Remember Me Not ($15)
The resulting drink is powerfully smoky, which Denton loves playing with; "In the cocktail world, we're used to the smokiness of Scotch or of mezcal. Cold-smoking liquids gives you something completely different, less harsh."
Pisco Bay ($15)
So he infuses the bay leaf in La Diablada pisco, using that to make what's effectively a classic pisco sour, with a bit of Fever Tree soda to add that bonus fizz layer.
Pho Cup ($16)
"There's a pho-like dish that Chef's doing right now," Denton says of Wylie Dufresne's tasting menu, "so this is my take on that." It's inspired by various garnishes and aromatics used in pho—Thai basil, ginger, lime peel, cilantro. Those elements are steeped in a shochu-Lillet blend and cryovac-ed "so that you get all their fresh flavor but without muddling." (Denton's not a fan of muddled herbs in drinks, as "you get all that crap in your teeth.")
It's meant to resemble a Gibson, with a pickled (here, Sriracha-pickled) onion at the base of the glass, with the drink poured tableside from a strainer-topped mason jar. ("Luckily, our strainers fit right on top of those jars.")
Sofa Jockey Julep ($15)
"Chef and I had a debate about mint in drinks," says Denton. "He thinks people pull it out, or push it to the bottom. I think they leave it in, for the aroma. But Chef said 'Who the hell does that?'" The compromise: a mint oil for aromatics and flavor. "A frosty julep—who doesn't like that?"
Oliver Clothesoff ($16)
On top floats a pimenton-oil disc, what Denton calls a "two-dimensional snack". The best part? Use a straw to drag that blob around the top of your drink, and it'll cling and move like a lava lamp. If you're a straw-fiddler or label-shredder (as I am), this sort of thing can keep you entertained for awhile.