Award winning Virginia distilled spirits star in these five delightful cocktails.
Based in Purcellville, VA, Catoctin Creek Distilling Company creates a range of products including brandy, fruit brandy, gin, and a range of stunning whiskies. After opening in 2009 the brand quickly made a name for itself with its Roundstone Rye, which is now Virginia’s most awarded whisky. Pick up a bottle or two and mix up one of these five cocktails!
The Lumber Yard
Created by the Nightcap Cocktail Company @nightcapcocktailco
- 2 oz. Catoctin Creek Cask Proof Roundstone Rye
- 1/4 oz. black birch syrup
- 2 dashes star-anise bitters
Preparation: 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.
The Bed You Made
Recipe and photo courtesy Denise Petty.
- 3/4 oz. Catoctin Creek Pearousia Pear Brandy
- 3/4 oz. Catoctin Creek Roundstone Rye Whisky
- 1/4 oz. dry fino sherry
- 1/4 oz. lemon juice
- 1/2 oz. Rose Garden Tea Syrup*
- Soda Water
Preparation: Stir and strain over fresh ice in a tall glass, top with soda water. Garnish with edible wild violets and pansies. (Omit soda water and serve in a rocks glass if preferred – shown here.)
*Rose Garden Tea Syrup
Make the tea as normal, about one cup’s worth of liquid, but then while still hot, stir in one cup of sugar to dissolve completely.
Slide Back Sour
Recipe and photo courtesy of Denise Petty.
- 1 1/2 oz. Catoctin Creek Watershed Gin
- 1 oz. strawberry rhubarb syrup*
- 3/4 oz. lemon juice
- 1 egg white
Preparation: In a saucepan, combine sugar, water, strawberries and rhubarb. Stir well over medium heat and bring to boil, and then remove from pan and cover. Let it steep for about 30 minutes, then drain the syrup into a container and cool in the refrigerator.
*Strawberry Rhubarb Syrup
- 5 cups strawberries
- 1 cup rhubarb
- 1 cup sugar
- 1 1/2 cups water
Preparation: Place ingredients in shaker with ice. Shake and strain. Now dry shake those ingredients (place back in the shaker, no ice, and shake). Serve up in Nick and Nora glasses. Atomize Angostura and Fee Brothers rhubarb bitters over the foam. Garnish with a rhubarb twist.
Recipe and photo courtesy Scott Harris, variation on a recipe in Whisky Advocate.
- 3 oz. Roundstone Rye 92 Proof
- 1 oz. Nonino amaro
- 1/2 oz. brown sugar syrup or molasses syrup
- 1/2 oz. persimmon jam
- 2 oz. pear juice
- dash of vanilla extract
- dash of woodland bitters
Preparation: Vigorously shake all the ingredients in a shaker of ice. Double-strain and serve with a big rock in a rocks glass. Serves two.
The Virginia Commonwealth
Cocktail and photo courtesy of Nathan Wilkinson and used with permission.
- 3 oz. Catoctin Creek Roundstone Rye Distiller’s Edition
- 1/2 oz. Mt. Defiance Sweet Vermouth
- 1/2 oz. Ramazzotti amaro
- 3 dashes Hella orange bitters
- Lemon zest garnish
Preparation: Combine all ingredients in a shaker of ice. Stir and strain into a coupe and garnish.