clock menu more-arrow no yes mobile

18 Spring Cocktails to Drink Right Now in Vancouver

View as Map

Let out a mighty cheer and make for one (or two, or more) of these 18 splendid establishments who have just released their spring cocktail lists- all bursting with bright, zesty new season flavours. What's on the map? Floral gin concoctions, fresh-pressed beet juice and tequila, plus a decidedly grown-up slushie - oh, and an aquarium pump. Raise your glasses and please tip your bartenders; here now -in no particular order- Vancouver's 18 must-drink spring cocktails for 2014.
Drunk anything super-spring-y that needs to be on the list? Drop us a line or leave a comment or contact our 100% confidential TipLine


Read More
Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

West Restaurant + Bar

Copy Link
West's David Wolowidnyk's new spring list includes the aromatic and deliciously floral Out of This World made with Bombay Sapphire gin, orgeat syrup (almond), Ume plum wine and lime juice misted with orange flower.

La Mezcaleria

Copy Link
Kelly Woods has created the Montego Sling to celebrate spring: packed with Flor de Cana rum and Campari, made fruity with pineapple and orange, and bright with house-made mango ginger shrub and Ginger beer this is essentially sunshine in a glass.

Merchant's Oyster Bar

Copy Link
If you're a beer fan and you're feeling left out of the cocktail map- never fear - Merchant's has a drink for you: the Caipir'azzi, a cunning twist on the Caipirinha but with the addition of a judicious pour of Parallel 49 Hopparazzi India Pale Lager.

Odd Society Spirits

Copy Link
Drop by to the tasting room to try new Odd Society bartender Matt Cooke's Modern Hound, a zingy blend of East Van Vodka, grapefruit, jasmine syrup with lime, and rhubarb bitters.

Upstairs at Campagnolo

Copy Link
Sure, you're sneaking Upstairs to scarf down a Dirty Burger, but you'll likely stay to savour bar manager Peter Van de Reep's Rhubarb Gimlet, made with Broker's Gin and home-made Glorious Organics rhubarb puree which highlights the tart and earthy flavors of rhubarb.

Keefer Bar

Copy Link
Celebrating spring with a light twist on the eternal classic, Dani Tatarin has whipped up the Sazerac Sour; Buffalo Trace Bourbon, Lemon, Peychauds Bitters Syrup and aromatized Absinthe to finish the drink.

Bambudda

Copy Link
Eater Young Gun semi-finalist Buck Friend, is using an aquarium pump to create the hibiscus-flavoured bubbles in his latest off-beat creation, the Bubble Tea; a mad scientist blend of gin and Blue Curacao with refreshing lemon, rhubarb bitters and green tea liqueur topped with wobbly floral-scented bubbles.

Clough Club

Copy Link
Bartender-About-Town Donnie Wheeler is shaking up The Lookout which blends Havana Rum with muddled pineapple, honey syrup and spice with grapefruit soda.

The Blacktail Florist

Copy Link
There's no name for this zesty spring number from Connor Gotowiec but you can have this blackberry shrub-based delight as a gin or aquavit drink. The straw is a stem of lovage, tangy apple cider vinegar makes it perfect for the new season and the fennel garnish smells truly delicious.

Wildebeest

Copy Link
Behold! The taste of all good things to come, the Beach House slushie, churned with Vodka, Aperol, bianco vermouth, ginger, grapefruit and rhubarb. Dangerously delicious.

Blue Water Cafe + Raw Bar

Copy Link
Dive into talented bar manager Evelyn Chick's herbacious Spring on First Avenue at Blue Water Cafe with Don Julio blanco tequila, Grand Marnier, and tarragon honey syrup and fresh-pressed red beet juice. With those ingredients you can even pretend that it's a healthy option.

Uva Wine Bar

Copy Link
Lauren Mote and team are shaking up a floral delight called the Canary; Chamomile Flowers-influenced Vodka, Aperol, Lillet, Lemon, Peach Syrup, Clingstone Peach Bitters, shaken and topped with Prosecco.

YEW seafood + bar

Copy Link
A tad pricey at $17, but the Hwy 99 packs a powerful punch. This month's 100 Mile Cocktail from YEW combines Vancouver’s own Long Table Gin with local blueberries, cranberries, Honeybee Centre honey, a splash of Venturi Shultz balsamic vinegar and R&B Brewing East Side Bitters.

The Blackbird Public House & Oyster Bar

Copy Link
Jay Jones, our Bartender of the Year is a massive Star Wars fan, thoroughly excited by May 4th he's created The Last Jedi which blends Beefeater gin with midori and maraschino for a floral melon-y nose and a refreshing acididty and spice in the finish: "With Episode VI production activity ramping up in Vancouver, the Force is starting to be felt everywhere...Colour design is inspired by Luke Skywalker's green crystal lightsaber blade in Return of the Jedi."

Grain Tasting Bar

Copy Link
Keeping it local (and pleasingly retro) try a Purple Rain with Vancouver's own Long Table gin and Bittered Sling plum and root beer bitters mixed with fresh basil, blackberries and pineapple juice.

Joe Fortes Seafood & Chop House

Copy Link
Brand new on Joe's spring cocktail list, the Blackberry Treasure which blends Cazadores blanco, cassis and maraschino liqueur with fresh blackberries and lemon and orange bitters for a fruity taste of the season.

