Apparently ribeye with bone marrow gremolata and goat cheesecake with Concord grape sorbet pair well with colorful poolside cabanas and custom furniture. That’s the case at Viviane, the stylish new restaurant with Kelly Wearstler design at Avalon Beverly Hills. Bombet Hospitality Group partners Stephane Bombet and Francois Renaud hired Chef Michael Hung, previously with Faith & Flower, and tasked their star Terrine bartender, Ryan Wainwright, with contributing classic cocktails like Pineapple Punch ($13).

Wainwright beautifully built refreshing Pineapple Punch with fall notes using Hamilton Guyana Rum, Aromatique bitters, pineapple juice, and orgeat, serving the cocktail on the rocks and garnishing with a pineapple wedge and a single Maraschino cherry.

Since Hung is cooking “Continental cuisine” at Viviane, Wainwright decided to explore a style of drinks that was popular at the height of Continental cuisine’s powers: Tiki. With that in mind, he updated Pineapple Punch. Wainwright said, “The drink itself is quite a traditional construction but what really allows it to shine are twofold. First the fact that we fresh squeeze pineapple, make our own Orgeat from scratch and I hand selected a very specific rum for its dark rich notes. Secondly it is the inclusion of a very special German bitters called Aromatique. They are bringing an accent to the rum and added a really wonderful cinnamon, baking spice note that really sets the whole drink up on two legs.”

“My goal with all my drinks is to strike a level of simplicity and elegance but also nuanced and stimulating,” he added. “I tend to go over and over them in my head and at a certain point I wonder if I am the only one that sees the beauty in it.” Viviane’s Pineapple Punch sure looked good on the edge of the pool, and drank just as well.