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Gin and Tonic
Heffernan prefers Tomm's Tonic, a mixer made in New Jersey from the bark of the cinchona tree, hence its naturally brown color. It has a slightly citrusy flavor, so you don't necessarily need a twist.

• 1 oz. Tomm's Tonic
• 2 oz. gin (preferably Brokers or Junipero)
• Club soda

Stir tonic and gin over ice in a glass and top with a splash of club soda.

Stir again.

Serves 1.

Sag Harbor Clam Chowder

• 16 medium quahog or topneck clams
• ¼ lb. smoked slab bacon, cut into 1" pieces
• 1 bunch leeks, cleaned, white part only, finely minced
• Salt and freshly ground pepper
• 4 T heavy cream
• 4 T butter
• 3 sprigs thyme
• 12 thin slices French baguette, toasted

Scrub clams well and place in a covered 3-quart saucepan with 2 cups of water over medium heat. Steam until just opened, then set aside to cool. Reserve liquid and remove clams from shells (you can discard the shells or keep them as a garnish for the soup). Chop clams roughly with a knife and set aside.

In a saucepan over medium heat, render bacon for about 3 minutes, then drain and remove bacon to dry on paper towels, reserving some of the fat in the pan. Add the leeks, season with salt and pepper to taste, and sweat for 2 minutes. Add cream and butter and bring to a simmer, then add reserved clam stock, clams and thyme and cook until heated through.

Ladle chowder into 6 serving bowls. Garnish with bacon, toasted baguette slices and reserved clam shells.

Serves 6.