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Montauk Cocktail

Montauk Cocktail

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August 29, 2013


Marcy Franklin

Montauk Cocktail recipe

Not going to be in the Hamptons this Labor Day? At least this NOLET's silver dry gin recipe will help you play pretend you are. The recipe comes from Theo Lieberman of Milk & Honey in New York City.




Calories Per Serving

Related Recipes


  • 1 Ounce NOLET’S Silver Dry Gin
  • 1 Ounce dry vermouth
  • 1 Ounce sweet vermouth


Build in the glass over ice; serve with a twist of lemon.

Nutritional Facts


Calories Per Serving121




Folate (food)0.6µgN/A

Folate equivalent (total)0.6µg0.1%






Have a question about the nutrition data? Let us know.


6 Travel-Inspired Cocktail Recipes for Your Next Virtual Happy Hour

Meeting up with friends and coworkers virtually for a drink is now a thing and it's making us all feel a little more connected and less alone in all this craziness. We thought we'd add a creative spin with travel-inspired cocktails to make you feel like you're actually on vacay. Here are some of our favorite cocktails from hotels around the world! And when this is all over, you can check out the real thing for a much-needed spring break redo.

This recipe for the Classic Margarita only requires three simple ingredients – your favorite tequila, lime and agave. "The best part is that you can jazz it up with extra ingredients you have at home, based on your preferences," says Jarhn Blutstein, Area Beverage Manager for Gurney's Resorts. For example, add 1 ounce of fresh blood orange to make a Blood Margarita or.5 ounce of fresh juiced ginger to create a Ginger Margarita. "Good tip for readers – here at Gurney's Montauk we do a 1:1 ratio of agave to water to ensure our drinks are never too sweet!," adds Blutstein.

Classic Margarita, Blood Margarita or Ginger Margarita

  • 2 oz of your favorite tequila
  • 1oz fresh lime
  • .75 oz agave
  • **Add 1 oz fresh blood orange (ginger margarita variation) or .5oz of fresh juiced ginger (ginger margarita variation)
  1. Choose your favorite tequila and add 2 oz to a measuring cup
  2. Mix in 1 oz fresh lime to your drink
  3. Add in 0.75 oz agave
  4. Add 1 oz fresh blood orange (Blood Margarita variation) / or .5oz of fresh juiced ginger (Ginger Margarita variation)

With a blend of tequila, lime and lavender essence, this cocktail tastes like an elevated spring break, poolside of course. "Rosewood San Miguel de Allende's Lavender Margarita is a dynamic yet refreshing drink that celebrates two of San Miguel de Allende's authentic traditions – lavender and tequila," says Edgardo Castillo, Rosewood San Miguel de Allende's Head Mixologist.

Lavender Margarita at Luna Rooftop Tapas Bar

  • 2-3 coffee/table spoons of lavender syrup
  • 1 oz. of Casa Dragones Joven Tequila
  • ½ organic lime juice
  • 0.5 oz. of Controy
  1. Start by making the simple syrup: add water, sugar and lavender to a saucepan and bring to a boil. Once boiling, reduce to a simmer for one minute and then remove mixture from the heat.
  2. Allow lavender to steep for approximately 30 minutes before pouring mixture through a fine mesh strainer.
  3. To make the margarita: add ice and 2-3 tbsp of the lavender

"This Mezcal treat was developed by New York City bartender Phil Ward for the opening of Mayahuel in the East Village in 2009," says Anthony Pratt, Director of Food and Beverage at Rosewood Hotel Georgia of his personal favorite. With five easy-to-find ingredients, it's a good one to practice your cocktail mixing skills at home. "The drink offers an aroma of citrus and smoke followed by perfectly balanced sweet, tart and bitter notes," adds Pratt.

Division Bell, 1927 Lobby Lounge at Rosewood Hotel Georgia

  1. Shake all ingredients hard on cubed ice and pour.
  2. Garnish with Grapefruit Twist
  3. Serve in a coupe glass (if you have one handy!)

