Globally recognized for its innovative cocktail culture, Vancouver’s top restaurants are revolutionizing the city’s bar landscape. We spoke with the owners and bar managers at Botanist, Chupito and SUYO, who have poured their passion into their cocktail programs, often incorporating personal travel experiences, cultural heritage and traditions, and unique takes on classic drinks.
Tara Davies, owner and operator of Chupito, is the perfect example. She shares, “Chupito is a love letter to Mexico and my time spent there. A highlight of the land's spirits and the ingredients, the producers, the warmth, the culture, the people and places that shaped me. I wanted to name the cocktails after places that remind me of people that have become family or locations that shaped my life experience. The evolution of the list is reflected in my creativity and ability but will always have my love for Mexico at the base of it.”
With trends shifting toward alcohol-free and low-ABV cocktails, many restaurants are prioritizing inclusivity on their drink menus. Grant Sceney, Botanist's beverage director, emphasizes this effort, sharing, “We treat our zero-proof/spirit-free cocktails the same way we do with our alcoholic signature cocktails. The same attention and care are given. If it's normally a whisky cocktail, we would look towards the tannins of a black tea to emulate the whisky flavor, as an example. A lot of care is given to ensure these are just as well thought out and inclusive for our guests.”
Zero waste and sustainability are also factors influencing and enhancing the cocktail programs in the city. Read on to discover how Vancouver’s top eateries are shaping its ever-evolving cocktail scene and find the perfect drink to try on your next night out.
Botanist
Signature Cocktail: Raincouver and Marine Martini
It’s perhaps no surprise that with a name like Botanist, this restaurant takes its cocktail program seriously. They use principles of botany to create complex flavor profiles and even feature a suite of nonalcoholic drinks on their menu which use natural flavors that mirror those in their alcoholic offerings.
When asked to reveal their signature cocktail, Sceney shared, “All the cocktails on our menu represent botany, however there are two that people continue to come back for, and they really evoke what our restaurant and cocktail bar are all about –– Raincouver and Marine Martini.”
According to Sceney, the Raincouver is inspired by Vancouver’s climate. It’s vodka-based, with cherry blossom, yuzu, pine, aperitif wine, fennel pollen and vegan foam, plus a splash of Perrier. But what makes this cocktail a true standout is that it’s garnished with a “floating edible rain cloud.” The cloud floats above the cocktail and slowly starts to rain into the drink over time. The drink pays homage to the region's beauty, combining botanical elements and modern cocktail techniques.
Chupito
Signature Cocktail: Changes regularly based on their zero-waste menu
At Chupito, sustainability is top of mind — both in their food and beverage offerings. Davies explains, “Our entire program is based on a low-waste approach where we take otherwise discarded ingredients from the kitchen and introduce them to our cocktails as well as using the entirety of fruits and vegetables while giving them up to four lives. Our story is based on highlighting local ingredients as well as Mexican spirits, herbs and spices and telling a story with each cocktail. Every drink has a name based on a place that Erick (the Bar Director) [and I] have been together. Many of the drinks are inspired by people, places and food in our lives that have made an impact on us. The back story is what's important and every drink has an individual one to tell.”
When it comes to ensuring harmony between their food and beverage menus, Chupito has a unique take. Rather than focusing on the traditional role of “pairing,” they aim to reimagine it in a new light. “We use ingredients that are used in our kitchen to mirror and marry the flavors of each menu respectively. Each drink can be enjoyed by itself and can also stand up [to and] complement our cuisine and the bold flavors that Chef Maria works with daily,” Davies shares.
One of the most memorable drinks that’s been featured on their menu includes the Califa, inspired by the Taco de Pastor. “This was a perfect showcase of our low-waste initiative as all the ingredients were otherwise discarded from the kitchen. We did a mezcal fat wash with the reduced leftover pastor fat and incorporated a bit more marinade for extra kick. We took the pineapple skins and cilantro stems to turn into a cordial. We used a lacto-fermented pineapple from our Tepache as a dried garnish and used the leftover lime husks to make a tincture for aromatics that mimicked the exact moment you took a bite of your taco,” Davies adds.
SUYO
Signature Cocktail: The Ritual
SUYO sets a new standard for innovation with their cocktail program, seamlessly integrating Peruvian storytelling into creative cocktails that push the envelope with unique ingredients.Bar manager Efe Tuncay and bartender Edrian Jacinto share, “SUYO is built around storytelling, so I’d say our signature cocktail is the Ritual. It embodies that philosophy — every element ties back to the story. The inspiration comes from the ancient Incas and their belief in multiple gods. To honor and appease them, they would offer sacrifices: fruits, berries, wheat and even the heart and blood of a llama. Our version reflects those offerings in cocktail form. A grilled chicken heart represents the sacrifice, single malt whisky (the wheat) is emulsified with cow’s blood, acidified guava (the fruit) adds brightness, and Xila along with Kina Sala vermouth (the berries) provide depth. Everything is intentional, and together it tells the story of ritual and devotion.”
When asked about using cow’s blood in a cocktail, Tuncay and Jacinto explain, “Most people are taken aback by the idea, but we embraced the challenge. It took over 100 iterations to refine the recipe, stabilize the texture and balance the flavours. The blood adds a surprising textural quality — almost like a thick, velvety smoothie — that makes the drink both unusual and memorable. People may be familiar with eating blood in food but experiencing it in a cocktail is something they rarely, if ever, encounter.”
Another of the restaurant’s most distinctive drinks is the Threads cocktail. “[This drink] was inspired by the ‘heart of civilization’ — specifically, the women who were master weavers of clothing and baskets. To reflect their craft, we created a pandan bianco vermouth (since pandan leaves were once used to weave baskets), and infused Campari with vanilla rooibos (the rooibos representing natural dyes for textiles). The cocktail is served in a woven basket sleeve as a nod to the weaving tradition.”
