One of the original thirteen colonies, Virginia’s history with distilling whisky is as old as America itself. Located in Purcellville, Va., Catoctin Creek Distilling takes that storied past seriously. As the first legal distillery in Loudoun County since before Prohibition, Catoctin Creek is dedicated to honoring the tradition of American whisky.
In 2009, Becky and Scott Harris founded Catoctin Creek Distilling Company, naming it for the luscious mountain range and picturesque river that flows past their distillery. Inspired by their gorgeous surroundings, Catoctin Creek Distilling Company only uses locally sourced grains and fruits resulting in fine, clean craft spirits.
Catoctin Creek’s mainstay is their Roundstone Rye. Roundstone Rye, and its more potent derivations, is made completely from scratch in their solar powered distillery. This sippable rye holds the honor of being Virginia’s most awarded whiskey. Notes of caramel and sweet vanilla, coupled with its smooth, woody finish make this sippable rye a staple to keep in your home bar.
Gerald of Rivia
.5 oz. Cynar
.5 oz. Glenfiddich Scotch
1 oz. Catoctin Creek Roundstone Rye
1.5 oz. Barolo Chinato Vermouth
2 dashes plum bitters
Bruleed lemon twist
Rinse glass with Yellow Chartreuse
Fill cocktail shaker with ice and add all ingredients except chartreuse. Stir vigorously until chilled and then strain into chartreuse rinsed Belgian globe glass or brandy snifter. Rub lemon peel around rim, garnish and serve. To brûlée a lemon twist, simply scorch peel with small blow torch or lighter.
8 C Whole Milk
2 C Heavy Cream
12 Large Eggs (separate yolks and whites)
1.5 C Sugar
Separate your eggs into whites and yolks. In a large mixer, whip the yolks with the 1.5 cups of sugar until they thicken into 'soft peaks' that start to adhere to the side of the bowl. Add in the whole milk, heavy cream, cinnamon, nutmeg, and vanilla extract. Whisk until combined. Cover and refrigerate. After chilled, pour into glasses for your guests.
Cranberry Old Fashioned
.5 oz. rosemary simple syrup
2 dashes cranberry bitters
2.5 oz. Catoctin Creek Roundstone Rye
Combine all in a glass with a big ice cube. Garnish with lemon peel.
½ cup unsweetened cocoa powder
½ tsp. cayenne powder
½ tsp. cinnamon
¼ cup sugar
1½ oz. Roundstone Rye
4 cups of whole milk
Can be served warm or cold. If warm, combine all ingredients except alcohol in a pan and warm (do not boil!). If cold, add the alcohol. Serve in a mug or glass, with a dollop of whipped cream, marshmallows, or a candy cane garnish. *Peppermint Rich Simple Syrup Combine 2 cups sugar with 1 cup of water; add 2-3 sprigs of fresh peppermint. Heat until thoroughly combined and steep over low heat for 1-3 hours (a crock pot works great for this). Remove peppermint. Keeps for up to 1 month in the fri
Nod to the Nog
1 cup heavy whipping cream
2 Tbsp condensed milk
3 cups milk
4-8 oz. of Roundstone Rye, more or less to taste
Grated nutmeg for garnish
Add all the ingredients except whisky to the blender; blend until well mixed and frothy. Chill in the refrigerator for at least one hour. When ready to serve, stir in the whisky and re-blend if desired to achieve extra froth. Garnish with a sprinkle of nutmeg.
Up on the Roundstone
.75 Catoctin Creek 1757 Brandy
.75 oz. Catoctin Creek 92 Proof
.75 oz. Mount Defiance Sweet Vermouth
1 dash Angostura bitters
1 dash Peychauds bitters
1 tsp. Benedictine
Combine ingredients and serve in a rocks glass with a luxardo cherry garnish.
.5 oz. Amaro (try one from Don Ciccio, Averno, Ramazotti, Cynar or your favorite)
.5 oz. Carpano Antica Sweet Vermouth
2 oz. Catoctin Creek Roundstone Rye Cask Proof
2-3 dashes of Mole / Aztec or Chocolate bitters
Luxardo cherry garnish
Combine all over ice, stir, and strain into a cocktail glass. Garnish with a cherry.
