Four markets, four distillery trips to Virginia’s Catoctin Creek!
Here are the Top 16 Finalists chosen from FOUR (4) Chilled 100 Markets across the United States, ready to compete for a one-of-a-kind trip to Catoctin Creek Distillery to meet founders Becky and Scott Harris and tour the distillery and tasting room. Runners up win a complimentary bottle of sought-after Ragnarök Rye®
Becky, Scott and both judging teams from Catoctin Creek and Chilled will narrow down the finalists to the TOP 12 (3 in each market) announced 3/24.
The FOUR WINNERS and their Runners-Up (from each market) will be announced on 3/28!
Check out the Top 4 Finalist Bartenders in 4 key markets with their cocktail entries and inspiration.
Denver
Emma Alexander @ whoisemmafantastic
“One of my friends is from Purcellville, Virginia and he was so happy to see this whisky he wanted to taste it. He has strawberry blond hair and can be a bit sweet. Recently, his girlfriend broke up with him and he became bitter. This cocktail incorporates, strawberries, bitterness, sweetness, and the garnish represent his poor heart being burned. The herb symbolizes that it wasn’t “mint” to be.”
Saffron Satisfaction
Ingredients:
- 1 1/2 oz. Catoctin Creek
- 1/2 oz. Apologue Saffron
- 1/2 oz. Miletti
- 1/2 oz. Honey
- 1/2 oz. Strawberry Purée
- 1 Egg White
- 1 Lemon
- 2 dashes Peychauds bitters
Preparation: Dry shake all ingredients for 45 seconds. Add ice and shake again for 45 more seconds. Strain over big rock in rocks glass. Top with torched dehydrated orange peel, put mint sprint in the middle of the peel. Trickle down .5 additional ounces of strawberry down the side of the inside of the glass.
Evren Bora @Eb_behind_the_bar
“Inspired by the coming summer this tiki take on a Catoctin Creeks Rye whisky merges bright fruit flavors with proper whisky.”
Rye-napple Express
Ingredients:
- 2 oz Catoctin Creek rye
- 1/2 oz lemon juice
- 1 oz pineapple gomme syrup*
- 1/2 Aperol
- 1/2 oz Lairds Applejack
Preparation: Mix ingredients into a shaker tin. Throw. Strain over crushed ice. Pineapple frond garnish. Top with .5oz Yellow Chartreuse.
I served mine in a tiki mug, but a rocks glass will work.
*Pineapple Gomme Syrup
Ingredients:
- 6 oz gomme arabic powder
- 6 oz water
- Let sit overnight
- 1 pineapple cut into chunks
- 12 oz water
- 36 oz sugar
Preparation: Once sugar has dissolved break down pineapple using an immersion blender and bring to a boil. Strain pineapple syrup into gomme solution made the day before and mix.
Jan Lee Bland @sunniesailor
“Umami” is Japanese for a “pleasant savory taste” that is what inspired me to use mushroom seasoning broth as the mixer for this cocktail which was developed (technically by the Chinese) as Umami flavoring. Geisha translated into English is “Artist.” This American rye mixed with Umami tasted and felt like art.”
American Geisha
Ingredients:
- 2 oz Chili Sesame Washed Catoctin Creek Rye*
- 1 Tbsp Powdered Mushroom Seasoning/Bouillon
- 1/2 oz Apple Cider Vinegar
- 1 1/2 oz Boiling Water
- Lotus Circle with Chinese Chives
Preparation: In a heat-proof cocktail glass add: 2 oz Chili Sesame Oil Washed Catoctin Creek Rye, 1 Tbsp Mushroom Seasoning or Bouillon (found in Asian markets or the Seasoning Section in Kroger stores), 0.5 oz Apple Cider Vinegar, 1.5 oz Boiling Water; Stir for 30 seconds or until seasoning is dissolved. Garnish. Serve Hot
*Chili Sesame Oil Washed Rye for American Geisha**
Ingredients:
- 750ml Catoctin Creek Rye
- 8 oz Chili Sesame Oil
Preparation: In a spill-proof container mix together 750 ml Catoctin Creek Rye and 8 oz Chili Sesame Oil seal and shake container vigorously for 20-30 seconds. Shake every 5 minutes for at least 30 minutes. Let sit for at least an hour. Place in freezer for 1 hour to encourage fat separation; separate fat and discard.
Jorge Ortega @weltonroom
“I wanted the cocktail to reflect winter warmth and spices of Denver. A warming, smooth rye drink to enjoy on a cold, snowy evening!”
