We are excited to share Botanist Bar’s latest sensory experience: The Water of Life (Eau de Vie) as part of our new experiential cocktail menu. Inspired by the profound relationship between nature and alchemy, where water serves as the foundation of both life and libations, the new experiential cocktail menu features a selection of chemist-like libations, complimented by a delicately prepared accompaniment.

A Multi-Sensory Journey of Flavour

Created in the city’s original cocktail lab, Botanist’s Creative Beverage Director, Grant Sceney, and Executive Chef, Hector Laguna, have masterfully designed a one-of-a-kind cocktail bar experience in Vancouver. Every cocktail on this menu is paired with a thoughtfully curated bite, allowing each sip and taste to evolve together in harmony. While each element can be enjoyed on its own, together they form an immersive, multi-dimensional experience that lingers long after the last sip.

featured cocktails

Pale Blue Dot

Inspired by the essence of Earth’s water, this striking blue cocktail features blue algae sourced from the Pacific Ocean. This vibrant blue cocktail blends oyster shell gin from North Vancouver’s Copperpenny, with an oyster leaf distillate and lacto-fermented cucumber pineapple syrup. 

The Ring of Fire

A tribute to the impact of water vapour on the tropical botany around the Pacific Rim, The Ring of Fire is a fusion of 12 year-old rum, Canadian Rye Whiskey and melon liqueur. The mixture is yogurt-washed and clarified in a centrifuge, enhanced with passion fruit distillate, vanilla and lemon cordial.

Raincouver

A nod to Vancouver’s climate, this cocktail pays homage to the city’s iconic cherry blossoms and towering pine trees. Light in style, it combines vodka with yuzu, pine, aperitif wine and citrus, topped with a splash of Perrier. An edible cherry blossom cloud floats above the drink, mirroring the city’s rainy yet beautiful atmosphere.

Earth’s Energy

Celebrating the nourishing role of water in sustaining flora and fauna, Earth’s Energy is a vibrant mix of blanco tequila, local vermouth from Esquimalt, Woods Distillery amaro chiaro and chamomile elderflower. This cocktail transforms in flavour as it warms, much like the blossoming of flowers in springtime.

Since its creation in 2018, the Cocktail Lab at Botanist has integrated culinary-forward techniques into the bar’s cocktail design and production. Equipped with industrial kitchen tools like a rotary evaporator (Rotovap) and centrifuges for ingredient separation, the Lab is a cornerstone of Botanist’s ongoing commitment to sustainability and the creative use of locally-sourced ingredients. Our new menu is a testament to the cocktail bar’s dedication to pushing the boundaries of modern mixology.