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Issue link: https://read.dmtmag.com/i/580366
www.cheersonline.com 8 • October 2015 WHAT I'M WHAT I'M WHA Julio Cabrera HEAD BARTENDER AT THE REGENT COCKTAIL CLUB AT GURNEY'S MONTAUK RESORT & SEAWATER SPA IN MONTAUK, NY. The Montauk Sour is a twist on the Whiskey Sour. A good Whiskey Sour—made with egg white—is popular nowadays, but it was fi rst discovered in a cocktail book at the end of the 1800s. When we fl oat a bit of red wine on top—pinot noir recommended—the cocktail is known as New York Sour, which is even better and more complex than the Whiskey Sour. For Regent Cocktail Club's Montauk Sour, I use a local red wine from the Hamptons, paired with Bulleit bourbon, lemon juice, simple syrup and egg white. I place all the ingredients (except the wine) in a shaker and shake twice; fi rst with ice and then without, and pour in an Old Fashioned glass on a big ice cube and fl oat the red wine on top. This is one of my favorite cocktails: refreshing, frothy, well balanced and textured, for any time of the day. MONTAUK SOUR 2 oz. Bulleit bourbon ¾ oz. Lemon juice ½ oz. Simple syrup 1 Egg white ½ oz. Red wine (preferably pinot noir) Combine all the ingredients, except the wine, in a shaker and shake twice; fi rst with ice and then without. Pour into an Old Fashioned glass over a large ice cube; fl oat the red wine on top. 2 oz. Bulleit bourbon ¾ oz. Lemon juice ½ oz. Simple syrup 1 Egg white Tony Abou-Ganim Modern Mixologist Timothy Baldwin Director of Food and Beverage The Little Nell Stephen Beaumont Beer expert/author Heather Berry Director of Beverage and Bakery Operations The Cheesecake Factory Restaurants, Inc. Sandy Block, MW Vice President of Beverage Operations Legal Sea Foods David Brown Vice President Operations Support Houlihan's Cindy Busi Director of Worldwide Beverage Hard Rock International Wesley Cort Director, Restaurant & Beverage Development and Operations Norwegian Cruise Line Doug Draper Director of Adult Beverage & Bar Development HMSHost Dale DeGroff King Cocktail Matt Durbin Vice President, Beverage & Bar, Carlson Restaurants Tylor Field III Vice President, Wine & Spirits Morton's The Steakhouse John W. Fischer, M.S., CHE Professor The Culinary Institute of America Doug Frost, M.S., M.W. Consultant Beverage Alcohol Resource, Inc. Jill Helmerick Director of Beverage Red Robin Gourmet Burgers Patrick Henry President Patrick Henry Creative Promotions Inc. Daniel Hoffman Director Equipment & Beverage Specifi cations Global Operations Services Marriott International Inc. Doug Jackson Senior Director of Beverage Development Darden Restaurants Scott Kinsey Director of R&D and Corporate Chef Hooters of America, Inc. Patrick Kirk Director of Beverage Innovation Buffalo Wild Wings Edward M. Korry Department Chairman, Beverage and Dining Service College of Culinary Arts Johnson & Wales James Kramer Vice President Beverage Operations Landry's Restaurants Inc. Monica Tary McGill Vice President of Beverage & Training Cheeseburger in Paradise Larry McGinn Partner iMi Agency Mary Melton Director of Beverage P.F. Chang's China Bistro Robert Plotkin President BarMedia Blake Rohrabaugh Vice President, Beverage Operations and Innovation Bar Louie Restaurant Operations Fernando Salazar Vice President, Food and Beverage Wyndham Worldwide Glenn Schmitt President MarkeTeam Kevin Settles President Bardenay Restaurant Stacey Smith Beverage Director Pappas Restaurants David Tetens Director of Beverage & Bar Development/ North America Division Starwood Hotels and Resorts Ryan Valentine Director of Beverage Operating Partner Cameron Mitchell Restaurants Suzan Waldschmidt Director of Beverage Outback Steakhouse Editorial Advisory Board Cheers