1 oz. Campari
1 oz. Carpano Antica (or your favorite) sweet vermouth
1 oz. Watershed Gin
Combine all three ingredients in a shaker of ice, shake well, and strain into a cocktail glass, or over a large rock in a rocks glass. Garnish with citrus peel.
1 oz. Chambord (or use a fresh raspberry simple syrup)
1 oz. lime juice
2-3 oz. ginger beer
3 oz. Watershed Gin
Combine the first three ingredients in a rocks glass, stir to combine, and add cube ice. Top with ginger beer and garnish with blackberries.
Joy to the Watershed
1 oz. Catoctin Creek Watershed Gin
1 oz. Cointreau (Check out BigFish's craft spirit selection for possible substitutes!)
1 oz. Lillet Blanc (Check out BigFish's craft spirit selection for possible substitutes!)
1 oz. lime juice
Combine ingredients and serve in a martini glass that has been rinsed with absinthe. Lime twist garnish.
1 dash of cranberry bitters
1 oz. Element Cranberry-Hibiscus syrup
1 oz. Rosemary-infused rich simple syrup*
1.5 oz. Watershed Gin
Rosemary sprig to garnish
Seltzer to top
Combine all ingredients in a shaker of ice, strain to a cocktail glass, and dash with cranberry bitters. Garnish with a sprig of rosemary. *Rosemary Rich Simple Syrup Combine 2 cups sugar with 1 cup of water; add 2-3 sprigs of fresh rosemary. Heat until thoroughly combined and steep over low heat for 1-3 hours (a crock pot works great for this). Remove rosemary. Keeps for up to 1 month in the fridge.
The Catoctin Jingle
.5 oz. Lime Juice
.5 oz. Simple Syrup
1 oz. pineapple juice
2 oz. Catoctin Creek Apple Brandy
Combine ingredients and serve in a punch glass. Top with Prosecco, and grate some fresh nutmeg over the top, garnish with apple slices.
Be My Sweet-Tea
0.25 oz. lavender infused honey syrup
0.25 oz. lime oleo saccharum (syrup from lime peels cured in sugar over night)
Garnish with orange bitters and candied ginger. Serve stirred over ice.
Virginia Good Bye
0.5 oz. luxardo liqueur
2 oz. Roundstone Rye 80 Cream
Chocolate whipped cream
Add first two ingredients in a coffee mug, top with coffee then whipped cream, sprinkle with cocoa.\n>>>>\nRoundstone Rye Cream:\n1 cup heavy cream\n14 oz. can sweet condensed milk\n2 tbsp. chocolate syrup\n2 tsp. vanilla extract\n1 tsp. instant coffee\n1⅔ cup Roudstone Rye 80 Proof\nBlend together, and store in refrigerator for up to 2 months.
Rose Colored Glasses
0.25 oz. rose cordial (like Guapo's)
0.25 oz. thyme infused simple syrup
1.5 oz. Watershed Gin
Ginger beer topper
Hibiscus Tea float (we like Dominion Tea in Purcellville)
Serve stirred over ice with a sprig of thyme.
Colonial Mint Julep
0.5 oz. brown sugar syrup
2 oz. Roundstone Rye
6 mint leaves, plus additional for garnish
Muddle the mint in the bottom of the glass, add the syrup and whisky, stir, and add crushed ice and more garnish mint.
Maple Whiskey Sour
0.5 oz. aquafaba (optional)
0.5 oz. Fresh Orange Juice
0.5 oz. Maple Syrup
1 oz. fresh lemon
2 oz. Roundstone Rye
Dry shake, then stir with ice and strain into a cocktail glass, garnish with a lemon twist.
0.5 oz. Fresh lemon juice
0.5 oz. peach simple syrup
1 tsp. freshly grated ginger
2 oz. Roundstone Rye
2 slices ripe peach (previously frozen OK)
Combine the peaches, ginger, lemon and syrup. Muddle to break the fruit. Add the whiskey and ice, and shake until chilled. Pour unstrained into a rocks glass and add more ice.