Hakkasan with locations around the world

"During a time when many stores are closed, most people want to reach for simple cocktails that don't sacrifice any flavor," says Hakkasan Director of Beverage Constantin Alexander. His suggestion? The Hakkatini, which is a spruced up version of a martini. "It's made with just four ingredients that are staples in any kitchen and home bar, but it still packs a punch with perfectly balanced sweet, tart and bitter notes."

  • 1oz vodka
  • 1oz orange liqueur
  • ¼oz Italian red bitter liqueur (such as Campari)
  • ¾oz pressed apple juice
  1. Combine all ingredients into a shaker with ice.
  2. Shake to mix ingredients and fine strain into a chilled martini glass.
  3. Garnish with a twist of orange.

Rumored birthplace of the martini, this NYC hotel shared its legendary martini (quarantini?) recipe, dreamed up in 1912.

The Famed Original Martini

  • 2 oz Tanqueray 10 Gin
  • 0.75 oz Dolin Dry Vermouth,
  • 0.5 oz Cocchi Torino Vermouth,
  • Dash of Hella Bitters Truth orange bitters
  • Dash of Hella Bitters Truth Citrus Bitters
  • Garnish with a lemon twist

Note: This martini is stirred, not shaken!

Finally, press play on your Luau Spotify playlist for this refreshing cocktail from Waikiki's luxe hotel while enjoying your Zoom-time with the girls!

World-Famous Mai Tai

  • 1/3 oz Orgeat Syrup
  • 1/3 oz Orange Curacao
  • 1/3 oz Rock Candy Syrup
  • 2/4 oz Bacardi Gold Rum
  • ½ oz Bacardi 151 Rum
  • 1 ¼ oz Fresh Lime Juice
  • ¾ oz Bacardi Select Rum
  1. Build over crushed ice and float with ¾ oz Bacardi Select
  2. Garnish with lime wheel, sugar cane stick (if you have one!), mint leaf and Vanda orchid (totally optional!)

Theresa Gonzalez is a content creator based in San Francisco and the author of Sunday Sews. She's a lover of all things design and spends most of her days momming her little one Matilda.

Impress Your Guests with Hamptons Craft Cocktail Recipes

Y ou’ve seen the term everywhere: “craft cocktails.” They’re delicious and you drink and enjoy them, but do you really know what a craft cocktail is? We asked some of the chefs what they think (and then got some recipes from Dan’s Best of the Best bartenders for good measure).

Gray Gardell-Gross of 668 the Gig Shack in Montauk says it’s all about showmanship. “I don’t think everyone thinks playing with Legos is a craft,” he says, “but wait until you see me do it!” That’s food for thought. Lynn Calvo of Lynn’s Hula Hut, also in Montauk, says a craft cocktail is “a perfectly balanced cocktail with a unique twist, [featuring] unexpected flavors that work beautifully together.”

Now that you’ve got an idea of what a craft cocktail is, why not try making some yourself?

Rich on the Rocks
Created by Joshua Benedict, bartender at Starr Boggs in Westhampton Beach

3 oz. Veuve Clicquot Rich Champagne
1 oz. Ceylon Mango Loose-leaf Tea
Half a pink grapefruit
Half a ripe mango, sliced & macerated
Into a loose leaf teapot, pour Champagne over tea infuser filled with Ceylon mango tea. Let steep 2 minutes.
In a rocks glass, add 1 scoop macerated mango.
Fill glass with ice, pour tea infused Champagne over.
Squeeze in half a grapefruit. Garnish with grapefruit twist.
Sit by pool. Enjoy.

Bitter Blossom
Created by Joseph Coleman of Grace and Grit in Southold

1 1/2 oz. blanco tequila
1 oz. lime juice
3/4 oz. raspberry syrup
2 dashes of orange bitters
3 dashes of ginger peach bitters*
To make the raspberry syrup, mix 2/3 cup of water, 2/3 cup of sugar and 1 cup of water.
Muddle the raspberries until they are a purée.
Add the sugar and water to a pot and cook for a few minutes until all the sugar is dissolved.
Strain the solids out and it’ll keep for a week or so in the fridge.
Shake all the ingredients, strain into a coupe glass, the drink is served up (no ice), garnish with an edible flower or raspberry.
*The ginger peach bitters can be hard to find. The orange, however, you can find in a lot of supermarkets. You can also go with grapefruit and orange as well for nice “bitter” pops of flavor.

