To give this spirit-free pineapple cobbler complexity and depth, Chris Lemperle, beverage consultant for Kiko in New York City, combined green yuzu kosho with celery syrup. The paste made with green chiles and green yuzu peels is generally used to spice up fish, soup, and vegetables. "Paired with the sweetness of pineapple, the zing of green yuzu kosho, and the effervescence of Mediterranean tonic, this drink delivers a complex yet refreshing profile that's both botanical and invigorating," says Lemperle.