Talk about cocktail clout! Botanist Bar, tucked inside Vancouver’s Fairmont Pacific Rim hotel, was recognized for the second consecutive year by the global authority for the world’s best cocktail experience, ranking the 24th best bar in North America for the third annual North America’s 50 Best Bars Awards ceremony on Tuesday evening in San Miguel de Allende, Mexico.
Botanist Bar, led under the guidance of creative beverage director Grant Sceney, is located in the award-winning Botanist Restaurant. Inspired by the principles of botany, Botanist Bar celebrates the Pacific Northwest’s unique biodiversity in its approach; culinary-forward cocktails blend the union of science and nature together to deliver a sophisticated yet whimsical drinking experience.
“To be recognized on this list for a second year in a row speaks volumes about Botanist Bar’s constant pursuit of creativity,” says Sceney. “It’s a reflection of all of the people that have been a part of its seven-year journey.”
The 2024 ranking is reflective of the best bar experiences collated by a group of 250 anonymous voters, made up of cocktail experts, educators, authors, journalists, bartenders and bar owners from across North America. For this vote, the continent is divided into seven regions: Canada East; Canada West; USA Northeast; USA Midwest; USA West; USA South; Mexico and the Caribbean.
Celebrate with Botanist Bar by making its signature Raincouver Cocktail at home! —Vita Daily
Botanist’s Raincouver Cocktail
Honouring the clouds and rainforest climate that brings with it Vancouver’s unique beauty.
1 oz premium vodka
1 oz lillet
1/2 oz lemon juice
1/2 oz yuzu juice
1 oz cherry blossom green tea cordial
1 medium egg white
1 oz sparkling water
Shake all ingredients except sparkling water. Strain off ice then dry shake. Double strain into chilled martini coupe, top with cold sparkling water. Garnish with edible flower.
Cherry Blossom Green Tea Cordial
1 cup hot water
1 cup sugar
3 teabags of cherry blossom green tea cordial
Steep for 5 minutes, and then remove tea and sugar. Whisk until combined. Seal and label, keep refrigerated.
Pine-infused Vodka
1 750ml vodka
2 sprigs pine
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