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Catoctin Creek Distilling Co.

Catoctin Creek Distilling Co.

True Craft, Inspired by Tradition

Catoctin Creek® was founded by Becky and Scott Harris in 2009 as the first legal distillery in Loudoun County since before Prohibition. They are located in Purcellville, in the heart of Virginia’s Loudoun Valley. Virginia is the birthplace of American whisky, and at Catoctin Creek, they faithfully dedicate themselves to that tradition, producing Virginia's most awarded whisky today—Roundstone Rye!
The name ‘Catoctin’ is a regional name. Pronounced Ka-TOCK-tin, the name is derived from the Indian tribal name "Kittocton," which, legend has it, meant "place of many deer.” Catoctin describes a range of mountains and the creek which picturesquely flows past the distillery and into the Potomac River and Chesapeake Watershed.
At Catoctin Creek, they believe in high quality food and spirits. They source their grain and fruit from local and organic sources, free of pesticides and chemical additives. The results are the finest, cleanest spirits possible, with the greatest attention to detail in every single bottle they produce.

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.

Virginia Good Bye

  • 0.5 oz. luxardo liqueur
  • 2 oz. Roundstone Rye 80 Cream
  • Chocolate whipped cream
  • Coffee
  • Powdered cocoa
Add first two ingredients in a coffee mug, top with coffee then whipped cream, sprinkle with cocoa. >>>> Roundstone Rye Cream: 1 cup heavy cream 14 oz. can sweet condensed milk 2 tbsp. chocolate syrup 2 tsp. vanilla extract 1 tsp. instant coffee 1⅔ cup Roudstone Rye 80 Proof Blend together, and store in refrigerator for up to 2 months.

Colonial Mint Julep

  • 0.5 oz. brown sugar syrup
  • 2 oz. Roundstone Rye
  • 6 mint leaves, plus additional for garnish
  • Crushed ice
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.

Peach Cobbler

  • 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.

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.

Santa's Reserve

  • 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

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.

Rye-lent Night (Holiday Eggnog)

  • 1½ cups sugar
  • 12 large eggs (divided into yolks and whites)
  • 8 cups whole milk
  • Catoctin Creek Roundstone Rye
  • Cinnamon
  • Heavy cream/whipping cream (either works)
  • Nutmeg
  • Vanilla extract
First off separate your eggs into whites and yolks. Then, in a kitchen aid or other large mixer, whip the yolks with the 1½ cup of sugar until they form what are called 'soft peaks'. I'm not sure how much baking you do, but this is just when the yolk starts to adhere to the side of the bowl more noticeably, it's pretty much just thickening it. Next: add in the whole milk, cream, your selection of spices (I used nutmeg, cinnamon and vanilla, but you could also add allspice or other holiday spice

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.

The Liberal

  • 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

Rye Punch

  • Cardamom bitters
  • Catoctin Creek Roundstone Rye 'Cask Proof'
  • Lemon juice
  • Lime juice
  • Plum-ginger beer
  • Soda

Black Manhattan

  • .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.

Don't Wanna Yuzu Love Tonight

  • 0.25 oz. citric acid water
  • 0.5 oz. vanilla bean infused simple syrup
  • 1 oz. yuzu juice
  • 2 oz. Watershed Gin
Garnish with orange bitters and candied ginger. Serve stirred over ice.

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.

Tuxedo Cocktail

  • 1 dash orange bitters
  • 1 oz. fino sherry
  • 2 oz. Watershed Gin
  • Lemon twist
  • Martini glass
Stirred, never shaken, and strained up into a martini glass.

French 120

  • 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.


  • 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.

Joy to the Watershed

  • 1 oz. Catoctin Creek Watershed Gin
  • 1 oz. Cointreau
  • 1 oz. Lillet Blanc
  • 1 oz. lime juice
  • Absinthe rinse
Combine ingredients and serve in a martini glass that has been rinsed with absinthe. Lime twist garnish.

El Diablo

  • 1 oz. Chambord (or use a fresh raspberry simple syrup)
  • 1 oz. lime juice
  • 2-3 oz. ginger beer
  • 3 oz. Watershed Gin
  • Fresh blackberry
Combine the first three ingredients in a rocks glass, stir to combine, and add cube ice. Top with ginger beer and garnish with blackberries.

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)
  • 0.75 oz. matcha tea
  • 2 oz. Pearousia Pear Brandy
  • Blood orange paint garnish (blood orange dust, honey, orange bitters)
Serve shaken and strained over a large ice cube.

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.

Goodbye Cocktail

  • 0.5 oz Pearousia pear brandy
  • 0.5 oz. Limoncello
  • Flute
  • Lemon ribbon garnish
  • Top with bubbles

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. >>>> Orange/Honey Syrup: 1 oz. fresh orange juice 2 oz. local honey Combine the two ingredients until well mixed.

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. >>>> Coriander infused Gin: Simply 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. >>>> ​Black Pepper Simple Syrup: 1½ 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.

The Prescription

  • 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!

Brandy Rebellion

  • 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.

Apple Brandy Crusta

  • Angostura bitters
  • Baked apple bitters
  • Catoctin Creek Apple Brandy
  • Cointreau
  • Lemon juice
  • Maraschino liqueur

The Catoctin Jingle

  • .5 oz. lime juice
  • .5 oz. simple syrup
  • 1 oz. pineapple juice
  • 2 oz. Catoctin Creek Apple Brandy
  • Nutmeg
  • Prosecco
Combine ingredients and serve in a punch glass. Top with Prosecco, and grate some fresh nutmeg over the top, garnish with apple slices.