At ZZ’s Clam Bar in New York, Thomas Waugh serves some of the city’s most inventive (and tactile) drinks. This cocktail is served in a spectacular and hefty vintage, brass pineapple mounded with cobbled ice and garnished with a drift of aromatic chamomile powder and flowers. Waugh uses a base of St. George Terroir Gin from Alameda, California for its sage-forward flavor in tandem with a sweet-tart mix of house made limoncello, fresh lime and pineapple juices and organic sugar cane syrup. A Collins glass will do if you don’t own a brass pineapple, but sourcing one of these magnificent vessels is certainly worth the hunt.
- 2 ounces gin (preferably St. George Terroir Gin)
- 3/4 ounce pineapple juice, fresh
- 1/2 ounce lime juice
- 1/2 ounce limoncello (Waugh uses house made)
- 1/2 ounce sugar cane syrup (1:1, organic cane sugar:water)
Garnish: chamomile powder and chamomile flowers
- Add all ingredients to a cocktail shaker.
- Add ice and shake until chilled.
- Strain into a Collins glass filled with cobbled or crushed ice (or into a brass pineapple if you're fancy enough to own one).
- Garnish with chamomile powder and chamomile flowers.