Ryan Draine, Food and Beverage Director, Little Clam.

Little Clam at Wayfinder Newport
151 Admiral Kalbfus Road
Newport, RI

Wayfinder Newport is a boutique hotel created by a group of local chefs, bartenders, artists, designers and entrepreneurs. In Newport’s vibrant North End, it offers a base location to the many accessible sights and sounds that make the city such a magnet for tourists. A shared passion project, the group banded together to create a fresh take on the traditional hotel experience in its drinks and dining venue, Little Clam. With a cafe, pool shack and restaurant headed by Chef Antonio Wormley, visitors will enjoy plenty of beverage offerings from NA and local craft brews on tap to canned beers and seltzers, as well as a curated wine list from around the world. Its globally inspired house-made cocktails are also a major draw. “Crafting cocktails is an art of balance, where each sip takes your palate on a journey of well-balanced flavors and unforgettable textures,” said Ryan Draine, Food and Beverage Director, Little Clam. “A great cocktail is more than a drink; it’s a story waiting to be told. Let me be your storyteller, weaving tales in every glass.”

Food and Beverage Director: Ryan Draine

Cocktail: Organized Chaos

Ingredients

»          .75 oz. Planteray Pineapple
»          .75 oz. Pelotón Lacto-Fermented/Pickled Cilantro/Fresno Mezcal
»          .25 oz. Banane du Brésil
»          .75 oz. fresh passion fruit
»          .5 oz. fresh lime
»          .5 oz. cinnamon
»          4 drops Bittermens Xocolatl Mole Bitters
»          2 drops saline 80/20
»          Yacht Club Soda Water (topping)
»          Garnish: pineapple leaves and grilled/dehydrated harissa-brushed pineapple

Organized Chaos cocktail at Little Clam in Newport.

Method: Mix all ingredients in a shaker, ensuring precise measurements for optimal flavor balance. Add fresh ice and shake vigorously for about 15 seconds to achieve proper dilution. Strain the mixture using a mesh cone and a Hawthorne strainer to remove ice chips and pulp. Serve in a fancy highball glass over ice, top with soda water and garnish with pineapple leaves and grilled/dehydrated pineapple dusted with harissa.

“The reason I named this cocktail Organized Chaos is because it reflects how I live my life: Everything makes sense to me, but others may find it confusing. This cocktail features a myriad of flavor profiles that, when combined, come together in a unique and beautiful harmony,” said Ryan Draine, Food and Beverage Director, Little Clam. “Just like how I approach crafting experiences at the Little Clam, I want each sip to tell a story and offer a multilayered journey for the palate. While it may seem perplexing on paper, the delightful experience it brings to your taste buds will make you a believer.”