The Vivienne
The house cocktail at Maison Vivienne in Southampton. It’s almost too pretty to drink—almost…

1 oz. lavender simple syrup
1 oz. lemon juice
2 oz. Grey Goose vodka
Rock sugar the rim using agave syrup
Garnish with lavender and a lemon twist

Made with gin, freshly squeezed lemon, local honey and chamomile-flower syrup, the Lazy Bee is basically summer in a glass. Sipping it while relaxing on Nick & Toni&rsquos charming patio is one of the season&rsquos greatest pleasures.

136 N. Main St., East Hampton 631-324-3550 or

All You Need to Know about Cocktail Bluefish (And Why They Taste Better in Montauk)

One of the many benefits of knowing your fisherman is learning finer details about his or her work, and today we are happy to share with you the wisdom that Captain Billy, and many others in this close-knit fishing community, have long known about cocktail bluefish from Montauk.

Four cocktail bluefish caught by rod and reel off Montauk.

Once again, Sean Barrett of Dock to Dish has given us more information than we ever thought possible about a species of fish. He’s told us about striped bass, about tilefish and this week about cocktail blues. Read on and then get thee to a local fish market and ask for the bluefish caught that morning.

As we approach peak summer harvest times on the land and sea, the synchronized seasonal abundance of both becomes ever-more transparent while the annual heyday of local Long Island seafood and produce sourcing nears on the horizon. Just as a recent rush of ripe eggplant, squash, zucchini, cherry tomatoes and cucumbers began flowing in from the fields and gardens of our favorite local farms, so too are a broad spectrum of seasonal fish now appearing in the waters and on the docks of Montauk, in droves.

This week we are excited to feature fillets of an adventurous selection, day-boat cocktail bluefish, which are a highly migratory late summer favorite. Although an eyebrow sometimes raises on the face of those who are unfamiliar with these fish, many of our fishermen and senior members are dedicated bluefish believers and revere this species as an absolute seasonal treasure, but only when you are vigilant to the clock and know how to handle and prepare them appropriately.

This haul was caught by Captain William “Billy the Kid” Carman on a solo-mission aboard his boat F/V Billy the Kid, using only a rod-and-reel to troll and jig. Billy intentionally targeted cocktail-sized bluefish in the three-pound range which tend to stay high in the water column closer to the surface and yield the perfect length fillets for grilling. He also safely released many larger “gorilla” blues, which tend to be too thick for the grill and packed with intense flavor, unlike the milder and more delicate cocktail bluefish.

Historically bluefish have gained a fearsome reputation for not holding up well after traveling to your plate via the traditional market route, which typically takes the fish days (if not weeks or months) to go from dock to dish. However here in the harbor, it is not uncommon for many of our veteran salts to rank same-day-sourced cocktail bluefish as their number one favorite largely because they know the tricks of the trade.

One of the many benefits of knowing your fisherman is learning finer details about his or her work, and today we are happy to share with you the wisdom that Captain Billy, and many others in this close-knit fishing community, have long known about cocktail bluefish from Montauk.

Exceptionally fast, aggressive and voracious predators that hunt in packs, cocktail bluefish have razor sharp teeth and powerful jaws. Pictured here above are four cocktail sized bluefish that were caught on rod-and-reel by the kitchen staff from Blue Hill at Stone Barns while trolling an umbrella rig near the Montauk Lighthouse on their second annual Dock to Dish fishing trip.

