Vancouver cocktail hot spot, Botanist Bar is kicking 2024 off with a visit from London-based Swift (Ranked No. 76, 2023 World’s 50 Best Bars) during Vancouver Cocktail Week this March for a series of cocktail-forward events.
On Sunday, March 3, Botanist and Swift will join together for the third annual Signature Sunday Cocktail Brunch, serving as Vancouver Cocktail Week’s marquee opening event that will feature a five-course cocktail-paired brunch designed by Executive Chef Hector Laguna, together with a collaborative cocktail menu developed by Creative Beverage Director Grant Sceney and the Bar Swift team. Tickets, priced at $170 CAD (inclusive of tax & gratuity) per person, are now available and can be purchased online.
The Swift team will pop-up for a second night on Tuesday, March 5, where they will showcase their signature method of ‘cracked ice’ cocktails, an eye-catching technique of carving from an artisanal block of ice. Reservations are not required.
To round out the Vancouver Cocktail Week celebrations, on Wednesday, March 6, Chef Hector Laguna will craft a sensory six-course dinner, with each course paired with cocktails by Grant Sceney and the Swift team. Tickets are available for $298 CAD (inclusive of tax & gratuity) per person and can be reserved online.
New Cocktail Menu + Return of Experiential Cocktail Collection
Botanist welcomes a new cocktail menu, which includes reviving the famed experiential cocktail series that put Botanist Bar on the international map. The Raincouver experiential cocktail (vodka, cherry blossom, yuzu, pine, aperitif wine, fennel pollen, vegan foam, edible rain cloud) pays homage to Vancouver’s unique beauty.
“The distinctive charm of Vancouver’s beauty is due to its location within a temperate rainforest,” says Grant Sceney, Creative Beverage Director at Fairmont Pacific Rim. “The Raincouver cocktail is a nod to the climate and the flavours that are inspired by it; from the beautiful cherry blossoms to the vast pine trees. The drink is light in style; vodka at the base with hints of yuzu, pine, aperitif wine and citrus topped with a splash of Perrier, served with a cherry blossom cloud that floats above the cocktail.”
