Bacon. Bourbon. Moonshine. Beer. Jerky. The only thing missing was a porch and someone playing some bluegrass blues. Mississippi Moon is another small bar venue making its mark in Adelaide right next to the likes of La Buvette Drinkery and Bibliotheca on Gresham Street. Easily missed by the hustle and bustle of Hindley Street and its tributaries, you’ll have to double back and poke your head down the street to find this one.
It’s limited in space, similar to most small bars but it doesn’t present itself as too busy. The floor is open and the surroundings promote that standing up vibe. It’s what you want in a bar, none of that niggling around to get from point A to point B. You can lean against the bar-top and get to know your bartender. Ask for Ritchie, he knows his stuff. He’ll even make you something off-menu if you want to pick at his cocktail knowledge. Or linger around the front amongst the wine barrels and watch the people walk past if you want something a bit more low key/speak-easy.
Mississippi Moon offers a unique line up of cocktails and spirits inspired by America’s South. Something acquired by Mike, the owner, on his travels. Warning: Vegetarians stay clear. Where else can you get a piece of bacon as a garnish? Expect oddly amusing concoctions such as; homemade bacon infused bourbon with maple syrup and orange bitters. Ole Smokey Apple Pie Moonshine with Cointreau, lime and egg whites. Or Haymans Sloe Gin with Amaro Montenegro, strawberries, blueberries, and grapefruit juice. Plus there’s still more, including local Vale Ale on tap.
And to top it off, Mississippi Moon offers some peculiar nibbles while you enjoy your after work cool down or end of night top off. Jerky. A variety of jerkys, spiced and smokey. Now we can’t say we have always been a fan of the old jerky, but we just couldn’t help ourselves. We had to give it all a go. It mixes so well with a cold beverage in hand.
Get out that trusty ‘must try’ list and throw this one on there. Adelaide’s small bar scene just keeps getting better…
Photos by Jack Fenby.
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