Rules for Making Cocktail Bluefish Delicious

1. Eat Them Fast
The primary reason why bluefish are rarely seen in the market or offered at restaurants is because they are highly perishable, more so than almost any other local fish, and it is of critical importance that they be enjoyed when extremely fresh optimally within 48 to 72 hours from when they are caught. Starting at the very moment a bluefish is taken from the water, a unique biological hourglass turns upside down and it is imperative that the small amount of sand at the top not run out before that fish becomes your dinner. It cannot be overstated that extreme freshness is absolutely critical for the flavor and texture integrity of cocktail bluefish to be maintained.

2. Gut Immediately in Cold Salt Water and Keep Cold
Of nearly equal importance to freshness are the methods used during and immediately after capture. In order to preserve their unique flavor profile and texture properties, a sequence of events must unfold as soon as bluefish are reeled in and brought on board the fishing vessel. Captain Billy’s technique includes that the fish be dispatched instantly with a sharp blade managed in a very specific and skilled fashion where key components of the vascular system are removed so they can bleed out completely submerged in a saltwater-slurry ice bath until filleted, and then maintained at or under 38 degrees right up until the point of preparation. The strict freshness criteria, coupled with precision handling and temperature requirements, are the main reasons why bluefish are seldom made available to consumers far from where they are caught. In the past, these barriers to the general marketplace kept bluefish fillets very close to port and reserved exclusively for fishermen, their families and close friends. Accordingly, Dock to Dish is proud to present you with this “fisherman’s fish” which was handled with extraordinary care for a level of freshness and quality that would be very difficult, if not impossible, to source otherwise.

3. Eat Montauk Bluefish Because They Eat Better
From Maine to the Carolinas, migratory bluefish can often be found chasing and feeding on schools of menhaden or bunker, which is an oily forage fish. Once consumed, the high oil content of the menhaden transfers and stores in the fillets of the bluefish, which often makes for an excessively viscous texture and fishy flavor. However, the unique intersection of three bodies of water off Montauk help create a different menu for local bluefish. Although they do prey on some menhaden at times, there are massive populations of spearing and sand eels here in the summer that make up much of the local bluefish diet. The result is a much lighter, cleaner and tastier fillet.

This Recipe Offers an Authentic Taste of Old Montauk

If you know this Depression-era recipe, you’re definitely a Montauk local.

Making Montauk Starve to Death. • Photo by Monique Singh-Roy

Most recipes are pretty clear-cut in what you’re making. The name describes what they are, while the list of ingredients helps the reader/cook understand the make-up of that specific dish.

Whether the recipe is a casserole, a stew or a cake, most of the time the name will immediately state what is being made.

Rarely does one come across a dish that’s a complete mystery as to its origin, as well as its name.

That was the case with the Montauk Starve to Death, which I came across several years ago, while flipping through an old East Hampton cookbook and was immediately intrigued.

The ingredients are normal enough clams, potatoes, onions and salt pork, which are the basics of many traditional East End recipes like clam pie and numerous clam chowders, but this dish is served on toast and what to make of that cryptic name?

The recipe for Montauk Starve to Death, which has appeared in several old East End cookbooks over the years, is attributed to Frank Tuma Senior.

The Tumas offer their congratulations on a very big catch. • Photo courtesy of the Montauk Library

Frank settled in Montauk in the early 1900s, fishing those waters for decades. His son, Frank Junior, soon joined him, and both are now synonymous with the historic fishing legacy that is Montauk. The Tumas created and built a prosperous family business that included a successful fishing charter business, Tuma’s Dock and their bait and tackle shop.

I recently had the opportunity to speak with Frank Tuma Junior, now 92 years old and still living in Montauk, about the story behind the Montauk Starve to Death.

“It was created by my parents,” Mr. Tuma explained. “Basically in Montauk, during the Depression, you had to live on the fish you caught and things of that sort, so we ate a lot of clams and fish.”

According to Mr. Tuma the actual dish was created by his mother, Hilda, using the two ingredients that were most abundant and available on the East End back then: clams and potatoes. Chopped and fried together with some onion, salt pork and seasonings, it turned into a thick type of hash, that was served on bread.

