Zero Zero just opened in the former Azie space (826 Folsom), and because it's a pizza restaurant it's already packed every night of the week. The chef is Bruce Hill (Bix, Picco), and the cocktail guy is Joel Teitelbaum, who was most recently at Credo in the Financial District. Joel did a menu for Zero Zero that draws on a number of influences, but this seasonal drink below is all his own, made with a special nectarine-jalapeno marmalade that you'll have to improvise on your own (or substitute a tiny bit of muddled jalapeno with some apricot jam). Or maybe you should just swing by and try his while it's still in season.

The High Smolder

2 oz. Tres Agaves anejo
3/4 oz. pineapple gum syrup
3/4 oz. fresh lemon juice
1 bar spoon of nectarine-jalapeno marmalade

Shake all ingredients in a shaker with ice, and double-strain into a cocktail glass. Garnish with a slice of fresh nectarine.