Handling's Eve Bar revamps drinks menu

Chef Adam Handling's Covent Garden bar has launched a new menu called Chapter IV – The Garden of Eve.

Hidden beneath Michelin-starred Frog by Adam Handling, Eve Bar was launched by the chef in September 2017. 

Each cocktail on the new menu is built around a single fruit, herb, root or flower, spotlighting its character through inventive techniques and unexpected pairings. Developed in Eve’s glass-fronted drinks lab, the menu is a celebration of nature’s bounty and bold creativity.

"Newly appointed bar manager Mario Hernandez’s flavour-forward, memory-led approach reflects a career that’s taken him from Tenerife to LA, Dubai and now London," the Eve Bar team says. "His drinks are deeply personal – such as Coffee, a nostalgic tribute to his mother’s tradition of welcoming guests with biscuits and coffee. Here, that memory becomes a velvety blend of Mr. Black coffee liqueur, Amaro Montenegro, butter-washed Papa Salt gin, Peruvian coffee, and a tiramisu foam. Guests can add a Tunnock’s Teacake (£1) for a sweet final flourish."

Drink it in

Each drink on the new menu has been developed to honour its chosen ingredient from fruit to foam. The team extracts every last drop of flavour – whether it’s infusing and clarifying, fermenting and pickling, or transforming kitchen by-products from the restaurant upstairs.

The menu's artwork has been created by the Adam Handling Collection team using AI.

Highlights from the menu include:

Wasabi
"Paloma – experimental – exotic"
Wasabi-infused Tequila Blanco, Eve Lab wasabi syrup, fresh lime juice, pink grapefruit soda. 

Tomato
"Dirty Martini – savoury – garden grown"
Clarified tomato water made using kitchen offcuts from Frog, Eve Lab sage vermouth, vodka, clarified lemon. Garnished with house-made tomato jam for a burst of umami. 

Raspberry
"Negroni – meets – Martini"
Sapling raspberry and hibiscus vodka, Capreolus raspberry eau de vie, Bitter Bianco, vermouth, cocoa-washed butter. 

Cherry
"Manhattan – timeless – Chef’s favourite"
Macallan 12YO Sherry Cask, Antica Formula, vermouth, cherry bitters. 

Alongside the drinks, a new bar food menu showcases dishes made by the chefs at Frog by Adam Handling.

Image: John Hersey

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