Watch Ben Yabrow Make This Popular Drink From Sip & Guzzle

Learn how to make the Tomato Tree at home with Ben Yabrow, Head Bartender for the downstairs bar of New York’s Sip & Guzzle

By: Tiff Christie|March 23,2024

What do you get when bar legends Steve Schneider (Employees Only NYC & Singapore) and Shingo Gokan (Angel’s Share and, more recently, Tokyo bar, The SG Club & Sober Company) decide to come back to New York and open a cocktail bar?

Well, that would be Sip & Guzzle in Manhattan’s Greenwich Village.

Designed over two floors, the venue blends New York and Tokyo with a fun, high-energy ground floor and an intimate, sub-terranean speakeasy downstairs.

To get a feel for the bars and, of course, a sneak peek at making one of their drinks, we join the Head Bartender downstairs, Ben Yabrow (formerly of Double Chicken Please).

He has kindly taken the time to teach us how to make the Tomato Tree, one of the most popular drinks on the downstairs menu. Savoury in flavour, the cocktail mixes Tomato Water, Dill-Infused Gin, Dill-Infused Shochu, Mastiha, Elderflower Liqueur, and Clarified Lemon Juice for a drink that is truly refreshing.

For more information on Sip & Guzzle, go to

Tomato Tree



  • 60ml Tomato Water
  • 5ml Dill-Infused Gin
  • 10ml Dill-Infused Shochu
  • 15ml Mastiha
  • 15ml Elderflower Liqueur
  • 2.5ml Clarified Lemon Juice


Add all ingredients to a cobbler shaker, then aerate with a milk frother before adding ice. Shake, then strain through the built-in strainer and garnish with a Confit Cherry Tomato and a Basil Leaf
Glass: Salted Rocks Glass

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Watch Ben Yabrow Make This Popular Drink From Sip & Guzzle

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