Cocktail of the Week, Haute Wine + Spirits | December 11, 2024

The Elegant Tomato Tree At New York’s Sip & Guzzle

Cocktail of the Week, Haute Wine + Spirits | December 11, 2024

By Laura Schreffler

Photo Credit: Eric Medsker

At Sip & Guzzle, you have two options, so choose wisely.

The bar, which is located in the West Village, is the brainchild of two globally acclaimed mixologists: Steve Schneider (Employees Only Singapore) for Guzzle and Shingo Gokan (The SG Club, Tokyo) for Sip. Both Schneider and Gokan made their names in New York City’s mixology scene at Employees Only New York and Angel’s Share, respectively. Sip & Guzzle is their spirited collaboration.

Schneider and Gokan are joined by Chef Mike Bagale, formerly of the three-Michelin-starred Alinea, who is serving reimagined traditional izakaya fare and Japanese street food. Chef Bagale is the first person in the world to create “floating” food, with Alinea’s renowned edible green apple balloon.

Photo Credit: Eric Medsker

Which means, of course, that the cocktails are a perfect foil for the fabulous fare. Our cocktail of the week, therefore, is the elegant Tomato Tree at Sip. It’s complex and nuanced, and likely best made at Sip & Guzzle, by the professionals, but go ahead — try your luck. We’ve included the recipe below, courtesy of head bartender, Ben Yabrow.

HOW TO MAKE THE TOMATO TREE

Sip & Guzzle Photo Credit: Eric Medsker

54ml Tomato Water*

4ml Dill-Infused Roku Gin**

8ml Dill-infused SG Shochu KOME***

12ml Skinos Mastiha

12ml St. Germain

2ml Clarified Lemon Juice****

Shake. Garnish with a marinated cherry tomato***** in a salt rimmed glass

Tomato Water*

Blend tomatoes and strain through coffee filters. Restrain through pulp until clear.

Dill-Infused Roku Gin**

750ml Roku Gin

15g Dill

Vacuum seal and cook sous vide at 52°C for 2 hours.

Dill-Infused SG Shochu KOME***

750ml SG Shochu KOME

15g Dill

Vacuum seal and cook sous vide at 52°C for 2 hours.

Clarified Lemon Juice****

600ml Lemon Juice

1g Agar Agar

Heat 100ml of lemon juice to a smimer and slowly add the agar agar while stirring. Combine with cold juice and store in the refrigerator for 2 hours. Strain through a coffee filter until clear.

Marinated Cherry Tomatoes*****

400g Peeled Cherry Tomatoes

300g Sauternes

100g Raw Honey

Heat wine and honey until alcohol has evaporated. Cool and add cherry tomatoes for at least 2 hours.