Eau de Vie Reinvents Fine Drinking
Eau de Vie is a Melbourne bar that knows its history. Paying homage to the 1920’s prohibition in America, the space offers shared high tables, low banquette and coffee table seating, and intimate booths, all that bring you back to a time where enjoying a drink was a dangerous act.
Now, the forward-thinking establishment is serving up a new slice of history, with redesigned martini trolley cocktails from historical bars, fashioned in a theatrical style that fits Eau de Vie’s sense for dramatic flair.
In partnership with Star of Bombay each martini have their own unique story, featuring classic ingredients, including top-shelf liqueurs, vermouths and locally-sourced fruits and vegetables. “The Edwardian”, for example, is a throwback to the Hanky Panky cocktail from the Savoy Hotel of 1903. The Simpson Martini is a dirty martini like that which was served at the Connaught Hotel in London. And the “Magda Martini” comes straight out of Ian Flemming’s James Bond universe and The Dukes Hotel in London. Guests can also experiment with vermouth, bitters, brine and garnishes to craft their own martini creation
For Greg Sanderson, owner and founder of Eau de Vie, creating cocktails isn’t simply a matter of mixing ingredients together. It’s a comprehensive process that involves considering all elements that go into the drink, as well as how it could be perceived by the drinker at each level.
“In a ‘design’ process – whether it be graphic design, architecture or fashion – the creator has a holistic view of how their creation is to be viewed from every angle, every moment and every mood,” says Sanderson.
“When I create a cocktail I also take this step back and think about who will be drinking this creation, when will it be best enjoyed, how will it look coming over to the table, how it will look sitting on the table in front of the guest and what their experience will be picking that glass up and taking a sip.”
While Eau de Vie is a comprehensive Melbourne watering hole – with an exhaustive cocktail menu, skilled bartenders and a warm atmosphere – the bar’s philosophy when it comes to martinis is one that deserves special mention. Sanderson notes that martinis are a classic drink, one that Eau de Vie wants all its patrons to appreciate.
“Most classic cocktails are very simple in their makeup, usually using only a few ingredients, and the martini is no different – with more often than not only having one to three ingredients,” he says. “The martini, however, more than other classics, has thousands of variations, with different ratios of these ingredients and slight variations on brands and the technique used to create the drink. The martini is also a cultural icon like no other classic cocktail has ever been or ever will.”
On Wednesday 20 September, Eau de Vie is also putting together an exclusive whisky degustation dinner. With a modest price tag of $1,500 per visitor, the event will see 16 guests try five incredibly rare single malt Scotch whiskies aged up to 46 years. Guests at Eau de Vie’s whisky tasting will also have the luxury of experiencing a five-course degustation dinner set in The Library, one of the bar’s iconic themed rooms.
The illustrious event will celebrate Eau de Vie’s securing of the final editions of these prestigious bottlings, each worth $57,000. These unique whiskies form The Balvenie DCS Compendium Chapter One, a rare line of single-cask whiskies that have been sold into private collections around the world. Only 50 editions have been produced – and Eau de Vie has been lucky enough to secure one.
Launched in 2015 by The Balvenie Malt Master David Stewart, the DCS Compendium is the culmination of Stewart’s 54 years in the whiskey industry. The collection, including 25 different whiskies, celebrates Stewart’s career, much of which was spent at the independent, family-owned William Grant & Sons distillery in Scotland.
For more information on Eau de Vie’s events, visit www.eaudevie.com.au.
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