Adam Robinson’s Deadshot used to be a semisecret cocktail pop-up rocking at modernist Holdfast: mustard flips and coupes of mezcal, served up Monday nights only. Robinson’s pop-up proved so popular that his hosts at Holdfast partnered in Deadshot’s brick-and-mortar, opened in 2018, with a shared kitchen in back and a massive sliding door separating the spaces. Now open seven days a week, happy hour to darkest night, Deadshot grows the city’s boldest drink list, with pig ear nachos, blood pudding mac & cheese, and seating for 52. That mad scientist operating the sonic infuser and centrifuge? That’s Robinson, taking cocktails into the future.