Brightening up Shanxi Nan Lu
This is the very conundrum Bar O.J. solves—satisfying our thirst for bright, sunny beverages by serving fresh, flavorful cocktails at night.
Bar O.J. Streetside Menu. Photo by Jimmy Jordan / That's
The new bar has been a longtime dream for experienced mixologist Yifu Jiang and his partners. For over 18 months, Yifu has been retooling the menu while searching for the perfect location.
Yifu Jiang at work. Photo by Jimmy Jordan / That's
Now, they've unveiled a 13-seat boutique bar, recessed from the sidewalk and nestled next to Hungry Bird Izakaya.
Bar O.J. Streetview. Photo by Jimmy Jordan / That's
The small shop has a retro, almost antique shop aesthetic, with circular backlit wall fixtures, warm hues and wood décor.
White brick accents mingle with unique leather hanging lamps—all crafted by interior designer Xuelei Fan.
Bar O.J. Interior. Photo by Jimmy Jordan / That's
The soundtrack glides through smooth listening from the 70s and 80s to R&B and jazz hip-hop as the evening progresses.
The vibe begs us to set our phones aside for a few drinks (then maybe a few more).
Welcome Drink at Bar O.J.—an in-house coffee liqueur with citrus twist. Photo by Jimmy Jordan / That's
In true old school style, guests who arrive between 6.30-8.30pm are greeted with a signature welcome drink: their house-made coffee liqueur and tonic.
This unique cold brew blend—infused with citrus and osmanthus—hits the coffee-orange juice trend bang on.
They've crafted their own coffee liqueur so that it's not as sweet as most commercial versions.
Bar O.J.'s playful menu. Photo by Jimmy Jordan / That's
Organized from least to most alcoholic (top to bottom, and numbered 1# to 10#), the Bar O.J. menu highlights a standout flavor in each drink—helping guide choices with playful characters that represent the dominant ingredient.
Yifu grew up in Belgium and Japan, before returning to his Chinese roots in 2015, leading to a broad horizon of culinary inspirations.
It's got everything: fruity, salty, umami, even straight-up fishy. And, of course, sweet boozy goodness.
2# (RMB98): Rum, Irish Cream, Roasted Pineapple, Coffee, Coconut. Photo by Jimmy Jordan / That's
We are recommended to start with the 2# (RMB98), its proudest ingredient being an in-house Irish cream, clarified alongside grilled pineapple with black pepper, coconut, coffee, and rum.
Thankfully, it defies Pina Colada expectations—not too heavy on the pineapple, with a balanced, light, and juicy profile that circles back to that breakfast-like levity.
6# (RMB98): Tequila, Olive Oil, Basil, Cheese, Toast, Tomato. Photo by Jimmy Jordan / That's
The 6# (RMB98) is represented by a jiving little pizza cartoon—a nod to its deconstructed take on a favorite hangover food: olive oil, basil, parmesan, tomato, toast, and (unsurprisingly) tequila as the base liquor.
While it is not exactly 'pizza-pizza,' it delivers creamy, herbal softness. For a basil martini lover, this is a breakfast variety.
5# (RMB98): Baijiu, Vermouth, Fermented Rice, Wasabi, Seaweed. Photo by Jimmy Jordan / That's
The highly creative #5 (RMB98), however, might take some decoding, blending baijiu and seaweed for a maritime punch in the face.
This shocking liquid is like a Monday morning alarm screeching "Get to work!"—if you worked on a boat.
Every aspect—the inhale, exhale, flavor wave—breathes nori. For those seeking intense, sushi-reminiscent daring, it's a fascinating curiosity.
8# (RMB98): Gin, Cucumber, Lemongrass, Shrimp Paste. Photo by Jimmy Jordan / That's
Also adventurous, but evoking Southeast Asian escapades, the 8# (RMB98) is represented by a little shrimp icon, and pays tribute to Thai salads.
The combination of dried shrimp, lemongrass, cucumber, and fish paste deliver bold umami flavors, yet it remains surprisingly easy to drink.
This cocktail is notable for its sustainability: the shrimp heads are sourced from the Japanese izakaya next door, and the team dries them in-house—reducing waste while fostering neighborhood camaraderie.
It's a trend flourishing in cities like Hong Kong that's just beginning to surface in Shanghai.
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12# (RMB118): Coffee Vodka, Cacao Liqueur, Cheese Liqueur, Saline, Ash Oil. Photo by Heather Millet / That's
Closing on a sweet note, the #12 (RMB118) reimagines a classic tiramisu as a clarified cocktail, elevating the ingredients—coffee vodka, cacao liqueur, parmesan-infused cheese liqueur, whisky, whey, and saline.
Finally, a single aromatic droplet of ash oil (a burnt onion skin and lemon zest blend) is laid atop the martini. Guaranteed to satisfy any sugar craving.
Vetiver-infused Negroni. Photo by Heather Millet / That's
It is also worth asking about off-menu options. Yifu keeps experimental Negroni provisions stashed behind the bar, like a vetiver-infused version, and what he slyly calls a "Dirty, Dirty Negroni"—nearly half olive brine with a secret mix in the alcohol.
Strong yet packed with electrolytes, it's sure to get the blood pumping.
Cheese Plate (RMB88). Photo by Jimmy Jordan / That's
To accompany the drinks, there are small snacks on offer, including a Cheese Plate (RMB88).
Photo by Jimmy Jordan / That's
Bar O.J. is a wake up call to bar life—exclusive in its handful of seats, hidden away in its recessed location, and time-traveling with its old-world charm.
For a midnight snack, grab a glass of Bar Orange Juice.
Mon-Thu & Sun, 6.30pm-1.30am
Fri & Sat, 6.30pm-2am
Bar O.J. 80 Shanxi Nan Lu, by Julu Lu, Jing'an District 陕西南路80号, 近巨鹿路
[Cover image by Jimmy Jordan / That's]
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