Winters End
Ingredients:
- 2 oz Catoctin Rye whiskey,
- 1 oz lemon juice,
- 3/4 oz pink pepper corn and anise syrup*
- 1/2 oz pineapple juice,
- 1/2 oz spiced pear liquor
- Egg white
Preparation: Dry shake all ingredients, add ice, and shake again, strain into a coupe glass. Incorporate all ingredients in a tin and dry shake vigorously. Add ice and shake again. Strain into a coup glass, achieving a nice froth. Garnish with two torched star anise
*Pink Pepper Corn and Anise Syrup:
Simmer 1 part sugar, 1 part water with pink pepper corn, black pepper, and star anise. let sit for 24 hours and strain.
Florida
Matthew Cormier @mattc321
“Through my research of Catoctin distillery, I stumbled on a list of a notable people from Loudoun County. I was intrigued to read a story about John Champe. A soldier during the revolutionary war, who was tasked with kidnapping Benedict Arnold to be prosecuted for treason. Unfortunately, while undercover with the British military, he was re- stationed and never able to bring Arnold in. This cocktail is a refreshing take on the classic Old Fashioned inspired by Loudoun County Virginia and John Champe.”
Champe’s Attempt of Benedictine Arnold
Ingredients:
- 2 oz catoctin creek rye
- 1/2 oz spiced carrot syrup*
- 1/4 oz Benedictine
- 4 dashes black walnut bitters
- 2 dashes orange bitters
- 1 spray absinthe
Preparation: In a mixing glass combine all ingredients except absinthe and add ice. Stir approximately 10 rotations as to not over dilute cocktail. (Keep in mind it’s being served on crushed ice) strain cocktail into chilled coupe glass. Add crushed ice to create a dome in the cocktail. Spray 1 squeeze of absinthe from an atomizer. Garnish with an expressed orange twist and carrot greens.
*Spiced carrot syrup
Combine one cup Demerara sugar with one cup water in a pot. Bring to a boil. While bringing up to heat add 2 cinnamon sticks, 1 star anise, 1 tablespoon chopped ginger, 1/2 teaspoon high quality vanilla extract. Once boiling turn down heat and simmer until carrots are tender. Lightly mash carrots once tender. Remove from heat and pour through a fine mesh strainer to remove all solids.
Angela Wood
“I decided to go with a sweet and smoky direction for this cocktail after tasting this rye by itself. Too often spirits are skipped over because regular people don’t know the complexities of ryes and whiskies or don’t prefer the bold flavor. I like to make them playful to appeal to a much larger demographic. Being in Florida, I get to use a lot of fresh tropical fruits and I really love to create new flavors that reflect where I am from. This was a lot of fun for me since this whisky has such an awesome flavor and I really wanted to complement the smoky and nuttiness that it has. This cocktail is a masculine sweet flavor that will appeal to all flavor palates. Jalapeno or smoked peppers can be added for a spicy version. The sweetness of the maple bacon and grilled pineapple complements this rye with hints of turmeric that leaves your mouth wanting more. I really hope you guys enjoy this as much as I do.”
Old Dominion Lūʻau
Ingredients:
- 2 oz Catoctin Creek Rye Whiskey
- 1/2 oz turmeric syrup*
- 1/2 oz maple bacon syrup
- 2 oz pineapple juice
- 1 oz fresh lemon sour
- 3 shakes of celery bitters
- 2 chunks of chargrilled pineapple
Preparation: Muddle charred grilled pineapple with 3 shakes of celery bitters. Build remaining ingredients in tin. Shake and strain over fresh ice into pint glass (BALL mason jar). Smoke cocktail for extra flavor and smell. (optional). Optional garnishes: Grilled pineapple, pineapple stem pieces, bacon straws or black pepper candied bacon slice, smoked maple brown sugar rim.
*Turmeric syrup:
- 1/2 cups water
- 1/2 cups sugar
- 1 tsp turmeric powder
Preparation: Cook until sugar is melted, and turmeric is combined. Cool before using.
**Maple Bacon Syrup:
- Ingredients:
- 1/4 cups water
- 1/2 cup maple syrup
- 3 strips cooked bacon
Preparation: Fill up large pot with water about 3/4 to the top
Insert immersion circulator and set to 150 degrees F (65 C)
Add water and maple syrup to saucepan, bring to a light boil, stirring frequently. Remove saucepan from heat. Cook bacon until crispy. Add bacon, water, and syrup to Ziploc bag. Seal bag and leave in immersion circulator for 90 minutes. Remove syrup and transfer to a small bottle. Add a splash of vodka to help preserve the syrup. Store in the refrigerator for up to 6 months.
