Autumn Griffith, bar manager at the Hard Rock Hotel Chicago talks about how Templeton Rye fits into their company mantra and their bar.
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Scott Wegner from Salt Lake City, Utah, sent us a TR cocktail recipe for a concoction he created last spring called The Wall Street. He wrote us again this spring to share this story and remind everyone that The Wall Street makes for a great summer cocktail.
To those at Templeton Rye,
I have been drinking Templeton Rye for over a year now and continue to enjoy every sip. I grew up in Des Moines but now live in Salt Lake City. A few of my lucky friends have had the opportunity to try Templeton and fell in love. Unfortunately I can’t get Templeton in Utah so every trip home to Iowa I “bootleg” as many bottles as I can back to Utah. My friends demand for your whiskey far surpasses what I can fit in my suitcase. Anyhow, I work as a bartender and this is a recipe I invented and everyone seems to enjoy, especially during the summer. Hopefully in the future Templeton will be available in Utah so I can pour my favortie whiskey for my bar patrons and not just friends at my house. I hope you enjoy my recipe…
Scott Wegner
Click here to view Scott Wegner’s recipe for The Wall Street.
For more Templeton Rye recipes, be sure to check out the Barkeep page on our website.
Last night I had the pleasure of sponsoring a BBQ book release party for one of Chicago’s famous BBQ experts Gary Wiviott. Paramount Room (415 N Milwaukee Avenue, Chicago, IL) graciously hosted the event. Paramount Room featured classic cocktails made with Templeton Rye, along with Paramount’s own creations The Daisy and the Carroll County Fair Sour.
Gary teamed up with author Colleen Rush to share his impeccable attention to detail and his gift for keeping it simple. Colleen waded through Gary’s boisterous personality and helped breakdown his methods and expertise. This book breaks down the basic techniques of BBQ and will make any novice into a pro. Gary also shares some of is time tested recipes for sauce, rubs and all things BBQ. It was a great night and I had the opportunity to talk with some of Chicago’s media and some of Gary’s companions at LTH Forum.
I think everyone is excited for warm weather BBQ and refreshing Templeton Rye drinks this summer. Please feel free to create some of your own cocktails this summer and share them with us. Bartenders all over the country are enjoying the spicy notes of Templeton and combining them with fresh and interesting ingredients.
Happy tippling,
Templeton Rye Brand Manager Michael Killmer demonstrates how to make the classic cocktail The Manhattan.
Click here for The Manhattan recipe (plus others), and don’t forget to follow Brand Manager Michael Killmer on Twitter to keep up to date on Templeton Rye events and classic cocktail tutorials in Chicago.
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Here’s a delicious Templeton Rye and egg nog concoction just in time for the holidays. Serve some up at your holiday gatherings and let us know what you think!
Templeton Rye Egg Nog
2 oz. Templeton Rye Whiskey
4 oz. Egg Nog
Build in a whiskey glass, transfer to mixing tin and shake vigorously. Strain over ice and grate fresh nutmeg on top.
For more Templeton Rye recipes, be sure to check out the Barkeep page on our website.
Uncle Buck’s, an Iowa-themed bar full of reclaimed barn wood located in
The TR Distillery Bar will feature various Templeton Rye cocktails including the Rye and Ginger, Shirley Templeton, Classic Manhattan, Templeton Boilermaker and The Capone. The detailed recipes for these cocktails can also be found on our website’s barkeep page.
Fall has definitely arrived, and winter is close behind. Here’s a quick, delicious recipe to keep you warm (body and soul) during the changing seasons.
Hot Cider & Rye
1 1/2 oz. Templeton Rye Whiskey
Hot apple cider
Concoct one yourself and let us know what you think!
For more Templeton Rye recipes, be sure to check out the Barkeep page on our website.
Juli Hale from Des Moines, Iowa, shared this great TR cocktail recipe with us:
The Temptress
Ginger Simple Syrup
1 cup sugar
1 cup water
1 cup chopped fresh ginger
In a small saucepan combine water, sugar, and ginger. Bring to boil, stirring to dissolve the sugar. Let cool to room temperature. Strain and discard ginger.The cocktail
Fill a cocktail shaker with ice
Add the juice of half a lime
3/4 oz. ginger simple syrup
2 oz. Templeton rye
Cover and shake well; strain into a cocktail glassThis is the first cocktail I have ever created. As a recovering Mormon, I’m awfully proud of myself.
Nicole of Chicago sent us this nice note along with a new TR recipe:
Just writing to tell you about my favorite use of Templeton. I discovered it because I was in Binny’s and asked the manager about the most proper way to make a Manhattan and he insisted I use your product and I needless to say I love it. During the summer I am a big iced tea drinker so I thought I’d see how the two get along and it’s fantastic … refreshing yet suspicious!
The Ryce-Tea Manhattan
1 tall glass of fresh brewed sun tea
Distilled ice cubes
1 & 1/2 oz of Templeton Rye
1/2 oz Sweet Vermouth
Splash of bitters
Slice of orange or lemon for garnish
Scott Wegner sent us with the following TR recipe, which we’re excited to try out.
The Wall Street
2 oz. Templeton Rye
1 tbsp. or so freshly grated ginger root
Fresh lemon juice (about 1/4 to 1/2 a lemon)
2 dashes bitters
(Shake these ingredients and pour over ice)
Fill with ginger ale
Garnish with a lemon wedge
