Fresh pineapple juice is essential to the deliciousness of this recipe. Use a juice extractor or hand juicer, or muddle and strain some ripe chunks of fresh pineapple.
'Theo Lieberman' on Serious Eats
This cocktail from Theo Lieberman of Lantern's Keep and Milk & Honey in NYC has a heavy pour of Angostura bitters in it, but that doesn't make it bitter. The spice is balanced with bright fruit and rich almond from housemade orgeat.
This variation on the Tom Collins is super-simple to make. It appeared in the 1946 Stork Club Bar Book by Lucius Beebe—we got this version of the recipe from Theo Lieberman of Lantern's Keep in NYC.