Crimson Tide ($12)
"I remember picking up the first glass of this cocktail," says Hyatt. "When you smell it all together—the orange oil, the lavender ice—it's really heady." To make the lavendar ice, Hyatt sprays chunks of ice with a lavender tea and then refreezes them. "It's mostly for aromatics," he says. The ice is stirred with muddled strawberries, blueberries, and raspberries, plus Punt e Mes and Campari, then topped with seltzer and an orange twist.
Lima Bean ($12)
"When I was taking time off, I made several big jars of preserved lemons," says Hyatt. "I poured some of the salty juice off and mixed it with honey—every morning I was drinking that stuff. And I thought, I want to make a pisco sour like that!" The result is this cocktail, which was named for the Peruvian pisco it contains. Encanto pisco is shaken with fresh lime juice, a sprinkle of coarse kosher salt, and honey syrup. "There's not much flavor to simple syrup, but honey adds flavor," notes Hyatt. It's poured over crushed ice and topped with Amargo Chuncho Peruvian bitters.
The downstairs bar has a dedicated kitchen, complete with its own walk-in fridge and this machine, which freezes 300-pound ice blocks that have to be lifted by a miniature crane. The blocks take three days to freeze.
Daniel Hyatt with Chainsaw
"This is the first time I ever got to buy a chainsaw for a job," noted Hyatt, showing off his new toy. The ice blocks are cut with a chainsaw into quarters on a polycarbonate surface before being divided into cubes. Most of the cubes are prepped before service, but Hyatt also likes to treat bar guests to an ice-cutting show.
The ice block sits on spikes in the bar, lit from underneath in an ever-changing display of colors. "I have a remote for that thing," says Hyatt. "It can go straight-up disco." Music in the bar, though, tends toward old Rolling Stones, Toots & the Maytals, and Tom Waits later in the evening.
When complete, these infusions will be served as shots or over ice. Currently, Hyatt is working with ingredients like pandan leaf, fresh horseradish (with lemon and bay leaf), white sesame with ginger, and fennel with wintergreen.
Desert Rose ($14)
The core of this drink is Beefeater gin infused with dehydrated strawberries. The gin is mixed with Noilly Prat dry vermouth and orange curaçao, then Hyatt adds drops of parsley-infused grapeseed oil. "I really like the flavor of parsley and strawberries together," notes Hyatt. "I love having savory elements in a drink, especially with the botanical side of gin and vermouth. And it looks cool, like strawberry seeds on top," he adds.
Knot Hole ($15)
This drink is made with Bulleit Rye, Yellow Chartreuse, and Napa-made Nocino. "There's something kind of chocolatey about all of it," said Hyatt, "so I decided that cream and soda would be a nice addition." Hyatt loves that the egg cream variation is "fun to make and surprising—that excites me," he says. "I'm over trying to reinvent a Manhattan."
"There's a lot of exciting craft beer happening in Japan," says Hyatt. The list includes these canned offerings from YoHo Brewing Company in Nagano.