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 sipandguzzle.com
Tomato Tree
Ingredients
- 60ml Tomato Water
- 5ml Dill-Infused Gin
- 10ml Dill-Infused Shochu
- 15ml Mastiha
- 15ml Elderflower Liqueur
- 2.5ml Clarified Lemon Juice
