Vancouver, British Columbia

Vancouver, Canada, is no stranger to elevated hospitality. Albeit off the beaten path, the city captivates you with its elongated sunsets, mountainous views, and the genuine warmth of its people. You’ll receive smiles from passers-by as you stroll along the Seawall or venture through world-renowned Stanley Park. However, the true can’t-miss highlight is Vancouver’s unparalleled food and beverage scene, a direct result of its diverse population and rich cultural influences. From fresh fish right out of the Pacific Ocean to five-star food trucks, MICHELIN Star restaurants to lavish speakeasies; when it comes to gastronomy, if you can dream it, Vancouver can offer it. 

Out of five countries and a shameful number of watering holes, Vancouver is my favorite place. I go back as often as my PTO will allow, and upon my last jaunt, I found myself diving deeper into the exploration of Vancouver’s Chinatown.

First settled in the 1880s, it is the largest Chinatown in Canada, and, friends, it is nothing short of mesmerizing. Aromas of dim sum and spices tease you on one block, baked bread and ginseng on another. Before you know it, you’ve conquered five miles of sightseeing, the sun is lower, and your thirst for a libation is higher. And then you stumble upon it like a beacon of hope, a mirage in the desert, the sign you’ve been waiting for to unwind and imbibe. You’ve arrived at The Keefer Bar, an apothecary-inspired cocktail bar located in the heart of Chinatown that is guaranteed to remedy any ailments or sickness with its seasonal prescriptions.

The exterior is misleading for a moment, as The Keefer Bar is seated on the ground floor of a residential space that originally served as a warehouse and meter repair shop for the Vancouver Gas Company in 1910. Inside, the gentle glow of Vintage Edison Bulbs illuminates the extensive back bar collection of bourbon, sake, and any spirit you can imagine. The menu is untraditional, offering herb-infused drinks inspired by Chinese medicine. To my left, I witness a patron consuming a playfully sexy cocktail with a lollipop atop a Nick & Nora glass.

Bartender Lucas Szaraz embodies hospitality with an authentic kindness that out-of-towners can only hope to discover when traveling. His movements behind the bar are calculated, incorporating the same amount of attention to each composition. He pauses to welcome me to The Keefer Bar. He notices my intrigue about the mysterious lollipop beverage.

“That’s the ‘Love Me Not,’ a spin on the classic Vieux Carré,” Lucas says. Turns out, he is the inventor. “I went for a lighter, more floral version of this drink. Our theme for this menu is superstitions, so it is based on the ‘He Loves Me, He Loves Me Not’ superstition.” Bright, spice-driven, with a fragrance of osmanthus (a flowering plant species native to Asia), this libation was precisely what the doctor ordered. The lollipop was the intermittent cherry on top.

“I love the creativity of our space,” says Lucas. “I love that we can put our own spin on things and put a drink or two of our own on every seasonal menu. It makes us proud to have something on the menu.

“I think The Keefer Bar is the best in the city,” Lucas continues. “I really enjoy getting people interested in spirits they may not have tried prior and building that connection. For me, as a whole, to give guests a unique experience they haven’t had before is important.”

Lucas’ passion for his craft is electric, and having not been steered wrong thus far in my visit, I ask him to choose my follow-up beverage. He pulls out a clear bottle and hands me a glass of Osake Junmai Sparkling Sake. “This is from an artisan sakemaker in Granville Island,” Lucas reveals. The effervescence cleanses my palate, leaving lingering flavors of pear and nougat. The euphoria sets in as a result of exceptional prescriptions and such gracious service, and I decide that is the note to end on until I circle back on my last night in Vancouver to relive it all over again.

The Keefer Bar offers an ambiance unlike any other. Its location, menu, and team make for the trifecta of travel experiences. Being made to feel at home while simultaneously being so far away is a gift. 

Love Me Not Cocktail Recipe

0.75 Suntory Toki

0.75oz Cognac (Courvoisier VS)

0.75oz Osmanthus Infused Cocchi Americano

1 Bar Spoon of Honey Syrup (about 5ml)

2 Dashes Tarragon-Infused Peychaud’s Bitters

1. Measure all ingredients and pour into a cocktail shaker.

2. Shake vigorously.

3. Strain into a Nick & Nora glass (small coupe glass can suffice).

Osmanthus Cocchi Americano

750ml Cocchi Americano

10g Osmanthus Flowers

1. Combine Cocchi Americano and Osmanthus Flowers.

2. Let steep overnight.

3. Strain and bottle.

Honey Syrup

600ml Honey

300ml Hot Water

1. Measure two parts honey to one part hot water.

2. Stir to dissolve.

3. Store in the refrigerator.

Photos courtesy The Keefer Bar