The dish was created by Hilda Tuma, using the two ingredients that were most abundant on the East End: clams and potatoes. • Photo by Monique Singh-Roy

“Women had to be a bit more creative in what they did in the kitchen, putting meals together,” Mr. Tuma said. “My mother was a really good cook and she would make [Montauk Starve to Death] for dinner and it was very good.”

As to the unusual name of the recipe, Frank Junior attributed that honor to his late father.

“My dad was always great at giving names to people and to things, so he gave it that name because it was something that kept the family fed, in good shape and filled up,” he said.

The recipe was eventually submitted by the senior Tuma for the first edition of the Montauk Guide and Cookbook, that was published by the Montauk Chamber of Commerce in the late 1950s.

Duane Lewin, a cook and former owner of the Lighthouse Deli in Aquebogue, remembered cooking something very similar during the days he worked as a boatman out in Montauk.

“I knew the Tuma family and used to move the boats out there in the early 1970s,” he said. “When you come home and there’s nothing around, I’ve opened up a few clams, fried them up in a little butter and garlic, then put them on toast myself. I didn’t know it was a recipe, but it was a meal.”

Following the original recipe, Montauk Starve to Death is a tasty and hearty meal that will fill up even the hungriest soul on a cold Long Island day. The Worcestershire sauce adds a little extra tang to the dish, that could in all theory be described as clam chowder, served on toast. It is thick, chewy, salty and briny, exactly what you are craving when you’re really hungry, or as Mr. Tuma would say, starving to death.

Montauk Starve to Death, served. • Photo by Monique Singh-Roy

Montauk Starve to Death
Courtesy of Frank and Hilda Tuma

  • 1/4 pound salt pork
  • 2 sliced onions
  • 2 cups cooked, diced potatoes
  • 1 quart hard clams, chopped (save the liquor!)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons Worcestershire sauce
  1. “Try out” the salt pork. (That is an old-fashioned term for rendering the salt pork down in a large frying pan).
  2. Fry onions in same, till light brown (fry onions in the salt pork).
  3. Add the chopped clams, liquor and potatoes. Thicken with butter and flour.
  4. Serve on toast, garnished with chopped parsley.

NOTE: This recipe makes a lot of food, I easily cut this down to about a quarter of the listed ingredients to make a substantial meal for two, with leftovers. Hold off on the 1/2 teaspoon of salt til you’ve cooked the dish and tasted it, as the salt pork, clams and Worcestershire sauce already contribute plenty of salt.

12 Places to Go in Montauk

image: catamaran mon tiki

The End is anything but “the end,” it’s where it all begins. Montauk has plenty of signature spots to enjoy, like waterfront views, quaint narrow streets with local shops and signature cuisine so when life hands you lemons, drive, clear your head and travel east with no expressways left in sight.

Check out these East End spots to stay, eat and play, and for a more ideas of what to do this summer on Long Island, pick up Pulse’s July/August issue out now.

Lounge on a king-size daybed on a private beach or take a dip in the ocean, inside. Gurney’s indoor pool uses local seawater that has been filtered and heated to the perfect temperature. There are four unique meal venues that offer soulful Italian classics, American favorites, artisanal coffees and light recipes from the grill. There is also a cocktail club that spins electric playlists for a dynamic dining experience. Go.

Montauk Yacht Club

A stone’s throw from Lake Montauk, this yacht club is more than just a place to stay. Guests have the opportunity to charter a boat, paddleboard and learn to sail. Its convenient location positions visitors minutes away from the lively nightlife of the Hamptons, but if you’re looking for a more reserved evening, indulge in some fresh local shellfish and a sparkling glass of Pinot Grigio at one of the in-house restaurants. Go.

Montauk Manor

Nestled over Signal Hill, Montauk Manor overlooks 12 acres of property the vistas have panoramic views of the Atlantic Ocean, Gardiner’s Bay and Block Island Sound. Dine al fresco on a Tudor-style balcony while eating some authentic Northern and Southern Italian favorites like the chicken scarpariello or linguine with clams. Sit back and enjoy the view or have some fun on the shuffle board and bocci courts. Go.

