Remember Me Not ($15)
Denton roasts and smokes red peppers, blends them with Beefeater gin, and puts the mix through a centrifuge to spin out the solids. That gin combines with Dimmi—a Piedemontese liqueur that's flavored with various spices and aromatics, stonefruit, and elderflower ("It's basically gin on gin"). The cucumber on top? That's only for the aroma, which "deceives you on the nose."
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)
"Everyone has some idea of what a bay leaf is," says Denton, "but people aren't familiar with it fresh. It's herbal and almost green tea-like and there's so much going on."
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)
NB: Not pronounced "faux cup."
"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.")
Clouds Over San Juan ($16)
"This is the only cocktail that increases in size as you drink it," says Denton. Seriously.
How? This piña colada (fresh pineapple juice, coconut milk, rum) is whipped with xanthan gum and then carbonated. As the carbon dioxide escapes and bubbles up, the xanthan gum bubbles with it and maintains its structure, so that you can actually see it rise higher in the glass. "If our servers don't pick it up quickly enough, it'll foam right over the edge of the glass."
Sofa Jockey Julep ($15)
"It looks so inviting, but this is not a drink for the timid," says Denton. It's based on the root beer liqueur Root, with Cherry Heering, Four Roses bourbon, and Ron Zacapa rum. On the top? Mint oil.
"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 Thursday, Friday, or Saturday nights, just about everyone wants a dirty martini, no matter what you do. So if you can't beat 'em, join 'em." Denton's version starts with an olive-steeped spirit—Spanish olives for the vodka, Kalamata for the gin; before the olives are used, they're blanched "five or six times" to get the salt out. It's then blended with the spirit, and the solids are centrifuged out, to clarify the liquid.
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.