Tiki is in. And New York newbie Mother of Pearl, which bills itself as a "post-modern Polynesian cocktail bar and restaurant" nails the tropical theme with a bevy of kitschy cupped drinks designed by Death & Co. vet Jane Danger. Though tiki libations are generally recognized for their saccharine, fruity flavors derived from many ingredients, Danger's Indus Valley below is a simple, more savory intoxicant you can actually make.
3 1-inch cubes of green bell pepper
1 wheel of jalapeño
1 1/2 ounces gin
1 ounce fresh pineapple juice
3/4 ounce lime juice
1/2 ounce cane syrup or rich simple syrup
1/4 ounce toasted sesame oil
Muddle bell pepper and jalapeño in cocktail shaker. Add remaining five ingredients and shake with ice. Fine strain into a coupe glass and garnish with three thin slices of red bell pepper.