Located conveniently between the two juxtaposed nightlife hubs of Dongzhimen and Sanlitun, DNA Bar is another new player in Beijing's craft cocktail scene.
Just a few steps away from Inception, with which it shares the same owners and food menu (a piece of information that should come as no surprise, as the classy lounge vibe is blatantly omnipresent), this gin bar stays true to code.
From the subdued interior to the knowledgeable and overdressed bartenders, DNA Bar is composed of the same elements of intimacy and attention to detail – we're just left wondering how organic it is. It's as if they're looking to confirm a hypothesis that all it takes to attract clientele is the right mood lighting and an extravagant cocktail menu. Though much like its nearby counterpart, once inside you can’t help but be instantly transported somewhere else entirely. The warm atmosphere, made warmer by flickering candles, makes it an ideal spot to test the chemistry with a date or take refuge alone on a bone-chilling winter night.
The drink selection is undeniably impressive, with an entire wall of liquors scaling the bar area. DNA boasts over 100 kinds of gin, which may just beat any other bar we’ve seen.
After examining the cocktail menu, we decide on a Mint Julep (RMB70), a classic bourbon-based cocktail garnished with fresh mint, and the New York Sour (RMB80), a mixture of whiskey, lime juice, syrup and red wine. To tie-up the night, we go for the expertly made gin-based creations – the fresh London Mist (RMB70), made with cucumber and lime juice, and the tart Pink Bird Gogo (RMB80), infused with grapefruit and passionfruit syrup, lemon juice and egg whites.
At the very least, you should come for the abundant supply of gin (and then stay for the nice bathroom. Seriously – equipped with an air purifier, swanky toiletries and scented candles, it might be the classiest thing about this place.)
Despite lacking a bit of substance, DNA is a solid first stop to experiment with a few drinks and continue on to break bad elsewhere.
[Images via Andrew Braun/That's]
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