Lucie Rochette @Tipsyy_unicorn
“After tasting the rye and the note that was emanating from it, I decided to try couple different pairings to rise the flavors of the rye in a sour takeover as it is one of my favorite personal classics.”
Bouquet of Flavors
Ingredients:
- 2 oz Catoctin Rye
- 3/4 oz Lemon Juice
- 1/2 oz white pepper syrup*
- 3/4 oz Giffard Banana liqueur
- 1 egg white
Preparation: In a shaker build the cocktail with all the ingredients starting with the egg white and non-alcoholic ingredients then add banana liqueur and rye. I personally prefer to do Ice shake then dry shake. But that’s up to preferences. Then strain final product in a coupe glass. Grate some espresso beans covered chocolate on each side of the glass and put 2 dashes of chocolate bitters and 2 dashes of angostura bitters in the middle to form a line. And then sit back, relax, sip, and enjoy the amazing bouquet of flavors your palate will taste.
*White pepper syrup:
Ingredients:
- 1 cup of spring water
- 1/2 cup cane sugar
- 1 bar spoon ground white pepper
- 1 bar spoon of vanilla extract
- 1tbsp of Catoctin rye
- 1/2 tbsp of lemon zest
Preparation: Put sugar, water, pepper, and vanilla extract in a saucepan. Bring it to a boil, lower to simmer. Then add the rye and lemon zest la let it simmer for 4-5 min. Then strain the syrup and voila!
Shaun Gordon @last_word_life
“This is a take on the classic cocktail Scofflaw named after the term given to those who clandestinely sipped spirits throughout Prohibition, the Scofflaw debuted in 1924 at Harry’s New York Bar in Paris, a world-famous bar known to be the birthplace of multiple classic cocktails such as the Bloody Mary, Sidecar, White Lady, French 75, and Monkey Gland. It is iconic in cocktail history, and I wanted to take an iconic rye cocktail and throw my own twist on it. The name Lawless is basically paying homage to the original name Scofflaw, the ingredients I chose touched on every part of the country I have lived as well, with the use of Pineapple Guavas (representing Charleston and Miami. Pineapples are considered the international sign of hospitality and the symbol of Charleston, Guava is one of the largest grown fruits in the state of Florida, so using a pineapple guava was a no brainer. The blueberry complements the guava perfectly (blueberry representing Maine, where I was born and raised and one of the largest exports of blueberries in the country) and lastly Peach Bitters (I decided to swap out orange and use peach because it not only represents Atlanta, GA for me, but it works far better in my take on this classic drink). I also decided to use egg white because I like how it softens the mouthfeel of the drink and allows those other flavors to come through and really balance with the rye and vermouth. There are reasons classic drinks have remained known and around for as long as they have, because they work, and they are just straight delicious, this classic is approaching 100yrs and what better way to celebrate that but then to use Catoctin Creek Roundstone Rye from Virginia to create my own take that incorporates the heritage of the original but also the east coast and all the places I have had lived and had the privilege to provide hospitality in.”
Lawless
Ingredients:
- 1 1/2 oz Catoctin Creek Roundstone Rye
- 1/2 oz Dry Vermouth
- 3/4 oz Fresh Lemon
- 3/4 oz Blueberry/guava simple syrup
- 2 dashes peach bitters
- 1 egg white
- Dehydrated lemon wheel and mint sprig (for garnish)
Preparation: Add all ingredients into a shaker tin, dry shake without ice, add ice, hard shake, then strain into your coupe glass, garnish.