Buck Stop

Copy Link
Like drinking in a spring flower meadow, Buck Stop's Painted Lady combines Tanqueray Gin, Elderflower, Scrappys lavender bitters, rosewater, lemon juice and egg white. Light, bright - and just the thing to pair with a Half Stop barbecue pig-out session.

Kingyo Izakaya 金魚居酒屋

Copy Link
One of our favourite West End Izakayas has a cava-loving chef who's put a air of sparkling spring cocktails on the menu. Try the Yuzu Lime Gelato Mimosa with Cava for a citrus fresh hit.

West Restaurant + Bar

West's David Wolowidnyk's new spring list includes the aromatic and deliciously floral Out of This World made with Bombay Sapphire gin, orgeat syrup (almond), Ume plum wine and lime juice misted with orange flower.

La Mezcaleria

Kelly Woods has created the Montego Sling to celebrate spring: packed with Flor de Cana rum and Campari, made fruity with pineapple and orange, and bright with house-made mango ginger shrub and Ginger beer this is essentially sunshine in a glass.

Merchant's Oyster Bar

If you're a beer fan and you're feeling left out of the cocktail map- never fear - Merchant's has a drink for you: the Caipir'azzi, a cunning twist on the Caipirinha but with the addition of a judicious pour of Parallel 49 Hopparazzi India Pale Lager.

Odd Society Spirits

Drop by to the tasting room to try new Odd Society bartender Matt Cooke's Modern Hound, a zingy blend of East Van Vodka, grapefruit, jasmine syrup with lime, and rhubarb bitters.

Upstairs at Campagnolo

Sure, you're sneaking Upstairs to scarf down a Dirty Burger, but you'll likely stay to savour bar manager Peter Van de Reep's Rhubarb Gimlet, made with Broker's Gin and home-made Glorious Organics rhubarb puree which highlights the tart and earthy flavors of rhubarb.

Keefer Bar

Celebrating spring with a light twist on the eternal classic, Dani Tatarin has whipped up the Sazerac Sour; Buffalo Trace Bourbon, Lemon, Peychauds Bitters Syrup and aromatized Absinthe to finish the drink.

Bambudda

Eater Young Gun semi-finalist Buck Friend, is using an aquarium pump to create the hibiscus-flavoured bubbles in his latest off-beat creation, the Bubble Tea; a mad scientist blend of gin and Blue Curacao with refreshing lemon, rhubarb bitters and green tea liqueur topped with wobbly floral-scented bubbles.

Clough Club

Bartender-About-Town Donnie Wheeler is shaking up The Lookout which blends Havana Rum with muddled pineapple, honey syrup and spice with grapefruit soda.

The Blacktail Florist

There's no name for this zesty spring number from Connor Gotowiec but you can have this blackberry shrub-based delight as a gin or aquavit drink. The straw is a stem of lovage, tangy apple cider vinegar makes it perfect for the new season and the fennel garnish smells truly delicious.

Wildebeest

Behold! The taste of all good things to come, the Beach House slushie, churned with Vodka, Aperol, bianco vermouth, ginger, grapefruit and rhubarb. Dangerously delicious.

Blue Water Cafe + Raw Bar

Dive into talented bar manager Evelyn Chick's herbacious Spring on First Avenue at Blue Water Cafe with Don Julio blanco tequila, Grand Marnier, and tarragon honey syrup and fresh-pressed red beet juice. With those ingredients you can even pretend that it's a healthy option.

Uva Wine Bar

Lauren Mote and team are shaking up a floral delight called the Canary; Chamomile Flowers-influenced Vodka, Aperol, Lillet, Lemon, Peach Syrup, Clingstone Peach Bitters, shaken and topped with Prosecco.

YEW seafood + bar

A tad pricey at $17, but the Hwy 99 packs a powerful punch. This month's 100 Mile Cocktail from YEW combines Vancouver’s own Long Table Gin with local blueberries, cranberries, Honeybee Centre honey, a splash of Venturi Shultz balsamic vinegar and R&B Brewing East Side Bitters.

The Blackbird Public House & Oyster Bar

Jay Jones, our Bartender of the Year is a massive Star Wars fan, thoroughly excited by May 4th he's created The Last Jedi which blends Beefeater gin with midori and maraschino for a floral melon-y nose and a refreshing acididty and spice in the finish: "With Episode VI production activity ramping up in Vancouver, the Force is starting to be felt everywhere...Colour design is inspired by Luke Skywalker's green crystal lightsaber blade in Return of the Jedi."

Grain Tasting Bar

Keeping it local (and pleasingly retro) try a Purple Rain with Vancouver's own Long Table gin and Bittered Sling plum and root beer bitters mixed with fresh basil, blackberries and pineapple juice.

Joe Fortes Seafood & Chop House

Brand new on Joe's spring cocktail list, the Blackberry Treasure which blends Cazadores blanco, cassis and maraschino liqueur with fresh blackberries and lemon and orange bitters for a fruity taste of the season.

Buck Stop

Like drinking in a spring flower meadow, Buck Stop's Painted Lady combines Tanqueray Gin, Elderflower, Scrappys lavender bitters, rosewater, lemon juice and egg white. Light, bright - and just the thing to pair with a Half Stop barbecue pig-out session.

Kingyo Izakaya 金魚居酒屋

One of our favourite West End Izakayas has a cava-loving chef who's put a air of sparkling spring cocktails on the menu. Try the Yuzu Lime Gelato Mimosa with Cava for a citrus fresh hit.