The NoMad’s Montauk

Leo Robitschek, The NoMad Bar | New York City

Like the Negroni, the Montauk traditionally employs a formula of equal measures, in this case of gin, sweet vermouth and dry vermouth. In his rejiggering, bar director Leo Robitschek eliminates the dry vermouth altogether, replacing it with a blend of sweet vermouth, blanc vermouth and Punt e Mes to add structure, bitterness and balance.

Ingredients

Serving: 1

  • 6 dashes Peychaud's bitters
  • 6 dashes Peychaud's bitters
  • 1/4 ounce Punt e Mes
  • 1/4 ounce Punt e Mes
  • 3/4 ounce sweet vermouth, preferably Carpano Antica
  • 3/4 ounce sweet vermouth, preferably Carpano Antica
  • 3/4 ounce blanc vermouth, preferably Dolin
  • 3/4 ounce blanc vermouth, preferably Dolin
  • 1 ounce navy strength gin, preferably Hayman's Royal Dock
  • 1 ounce navy strength gin, preferably Hayman's Royal Dock

Garnish: lemon twist

Directions
  1. Combine all ingredients together in a mixing glass over ice and stir together.
  2. Strain into a double rocks glass over ice.
  3. Garnish with a lemon twist.

Tagged: cocktail recipes, Leo Robitschek, Punt e Mes, vermouth

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