Earlier today, we dissected the Cilantro, the latest cocktail to come out of ZZ’s Clam Bar. It’s the handiwork of Thomas Waugh, drinks czar of Major Food Group, the parent company of ZZ’s, Torrisi Italian Specialties, Carbone, and Parm. Waugh did time at the Alembic Bar and Enrico’s Sidewalk Café in San Francisco before he moved to New York and made a name for himself at Death & Co. and Clover Club. Perhaps you’ve noticed him behind the bar at ZZ’s? He’s the one wearing a white double-breasted military-marching-band jacket, gold bow tie, short shorts, and a terrific burst of whiskers. But we were talking about his new drink, which features chile-infused tequila and is served in an actual chile pepper. Waugh, you see, believes that while anyone can pour a cocktail into a plain old cocktail glass, it takes vision and gumption, not to mention a highly developed sense of whimsy, to serve a drink in a ceramic Buddha, coconut shell, brass pineapple, or poblano pepper, as is the custom at ZZ’s. Here, he weighs in on the local cocktail scene and shares a few details about drinks currently in development.