The Gala of Cocktails is the signature event for Vancouver Cocktail Week. For those who can only attend one outing for all week, let it be this one. Not only do you get to discover and sample the largest selection of spirits brands at any one event; but the list of vendors includes may of which who have hosted seminars, workshops, and dinner throughout the week, all convening here tonight. And best of all, all cocktails are included in the price of admission.
Hosted at Rosewood Hotel Georgia on their second flour walk up foyer, where the space opens up and flows into their Spanish Ballroom. Here, there are 25+ open bar stations set up with over 35+ creative cocktails to try. Each made with premium spirits, expertly crafted by brand reps and Vancouver’s brightest bar stars.
Not designed to be a dinner event, but you do receive a token during the check-in process, that you are able to redeem for a plate of six small bites. A piece of spicy tuna sushi, one California roll piece, coconut shrimp, pork dumpling, a fried pocket, and beef slider.
As a VIP I was able to arrive and enjoy the four hour celebration one hour earlier. This meant less and smaller lines, more room to roam, and the ability to truly connect with vendors one on one before the height of the evening began. And as an added bonus, during this time, full sized cocktails were served in their intended and proper glassware. So I recommend opting in for this experience. And before you start, to make a full around of the room, looking at each option before committing to 3-4 to enjoy in this first hour.
Admittedly, as my intention was to try as much as I could, so I really didn’t take the time to taste and write character notes. So the following is the entire offering, as listed on the event program. This pamphlet is also a great way to isolate the cocktails you are most interested in and focus your attention there first. The following is what was listed:
BAR 1:
DON JULIO
First Light (created by Jeff Savage): Don Julio Blanco tequila, Aperol, guava, hot honey, Drink Arte lime
BAR 2:
JOHNNIE WALKER
Bramble on (created by Kate Chernoff): Johnnie Walker Black Label whisky, blackberry, coconut
BAR 3:
FOUR SEASONS
Turning Point: Bright, bold, and spiced-caraway tequila meets green Chartreuse with a sesame finish. A statement cocktail.
One More Sunset: Tropical dusk in a glass-silky passionfruit-cacao milk punch with a sparkling banana finish poured tableside.
BAR 4:
COPPERPENNY
Lost Collins: Copperpenny Lost Horizon
Rare Tea Gin brings delicate aromatics and subtle tannin depth, balanced with fresh lemon and a touch of cane syrup, then finished with Perrier for a crisp, elegant lift. Light, complex, and effortlessly drinkable
Second Degree: A multi- dimensional gin sour that layers pine-smoked juniper with the bright, zesty lift of triple-citrus sweetness. Not unlike the glowing embers of a campfire, this cocktail carries a warm fiery core mellowed by smoky botanical notes that bind everything together.
BAR 5:
THE WOODS
The Dirtiest Martini: Olive Vodka, Woods Vodka, olive brine, olive distillate, olive Lustrini: Woods Vodka, Arancello, Amaro Chiaro, tart cranberry, Drink Arte lime, strawberry syrup, glittered aran-cran foam
Not-a-Rita (non-alc): Non-alc Smoked Spirit, red tea, agave syrup, Drink Arte lime, orange zest
BAR 6:
ODD SOCIETY SPIRITS
The Fifth Horseman: Strawberry Wallflower Gin, Wallflower Dry Gin, lemon, forest berry, spruce, Cypress Bowl Bitters
BAR 7:
SHELTER POINT
The Canuck Old Fashioned: Shelter Point Ripple Rock whisky, maple simple syrup, boreal forest bitters, cherry
BAR 8:
SALISH SEA SPIRITS
Coastal Gin Martini: A West Coast classic featuring Salish Sea Spirits Coastal Gin-distilled with bull kelp, oyster shells, and spruce tips. This bracing martini balances subtle salinity with crisp forest brightness and a honeyed finish. Served ice-cold with a lemon twist or olive.
Blackberry Gin Honey Martini: Vibrant and easy-sipping, this martini showcases Salish Sea Spirits Blackberry Gin, crafted from BC honey and local berries. Bright fruit notes lead, supported by gentle botanicals and a smooth honey sweetness. Finished with dry vermouth for a perfectly balanced pour.
Kola Vodka Sour: A bold twist on the classic sour using Salish Sea Spirits Kola Vodka. Notes of vanilla, cinnamon, and citrus zest are shaken with fresh lemon and simple syrup. Lightly frothy and vibrant, it’s finished with bitters and a lemon twist.
BAR 9:
FEN JIU
Orchard Dew (created by Lingjie (L.J) Xue): Feniu Baijiu, salty plum essence, Crème de Cassis, Drink Arte lime, Thomas Henry tonic, shiso mist
Garden Whisper (created by Lingjie (LJ) Xue): Fenjiu Bairiu, osmanthus, lemon oleo, cold brew green tea, Perrier
BAR 10:
KETEL ONE
Espresso Martini: Ketel One Vodka, Espresso, Simple Syrup
BAR 11:
TANQUERAY NO. TEN/ SEEDLIP
Starburster (created by Jeff Savage): Tanqueray No. Ten Gin, strawberry, basil, Drink Arte lemon, honey
Garden Stones (non-alc): Seedlip Garden, strawberry, basil, Drink Arte lemon, honey
BAR 12:
KAVKA
Amalgamate: Kavka Vodka, lapsang tincture, Olave Blanco Vermouth, lemon twist
Orchard Picnic: Kavka Apple Pear Vodka, jasmine green tea, Drink Arte lemon juice, Tassoni, honey syrup
BAR 13:
MERRIDALE
Merridale Treacle: Merridale Spiced Rhumb, sugar, Angostura bitters, apple juice, orange peel
BAR 14:
SANCTUARY WHISKY
Pear in Mind: A pleasantly warming cocktail feisturing our Sanctuary Signature Edition Single Malt whisky, brandy, pear simple syrup and walnut bitters.
