FIRST A QUICK NOTE: I have changed my Twitter handle to @BeerAndAShot. I know this might be distressing to some of you, but it’ll be okay, we’ll get through this together.
As you know, we don’t take advertisements here. We talk about what we want to talk about when we want to talk about it. Most press releases I get are deleted unread. (After all, most of them don’t even read our blog before sending them. Those who do and work with us we love.)
But Catoctin Creek is not only one of our local distilleries, but they make great products and they’re just goshdarn great folks – they helped sponsor our five year bash, for one. So when I heard Andrew Shapiro from Green Pig Bistro was going to be doing some cocktails there, I decided to trek out to Purcellville to visit.
First off, if you haven’t been out there yet, I highly recommend going. It’s a gorgeous facility and downtown Purcellville is a charming area. I’d planned on getting lunch there, but I was running later than I would have liked for my afternoon “fun” (helping Marshall pack his liquor).
I chatted with Emily and Chad, two of their brand reps, when I came in as well as Andrew. He was making three drinks in a small flight for $10: a Rye Daisy, a Catoctin Stormy, and a Bubblelicious.
I drank them in order – thanks to VA ABC regulations, there’s no chance of having too much to drink at a tasting.
2 oz Mosby’s Spirit
1 oz falernum liqueur
3/4 oz hibiscus-grapefruit syrup
Shake ingredients in a shaker with ice. Strain into a chilled glass with ice.
Hibiscus-Grapefruit syrup: Simmer 2 cups sugar, 2 cups water, 3/4 cup dried hibiscus flowers, and zest from 1/4 a grapefruit for 10 minutes. Strain. Keep refrigerated.
I was a big fan of that drink. It went down nice and easy. I’m also quite lazy, so I don’t know if I’d make the syrup, but I should try.
2 oz Roundstone Rye
1 oz pine needle honey syrup
1/2 oz lemon juice
2 dashes Bitterman’s Boston Bittahs
Shake ingredients in a shaker with ice. Strain into a chilled glass with ice. Garnish with the lemon slice.
Pine Needle Honey Syrup: Simmer 1 cup water, 1 cup water, and 4-5 pine needles for 10 minutes. Keep refrigerated.
This one was also tasty – a little different taste than I’m usually up for with the pine needle, but on a snowy day it seemed appropriate. Do I still have any Zirbenz, I wonder?
2 oz Watershed Gin
Good quality ginger beer
3-4 dashes vanilla bitters
Stir together in a glass with ice. Garnish with a lime wedge.
Emily had made the bitters and Andrew the ginger beer. Man, it was good. I really need to make my own ginger beer.
After hanging out a bit more it was time to head back to the ARL. Since I have basically all of their stuff already, I picked up a bag of dog treats made from spent rye for my brother’s dog and a cigar from the humidor.
The next day the folks from the Passenger went out there to bottle their barrel of Roundstone Rye. I happened to be at the Passenger when they came back (I KNOW AMAZING) and so I got a chance to try their specific bottling.
I’m telling you what folks – it’s damn good. I’m jealous. It has a buttery taste to it that just makes it so quaffable. AND YES THAT’S A WORD FELLOW BAR PATRONS.
Catoctin Creek is having their 5 year anniversary party and unveiling this bottling on Saturday, February 15th, at the Passenger. There will be giveaways and such starting at 8, though things will start going when the doors open at 5. You can be assured I will be there, as unlike some people named Marshall, I do not have to move.
Also in relation to both the Passenger and CCDC, Alex Bookless will be doing their next bartending gig on March 8th out at the tasting room from 12-4. I’m going to the Brewer’s Ball that night, but should have time to swing by beforehand…