktail entries. 

 

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Denver

 

Evren Bora @Eb_behind_the_bar 

Rye-napple Express

Ingredients:

• 2 oz Catoctin Creek rye
• 1/2 oz lemon juice
• 1 oz pineapple gomme syrup*
• 1/2 Aperol
• 1/2 oz Lairds Applejack 

Preparation: Mix ingredients into a shaker tin. Throw. Strain over crushed ice. Pineapple frond garnish. Top with .5oz Yellow Chartreuse. I served mine in a tiki mug, but a rocks glass will work. 

 

*Pineapple Gomme Syrup 

Ingredients:

• 6 oz gomme arabic powder
• 6 oz water
• Let sit overnight
• 1 pineapple cut into chunks
• 12 oz water
• 36 oz sugar  

 

Preparation: Once sugar has dissolved break down pineapple using an immersion blender and bring to a boil. Strain pineapple syrup into gomme solution made the day before and mix. 

 

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Jan Lee Bland @sunniesailor 

American Geisha

Ingredients: 

• 2 oz Chili Sesame Washed Catoctin Creek Rye*      
• 1 Tbsp Powdered Mushroom Seasoning/Bouillon
• 1/2 oz Apple Cider Vinegar
• 1 1/2 oz Boiling Water
• Lotus Circle with Chinese Chives 

Preparation: In a heat-proof cocktail glass add: 2 oz Chili Sesame Oil Washed Catoctin Creek Rye, 1 Tbsp Mushroom Seasoning or Bouillon (found in Asian markets or the Seasoning Section in Kroger stores), 0.5 oz Apple Cider Vinegar, 1.5 oz Boiling Water; Stir for 30 seconds or until seasoning is dissolved. Garnish. Serve Hot. 

 

*Chili Sesame Oil Washed Rye for American Geisha   
Ingredients:

• 750ml Catoctin Creek Rye
• 8 oz Chili Sesame Oil

Preparation: In a spill-proof container mix together 750 ml Catoctin Creek Rye and 8 oz Chili Sesame Oil seal and shake container vigorously for 20-30 seconds. Shake every 5 minutes for at least 30 minutes. Let sit for at least an hour. Place in freezer for 1 hour to encourage fat separation; separate fat and discard. 

 

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Jorge Ortega @weltonroom 

Winters End

Ingredients:     

• 2 oz Catoctin Rye whiskey,  
• 1 oz lemon juice,  
• 3/4 oz pink pepper corn and anise syrup*  
• 1/2 oz pineapple juice,  
• 1/2 oz spiced pear liquor  
• Egg white  

Preparation: Dry shake all ingredients, add ice, and shake again, strain into a coupe glass. Incorporate all ingredients in a tin and dry shake vigorously. Add ice and shake again. Strain into a coup glass, achieving a nice froth. Garnish with two torched star anise. 

 

*Pink Pepper Corn and Anise Syrup: 

Simmer 1 part sugar, 1 part water with pink pepper corn, black pepper, and star anise. let sit for 24 hours and strain. 

 

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Florida

 

Matthew Cormier @mattc321 

Champe’s Attempt of Benedictine Arnold

Ingredients:  

• 2 oz catoctin creek rye
• 1/2 oz spiced carrot syrup*
• 1/4 oz Benedictine
• 4 dashes black walnut bitters
• 2 dashes orange bitters
• 1 spray absinthe 

Preparation: In a mixing glass combine all ingredients except absinthe and add ice. Stir approximately 10 rotations as to not over dilute cocktail. (Keep in mind it’s being served on crushed ice) strain cocktail into chilled coupe glass. Add crushed ice to create a dome in the cocktail. Spray 1 squeeze of absinthe from an atomizer. Garnish with an expressed orange twist and carrot greens. 

 

*Spiced carrot syrup 

Combine one cup Demerara sugar with one cup water in a pot. Bring to a boil. While bringing up to heat add 2 cinnamon sticks, 1 star anise, 1 tablespoon chopped ginger, 1/2 teaspoon high quality vanilla extract. Once boiling turn down heat and simmer until carrots are tender. Lightly mash carrots once tender. Remove from heat and pour through a fine mesh strainer to remove all solids. 

 

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Angela Wood 

Old Dominion Lūʻau

Ingredients:              

• 2 oz Catoctin Creek Rye Whiskey 
• 1/2 oz turmeric syrup* 
• 1/2 oz maple bacon syrup
• 2 oz pineapple juice
• 1 oz fresh lemon sour 
• 3 shakes of celery bitters
• 2 chunks of chargrilled pineapple  

Preparation: Muddle charred grilled pineapple with 3 shakes of celery bitters. Build remaining ingredients in tin. Shake and strain over fresh ice into pint glass (BALL mason jar). Smoke cocktail for extra flavor and smell. (optional). Optional garnishes: Grilled pineapple, pineapple stem pieces, bacon straws or black pepper candied bacon slice, smoked maple brown sugar rim. 

