Less Hunter More Forager

The mastermind behind  Proper : Fabian Rafael

The mastermind behind Proper: Fabian Rafael

This week's signature cocktail comes from the genius at Proper Bartender, Fabian Rafael. Fabian is more than a fabulous bartender, he is a true mixologist and we had an absolute blast making some cocktails with him at the distillery that will be featured all this month. Proper offers private event bartending experiences, bar consulting and full mixology services. We are also working on anexclusive event with Fabian down here at the distillery soon so keep an eye out for a big announcement soon...


Less Hunter More Forager

Less Hunter More Forager

  • 2 Oz Forager Gin
  • .5 Oz Elderflower Liqueur
  • .5 Oz Orange Liqueur
  • 1 Oz Diced Cucumber
  • 2 Lemon Wedges
  • 1 Lime Wedge
  • .75 Oz Simple Syrup
  • Club soda


Shaken not stirred

Shaken not stirred

To Prepare

  • Muddle cucumbers, lemon and lime wedges with the gin, elderflower liqueur and orange liqueur
  • Add simple syrup and Ice
  • Shake
  • Top with club soda
  • Enjoy!

The Bay Mary

This week's signature cocktail is a celebration of all things Maryland! Designed by our pal Charlie Berkinshaw at Element Shrub using local ingredients from The Sweet Farm right here in Frederick!

Here is a light, refreshing, healthy, Maryland take on the Bloody Mary



•1.5 oz McClintock Distilling Epiphany vodka
•4oz fresh tomato juice
•1oz Sweet Farm Sauerkraut Chesapeake (Old Bay) kraut juice
•Top with 2-3oz Honeydew Jalapeño Shrub & Club ElementShrub
•Pinch of salt
•Freshly ground pepper
•Old Bay rim


Take a few tomatoes, pinch of salt, freshly ground pepper, and blend it up in a blender with an ounce of water if necessary.
Use the kraut juice from the bottom of Sweet Farm's Old Bay flavored sauerkraut to add a little tang and some probiotics.
Build the drink in a Collins glass over ice. Add all the ingredients, top with Shrub and Club and give the drink a quick stir.

The Downtown Gin & Tonic

This signature cocktail comes to us from the wonderful folks at Will Drink For Travel. We had the pleasure of hosting writer Phoebe Kenney at the distillery a few weeks ago and she picked up a bottle of our Forager Gin and some Cranberry Hibiscus Shrub from our friends at Element Shrub. See her delicious recipe below and you can see the original post here!

Who doesn't love a Gin & Tonic? Every Gin & Tonic should use quality gin and that's just what The Forager Gin distilled at McClintock Distillery in Frederick, Maryland offers! This vapor infused gin is aromatic with a soft juniper scent while offering citrus and earthy floral notes on the palette. Enjoy this Downtown Gin and Tonic on a sunny afternoon or on a warm summer evening.


Downtown GaT


  • 1 oz of McClintock Forager Gin
  • 1 tbsp of Cranberry Hibiscus shrubs
  • Tonic water
  • Sprig of rosemary
  • Lemon wedge, for garnish


  1. Burn fresh rosemary sprig with open flame.
  2. Add ice and rosemary in old fashioned glass.
  3. Build drink in the glass.
  4. Top with tonic water and add lemon wedge for garnish

This gin and tonic will be refreshing and is perfect for summer weather. Enjoy!


The Beckoning Spring

This week's Signature Cocktail is brought to you from the inspired and delicious blog Tippled Pink. Check out the original recipe here and see the full list of her cocktails here (trust us you will be happy you checked it out).


Beckoning Spring

To Prepare (Makes One Drink)

  • Shake ingredients with ice
  • Strain into a chilled coupe
  • Garnish with a kumquat and fennel frond
  • Enjoy! (Preferably outside on a spring day)



From Tippled Pink

Spring is almost here. Spring is almost here. Spring is almost here.
Hey, Spring! Get here, already! 

I know I shouldn’t complain, given the fact that we’ve had an unseasonably warm winter. Still, March is when my patience with winter’s dreariness runs thin, and today, in particular, as I sit on my couch and listen to sleet pelting my windows, I’m ready to see it go.

Citrus fruits ease the pain of a season without a farmer’s market, and, when I have dinner at a friend’s house, she tells me about her favorite winter salad, which features a mix of citrus fruits and fennel. I remember the first time I had just such a salad at a little Italian restaurant in New Orleans many years ago and how obsessed I was with it.

“Let’s build a cocktail around it!” she enthuses.

This week’s cocktail is the result of that collaboration. We start with McClintock White Whiskey from Frederick, Maryland, which my friend insists I taste, saying it’s not like the other white whiskey’s she’s had. She’s right. It has a complexity that surprises me, likely due to the rye mash and the 24 hours it spends in an oak barrel. Somehow it reminds me of a pure agave tequila blanco.

Fennel Simple Syrum

After experimenting with blood orange juice and a fennel seed simple syrup, we both decide that ruby red grapefruit juice will work better, and I decide to punch the simple syrup up with macerated kumquats to give it the taste of two citrus fruits, which we both think crucial to the salads we’re celebrating.

After initially experimenting with grapefruit bitters, the switch to grapefruit juice leads toadding Campari as the bitter. Still, it lacks something. A pinch of salt, she suggests, and as soon as she says it, I know she’s right.

Finally, I want to add more of the salads’ fresh fennel flavor, so I grate a tablespoon of fresh fennel stalk with a fine microplane grater, wrap it in a small piece of cheesecloth and squeeze the juice into the shaker. It’s exactly what we’re after — a winter cocktail that feels like spring.

Kumquat & Fennel Seed Simple Syrup Recipe

  • 1/2 cup sugar
  • 1/2 cup water
  • 6 kumquats, halved lengthwise, seeds removed
  • 2 tbs fennel seeds

Macerate the kumquats and sugar in a small saucepan, then add water and stir until sugar is dissolved. Add fennel seeds, bring to a boil, then turn off burner and let steep as syrup cools (about 15 minutes). Strain into jar and refrigerate for up to 2 weeks.

The Thirsty Forager

We recently had the pleasure of meeting Pam and Terri from the Housewives of Frederick County Blog. You can check out their full review of the distillery here

They have done a phenomenal job designing our next Signature Cocktail: The Thirsty Forager. You can see the original recipe here or read below for instructions.

The Thirsty Forager:

Makes one Drink


- 4 mint leaves
- 1 teaspoon granulated sugar
- 1 ounce fresh lemon juice
- 2 ounces McClintock Distilling Company Distilled Forager Gin
- Ice
- Club soda to taste
- 1 mint sprig as garnish


  1. Muddle mint leaves with sugar and lemon juice in a hard bottom glass (see video at the end of this blog post demonstrating how to muddle mint).
  2. Pour muddled mint mixture and Forager Gin into cocktail shaker.
  3. Shake until frothy.
  4. Strain mixture into a rocks glass with a heavy base.
  5. Add ice.
  6. Top off with club soda and a sprig of mint.
  7. Enjoy!

Tasting Notes

  • Aaromatic juniper nosing
  • Strong citrus and floral notes on the palate, with balanced undertones of juniper throughout the taste.
  • Complex finish with earthy and citrus notes to compliment the sweeter floral initial taste.

Big thanks to Pam and Terri for this amazing cocktail design, and be sure to keep up with their blog Housewives of Frederick County. If you think you have a good recipe send it to us and you could be featured in our Signature Cocktail Series here! You can email submission and photos to info@mcclintockdistilling.com.

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