So long, cucumber pickles. The hot new cocktail topper is pickled baby green tomatoes.
By Sarah Gish
That’s according to Manifesto owner Ryan Maybee, who’s featured alongside his Gilded Summer cocktail in The New York Post.
The $11 fire-and-ice drink is made with Missouri corn whiskey, Bittermens Hellfire Habanero Shrub, lime juice and mint. A skewered tomolive — that’s the technical term for pickled baby green tomato — garnishes the creative cocktail.
“I just really like them,” Maybee says of the tomolives. “They’re delicious, and I thought they’d make a great summer cocktail.”
Post writer Sara Pepitone describes the tomolives as “salty, briny and eminently tasty.”
“The Gilded Summer is light, refreshing and somewhat tart,” Pepitone writes. “If you like the flavor profile of a dirty martini, you’re in danger here.”
The dangerous drink is still available on the summer menu at Manifesto, 1924 Main St.
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