 

*Turmeric syrup: 

• 1/2 cups water 
• 1/2 cups sugar 
• 1 tsp turmeric powder 

Preparation: Cook until sugar is melted, and turmeric is combined. Cool before using.

 

**Maple Bacon Syrup: 

Ingredients:

• 1/4 cups water  
• 1/2 cup maple syrup 
• 3 strips cooked bacon

Preparation: Fill up large pot with water about 3/4 to the top. Insert immersion circulator and set to 150 degrees F (65 C). Add water and maple syrup to saucepan, bring to a light boil, stirring frequently. Remove saucepan from heat. Cook bacon until crispy. Add bacon, water, and syrup to Ziploc bag. Seal bag and leave in immersion circulator for 90 minutes. Remove syrup and transfer to a small bottle. Add a splash of vodka to help preserve the syrup. Store in the refrigerator for up to 6 months. 

  

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Lucie Rochette @Tipsyy_unicorn  

Bouquet of Flavors

Ingredients:      

• 2 oz Catoctin Rye 
• 3/4 oz Lemon Juice 
• 1/2 oz white pepper syrup* 
• 3/4 oz Giffard Banana liqueur 
• 1 egg white 

Preparation: In a shaker build the cocktail with all the ingredients starting with the egg white and non-alcoholic ingredients then add banana liqueur and rye. I personally prefer to do Ice shake then dry shake. But that’s up to preferences. Then strain final product in a coupe glass. Grate some espresso beans covered chocolate on each side of the glass and put 2 dashes of chocolate bitters and 2 dashes of angostura bitters in the middle to form a line. And then sit back, relax, sip, and enjoy the amazing bouquet of flavors your palate will taste. 

 

*White pepper syrup:  

Ingredients: 

• 1 cup of spring water
• 1/2 cup cane sugar
• 1 bar spoon ground white pepper
• 1 bar spoon of vanilla extract
• 1tbsp of Catoctin rye
• 1/2 tbsp of lemon zest

Preparation: Put sugar, water, pepper, and vanilla extract in a saucepan. Bring it to a boil, lower to simmer. Then add the rye and lemon zest la let it simmer for 4-5 min. Then strain the syrup and voila! 

 

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New York City

 

Megan Marshall @somegwaslike 

The Pioneer 

Ingredients: 

• 2 oz Catoctin Creek Roundstone Rye
• 1/4 oz Elderflower Liqueur
• 1 oz Lemon Juice
• 3/4 oz Honey-Peppercorn Syrup*
• 3/4 oz Aquafaba
• Rose water rinse
• Cherry and cracked pepper for garnish 

Preparation: Add a small amount of rose water to the bottom of a coupe glass. Give it a rinse and discard any remaining liquid. Then, place a brandied cherry in the bottom of the glass and set it aside. Next, add all other ingredients (except the cracked pepper garnish) into a shaker tin. Shake without ice for a few seconds. Then, add ice and shake again. Fine strain the cocktail into the coupe, and garnish with a sprinkle of cracked pepper. Cheers! 

 

*Honey-Peppercorn Syrup: Combine one cup of honey, one cup of water, and 3 tablespoons of black peppercorns over medium-high heat. Stir until the honey fully combines with the water. Once the mixture comes to a boil, lower the heat, and let it simmer for five minutes. Then, take it off the heat and let it cool completely. Strain into another container and discard the peppercorns. 

 

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Logan Ronkainen @LoganRonkainen and  @PunchAndPieNYC 

Catoctin Valley Twilight

Ingredients:  

• 2 oz. Catoctin Creek Rye
• 1/2 oz. Lemon Juice, fresh
• 3/4 oz. Orange Juice, fresh
• 3 dashes Orange Bitters
• 3/4 oz. Coconut Milk, canned (look for one with smallest amount of sugar and the most fat content; I found Roland Organic to be the best)
• 2 packets Monk Fruit in the Raw*
• 1 Tbsp Pomegranate Powder*
• 1/2 Tbsp. Lion’s Mane Mushroom Powder
• 1/2 tbsp. MCT Oil Powder
• 1 orange peel (for garnish)

Preparation: Add ingredients into a shaking tin. Dry shake it (without ice) for a good 10-20 seconds. This not only helps mix in the dry ingredients but also creates the emulsification. Pouring and straining your cocktail right after shaking is incredibly important for the right consistency and ensuring a nice thick foam on top of the cocktail.