New York City
Megan Marshall @somegwaslike
“My cocktail stems from a few sources of inspiration. First, in my tasting experience, I was particularly drawn to the warm, caramel-toffee-like flavors. And I was pleasantly surprised by the hint of bright citrus. Additionally, when one thinks of rye, the mind goes straight to the pepper-forward flavors, but in Catoctin Creek’s Roundstone Rye, it was only a moment in the end that a pepper note tickled across my palate. This experience delighted me. You will find this piece of inspiration in my cocktail’s lemon, honey, and pepper components. Second, I was deeply moved by the thoughtfulness behind the brand’s historical origins. The imagery of George Washington concocting his own rye, mixed with the details of the dogwood flower branding, deeply appealed to me. This part of my inspiration roots itself in the floral ingredients utilized. Third, and perhaps most prominently, Becky Harris moved me most. When I met with Dean Caplan to receive my bottle, he told me more about her story than I could read online. I knew I wanted to honor her too. Taking inspiration from a fellow woman while presenting a floral-based cocktail, one may think I’d name it something with the word “blossom” or something with a stereotypical feminine connotation. But no. My cocktail is named The Pioneer. Becky is an innovator, and like many women in the industry, she is a disruptor of a predominantly male-led community. While Catoctin Creek’s historical roots may tie back to George Washington, today’s modern age finds leadership in pioneers of a different brand. The women of the spirits industry are pioneers of innovation, and I am honored to be standing on the shoulders of giants.”
The Pioneer
Ingredients:
- 2 oz Catoctin Creek Roundstone Rye
- 1/4 oz Elderflower Liqueur
- 1 oz Lemon Juice
- 3/4 oz Honey-Peppercorn Syrup*
- 3/4 oz Aquafaba
- Rose water rinse
- Cherry and cracked pepper for garnish
Preparation: Add a small amount of rose water to the bottom of a coupe glass. Give it a rinse and discard any remaining liquid. Then, place a brandied cherry in the bottom of the glass and set it aside. Next, add all other ingredients (except the cracked pepper garnish) into a shaker tin. Shake without ice for a few seconds. Then, add ice and shake again. Fine strain the cocktail into the coupe, and garnish with a sprinkle of cracked pepper. Cheers!
*Honey-Peppercorn Syrup: Combine one cup of honey, one cup of water, and 3 tablespoons of black peppercorns over medium-high heat. Stir until the honey fully combines with the water. Once the mixture comes to a boil, lower the heat, and let it simmer for five minutes. Then, take it off the heat and let it cool completely. Strain into another container and discard the peppercorns.
Logan Ronkainen @LoganRonkainen and @PunchAndPieNYC
“I have two sides to my inspiration for this cocktail: one physical (the ingredients) and one emotional (the feeling). First, I wanted to use lesser known (but still easily obtainable) alternative ingredients that I have been experimenting with in my cocktails due to COVID diets and health nerds. The emotional aspect was inspired by that feeling when you get off work and you’re looking at the most beautiful golden and pink sunset and just want to sit down and relax with the perfect cocktail to ease you into a chill night at home or a pre-game as you get ready for a night out with some friends. The physical aspect uses ingredients to stimulate your mind and body. The texture is creamy and smooth from the coconut milk emulsifying with the MCT oil powder; the citrus and sugar alternative (monk fruit in this case) balance out the acidity from the pomegranate powder, fresh lemon juice and orange juice, while the lion’s mane powder (along with the MCT powder) adds a nice boost of mental energy. I don’t feel comfortable calling an alcoholic drink “healthy” however using some alternative ingredients certainly can make it a much better choice than cocktails filled with processed, sugar and carbohydrates / calories that are just an unnecessary vessel to get your drink on. I really enjoy sharing lesser-known ingredients that can make an even more delicious cocktail that everyone can enjoy whether you’re on a diet or not.”
Catoctin Valley Twilight
Ingredients:
- 2 oz. Catoctin Creek Rye
- 1/2 oz. Lemon Juice, fresh
- 3/4 oz. Orange Juice, fresh
- 3 dashes Orange Bitters
- 3/4 oz. Coconut Milk, canned (look for one with smallest amount of sugar and the most fat content; found Roland Organic to be the best)
- 2 packets Monk Fruit in the Raw*
- 1 Tbsp Pomegranate Powder*
- 1/2 Tbsp. Lion’s Mane Mushroom Powder
- 1/2 tbsp. MCT Oil Powder
- 1 orange peel (for garnish)
Preparation: Add ingredients into a shaking tin. Dry shake it (without ice) for a good 10-20 seconds. This not only helps mix in the dry ingredients but also creates the emulsification. Pouring and straining your cocktail right after shaking is incredibly important for the right consistency and ensuring a nice thick foam on top of the cocktail.
Add a fair amount of ice cubes back into the shaking tin and re-cap it and shake for another 10-20 seconds. Pop open the shaking tin and using a hawthorn strainer pour the cocktail over ice into your favorite glassware. Garnish by squeezing the oils out of the orange peel longways and wiping the sides of the glass with it before twisting it and resting it on the rim of the glass.
