Eve Bar reveals new cocktail menu
Chef Adam Handling’s Eve Bar has unveiled its new zero-waste cocktail menu, which showcases five mixology techniques.
Created by the Eve Bar team and headed up by bar manager Matt Fitzgerald, and senior bartender Ellie Ireland, the new menu, called Technique, emphasises the bar’s ethos of ‘pushing the boundaries of mixology’, while maintaining its commitment to sustainability and zero-waste.
The bar is located beneath Handling’s Michelin-starred restaurant Frog in Covent Garden, London.
Handling commented: “The great thing about all my venues is our constant hunger for evolution. Eve Bar’s progression from when I first created it to what it is now is incredible, and that’s because it has grown with the team and their sheer desire for perfection.
“My goal is to make Eve Bar one of the World’s 50 best bars, there’s no hiding that fact. The synergy between bar and kitchen has become even closer, with transferable techniques and waste management in the design and creation of the new bar menu.
“This, paired with Matt’s knowledge and incredible skillset and the hard work of our driven team, makes me really excited for the direction in which Eve is going.”
The Technique menu is broken down into different sections showcasing five different mixology methods to bring ‘a touch of theatre’. The techniques include carbonation, clarification, distillation, fermentation and freezing.
Each technique is demonstrated through three signature cocktails, illustrating the multitude of ways in which they can transform a drink.
The menu has been created in Eve’s cocktail lab, which serves as one of the bar’s focal points. It is here that the team has used distillation to develop creations such as the Bone Marrow Martini, for which the team dehydrates venison bones after they’ve been used in the kitchen for adding flavour to stock. The bones are then blended and redistilled with vodka to create an ‘umami flavour-bomb’.
Alongside the exploration of the five techniques, the menu focuses on incorporating British flavours and ingredients, whilst minimising waste.
Developed with the Frog kitchen and local suppliers in mind, the menu highlights the synergy between Eve Bar and the restaurant, with each cocktail utilising leftover ingredients from the kitchen upstairs.
Fitzgerald commented: “Having access to a Michelin-starred kitchen is a huge advantage when it comes to learning and discovering new flavour profiles and techniques, to elevate the team’s knowledge and enhance the guest experience.
“This new menu is really focusing on the theatrics and storytelling element for the guests, which complements the experience that they’re offering in Frog restaurant upstairs.”
Other menu highlights include the Chicken Butter Old Fashioned, which uses Michter’s sour mash whiskey fat-washed with Handling’s signature chicken butter, Metaxa 12 Stars, poppy seed Peychaud’s bitters and Morveren Cornish absinthe; and the Inside Out, which combines Hapusa Gin, salted Limoncello, Takamaka Coco coconut rum liqueur, and lemon balm ice cream.
Technique will launch on 13 April.
In January, Handling penned a cocktail book called Perfect, Three Cherries, named after Eve Bar’s signature Manhattan cocktail.