Add a fair amount of ice cubes back into the shaking tin and re-cap it and shake for another 10-20 seconds. Pop open the shaking tin and using a hawthorn strainer pour the cocktail over ice into your favorite glassware. Garnish by squeezing the oils out of the orange peel longways and wiping the sides of the glass with it before twisting it and resting it on the rim of the glass.

*Monk Fruit in the Raw may be substituted for any kind of sweetener or even simple syrup (it may be substituted 1:1) and pomegranate powder may be substituted for muddled fresh pomegranate seeds! 

 

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Nicole Salicetti @denadacocktail 

Purcell’s Pick

Ingredients: 

• 1 1/2 oz Cacotin Creek Rye
• 1/2 oz blackberry sweet vermouth*
• 1/4 oz dill syrup
• 1 dash salt solution**
• 10 drops citric acid
• 2 drops grapefruit bitters
• Brioche toast with blackberry spread and dill (for garnish) 

Preparation: Add all ingredients except for garnish into stirring glass. Stir and strain over large rock in a rocks glass.
Spread a dollop of jam onto mini toast and top with dill. 

 

*Sweet Vermouth blackberry reduction: slow cooked 50g fresh whole blackberries with 75g of sweet vermouth and 25g of water on stove top in small saucepan for 30 minutes. Strain out blackberries and cool. Blackberry jam: use strained blackberries from vermouth reduction and mash with one teaspoon of sugar.

**Salt solution: 80ml water/20g salt 

 

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Washington D.C. 

 

Aaron Joseph @ajzjoseph 

Mana Of Rye

Ingredients:

• 2 1/2 oz. Catoctin Creek Rye        
• 1/2 oz. Lime Juice 
• 1/4 oz. Lemon Juice 
• 1 oz Roasted Macadamia Orgeat* 
• 1/4 oz Peach Puree 
• 2 dashes of coffee bitters

Preparation: Combine all liquid Ingredients into cocktail shaker tin, add ice and shake until ice begins to chip, or round when shaking. Strain into Ice filled Collins glass. Garnished with an orange peel rose, pineapple segment, and 2 pineapple fronds. 

 

*Homemade orgeat: 

• 200 g ground Macadamia Nut
• 800 g Cane Sugar
• 1000g water
• 1 peel of an Orange
   

Preparation: Combine water, orange peel and sugar into a cooking pot. Whisk until Sugar is completely incorporated and bring syrup to a Rolling Boil. After Syrup has boiled turn heat down to low, add ground Macadamia nut to syrup. Place a lid over syrup and allow syrup to cook for 25 minutes on low heat.  After 25 minutes place syrup in fridge until it reach lukewarm temperature. Place final solution into cheese cloth or fine Chinwa Strainer and allow syrup to strain until solids are remove.

 

 

Elena Johnson @elena_e_johnson 

Fog Over Purcellville

  

Ingredients:                     

• 2 oz Roundstone Rye
• 1/2 oz Italicus Rosolio di Bergamotto
• 1 oz Earl Grey syrup*
• 1/4 oz lemon juice
• 2 dashes orange bitters 

Whipped coconut milk top** 

Preparation: Shake all ingredients but whipped coconut milk with ice. Double strain over fresh ice in a rocks glass. Top with layer of whipped coconut milk and 2 dehydrated orange half-moons. 

*Earl Grey Tea Syrup: Combine 2 Earl Grey tea bags, 8 oz. sugar, and 8 oz. hot water just off the boil. Stir to dissolve sugar. Remove tea bags after 5 minutes. Cool syrup and refrigerate.

**Whipped Coconut Milk: Combine a 13.5 oz. can of coconut milk with 2 oz. simple syrup in a whip cream canister. Charge canister twice, shake, and refrigerate. 

 

 

Dani Keenan  @dannikupcake 

“The Proof of Gold is in Fire, and the Proof of Rye is 80”

Ingredients: 

• 2 oz Catoctin Creek Rye,  
• 1/2 oz Ancho Reyes chile liqueur 
• 1/2 oz Cherry goat cheese syrup*  
• 1 oz blood orange juice 
• 3 dashes smoked cinnamon bitters    

Preparation: Add all ingredients in a mixing glass with ice. Stir until chilled. Double strain into coupe glass decorated with edible gold leaf. Garnish with hollowed out red pepper filled with 151 proof rum and light on fire. 

 

*Cherry goat cheese syrup 

Ingredients: 

• 1/2 cup Demerara sugar 
• 1/2 cup water 
• 1/2 cup dark cherries 
• 2 tablespoons luxardo cherry juice 
• 1 tablespoon creamy goat cheese

Preparation: Bring all ingredients except goat cheese to a boil to dissolve sugar and slightly thicken. Smash cherries to release juice. Remove from heat and stir in goat cheese. Strain. Cool before using.