*Monk Fruit in the Raw may be substituted for any kind of sweetener or even simple syrup (it may be substituted 1:1) and pomegranate powder may be substituted for muddled fresh pomegranate seeds!
Nicole Salicetti @denadacocktail
“The distillery is in Purcellville, just a small town in Virginia that loves its farmers markets and wine and rye. Picturing the town brought forth images of people at farmers markets and buying bread, fruit, maybe tasting wine. I wanted to go with fresh and somewhat sustainable by repurposing ingredients. I wanted a fresh fruit element to play with the bready note in the rye. Blackberries and Sweet Vermouth are the ingredients I landed on top represent the markets and wineries and everything else fell into place. The name, Purcell’s Pick, is named for the town.”
Purcell’s Pick
Ingredients:
- 1 1/2 oz Cacotin Creek Rye
- 1/2 oz blackberry sweet vermouth*
- 1/4 oz dill syrup
- 1 dash salt solution**
- 10 drops citric acid
- 2 drops grapefruit bitters
- Brioche toast with blackberry spread and dill (for garnish)
Preparation: Add all ingredients except for garnish into stirring glass. Stir and strain over large rock in a rocks glass.
Spread a dollop of jam onto mini toast and top with dill.
*Sweet Vermouth blackberry reduction: slow cooked 50g fresh whole blackberries with 75g of sweet vermouth and 25g of water on stove top in small saucepan for 30 minutes. Strain out blackberries and cool. Blackberry jam: use strained blackberries from vermouth reduction and mash with one teaspoon of sugar.
**Salt solution: 80ml water/20g salt
Ana Gonzalez @Annaglazo
“I was inspired by history in how cultures mixed, how people migrate to North America and different cultures merged. That’s why I choose to put together ingredients of America, Europe, Asia, and Africa. (A mix of cultures).”
New traditions
Ingredients:
- 2 oz Catoctin Creek Rye
- 3/4 oz Amaro Nonino
- 1/2 oz Tamarind concentrate
- 1/2 oz Lemon juice
- 1/2 oz Elderflower syrup*
- 1/4 oz sesame oil
- Egg white
Preparation: Put all the ingredients into shaker, dry shake first because of the egg white then shake with ice and strain into chilled cocktail coupe glass. Garnish: Half rim of black sesame seeds and a big, handcrafted ice cube.
*Elderflower syrup: 1L:1L sugar and water and 10 oz of elder flowers. (Add the sugar, elder flowers, and water to a small saucepan over medium heat. Stir until sugar is dissolved).
Washington D.C.
Aaron Joseph @ajzjoseph
“My inspiration is a hybrid of memory. It combines my memories of growing up in Hawaii and my very first taste of Catoctin Creek with good friend of mine named Chad. I met Chad at a Repeal Day Ball back in 2009. He wanted me to try this rye coming out of Virginia, and he happened to have a flask of it on him. After I tasted it, I looked at him with shock and satisfaction. He asked, ‘what did you think?’ I smiled and said that it tasted like it was made from love and devotion. How does that tie into my childhood in Hawaii? Well in Island Culture you always find a way to give back to family and friends around you. Food, crafts, stories, even blood have been shared in honor of Community. So, when Chad shared that first dram, I felt like he gave me a taste of his Community and I am very grateful for it!!”
Mana Of Rye
Ingredients:
- 2 1/2 oz. Catoctin Creek Rye
- 1/2 oz. Lime Juice
- 1/4 oz. Lemon Juice
- 1 oz Roasted Macadamia Orgeat*
- 1/4 oz Peach Puree
- 2 dashes of coffee bitters
Preparation: Combine all liquid Ingredients into cocktail shaker tin, add ice and shake until ice begins to chip, or round when shaking. Strain into Ice filled Collins glass. Garnished with an orange peel rose, pineapple segment, and 2 pineapple fronds.
*Homemade orgeat:
- 200 g ground Macadamia Nut
- 800 g Cane Sugar
- 1000g water
- 1 peel of an Orange
Preparation: Combine water, orange peel and sugar into a cooking pot. Whisk until Sugar is completely incorporated and bring syrup to a Rolling Boil. After Syrup has boiled turn heat down to low, add ground Macadamia nut to syrup. Place a lid over syrup and allow syrup to cook for 25 minutes on low heat. After 25 minutes place syrup in fridge until it reach lukewarm temperature. Place final solution into cheese cloth or fine Chinwa Strainer and allow syrup to strain until solids are remove.
