Julio Cabrera is the 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 first discovered in a cocktail book at the end of the 1800s. When we float 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; first with ice and then without, and pour in an Old Fashioned glass on a big ice cube and float the red wine on top.
This is one of my favorite cocktails: refreshing, frothy, well balanced and textured, for any time of the day.”
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; first with ice and then without. Pour into an Old Fashioned glass over a large ice cube; float the red wine on top.