There are times in the near future when you will face your colleagues with hair, tie, or entire personage askew, and the only explanation you will need to give is this: EDV. The jazz-infused shrine to the cocktail on Malthouse Lane stands for inevitable moral destruction – and one hell of a good time. It has the science lab gadgetry of Der Raum, the casual good-time vibes of Kodiak Club, and the whisk(e)y collection of Chez Regine all rolled into one dark-hued leather-bedecked den of fine drinks. We’re all in a lot of trouble. They do serious cocktail making without being stingey on the fun, so whatever you want, from a beer to a liquid nitrogen chilled martini, EDV has got you covered.
Located next to a carpark in an alley, it takes a few passes to find the unmarked door – making this one of the few ‘speakeasy’ style bars in town with a genuine grasp on what that means. It’s a multi-spaced venue that smells of leather and rich mahogany, with a secluded 20-seat communal dining room, and every last vintage piece of cocktail swag that Esty.com had going. If you can, get a ringside seat at the sturdy bar.
The all-star cast of bartenders here is led by ex-Black Pearl man Greg Sanderson backed up by the likes of Josh Crawford. All feature in the menu as a caricature, along with a bio and their signature drink like a team of boozy secret agents. After checking out their gadgets, we suspect they might be. EDV is packing everything from electronic smokers (the lazy man’s bong), to liquid nitrogen on tap and magnetic stirrers. For wiz-bang drink tomfoolery, ask for a smoky Negroni. Gin, Campari, vermouth and hickory smoke are all sealed in a beaker, and stirred by a magnetic bar (called a ‘flea’, science geeks) which churns the liquid by magic (or magnets). Aside from the "look ma! No hands!" wow factor, it makes for one hell of a peaty twist on the classic. And hey, if there’s anything else you want smoked, frozen or spiked with Mad Dog hot sauce (the most dangerous condiment known to man), the dudes and dames here are only too happy to oblige.
Differing from the mothership Sydney bar (award winning Eau De Vie), EDV is introducing a strong food focus, offering some next level bar snacks like vanilla braised rabbit leg with agave syrup, and cocktail matched molecular gastronomy degustations for a double-take-worthy $130 a head. The five course degs are matched by DIY martinis (make it as brine dirty, or wet with vermouth as you like) and elaborate punches all served up in vintage glassware.
They’re aiming for high-end drinking here. The ice is pure bubble-free frozen gold from a Hoshizaki ice machine (pride of Japan), the worldwide whisk(e)y collection is so vast it gets its own room, and if you really mean business you can procure a private locker to stash your personal bottle of hooch.
You won’t leave with your wallet intact, but you will regret nothing.