After months of anticipation, I finally managed to be in LA on a night when The Edison was open, so I went to check it out.
The voluminous bar is in the basement of an old private power plant; big metal structures that look like burners and furnaces are still in place, with low velvety banquettes and sofas set around them. Light is a recurring theme at the Edison, in the decor and even down to cocktail skewers in the shape of little light bulbs.
Part of the reason I wanted to visit was because I knew from conversations with Edison Spirits Director Aidan Demarest that the Edison loved champagne and sparkling cocktails. Demarest said that bubbly has a beguiling quality that tempts visitors to try other ingredients they’ve never tasted before. As you might expect, the bartenders dress in shirts, ties and vests and greet guests with a politesse not found a most bars in LA. The drink menu is labeled a Catalogue of Parts; inside I found drinks like the Absinthe 75, made with the licorice flavored green spirit; and The Mistress, a flirty drink with pomegranate syrup and champagne.
I decided to try the Amelie, a seasonal strawberry sparkling cocktail that’s new on the list. Demarest was even kind enough to share the recipe.