Dining Notes: Giving a try to Templeton - Omaha.com
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In this July 20, 2010 photo, bottles of Templeton Rye are seen in the bottling room at the Templeton Rye Distillery, in Templeton, Iowa.(CHARLIE NEIBERGALL / AP PHOTO)


Dining Notes: Giving a try to Templeton
By Sarah Baker Hansen


Templeton Rye, the popular pre-Prohibition recipe made in Templeton, Iowa, has crossed the river.

Starting this week, Templeton is for sale in Omaha bars and grocery stores and will be sold across Nebraska.

The whiskey ages for at least four years in charcoal-lined oak barrels in Templeton, Iowa, where it's also bottled.

I checked out a couple of the first Templeton cocktails being made in the city Monday night at Brix.

The La Louisiane is a drink first made in New Orleans in 1937 at the Restaurant de la Louisiane, a famous French Creole spot. It's a cousin of the Sazerac and includes Templeton, vermouth, Benedictine, Pernod Absinthe and Peychaud’s Bitters. It’s garnished with a lemon peel.

The Alcatraz AZ-85 cocktail includes Templeton Rye, sherry, lemon juice and dark maple syrup. Served over the rocks, it had a mild flavor spiked with sweet maple. The drink is named after the Alcatraz cell where, legend has it, a prisoner received a bottle of Templeton.

Both drinks at Brix are $7 each. A smoked version of the Alcatraz will be on Brix's new craft cocktail menu, which owner Dan Matuszek said will come out in April.

Krug Park, Jake's and Pageturner's Lounge also are mixing cocktails with Templeton.

Contact the writer: Sarah Baker Hansen

sarah.bakerhansen@owh.com    |   402-444-1069    |  

Sarah writes restaurant reviews and food stories for the World-Herald.

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