Jessie Marrero @nevikitty2.0
“With the anticipation of spring and Catoctin Creek being made in the south, I immediately thought peaches and sweet tea. But then I thought, let’s go a step further and do a play on peaches and cream, one of my favorite fresh desserts. I wanted a long, cool drink that was an easy sipper that reminded people of warmer weather and yummy dessert.”
Peaches n’ Cream
Ingredients:
- 1 1/2 oz Catoctin Creek Round stone Rye
- 2 dashes lemon bitters
- 6 oz Peach black tea, sweetened and infused with cardamom*
- 1 oz coconut milk**
Preparation: In a tall glass (Collins or highball), begin with rye and bitters. Add ice to top. Stir until glass is chilled. Add more ice and tea. Gently pour coconut milk (which will sink to the bottom). Garnish with peach slices and cardamom sugar.
*Peach tea: steep 3 bags of peach black tea for 10 minutes using 6 cups of hot water. Add 4 cardamom pods and 1/2 cup Demerara sugar to infuse.
**Coconut milk: 1/2 can of unsweetened coconut milk with 3 drops of vanilla extract and 1 tbsp of sugar. Mix until incorporated.
Elena Johnson @elena_e_johnson
“This cocktail is inspired by the foggy, cloud-covered days we’ve had in the Mid-Atlantic this past month while Mother Nature switches from Spring to Winter and back again, day after day. It’s the time of year when I’m ready for refreshing Springtime drinks, but still crave warmer Winter flavors when the temperature dips. Here, I’ve created a cold tea cocktail that bridges the gap between the seasons. The slightly sweet tannic flavor of an Earl Grey tea syrup lends itself to an assertive rye whisky like Catoctin Creek’s Roundstone Rye. The flavors of black tea and bergamot in the syrup bring out a baked fruit aroma in the rye. I added citrus to the cocktail in several ways to mirror the orange bergamot in Earl Grey and enhance the tart citrus notes that I get when sipping on Roundstone Rye. Playing off the name of the Earl Grey and steamed milk beverage, London Fog, I created Fog Over Purcellville using whipped coconut milk to create a creamy layer hovering over this Virginia rye and tea cocktail.”
Fog Over Purcellville
Ingredients:
- 2 oz Roundstone Rye
- 1/2 oz Italicus Rosolio di Bergamotto
- 1 oz Earl Grey syrup*
- 1/4 oz lemon juice
- 2 dashes orange bitters
- Whipped coconut milk top**
Preparation: Shake all ingredients but whipped coconut milk with ice. Double strain over fresh ice in a rocks glass.
Top with layer of whipped coconut milk and 2 dehydrated orange half-moons.
*Earl Grey Tea Syrup: Combine 2 Earl Grey tea bags, 8 oz. sugar, and 8 oz. hot water just off the boil. Stir to dissolve sugar. Remove tea bags after 5 minutes. Cool syrup and refrigerate.
**Whipped Coconut Milk: Combine a 13.5 oz. can of coconut milk with 2 oz. simple syrup in a whip cream canister.Charge canister twice, shake, and refrigerate.
Dani Keenan @dannikupcake
“It all started with the goat cheese. I knew I wanted to pair this rye with goat cheese and from there I created a recipe that was a little sweet and spicy just like me!”
“The Proof of Gold is in Fire, and the Proof of Rye is 80”
Ingredients:
- 2 oz Catoctin Creek Rye,
- 1/2 oz Ancho Reyes chile liqueur
- 1/2 oz Cherry goat cheese syrup*
- 1 oz blood orange juice
- 3 dashes smoked cinnamon bitters
Preparation: Add all ingredients in a mixing glass with ice. Stir until chilled. Double strain into coupe glass decorated with edible gold leaf. Garnish with hollowed out red pepper filled with 151 proof rum and light on fire.
*Cherry goat cheese syrup
Ingredients:
- 1/2 cup Demerara sugar
- 1/2 cup water
- 1/2 cup dark cherries
- 2 tablespoons luxardo cherry juice
- 1 tablespoon creamy goat cheese
Preparation: Bring all ingredients except goat cheese to a boil to dissolve sugar and slightly thicken. Smash cherries to release juice. Remove from heat and stir in goat cheese. Strain. Cool before using.
The post Top 16 Bartenders Announced in Catoctin Creek Cocktail Challenge! appeared first on Chilled Magazine.
Source: Mixology News
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