Some of the most sought-after summer delicacies are Long Island seafood paired with sweet and savory sips.
Abraham Ortiz, head bartender and the staff at Minnow at the Galley Ho (650 1st St., New Suffolk, 631-734-8474) found a way to combine the two while also cutting down on waste.
Introducing… the Lobster Sour.
“This is a very, very unique flavor,” says Ortiz.
Minnow’s new cocktail menu item contains 2 ounces of lobster-infused Beluga Noble Vodka, 3/4 ounce lemon juice, 3/4 ounce agave and 3 dashes of sea foam (or super foam, a substitute for egg white, typically used to create meringue-like froth on the top of certain cocktails) garnished with lobster spices like ginger, masala and ground lobster shells.
The snappy seafood drink isn’t made with just any lobster – these crustaceans come right from the Long Island Sound.
After the meat is pulled for Minnow’s signature lobster rolls, Ortiz cleans the shells very well and throws them in the vodka, letting it infuse for about five days.
“I think its inspiration [was] that idea of trying to be responsible in the way we’re consuming stuff,” he says.
This is just one of many efforts at Minnow to serve seafood sustainably.
The New Suffolk spot is part of the Smart Catch Program which uses data collection and assessments to provide feedback, recommendations and support for marine forward eateries.
Initially, the restaurant planned on creating a shellfish based mezcal or tequila drink but went with vodka instead because of the overpowering flavor of the aforementioned spirits compared to the blank slate that vodka affords for the lobster shells.
Fear not however, if tequila or mezcal are more your speed, there will be a limited time lobster-infused option available.
Ortiz says their twist on the classic drink tastes nothing like anything he’s had before.
“It’s very intense and mellow but it’s a very nice texture just like a regular good whiskey sour,” he says.
Gear up for next month’s National Lobster Day on Sept. 25 with this brilliant beverage.
