A self-proclaimed “micro mezcal mecca” hiding in plain sight, smack-bang in the centre of the CBD.
You wouldn’t necessarily expect to find one of Sydney’s best bars shoehorned into a former single-car garage at the end of a nondescript service alley off Clarence Street. But that’s exactly where you’ll find Cantina OK!, ready to welcome you and just 19 other lucky folks till 2am all seven days of the week. And forget about seats – there’s no room for those here.
What co-owners Alex Dowd and Jeremy Blackmore (the brains behind much-loved Surry Hills tequila temple Tio’s Cerveceria) have created is a place where ambition outstretches the poky dimensions; home to a hearty mezcal collection you’re unlikely to find matched anywhere else in the Southern Hemisphere, the result of research trips to the furthest reaches of Mexico and friendships formed with the mezcaleros themselves.
In November of 2020, not even two years after opening, the Cantina was one of only three bars in the country to land on The World’s 50 Best Bars list, making an impressive début at number 28. That’s due in no small part to the compact list of cocktails that are always executed with razor sharpness. But mostly, it’s due to the dedication of the small team, who are as nimble as they are knowledgeable and masters in the art of showing you a good time, every time.
Where some joints look to wow you with lavish interiors, costumey uniforms and over-the-top theatricality, this is a masterclass in less being more. But that doesn’t mean considerable time and effort haven’t been spent on the finer details. The cupboards, bar and zigzagging shelves behind it, are all fashioned from a single tree; the striking mezcal menu is equal parts photo journal and travel diary; the Moroccan glassware is hand-blown; the labels on each and every custom-printed bottle handwritten; the tropical fruit that goes out with every shot sliced to order and sprinkled with chilli salt.
Whether you’re front and centre, wedged into the back corner, or leaning on the bar top out the front, you’re always in the thick of the action. No more than three bartenders are ever clocked on, and watching them make what must be the most taxing shift in town look like an absolute breeze is a thrill. Stay awhile, and there’s every chance you’ll be regaled with legends of long nights spent in the wilds of Oaxaca or the story behind the nicknames they’ve given all the spirits, which range from the literal (‘Green Curry Paste’) to the laughable (‘Granny’s Wardrobe but Yum!’). Simply put, bar experiences don’t get more intimate than this.