BAR 15:
CHOYA
Soft Centre (created by Zoe Bates): Choya Kokuto Umeshu, whisky, vanilla, baking spice, Perrier, finished with a warm coconut foam. Inspired by the nostalgic feeling of warming up a cinnamon bun.
CHOYA 23 Umeshu: Luxuriously full bodied and authentic, this premium Umeshu shines with golden hues and vibrant fruit aromas. Its velvety texture and rich sweetness are perfectly balanced by a bright, tart finish. Enjoy this elegant 23% liqueur neat, on the rocks, or with Perrier.
BAR 16:
KURO KIRISHIMA
Amataro Boba Sour: A playful Fusion of an Amaretto Sour and Taro bubble tea. Earthy, nutty purple yam pairs perfectly with the brightness of Shochu, while a light foam carries aromatic notes. Sip through a straw to discover sweet Amaretto-infused tapioca pearls at the bottom.
Melt Barley Shochu: Carefully aged for 29 years in select barrels, this Honkaku shochu boasts a radiant amber hue and a smooth, melt-in-the-mouth texture. Each cask imparts a distinctive character, creating a refined spirit meant to be experienced one unforgettable sip at a time.
BAR 17:
NINKI SAKE
Rice Magic Sparkling Red: A lightly sparkling sake with a soft pink color and gentle sweetness. Fruity, smooth, and refreshing, it features lively bubbles and a clean finish.
BAR 18:
FANDANGO MEZCAL
Grape(fruit) of Wrath (created by Juston Little): Fandango Mezcal, Amaro Averna, pink grapefruit soda, Campari mist, grapefruit triangle
BAR 19:
UNDONE
Gallito/Troublemaker created by Matt Benevoli (non-alc): Undone Not-Mezcal, Thomas Henry Spicy Ginger Beer, Thomas Henry Cherry Blossom Tonic, lime, mango chamoy
BAR 20:
JAK’S
Per Se Spritz: Per Se Aperitivo with prosecco and Perrier
BAR 21:
NOA
Earl of Orange (non-ale): NOA Italian Aperitivo, Callister Raspberry Earl Grey Soda, raspberries
BAR 22:
VECCHIO AMARO DEL
CAPO
Capo Spritz: Amaro del Capo, prosecss,
Perrier, orange wedge
BAR 23:
GIFFARD
Abricot Martini: Liberty Distillery Endeavour Gin, Giffard Abnicer du Roussillon, dry vermouth, bitters, dried apncot
Ginger Switchel (non-alc); Giffard Alcohol Free Ginger. Thomas Henry Tonic or Perrier, Piment Syrup (optional)
BAR 24:
PERRIER
Perrier sparkling water
BAR 25:
EMPRESS 1908 GIN so what are we (created by Zee Bates Empress Elderflower Rose, Elderflower Liqueur. Drink Arte Lemen, Thongs Henry Grapefrult. basil & strawbery cardial, rose air
BAR 26:
RESURRECTION
SPIRITS
Thorne & Berry: Green Apple
Resurrection Bogey Juice, Resurrection Vodka, Creme de Mure, lemon, cinnamon simple syrup, blackberry
BAR 27:
YANGHE
Osmanthus Spark: Yanghe’s signature softness meets osmanthus blossom and zesty Drink Arte lime, topped with premium Thomas Henry grapefruit soda.
Elegant, sparkling, and unmistakably oriental.
BAR 28:
NIKKA
Amber Dream (created by Koki Yokoyama): Nikka Taketsuru Pure
Malt, Strega Verde infused cinnamon, elderflower liqueur, clear red apple juice, mint
Selva Negra (created by Koki Yokoyama): Nikka From the Barrel, cranberry cold brew, cassis liqueur, cherry bitters, dry cassis
BAR 29:
STREGA
Via Roma (created by Ryan Buchanan): Liquore Strega Verde, VSOP Armagnac. lemon, bitters, white pepper oil
Il Torre (The Tower) (created by Ryan Buchanan): Strega 900 Aperitivo, Nikka Coffey Grain, grapefruit, passionfruit
And when guests needed to take a break from drinking, there were seats to rest in at Perrier’s lounge, or you could dance it off on the DJ fuelled dance floor.
This was another successful year of this vibrant celebration, showcasing the art of the cocktail in one spectacular evening. Guests came dressed to impress and stepped into a world of endless, expertly crafted drinks from the city’s top mixologists and global spirit brands. This was a night to sip, mingle, and celebrate with the best of the cocktail community.
Rosewood Hotel Georgia
801 W Georgia St, Vancouver, BC V6C 1P7
+1 (604) 682-5566
rosewoodhotels.com
