Delightful weather, delicious cocktails and good friends!!
To celebrate our 6th year anniversary, we threw our first garden cocktail party! We had so much fun and enjoyed delicious cocktails made by Catoctin Creek’s brand ambassador Chad Robinson (one of our first loyal customers… it was great to see him behind our bar!) and refreshing mocktails by Element Shrub’s owner Charlie Berkinshaw.
We couldn’t have asked for better weather. And it was great to celebrate 6 years of business with our friends, family and loyal customers. For those of you who couldn’t attend, here are the cocktails we enjoyed:
Quoit Punch
12 lemons (for peels and juice)
2 cups sugar, raw & fine-grained
750 ml 92 Proof Catoctin Creek Rye
750 ml Virginia Brandy
750 ml madeira (preferably verdehlo)
In a large bowl, add sugar and the peels of 12 lemons. Rub together to release the citrus oils into the sugar (this is called oleo-saccharum). Let sit for an hour to infuse thoroughly. Juice as many lemons as needed to obtain 16 ounces of lemon juice, and strain. Add to the oleo-saccharum and stir until dissolved. Add the rye, brandy and madiera and stir. Pour into a punch bowl one-third filled with ice and let cool. Yields 12 cups, serving 18-20.
The Sixth Hour
1.5 oz. Catoctin Creek Watershed Gin
1.5 oz. dry vermouth
0.25 oz. Element lemon mint shrub
2-3 dashes Bittercube Trinity Bitters
Add ingredients to a mixing glass and stir until cold. Strain into a chilled martini glass or coupe.
El Cardenal
2 oz. Catoctin Creek Mosby’s Spirit
1 oz. lime juice
4 oz. Jarritos grapefruit soda
2-3 dashes Scrappy’s Grapefruit Bitters
Mix all the ingredients in a highball glass filled with ice and stir.
Cheers to our first six years!
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