One of Vancouver’s most inventive cocktail programs is back with a new sensory-driven concept. Botanist Bar at Fairmont Pacific Rim has unveiled the third edition of its immersive Botanist Experiential Cocktail Series, titled Exploration of Microclimates.
The spring collection is the latest evolution of the bar’s celebrated Cocktail Lab program, where science, nature, and artistry come together to create drinks that go far beyond the traditional cocktail experience.
Led by creative beverage director Grant Sceney and lead bartender Justin Powell, the new menu invites guests to explore the Pacific Northwest through flavour, texture, and aroma. The cocktails draw inspiration from three ingredients deeply connected to regional ecosystems: shells, apples, and mushrooms.
Each represents a unique microclimate—from coastal waters to inland orchards and temperate rainforests—capturing the natural forces that shape the ingredients and the stories they tell.
“For the third edition of our Botanist Experiential Cocktail Series, we wanted to explore how microclimates shape not just ingredients, but identity,” says Sceney. “Shells, apples, and mushrooms are symbols of place—each carrying the story of their ecosystem into liquid form through a glass vessel.”
Exploration of Microclimates: The Cocktails
Under the Sea
Local dry gin, local akvavit, dill, cucumber, fennel, alkaline minerals, sea shell
This cocktail reflects the Pacific Northwest’s coastal microclimate, where cool ocean waters, saline air, and mineral-rich tides shape a thriving marine ecosystem. The drink balances herbal freshness with subtle saline notes, echoing the rhythm of the ocean.
Forbidden Fruit
Pisco, Poire William, apple peel oleo, hibiscus, clarified apple, grape soda, ginger, Benedictine
Inspired by inland valley orchards, this cocktail celebrates the delicate interplay of sunshine, soil, and air that makes the Pacific Northwest one of the world’s great apple-growing regions. Bright fruit flavours meet floral complexity in a drink that is both playful and refined.
Kinopio
Cuban rum, mezcal, beets, carrot, matsutake mushrooms, ginger, lemon foam, coniferous tonic
Drawing from the lush temperate rainforests of the region, Kinopio explores the earthy, mysterious character of wild mushrooms. Deep savoury notes mingle with vegetal sweetness and citrus brightness, creating a cocktail that feels both grounded and unexpected.
A Cocktail Program Built on Creativity
Since Botanist opened inside the Fairmont Pacific Rim, the bar’s Cocktail Lab has been a playground for experimentation and storytelling through drinks.
“Since the inception of Botanist, our Cocktail Lab has allowed our bar team to experiment and create unique cocktails for guests to enjoy exclusively at the bar—drinks they may not find anywhere else,” Sceney adds.
The Exploration of Microclimates menu is now available at Botanist Bar. Reservations can be made online, though walk-in guests are always welcome.
For more information, visit botanistrestaurant.com.
About Botanist
Located in Coal Harbour inside the Fairmont Pacific Rim, Botanist is one of Vancouver’s most acclaimed dining destinations. Named among Canada’s 100Best Restaurants and featured on the World’s 50Best Discovery list, the restaurant celebrates the biodiversity of the Pacific Northwest through both food and drink.
Executive Chef Hector Laguna leads a menu inspired by the botany of British Columbia, pairing locally sourced ingredients with contemporary culinary techniques.
The restaurant is also home to the award-winning Botanist Bar, recipient of the MICHELIN Exceptional Cocktails Award and ranked among North America’s top bars by World’s 50Best Bars.
Botanist, 1038 Canada Place, Vancouver, BC
