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