Mr Viral
Rotating along the solar system of Nanchang Lu bars that includes Penicillin, Root Down, PAAL, and Ex Stock, we are presented with a shooting star, Bar Cosmos.
It has been recommended down the line of Shanghai bartenders for its late operating hours, cool hospitality, and great cocktails, with its name reflecting its guiding ethos—a community-centric space with a gravitational pull that slowly draws in everyone surrounding it.
United by friendship and a shared vision, Bar Cosmos is the creation of two stars colliding, Stephen Huang and Jin Ge. They’ve since welcomed English-speaking Zozo into their celestial troupe—learning, assisting and translating behind the bar.
Bar Cosmos Interior. Photo by Heather Millet / That’s
The co-founders’ differing tastes in interior design have resulted in a chic juxtaposition of styles, with half the bar in flat gray-blue and half in rich red tiles.
Dried floral accents and hanging shelves of astrological and mixological books stipple the walls, and a large window makes for ideal small group seating.
Bar Cosmos Décor. Photo by Billy Yuan / That’s
Though the bar opened at Christmas, they have been building their menu slowly, now featuring 10 cocktails carefully crafted by Huang, who has over a decade of experience, having previously worked at Monkey on Julu Lu.
Stephen Huang of Bar Cosmos. Photo by Billy Yuan / That’s
All priced at RMB98, and loosely twisting around classics, Huang went through months of testing with faithful customers, ensuring each drink shines.
They star-fall down the menu from lowest to highest ABV, and stay true to their key listed ingredient.
No. 1: Gin, Osmanthus, Guava. Photo by Billy Yuan / That’s
Huang’s favorite is the lightest of the light cocktails, the No. 1. A play on the Gin Fizz, it features an osmanthus-infused gin and clarified guava—a nod to his home region of Guangdong, famous for the fruit.
The drink is wonderfully summery thanks to the direct carbonation of the juice, rather than soda water being added.
No. 2: Amaro, Thai Tea, Olive. Photo by Billy Yuan / That’s
Thai tea lovers should chase the Americano-influenced No. 2—still light in alcohol, but landing hard with Thai tea taste, an amaro blend, and olive juice as a surprising balance ingredient.
No. 4: Jasmine, Mango, Sherry. Photo by Billy Yuan / That’s
Riffing on a classic Bamboo, the No. 4 adds Jasmine, mango and sugar to the sherry-based cocktail, making it sweeter than the historical version, but finishing dry.
No. 5: Vodka, Fermented Tomato, Passionfruit. Photo by Billy Yuan / That’s
Favorite of both Jin and Zozo, the Bloody Mary twist No. 5 sees fresh tomato juice fermented for two days via MSG (a mystery of bio-chemistry behind this process).
Tobasco, passionfruit juice, and in-house made lemon-peel vodka result in a Mars-red liquid that offers a sweet take on the hair-of-the-dog classic.
No.7: Whisky, Earl Grey, Apricot, Ginger, Honey. Photo by Billy Yuan / That’s
Many of the cocktails are Japanese-inspired. Case in point: the No. 7 which tastes like a hip grandmother’s cocktail—Suntory whisky infused with Earl Grey, clarified apricot juice, and ginger-honey.
Sour and crowned with a meringue-perfect egg white and nebulous orange-zest garnish, it is reminiscent of both holiday ginger-snap cookies and a zinging Whisky Sour.
No. 8: Sake, Coconut, Sakura, Vermouth. Photo by Billy Yuan / That’s
Still in the Land of the Rising Sun, the No. 8 is a far-flung comet take on a Negroni, using coconut oil-washed sake, sakura vermouth, and a salted sakura blossom that melts saline into the drink as the ice liquifies.
Like star-gazing, this beverage is captivating, calming and gives wonder to the possibilities of exploration beyond the known.
No. 9: Ylang-Ylang, Plum Kernel, Rice, 7-Spirit Blend [Martini]. Photo by Billy Yuan / That’s
The No. 9 uses ylang-ylang—a fragrant tropical flower native to Southeast Asia—plum kernel, rice, and a 7-spirit blend to craft a cocktail which brings the strength of a Martini with the softness of a floral aroma.
In a playful gesture, the barkeep may offer a dab of ylang-ylang on the wrist for perfume indulgence—transforming cocktail hour into a multisensory experience.
No.10: Cocoa, Herb, Nut. Photo by Billy Yuan / That’s
Closing out with the No.10, the strongest cocktail is a Manhattan riff inspired by chocolate brownies, adding a heavy hand of cocoa flavor to the herbal liqueur and nuttiness.
Like solar flares in the void of deep space, Bar Cosmos thrums with paradoxical energy, simultaneously warm and cool.
Pulling you into its gravitational field, flavors circulate like orbiting planets—so compelling they demand return voyages for many a fateful, booze-fueled evening.
Tue-Sun, 8pm-3am
Bar Cosmos, 183 Nanchang Lu, by Sinan Lu, Huangpu District 南昌路184号, 近思南路
[Cover image by Billy Yuan / That’s]
