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Old 02-26-2008, 12:05 PM   #1
Paulipbartender
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Default Temptryst Cocktails

It's been a slow day at IPB HQ so we've been spending the afternoon making cocktails with the exceptional Temptryst range of rums kindly sent from Texas.

Here's some of the best cocktails we've played with today.......*hic*

Temptryst Applewood rum

Aged Honey Daiquiri
50ml Temptryst Applewood
1 and 1/2 spoons orange blossom honey
12.5ml of fresh lime juice
12.5ml of chilled mineral water - shake and strain into chilled glass

Applewood Dolores
50ml Temptryst Applewood
50ml Dubonnet Red
25ml Tio Pepe fino sherry - shake and strain into chilled glass

Apple......?
50ml Temptryst Applewood
20ml sweet vermouth
75ml pressed apple juice
12.5ml lime juice
10ml sugar syrup (2 parts sugar to 1 part water)
shake and strain into ice filled highball glass

Temptryst Peachwood rum

Dark Peach Daiquiri
35ml Temptryst Peachwood
12.5ml Pussers blue label rum
12.5ml lime juice
12.5ml sugar syrup
10ml chilled water
shake and strain into chilled glass

Peachwood Sour
50ml Temptryst Peachwood rum
25ml orange juice
25ml lime juice
12.5ml sugar syrup
1/2 fresh egg white
shake very hard and strain into ice filled glass

Temptryst Sugarcane matured rum

???????
25ml Temptryst Peated Whisky
25ml Temptryst Sugarcane Matured
20ml Ruby Port
1 dash orange bitters (angostura)
1 dash Angostura aromomatic bitters
12.5ml chilled mineral water
5ml sugar syrup (more to taste depending on sweetness of port)
build and stir vigorously in ice filled rocks glass

Sugarcane Girl
35ml Temptryst sugarcane
25ml pineapple juice
25ml ruby port
10ml sugar syrup
1 fresh egg
shake all ingredients very hard and fine strain into chilled glass

Hickory Test Pilot
50ml Temptryst Hickory Aged Rum
10ml Cointreau
10ml Velvet Falernum
10ml lemon juice
Shake and strain into ice filled glass

Cherrywood

Cherry Toad
40ml Temptryst Cherrywood rum
25ml Apricot brandy (Giffards we used)
20ml lime juice
10 ml chilled water
shake and strain into chilled glass

Cherrywood Mulata
50ml Temptryst Cherrywood
12.5ml brown creme de cacao
12.5ml lime juice
dash (5ml or so) sugar syrup
shake and strain into chilled glass

Algerita wood

???
50ml Temptryst Algerita wood
10ml Disaronno amaretto
10ml agave syrup
2 dashes angostura orange bitters

Elegante Rumgarita
35ml Temptryst Algerita wood
12.5ml Cointreau
12.5ml Rose's lime cordial
20ml lime juice
10-15ml sugar syrup

I'll post some more soon - there's loads of shaking going on in the other room. Great range to mix with by the way - loads going on...
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Last edited by Paulipbartender; 02-26-2008 at 12:08 PM.
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Old 02-26-2008, 12:13 PM   #2
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Nice cocktail range.. with a nice rum range!

I have the Cherrywood XO..wonder how it compares to the Cherrywood?

I´m also curious about how the taste of the Temptryst Sugarcane Infused is?
and not the least...the dark chocolate..
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Old 02-26-2008, 12:31 PM   #3
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Also a full favoured coffee cocktail

50ml Temptryst Algerita wood
10ml agave syrup
20ml espresso
3 drops of angostura orange bitters
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Old 02-26-2008, 01:26 PM   #4
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Raaas...you have to stop this now Paul..i don`t have:

50ml Temptryst Algerita wood
10ml agave syrup
3 drops of angostura orange bitters......

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Old 02-26-2008, 10:39 PM   #5
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Paul,

it's a tough job but you've managed to cleverly craft candid cane concoctions into luscious libations from Dan's spirituous specialties.

With your sense of good taste... your recipes no doubt taste good.
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Old 02-27-2008, 12:16 AM   #6
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I hope that you and the IP bartenders team are enjoying the rums. You have left my homework cut out for me.

In some ways I am in a bit of a shock. I know that more people drink cocktails and that such is the major factor in commercial success... but I worked so hard to develop such a range of flavors.

I'm sipping a rumgarita right now. This really does bring out more of the flavor of the algerita fruit that I grew up with. So.. IT WORKS! Somewhere between a sidecar and a margarita. But it also brings out more of the phenolic Scotch whisky notes in this rum.
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Old 02-27-2008, 03:20 AM   #7
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*starts musing about the Burnt Orange, Dark Chocolate, and Coconut Shell rums sitting on his shelf*
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Old 02-27-2008, 04:44 AM   #8
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Coconut shell...mmmmmmm
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Old 02-27-2008, 07:16 AM   #9
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Quote:
Originally Posted by angelsword View Post
I'm sipping a rumgarita right now. This really does bring out more of the flavor of the algerita fruit that I grew up with. So.. IT WORKS! Somewhere between a sidecar and a margarita. But it also brings out more of the phenolic Scotch whisky notes in this rum.
Glad you like it - we had great fun yesterday mixing and playing with all your rums. As I've said before, you've crafted some fascinating flavours that bring some wonderful new tools to the table. We should have some more recipes for you soon - I'm particularly loving the Peachwood Dark Daiquiri - your rum balances nicely with the Pussers character for a really interesting cocktail
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Old 02-27-2008, 07:49 AM   #10
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Quote:
Originally Posted by Dood View Post
*starts musing about the Burnt Orange, Dark Chocolate, and Coconut Shell rums sitting on his shelf*
1 Temptryst Burnt Orange
1 Temptryst Dark Chocolate
brown sugar on the glass rim
orange peel twist
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