One of the things I love about Gràcia, the lively neighborhood in Barcelona, is that you can step outside after a late dinner and find some of the best cocktail bars in town open until 2 or 3 am— on a weeknight; and usually not as crowded as in the old town. One of those jewels that decorate the neighborhood is Bobby Gin; a bar specializing in gin. 

Many a night have I stumbled here in search of a last drink— or two— and have always been impressed. The same could be said for my company on each of those fortunate occasions. Bobby Gin seems like a good decision from the moment you contemplate it from the street. The inside seems cozy and relaxing, dimly lit and nicely decorated, and, again, usually not too crowded. 

This laid-back atmosphere is something to be cherished in Barcelona, especially if you’ve ever had to stand in line to go into a packed Stravinsky or Sips. No, Bobby Gin on the other hand always seems to have some room. It’s better that way because the man standing behind the bar can sometimes be the sole keeper of this fine establishment. Granted, on busier weekend nights there will sometimes be two fellas there. 

But the point being is, that you feel welcome to go in, say hi, take a seat, and ask for a recommendation or have something in the menu explained to you. The same guy will typically prepare your drink once you decide. There’s no choreography or needlessly violent shaking or flaming drinks or any sort of bullshit show. Yet, it’s beautiful to watch for the meticulous attention put to each drink; from the measures to the mise en place of garnishments and the selection of each ready-made ice cube. 

I haven’t had each drink on the menu, but I can recommend a couple of the house specialties. On my first time there I had the Modernessia Ginfonk, in part the bartender told me that gin in particular is made right here in Barcelona, and in part because the Ginfonks are a family of cocktails invented in-house, by bar manager Alberto Pizarro. The drink is a version of the G&T which they keep ready-made in a bottle. In other words, macerated gin. This particular drink is the local gin infused with goji berry, Aperol, lemon juice, grapefruit bitters, and elongated with Schweppes Hibiscus tonic water. 

On another time there I had The Dark Side of the Sour, which is their twist on the classic Whisky Sour, using rye whiskey, marshmallow syrup, lemon, egg whites, and aromatic wine. I can also recommend El Chingón. It’s nice to see a gin-focused bar in Catalonia that decided to feature several LATAM-inspired drinks on the menu. In Mexico, “El Chingón” means something like “the badass”. This cocktail is 100% a Bobby Gin invention. It’s made with tequila, chipotle liquor, lapsang tea, cacao, a sort of citric puree, fig marmalade, and tangerine juice. It was a spicy and refreshing delight, of which my only criticism is that it went down far too easy, so it didn’t last very long. 

I’ve yet to explore more of Bobby Gin’s menu, but I’ll no doubt be down there again one of these tender nights. Here’s a better pic of their bar, taken from their website:

 
Cheers!