Eve Bar, the subterranean bar beneath the Michelin-starred Frog by Adam Handling, has announced the launch of a new zero-waste menu, Technique. 

The menu, created by a team headed up by bar manager Matt Fitzgerald and senior bartender Ellie Ireland, is divided into five different sections, carbonation, clarification, distillation, fermentation, and freezing, each showcasing a different technique through three signature cocktails.

Alongside a spotlight on technique, the menu focuses on British flavours and ingredients with an emphasis on minimising waste with the cocktails using leftover ingredients from the Michelin-starred Frog upstairs.

“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 but, most importantly, to enhance the guest experience,” said Fitzgerald, whose former bars include The Savoy, Palmer & Co in Sydney, and Saxon + Parole in New York.

“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.”

Highlights from Technique include the Bone Yard Martini which sees venison bones dehydrated and redistilled with vodka, Chicken Butter Old Fashioned, where chicken butter washed truffle Michter’s Sour Mash creates the base for an Old Fashioned riff, and Why Waste Good Coffee which uses coffee grounds to create a kombucha.

“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,” said Adam Handling.

“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.”

Technique arrives following the recent publishing of Perfect, Three Cherries a cocktail book written by Handling and named for his favourite cocktail, a perfect Manhattan with 3 Maraschino cherries.

Technique at Eve Bar launches to the public on 13 April 2023.