The Pool Lounge Has Arrived With Poolside-Inspired Cocktails

Bartender and Director of Bar Operations, Thomas Waugh

A world-class cocktail lounge, The Pool Lounge is now open overlooking one of the world’s most iconic dining rooms, THE POOL, in the restored Four Seasons restaurant. This perfect post-work and night out cocktail lounge, can accommodate 75 seated guests while they enjoy prime views of the drink-making ritual by Thomas Waugh, a preeminent New York City craft barman with 15 years of experience, and his bartending team.

Waugh draws inspiration from poolside cocktails that transport your mind to a carefree vacation in warmer climates. “Our poolside-inspired cocktails combine fresh raw flavors that guests enjoy as adults with candied or dried versions that they craved as children and are now nostalgic for,” says Waugh.

Below is a sample of some of the incredible cocktails offered with Waugh’s inspiration behind each. Guests will be able to enjoy the array of cocktails while enjoying views of THE POOL’s dining room.

CINNAMON – A decadent Old-Fashioned with Mexican flare, extra añejo tequila gets a citrus and spice kick from a Don’s Mix-inspired medley of fresh grapefruit and cinnamon, topped with a cinnamon stick and a long grapefruit peel.

Waugh on Cinnamon: “I set out to create an old fashioned cocktail with Don Julio 1942 as the base. I also implement a second Don, Don the Beachcomber, into the drink by adding a flavor combination of cinnamon and grapefruit called ‘Don’s Mix’. This is the millionaire’s tequila old fashioned.” — “I set out to create an old fashioned cocktail with Don Julio 1942 as the base. I also implement a second Don, Don the Beachcomber, into the drink by adding a flavor combination of cinnamon and grapefruit called ‘Don’s Mix’. This is the millionaire’s tequila old fashioned.” – Thomas Waugh

GRAPE – Inspired by the Pisco Sour, this ultimate grape cocktail features Pisco, lime juice, elderflower liqueur, Concord grape jelly, muddled fresh grapes and Angostura Bitters, all topped with a grand cluster of frozen grapes.

"I love how many different forms of “grape” we see around the world. I wanted to combine as many different ones I could and form an ultimate grape cocktail. Naturally I took the pisco sour as my starting point and layered from there." - Thomas Waugh — “I love how many different forms of “grape” we see around the world. I wanted to combine as many different ones I could and form an ultimate grape cocktail. Naturally I took the pisco sour as my starting point and layered from there.” – Thomas Waugh

STRAWBERRY – In this tropical gin cocktail, house-made Tri-Star strawberry purée is complemented by the tang of kalamansi limes and lemon juice, blanc vermouth and pastis; a strawberry-bearing rosemary skewer is its garnish.

“Truth be told, this is the first drink I designed for ZZ’s Clam Bar (our other Ferrari cocktail bar in Greenwich Village). Fresh muddled Tri-star strawberries and exotic Kalamansi citrus is a powerhouse combination of tropical fruity flavor. I also love adding blanc vermouth to strawberries providing that classic ‘Chamberyzette’ flavor profile.” – Thomas Waugh

TOMATO – A tomato cocktail that is decidedly not a Bloody Mary, with heirloom tomato-infused vodka, cucumber-infused absinthe, tequila, lemon juice and muddled tomato; elderflower liqueur amplifies the floral and herbal notes and three tiny cherry tomatoes on the rim serve as garnish

"After biting into this years sweet summer tomatoes, I instantly knew I wanted to create a cocktail with tomato that wasn’t a Bloody Mary. Given the sweetness of the tomatoes I knew they would work well in a sour. Elderflower brought even more of their floral, herbaceous sweetness to the surface." - Thomas Waugh — “After biting into this years sweet summer tomatoes, I instantly knew I wanted to create a cocktail with tomato that wasn’t a Bloody Mary. Given the sweetness of the tomatoes I knew they would work well in a sour. Elderflower brought even more of their floral, herbaceous sweetness to the surface.” – Thomas Waugh

Chef/Partner Rich Torrisi, the man behind THE POOL’s highly regarded seafood program, has created a procession of luxurious maritime bites to complement Waugh’s intricate libations. A highlight of the food menu is found in three variations of their flavorful toast.

Tuna - Served tartare-style and imbued with house-made harissa on olive bread toast; Sea Urchin - Ultra-fresh uni floats atop spicy mustard-doused pretzel toast; Anchovy - Marinated filets married with piquillo peppers and lemon on sourdough toast. — Tuna – Served tartare-style and imbued with house-made harissa on olive bread toast; Sea Urchin – Ultra-fresh uni floats atop spicy mustard-doused pretzel toast; Anchovy – Marinated filets married with piquillo peppers and lemon on sourdough toast.

“The Pool Lounge is the jewel in Major Food Group’s mixological crown,” says Jeff Zalaznick, Co-Founder, Major Food Group. “From Thomas Waugh’s world-class drinks to the lounge’s bespoke iridescent opulence, The Pool Lounge is our grand follow-up to our first tiny cocktail bar, ZZ’s Clam Bar. It demonstrates our group’s unrivaled commitment to advancing the art and the craft of the cocktail.”

Location: 99 E. 52nd Street in the Seagram Building