Slide In for Smoky, Spicy Cocktails at Bar Bar, the Tiny Tequila and Mezcal Spot by the Jennie Crew

“I’ve been working in bars for a few years now and I love the idea of a small bar with a real set purpose,” says Matt Harrison, co-owner of Bar Bar. “It’s all about the drinks and the hospitality.”

At Bar Bar, his pint-sized new concept that opened last month on Pirie Street, that purpose is to introduce more people to the complexity and variety of agave spirits like tequila, mezcal and raicilla.

“We’re working on it, slowly changing hearts and minds through re-education,” says Harrison, who teamed up again with brother Lachlan, Scott Taddeo and Scott Quick. The foursome also own and operate west-end watering holes Jennie, Malt & Juniper and Alfred’s.

“From feedback, people haven’t seen anything like what we’ve got here. We’ve got some super weird pechuga mezcals that use chicken and snake in them.” The lesser-known agave spirit is made by redistilling the mezcal with hanging raw meat, which slowly cooks and imparts a more complex and savoury flavour to the drink.

The back bar also stocks an heirloom-corn liqueur, Nixta Licor de Elote, which has subtle buttery notes of caramelised popcorn and comes in a bottle shaped like an ear of corn. It’s served as a shooter or mixed in a Rusty Nail cocktail with Abasolo corn whisky and bitters.

Cocktails are the drawcard, none more so than the subtly spicy Picante Margarita with a split base of mezcal and tequila infused with dried cascabel chillies and ghost peppers. “I’m juicing so many limes it’s ridiculous,” laughs Harrison.

There’s also a sophisticated spin on the Espresso Martini – the smoky, slightly spiced Mo-lay Express – featuring reposado tequila (tequila that’s been rested, or aged, for a short time), Oaxaca chilli liqueur, cold brew coffee, Coopers Dark Ale and coffee syrup.

“Two-sip” cocktails include a dainty gin Martini infused with fig leaves from Harrison’s parents’ backyard; a cacao Negroni with cacao nib-infused Campari; and an Oaxaca Old Fashioned with mezcal and barrel-aged tequila in place of whisky. The petite, pre-batched drinks are ideal for knocking back before dinner at neighbouring Osteria Oggi or Soi 38.

“On Saturday nights we’re kinda a little waiting room for Oggi,” says Harrison. “People pop over if they’re early for their booking and those little two-sips come straight out of the freezer … [perfect] if they’ve only got 10 minutes.”

It’s not all agave: there’s also a tight local wine list with drops from Ngeringa, Geyer Wine Co and Orbis (some served in port glasses saved from shuttered Peel Street bar Icarus), plus beers including Modelo Especial Mexican lager, and booze-free options. There’s little in the way of food besides olives and anchovies, but you’re likely to score a bowl of complimentary chilli and lime pepitas on a quiet night.

The intimate room (previously takeaway lunch joint Chicken & Pig) has just 15 seats inside; we recommend a perch at the bar for some conversation – and education – with your bartender. Or you can pull up a chair outside, which has been hot real estate even during a bitter winter.

“Pirie Street is a cold wind tunnel but people are still braving the weather to sit out there and have a Margarita,” says Harrison. “I can’t wait for summer to come. We’ve done a few arvos with the door all the way open and it feels like a whole new venue.”

Bar Bar
78a Pirie Street, Adelaide
No phone

Hours:
Mon to Sat 3pm–late

@barbar.adl