Boo's ： Clever Cocktails & Chinese Bar Bites
By Heather Millet
What is the definition of a 'boo'? Colloquially, this is a friend, or a sweetheart, someone close to us that we trust and adore.Hence the title of one of the newest cocktail bars to open in Shanghai, Boo's. Photo by Jimmy Jordan / That'sThis relaxed and charming bar is located around the corner from big boys like COA and Speak Low, but is a proud sister location to well-loved and homely bar, Pop Corner; the two share an owner, Lucky Huang.Photo by Jimmy Jordan / That'sPhoto by Jimmy Jordan / That'sWhile Pop Corner represents a kind of retro living room feel, Boo's is taking on a similar comfort, but as if you were entering a kitchen.The clean and cool vibe has a 1970s mod style, glowing orange from the Venetian blinds that cover the windows to their kitchen and distillation area.There is plenty of breathing space, with unique tiling on the tables and floor, and most notably a giant old-school refrigerator accompanying the bar top. Photo by Jimmy Jordan / That'sMinimalist in design, dotted with happy plants and an occasional bright art piece, Boo's is an ideal date spot, whether the date is romantic or platonic.Entry room seating space, planned for summer. Photo by Jimmy Jordan / That'sIt genuinely feels like you're in a friend's kitchen, chatting late into the night, catching up after a party or casually dropping by, but with clever cocktails instead of hot tea.From left: Simon Yang, Nicole Xiao, & Vickie Wu. Photo by Jimmy Jordan / That'sBoo's has instated prior Flask mixologist Nicole Xiao as their bar manager, and for their opening weeks borrowed Simon Yang, winner of last year's Maker's Mark Whisky competition, from Pop Corner.The staff are often experimenting with new ideas and laughing together. They also clearly have a passion for agave spirits, as a third of the current menu is tequila and mezcal based.áo áo jiao (RMB98): grape, beer syrup, tonic, vetiver distillate, tequila. Photo by Jimmy Jordan / That'sThe áo áo jiao (all cocktails are RMB98) is like a white grape soda with flare, enlivened by beer syrup and a vetiver distilled vodka.A shot of tequila comes alongside it for a choose-your-own-adventure ABV. It's tart and fizzy, and still tasty with the tequila.On a date or with a friend, adding only half a shot means they can be free to take the rest!ba si di bǎn (RMB98): sour soup & tomato, litsea cubeba, dill, basil, tequila. Photo by Jimmy Jordan / That'sContinuing on the tequila route, the ba si di bǎn takes its flavor from the sour soup of the southwest of China, airing toward the aromas of Yunnan and Guizhou.A key element to this cocktail is the litsea cubeba, which is a variety of shrub found throughout Asia used for its citral tang and health benefits.Other herbals such as dill and basil are subtly present to offer this cocktail a palate cleansing aspect, garnished with a dried cherry tomato slice.hāo qie de lái, (RMB98): perilla leaf, salted plum, Pernod cactus juice, cocoa, Mezcal. Photo by Heather Millet / That'sThe last in the agave trio is the hāo qie de lái, which has a careful balance of perilla, salted plum, cactus juice, cocoa, and mezcal.They say this is a margarita twist, but it leans sweeter and is quite thick, though the density of the alcohol does not detract from its drinkability.The ice at the bar is as clear as a blue-sky day and the garnish of this cocktail comes in muted shapes: a triangle of orange seasoning dusted to the glass and a curious paper-thin slice of aloe. hó yě (RMB98): taro, fig leaf, vermouth, sherry, Photo by Jimmy Jordan / That'sOver to the non-agave side of the menu, we find an immediately interesting taro cocktail, the hó yě, made with purple taro, fig leaf, vermouth and sherry.It is served delicately over a coin of rice gluten, and the aroma is of pure sweet goodness, like a cottony cloud of taro warmth.The flavor is equally moreish, with an uplifted aspect from the vermouth and sherry.yóng hé DATOU (RMB98): barley black tea, milk candy, apricot, miso, pisco. Photo by Jimmy Jordan / That'sTwo foam-topped drinks are also fluffy and fun, while dynamic. The yóng hé DATOU, that contains barley black tea, milk candy, miso and pisco, had a foundational umami to uphold the sweetness. mèi de hèn (RMB98): chamomile, melon, fig leaf, rice, rum, parmesan. Photo by Jimmy Jordan / That'sThe mèi de hèn, meanwhile, is a medley of chamomile, cantaloupe melon, fig leaf, rice and rum. The Parmesan atop the foam is surprisingly unobtrusive, and makes for a pleasant addition, especially for texture.Note: Since many of the current cocktails run toward the sweeter side, Lucky warns that the drinks menu is going to shift soon, so head over sharpish if any of these have you hankering.Photo by Jimmy Jordan / That'sSimilar to the eats at Pop Corner, options range from classic bar bites to more of a 'mini-meal.' There are Tofu Skins with tom yum aioli and a pickled Chinese mustard dip.Photo by Jimmy Jordan / That'sThe Guizhou Sour Soup, which pairs nicely with the cocktail of similar inspiration, is a rush of textures and tastes.It may be great for sharing, but this is a dish that might bring you back for a solo evening. Photo by Jimmy Jordan / That'sChicken Soup with salty fermented bean curd and rice is a welcome winter dish. It has a farm-to-table feel and is served with tiny metal bowls so is also easily shared.As with everything at Boo's, the hope is to bring people together over food and drink, in an atmosphere that reflects the spirit of meeting old friends.Boo's 50-3, Ruijin Er Lu, by Gaolan Lu, Huangpu District 瑞金二路50号-3, 近皋兰路
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