Gosman’s Restaurant

Sunsets over anchored boats create the perfect coastal backdrop for dining and noshing on fresh seafood. One bite of lobster from the inlet café is all it took for some guests to call it their favorite docking spot. Go.

Grey Lady Montauk

Sister restaurant to Grey Lady in New York City, this hotspot leaves all the hustle and bustle in the Big Apple. No fuss, no-frills and flip flops are welcome. Their king of the grill, the prime hanger steak, is the real talk of the town. Go.

Come straight from the beach, salt kissed skin and all. Saltbox reflects the nautical character of the East End with driftwood style boards and a chic sea ambiance. The chef puts an Asian twist on American pub favorites, like the Asian shrimp tossed with ginger and soy, served with a medium spicy sriracha aioli. Go.

Retreat to a tranquil oasis for brunch (weekends only) and dinner. The menu is comprised of Mediterranean-style cuisine, like the Trufata Pizza, dressed in stracciatella cheese, mushrooms, pickled red onions, arugula salad and topped with a white truffle oil. For brunch, the French Toast paired with mixed berries and lemon pepper crispy bacon is just as approachable as the eclectic seating. Go.

Harvest on Fort Pond

Dig into some authentic family-style Mediterranean dishes under the stars on Fort Pond. A sophisticated bar and lounge mixes up signature cocktails like Harvest Sunset made with coconut rums, orange, cranberry and pineapple juice. Pair the 16oz corn fed skirt steak, served with arugula and roast garlic tomato butter, with one of the local Montauk beers on tap. Go.

Swallow East

Small American plates are the signature style of this laid-back hideaway. Try the butternut squash cappuccino soup, “mac & cheese” with orzo, peas, bacon and asiago cream sauce or angus sliders with tomato jam. The atmosphere calls for chatting with friends and escaping everyday demands. Go.

Catamaran Mon Tiki

Come aboard a beautiful Polynesian-inspired sailing catamaran for a romantic evening or some carefree relaxation. At daybreak or dusk set out to discover areas of Montauk that lie under the radar. Go.

Camp Hero State Park

This 415-acre park is home to maritime forests, an extensive piece of beachfront along the Atlantic Ocean and a historic military installation. Set the benchmark for expedition across the extensive system of trails available for hiking, biking and horseback riding. Go.

Deep Hollow Ranch

From saddles to bridles this ranch is as Western as it gets, with real cowboys and cowgirls as trail guides. Ride along the shore of Block Island Sound and catch a glimpse of America’s rich history at the oldest working ranch in the US. Go.

On May 2, 2020, the Spring International Astronomy Day is celebrated. On this holiday, astronomy enthusiasts all over the world, both groups and professionals, share their knowledge about our wonderful Universe and outer space with the general public. Here are some ideas to help celebrate. Download a free app for your phone or iPad. A stargazing… Read more »

World Penguin Day is a day of awareness for these amazing creatures. Penguins spend 75 percent of their life at sea. They can dive to 1,850 feet, that’s over six football fields! World Penguin Day is celebrated on April 25 because that is the date the Adelie penguins begin their northward migration in Antarctica…. Read more »

The Lono Tiki Cocktail

Lynn Calvo, owner of Lynn&rsquos Hula Hut in Montauk, New York, knows a thing or two about tiki cocktails. The proof? She wrote an entire book of them, Tiki with a Twist. But one of our favorite recipes is the Lono. Made with rum, hazelnut liqueur and Coco Lopez, the potent beverage is named after the Hawaiian god of fertility because, well, use your imagination.

½ ounce Frangelico or other hazelnut liqueur

2 ounces Coco Lopez or other cream of coconut

1. In the bowl of a blender combine the coconut rum, light rum, Frangelico, mango nectar, Coco Lopez, banana and 1½ cups of ice. Blend on high until smooth.

2. Fill a tall glass with crushed ice and pour in the cocktail. Float the dark rum on top and finish with whipped cream and shredded coconut.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

6 Friends-Inspired Cocktails For Your Reunion​ Viewing Party

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.


Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!

Watch the video: How To Make A Montauk Cocktail