Post the 50 Best Bar awards ceremony there was still plenty of fun to be had and even more celebrating to be done.
After the conclusion of the actual awards there were a handful of after parties that required invites and entry bracelets to attend. I had a few, but only made it through to the following two.
At Prophecy their after party menu was titled “Canadian Farewell” sponsored by NOA non-alcoholic spirits, Thomas Henry, and Ketel One Vodka.
Their featured cocktail was Radio Saigon with Coconut Oil Washed Ketel One Vodka, Pandan, Makrut Lime, Ginger, Cherry Blossom, and Sencha Tea.
Their non-alcoholic option was the Vancouver Island Iced Tea With NOA Jamaican Rum, NOA Amaretto, and Prophecy’s own house Kola.
After we tried one of each, we moved on to our next after party destination. We have already been having fun at Mount Pleasant Vintage for the last few nights, so knew tonight would be no different.
Awards ceremony evening their cocktails included Cointreau and Remy Martin, as their sponsors. Here we had their Fancy Paloma with Altos Blanco, Cointreau, select aperitivo, fresh grapefruit, filthy spicy agave, fever tree pink grapefruit, and smoked salt. And the My Thai with Mount Gay Eclipse, orgeat, lemongrass, birdseye chili, kaffir lime, and calamansi. Both served in colourful tropical themed plastic cups.
And seeing as we were already here, we got our usual drinking snack order of Mount Pleasant Vintage’s tater tots and pork rinds.
Sadly from here, I grew too tired, as it was well past my bed time, so headed home. Plus I knew tomorrow would be just as long of a night as well.
The next day there was so much extra jovial energy visiting Keefer Bar, coming out of their Best Bar in Canada win the previous evening, and rising in ranks to No.7 on the list of North America’s 50 Best Bars.
On this day bar Röda Huset took over and was representing Stockholm, Sweden. They currently rank No.35 on the World 50 Best Bars list, and we would get a taste of their bar through 4 specialty cocktails only available today. In each, I really appreciated the use of local Swedish ingredients and how they truly made this bar Popup unique.
I immediately gravitated towards the Green Tomato, reading it as a more savoury option with green tomatoes from Bondens Skafferi. This was a classic Dry Martini with The Botanist Islay Dry Gin, flavored with the above mentioned tomatoes.
Like the tomato, the Bitter Plums utilized actual sweet and sour plums to flavour. These were rested with Cointreau in a dark room for the last month, in order to craft this fragrant Negroni.
The Raspberries & Whey had whey from Jürss dairy farm flavoured with raspberries and Rémy Martin VSOP. I like this one the most for its creamy yogurt mouth feel. It reminded me of a toned down yakult soju.
Carbonated Strawberries from Stenhuse Gárd. This was lightest or the cocktails. It had a spritz-like quality with the simplicity of a high ball. Strawberry soda flavoured with Rémy Martin VSOP. This was sugary sweet and reminded me of look-aid it taste.
With all this drinking and it nearing dinner, we did order a few small dim sum plates to snack on. Knowing how small the kitchen is I kept my expectations low, so was pleasantly surprised. It has been a long time since I ordered from their kitchen.
The shrimp dumplings were tasty enough with a dip in their house soy, the pork spring rolls crispy. However, the bbq pork bun with garlic mustard aioli dip threw us for a loop. Although I still saw it as a creative fusion take that did the trick to stave off hunger.
After dinner we went to Blvd’s Gerald Lounge for the Sip and Guzzle bar takeover. This was extra monumental considering that they were just crowded No.1 amongst all the other 50 Best North American Bars.
By the time we got there they were sold out of their minty chocolate Champagne Grasshopper number and the Wasabi Penicillin was quick to follow. I managed to get one of the last glasses of Wasabi, Bruichladdich Classic Laddie Single Malt Scotch, ginger honey, lemon, and Port Charlotte Single Malt. This was more ginger and honey, and I was missing all the wasabi. I did find this a great digestif.
I liked the idea and look of the Insane Tomato with an actual pickled and soaked cherry tomato. The Botanist Gin, Port Charlotte Single Malt, fruit, flower, leaf, and sap. Although I found the salted rim much and brushed it aside. This was smokey tomato with a milky finish. A head scratcher and slow on to sip and wrap your head around.
The Coffee Sidecar was Rémy Martin VSOP Cognac, Cointreau, lemon, coffee, and banana. I didn’t get any of the listed banana flavour, only banana in this texture, and then it was mostly the waxy white part of the rind. There was however, plenty of coffee character on the onset with a crustiness to end on. This was yet another unique cocktail that I couldn’t wrap my head around.
Our next and last stop was to June on Cambie, they were celebrating their first time being voted on to the North America’s 50 Best Bars list, and only a year since they open. They were ranked No.17 and all their cocktails tonight were sponsored by Nikka Whisky.
June was hosting two bars behind their counter. Bar Murano, which won No.2 on this year list and Acre, in San Jose del Cabo. The latter is not ranked on the 50 Best, but has won 2nd place in the World Class México competition in 2025 and has received a Michelin Green Star in 2024 for sustainability.
Once again, with our late visit, Bar Murano had sold out of all their drinks. Therefore we were only able to try all of Acre’s.
The Dark Ume was Nikka Yoichi single malt whisky, dark plum, PX Sherry, and red wine vinegar. It smelled like the vinegar, and this flavoured the cocktail with its lingering scent. I also got some contrasting smokiness in the mix.
The Japan 75 was the best of the three and the easiest drinking. Nikka Coffey Gin, chamomile cordial, amaretto, fino Sherry, and sparkling wine. It was zesty with orange on the nose and it faintly reminded me of cream soda in taste.
And sadly I really did not like the Vino Del Jardin, and neither did anyone else who I allowed a taste too. Nikka Coffey Gin, fig, spice, and Sauvignon Blanc. I found this unbalanced and off putting, after a couple of tries to finish I gave in.
And that concludes all of my 50 Best Bar coverage and everything I tried. This was a lot and I felt like I needed a cleanse and to refrain from alcohol for a month, coming out of it.
