Juanito’s is back!
Having lasted two years in its hole-in-the-wall location on Kangding Lu, thanks to a small but dedicated cult following, it closed shop in November with plans to reopen streetside at Shankang Li.
The new location is bigger, carved into the formerly raised floor of a fancy cocktail bar, and bringing the Juanito’s relaxed atmosphere.
The place is customer oriented, and includes a dog friendly space, tall and low tables, and small touches such as a giant taped ‘X’ on the sliding glass door which reads “Mind Your Face.”
Decor is relaxed fun, with a disco ball in the window and guitars on the walls. You can duck in from Shaanxi Bei Lu to avoid the bustle of Shankang Li, or it’s a straight shot from RIINK for a bar-hopping evening.
You could call it a casual dive, yet there is more than meets the eye, especially for those who have been in Shanghai through the ages.
Much like the floor being dug out around the bar, leaving exposed brick as a marker of the space’s departed businesses (first Zodiac, then KnockNock Bar), there’s Shanghai ‘barchaeological’ remnants everywhere.
Paintings on a back wall came from Epicurean, which used to exist on Yanping Lu.
One of the faces printed on the menu is recognizable as Ryan, an owner at the old My Place Ruin bar, and now a partner at Juanito’s.
Juanito’s menu cover, with an image of partner Ryan, prior owner of My Place Ruin
Juanito’s key front man is John Gonzales, who was trained as a mixologist by Shanghai legend Johan Holmberg, under the Funkadeli Group.
Juanito’s front man, John Gonzales
John has been in Shanghai for 16 years and managed The Parrot on Donghu Lu until it went down. He then worked at Italo and Funkadeli, before opening Juanito’s, a dream project shared by a few friends.
The Shankang Li location sees all four friends – John, Ryan, Ada and Vene (with his sidekick doggo Ashley) – retaining this dream realized.
And there is still more digging to be done in the range of John’s cocktails.
Juanito’s menu
At first glance the menu seems standard, offering a list of classics, from a Bloody Mary (RMB60) using “Worshersher sows” to Rum & Coke (RMB50) using local Hai Seas Dark Rum), and Whisky Soda (RMB50) also with Hai Seas brand Ex-Bourbon Barrel.
Hai Seas Shanghainese Whisky Barrel. Photo Courtesy of Hai Seas Distillery.
It’s local and true, with John believing a bar should deliver a heavy pour at a good price.
Mi Juanito (RMB68): Mezcal, Lime, Mint Syrup, Fresh Mint & Soda Water. Photo by Jimmy Jordan/That’s
Juanito’s also has a healthy range of signature drinks, starting with the bar’s namesake cocktail, Mi Juanito (RMB68), a surprisingly refreshing mezcal mojito (possibly better than the rum standard).
Sugar We’re Going Down (RMB68): Aperol, Lychee Liquor, Lemon, Syrup, Egg White & Orange Bitters.
Described by John as “a girly drink,” there was no surprise in color or floral garnish of the Sugar We’re Going Down (RMB68).
Curiously, the combination of Aperol, lychee liquor, lemon, syrup, egg white and orange bitters give this drink a red grapefruit allure.
Beet on the Brat (RMB68): Mezcal, Cynar, Beetroot Syrup, Lemon & Egg White.
Beet on the Brat (RMB68) is a pleasantly earthy mix of mezcal, Cynar, beetroot syrup, lemon and egg white.
Trio of Cocktails: Mi Juanito (top left), Love Me or Hate Me (top right), Beet on the Brat (front), all RMB68.
A more shocking creation is a Gimlet twist made with cilantro. Aptly named the Love Me or Hate Me (RMB68), it has a purely cilantro fragrance, but tastes far gentler than the divisive herb.
Kaiman Negroni (RMB68): Juanito’s pumped up Negroni of secret ingredients.
The Kaiman Negroni (RMB68) is a brighter version of the classic, with some mystery ingredients, as well as lemon and egg white.
Why ‘Kaiman?’ It is the nickname of a friend who loved this cocktail during its creation phases of the bar.
This is the real spirit of Juanito’s, John explains – to come and be part of the bar, like a wanted poster hung on the wall featuring a photo of a friend, the Brown Belly Bandit.
People who have known John and his cocktails over the years will sometimes request his wilder experimentations, and he is always ready to craft one of his buried signatures, and anything regulars want to request from memory.
Thy Grace (RMB68): Kale Gin, Midori, Maraschino Liquor, Egg White & Wasabi.
One such off-menu option is the Thy Grace (RMB68), also named for a friend, made of triple strained kale gin, Midori, maraschino liquor, egg white and a nose-flaring half rim of wasabi.
For those on a nostalgic Philippines tip, there are also Santol fruit flavored drinks, as well as Red Horse (RMB45) and San Miguel Pale Pilsen (RMB30) beer.
A bar food menu will launch sometime after CNY, which will include Filipino specialties served on sizzling plates (hence the new spot’s ‘Cocktail Bar & Sizzling’ moniker), including…
Photo Courtesy of Juanito’s
… Chicken Adobo (RMB58), a dish surely familiar to anybody who has visited the Philippines…
Photo Courtesy of Juanito’s
… Sisig (RMB78), a dish from Herwin the cook’s hometown…
Photo Courtesy of Juanito’s
… and Chicharon (RMB38), crispy pork skin with savory vinegar dip.
With Filipino, Spanish, Mexican and local influences laced through the bar, John laughs saying it can appeal to everyone, so “Come and try it.”
Juanito’s is a place you can have a quiet drink by yourself, a chatty drink with the staff, bring a group of friends for nice drinks, or get absolutely plastered with your crew.
And, of course, it wouldn’t be Juanito’s without people belting out some late night karaoke, which will be starting up again very soon.
Juanito’s is also opening early over CNY, starting at 3pm each day with happy hour until 6pm, and then continuing the party into the night.
You can also add John Gonzales, nickname DarkStar, by scanning the QR code below:
Juanito’s, 808 Shaanxi Bei Lu, by Changping Lu, Jing’an District 陕西北路808号, 近昌平路