Chow Town

Manifesto’s Gilded Summer cocktail featured in the New York Post

Updated: 2013-08-13T20:08:15Z

By Sarah Gish

So long, cucumber pickles. The hot new cocktail topper is pickled baby green tomatoes.

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.

Maybee, named 2013 Bartender of the Year by Imbibe, is an organizer of the upcoming Paris of the Plains cocktail festival. More on that here.

For more updates on Kansas City cocktails (and food), follow us on Twitter @chowtownkc.

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