I stumbled (literally) into Colibrí one recent Sunday after a couple of rounds at Morro Fi. Opened in 2013 on a bright and airy corner of the Raval, the place is decidedly cute, decked out with marble-top bistro tables, rustic barstools and designy chandeliers, its walls adorned with vintage posters, antique mirrors and black-and-white photographs papering the area above the bar.The latest entry from Casa Gil – the group behind La Llibertària in the Raval and Barceloneta’s Bodega La Peninsular – Colibrí recently refocused on a Mediterranean concept, meaning bacalao, escabeche, wine and most importantly, vermouth. This day they had two options: the regular house stuff and a special barrel-aged reserva, which has a deeper, drier, barkier flavor. Can’t decide between ‘em? Ask for a mini-flight with small samples of each to do a proper empirical compare-and-contrast.