0.25 oz. Amer Picon
0.75 oz. Dolin sweet vermouth
0.75 oz. Roundstone Rye Cask Proof
Brandied cherry garnish
Rocks glass, big ice
Hey Now, You're an All Star
0.5 oz Catoctin Creek peach brandy
0.75 oz. lime juice
0.75 oz. Luxardo maraschino liqueur
1 dropper Bittermens hopped grapefruit bitters
1.5 oz Gosling amber rum
3 slices star fruit
Garnish with anise-dusted star fruit
Mt. Defiance absinthe rinse
Muddle star fruit, lime juice, liqueur, and bitters in a shaker. Add ice, rum, and pearousia to shaker and shake. Rinse glass with absinthe and double strain shaker into glass. garnish with an anise-studded star fruit.
1 dash orange bitters
1 oz. fino sherry
2 oz. Watershed Gin
Stirred, never shaken, and strained up into a martini glass.
0.5 oz Pearousia pear brandy
0.5 oz. Limoncello
Lemon ribbon garnish
Top with bubbles
0.75 oz. Butterfly Pea Tea & Basil Simple Syrup
0.75 oz. Lemon juice
2 oz. Catoctin Creek Watershed Gin
Garnish with Yellow Cherry Tomato & Purple Basil Leaf
Top with Cava
Serve in Champagne flute.
A touch of simple syrup
Fresh fine strained orange juice
Fresh fine straineda lemon juice
Quarter Branch apple brandy
Top with Angostura/apple bitters and garnish with orange peel. Enjoy!
Peche en Croute
0.5 oz. Aperol
0.5 oz. Fresh lemon juice
1 oz. fresh orange juice
2 oz. Short Hill Peach Brandy
orange/honey syrup* (for rimming)
turbinado sugar (for rimming)
Dip the rim of the glass in the orange/honey syrup, then into the turbinado sugar. Combine the first four ingredients over ice, and strain into the glass, being careful not to disturb the rim.\n>>>>\nOrange/Honey Syrup:\n1 oz. fresh orange juice\n2 oz. local honey\nCombine the two ingredients until well mixed.
15 dashes Orange Bitters
15 oz. lime juice
15 oz. Roundstone Rye
25 oz. Quarter Branch Apple Brandy
30 dashes Angostura Bitters
7.5 oz. grenadine
7.5 oz. rich simple syrup (2:1 sugar to water)
Combine all ingredients and garnish with apple wedges.
Catoctin Creek Roundstone Rye 'Cask Proof'
Apple Brandy Crusta
Baked apple bitters
Catoctin Creek Apple Brandy
Careful with the Siphon
0.5 oz. black pepper simple**
0.5 oz. lemon
0.75 oz. Catoctin Peach Brandy
1.5 oz. corriander-infused Catoctin Creek Watershed Gin*
Muddled apple coin (a pinch of small diced apple pieces, recommend juicy varietals like Honey Crisp
Muddled Ginger coin (one small diced and peeled fresh of ginger)
Shaken, double strained into a coupe.\n>>>>\nCoriander infused Gin: \nSimply add two tablespoons of dried coriander (crushed to open the seeds) to a 750 mL bottle of Watershed Gin and then allow to steep for 24 hours. Finely strain and return to bottle. Will keep well past the season so make as many as you anticipate on using.\n>>>>\nBlack Pepper Simple Syrup: \n1½ cups water, 1 cup granulated sugar, 1 tablespoon whole black peppercorns, 1 tablespoon cracked black peppercorns - Combine all ingredients in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil and then reduce heat to bring mixture to a simmer; cook for 20 minutes. Remove from heat and cool to room temperature. Strain the cooled syrup and refrigerate it in a container with a tight-fitting lid.
Killing Me Softly
1 oz. raspberry syrup (steep raspberries in equal parts sugar and water for several hours)
1-2 oz. Short Hill Mountain Peach Brandy
Raspberries for Garnish
Sparking apple cider, Prosecco, Champagne, or Cava
Add one or two ounces of brandy to the bottom of a Champagne flute, along with an ounce of raspberry syrup. Top with chilled sparkling wine or cider, and garnish with one or two raspberries.