Tonight I was at the second seating of Kori Yokohama’s guest shift at Asian-inspired cocktail bar, Meo; located in Chinatown.
This is one of the many unique events held as part of Vancouver Cocktail Week 2026. This was a one night only event with three specialty cocktails to try. Walk-ins were available; however, for those who planned ahead and secured their tickets online there were additional perks. Not only did ticket holders get on the bar seating, to be able to take in the action of Kori’s bar mastery, but also food to have their cocktails, and some souvenirs to take home.
The latter, was a Nikka whisky branded tote bag, jigger, and stickers; as they sponsored the event.
The food option was a couple of Korean-inspired empanadas. Golden brown baked pastries topped with a gouchujang and mayo. The filling was dense with packed strands of beef. Together with the pastry base this was a blend of spicy heat, mild sweetness, and salty umami. With my first empanada I needed a drink to cut into its bold salty flavour. With the second empanada, I had it to diffuse some of the boldness of my second cocktail.
Sadly my 8pm seating was too late and I only got one cocktail shaken to order by Koki. At 8:30pm the bar proceeded to batch their cocktails and our guest bartender set to help cleaning up. He rinses out bar tools and casually chatted with customers.
As for cocktails I did try, the Walk a Little Faster featured Nikka from the Barrel with Strega 900 Bitter Rosso, Lillet Blanc, Amasake Orgeat, Lemon, Aquafaba, and Sesame Oil. I ordered it for the unorthodox use of sesame oil. It was fragrant on the nose, and in the mouth it was used for texture. It was a little bitter from the Campari, and slapped with the use of sake. It started bright with citrus and finished nutty. It was different. I like a cocktail that keeps you guessing, and this one kept evolving the more sips I took.
My only other taste of Koki’s cocktails I got was the Oolong Champagne Hiball. With Taketsuru Pure Malt Japanese Whisky, Champagne Cordial, and Cold Brew Oolong. This one was a smaller taste of the pre-batch. Given the listing of ingredients, this was stronger than I thought. What read like a spritzer had a formidable first sip kick, from the bold face whisky. As I mentioned above, with this one, the bites of salty meat actually helped to cut into the more aggressive cocktail.
And sadly the cocktail I missed was a Soba Whisky Sour with Nikka Coffey Grain infused with Soba & Cacao, Grilled Pineapple, Lemon, Vanilla, Soba Seed, and Chocolate Bitters.
Until I can afford to travel more extensively, I am happy with getting my culture fill through such pop up experiences.
Meo
265 E Pender St, Vancouver, BC V6A 1T8
(604) 559-6181
meochinatown.com
