NEW YORK — Jonathan Adler turned heads when he launched Shinji’s in Manhattan’s Flatiron District two years ago. Patrons step inside to find dry ice clouds floating over the bar. Cocktails arrive in unexpected vessels, like hollowed-out oranges. A Ramos Gin Fizz materializes in seconds, defying the drink’s usual lengthy prep time. Everything pops with theater, yet tastes impeccable.

Adler joined Adam Teeter on the Buildout podcast this week to unpack the bar’s origins. He described blending his design instincts with mixology expertise. ‘It’s playful and surreal,’ Adler said, according to the episode. The result draws crowds eager for both visuals and flavor.

Shinji’s draws its name and vibe from Japanese influences, according to Adler. He sources inspiration from global cocktail traditions but amps up the presentation. One signature drink features molecular techniques for rapid fizzing. Bartenders train rigorously to pull it off. Adler emphasized craftsmanship amid the showmanship during the 45-minute chat.

The podcast episode, produced by Darby Cicci, opens with a sponsor spot for Farmer’s Gin. The Idaho-made spirit, distilled at the nation’s first organic facility, uses regenerative organic certified grain from a family farm. Notes of juniper, elderflower, lemongrass, coriander, rose and angelica root define its profile. Adler called it his home Martini go-to for its clean, crisp character. Listeners can find it at farmersgin.com or @FarmersGin on social media.

Teeter, VinePair co-founder, hosts Buildout to spotlight bar industry innovators. Past guests have included spirits producers and venue owners sharing buildout war stories. Adler’s appearance highlights Shinji’s quick rise. Opened amid post-pandemic recovery, the bar fills a niche for immersive drinking experiences in New York.

Adler, known for homeware and ceramics, pivoted to hospitality with Shinji’s. He scouted the Flatiron location for its foot traffic and vibe. Renovations took months, focusing on moody lighting and custom fixtures. The bar seats about 50, with standing room for busier nights. Reservations book fast, officials at the bar confirmed.

During the interview, Adler discussed challenges like supply chain hiccups for specialty ingredients. He praised his team’s adaptability. Cocktails evolve seasonally, incorporating fresh produce and rare botanicals. Prices range from $18 to $25, positioning Shinji’s as upscale but approachable.

The episode is available on YouTube, Apple Podcasts and Spotify. VinePair, the podcast’s network, promotes it alongside Shinji’s social channels. Photo credit goes to Jeff Brown, capturing Adler at the bar. Listeners praise the series for insider access. This installment clocks in at just under an hour, packed with tips for aspiring bar owners.

Shinji’s operates Wednesday through Saturday, 5 p.m. to 2 a.m. Adler hinted at expansions but stayed tight-lipped on details. The podcast keeps delivering fresh takes on the beverage world, one buildout at a time.