Tonight was the night, we were gathered at JW Marriott at Parq Casino to celebrate the updating of the list for North America’s 50 Best Bars 2025. The night was set up as a 2 hour reception before the 2 hour ceremony. All standing room only as a mix and mingler.
I was sure to be on time for the former to be able to sample as many of the artisan cocktails as possible. Each one representing an internationally recognizable spirit brand, and some mixed by world renowned bartenders travelling to Vancouver for this ceremony.
The following are the booths I visited and what I had. Each one with 2-3 different cocktail options to choose from, there was not enough time to visit and re-visit them all.
One of our local World Class winners was at the Ketel One vodka booth, so I started there. I went for the PS Martini with Ketel One Vodka, Vermouth Blend, Elderflower, and Pickled Strawberry. This was one of the more memorable cocktails of the night. It was briney like an olive martini, but with the sweetness of fruit in the mix and as a garnish.
Next we had the Sakura Dirty Martini from Roku Gin. It had a salty floral overture that ended clean and on the sweeter side. The best part was the dried Sakura garnish that seemed to bloom in the martini glass once the liquid was poured in. Another memorable cocktail and a good start.
There were a few espresso martinis available, but I went with the one at Tia Maria, considering they advertised theirs in neon lights. It was thin on lips and more on the chocolatey side, with some ice chips for crunch.
Mount Pleasant Provisions teamed up with Rémy Martini to bring their popular spiked Vietnamese coffee slushie from their bar to this hall. I was familiar so tried their other option featuring VSOP cognac fine champagne. It was like a pickled apple cider, but on the saltier side.
At the Nikka Whisky table they teamed up with Jigger & Pony for a two cocktail offering from previous menus. I went for the Peach & Daisey with Nikka Coffey Grain, Chamomile Blend, Lacto-Fermented Peach Liqueur, Saline Solution, and Edible Flower. It was sweet with peaches as the name promised.
At the orange Contreau both I had their tequila style high ball made with their ancho orange bottle.
We had two drinks from St. Germain. The St-Germain Hugo Spritz was for the visual in their branded glass that paralleled the curves of the bottle and a matching stir stick. St-Germain Elderflower Liqueur, Sparkling Wine, and Perrier. This was a refreshing beverage much like a boozy 7up.
The Papillon I wanted to try for its list of ingredients, and it did not disappoint. St-Germain Elderflower Liqueur, Raicilla, Vermouth, and Cubeb & Fennel Watermelon. As I had hoped, the distinct flavours of both watermelon and fennel helped to balance out the typical bold florals of Saint Germain.
Looking for something on the sweeter side with Disaronno, we went with the Morgenthaler Sour. A mix of Disaronno Originale, michter’s kentucky straight bourbon, lemon juice, simple syrup, and egg white. The juice was prominent with additional sweetness form the egg whites, this was giving me orange creamsicle.
On behalf of Mitcher’s and Lorenzo Antinori & Chris Chan of Bar Leone came the Fig Leaf Boulevardier. Full bodied, bitter and sweet, with heavy citrus. I was looking for, but didn’t get any discerning fig leaf, which would have made its mark on this classic cocktail. Michter’s US *1 Small Batch Bourbon, Fig Leaf Vermouth, Campari, and Mastika.
Lucano on behalf of Hiltons Americas in Mexico had three cocktails. The bartender recommeded the Take me to La Feria with Amaro Lucano, Mancino Vermouth Secco, Americano, Sherry Fino, and Perrier peach soda. It was a transformative drink moving form sweet and tangy to savoury.
Siete MisteRios has a cocktail called “Mole” and I swear it was savoury and heavy like the chocolate and bean sauce.
At the Maximo Vermouth booth we had drinks by the Meadow Lark in Chicago. The Morning Routine came highly recommended with its aresol coconut cream foam. Mancino Vermouth, Ketel One, Tia Maria, Cumin, Coconut and Cold Brew Cream.
We knew exactly what we were getting with Campari. There is no hiding its flavour whether you want a negroni, Campari and soda, or a Campari spritz.
Altos Tequila was literally highlighting Tommy’s Mexican Restaurant offering classic margaritas or pre-bottled spicy Palomas.
New for me was Matusalem rum. The trick bartending caught my eye and drew me in. The cocktail had a salt and pepper rim, accenting every flavour within the mix and making the normally sweeter rum-based drink savoury.
As for food small bites were passed. Sadly all cold considering the size of the venue. Chicken satay skewers, tortellini, arinchini balls, spring rolls, and scallops.
Even the aburi sushi bites were extra frosty. But at least the food kept coming all throughout the night, given the amount of drinks that were being poured.
Highlighted by Destination Vancouver were the indigenous canapé bites from Tawnshi. Apple sagebutter and smoky bison on bannock with cedar jelly bree, and walnut. A clever twist on everyone’s favourite food pairing for drinks and events.
As for the actual ceremony, the bars were closed and guests were invited to gather around the stanchioned off stage for a live count down of this year’s winners from 50 to 1. I got front row standing room, only to have to leave mid-way to use the washroom and not be able to get back through the crowds to the front.
Instead, I found some less coveted, but more space on the sides, with a televised view.
Interspersed with the countdown were industry awards, given to the bars and/or their bartenders. The latter were invited on the stage by the spirit sponsor to take photos and accept their physicsl award.
The actual countdown went by quickly as the teams were acknowledged, but not invited on stage. Instead, specific pockets of the crowd broke into cheering and jumping, indicating their win. It was amazing to be at the epicentre of such a static energy and to help chant winning names.
When over the bars we opened once more and the crowds gravitated towards the last few drinks of the night. However, majority of the people disperse quickly, heading to their respective after parties.
The following is the announced list of 2025’s North America Best Bars. Congratulations to Vancouver bars the Keefer Bar at no. 28 and Botinist at no. 26.
JW Marriott Parq Vancouver
39 Smithe St, Vancouver, BC V6B OR3
(604) 676-0888
marriott.com/en-us/hotels/yvrjw-jw-marriott-parq-vancouver/
