1. The Cocktail Lab is our bartender’s artistic studio, custom-created with industrial kitchen equipment to integrate a culinary-forward approach to our cocktail design and production. It inspires creative freedom and precision, granting the attention required to forge an elevated drinking experience.

BAR (a) cocktails, (b) non-alcoholic cocktails, (c) beer and cider, (d) wine by the glass, (e) spirits, (f) liqueurs, (g) snacks.

2. Do not tame your craving, let your roots feast on the generous earth, drink deep.

ARCADIA $18 COGNAC, SWEET VERMOUTH, CRANBERRY SHRUB

Open and inviting, calling me to sip, crimson stain on my fingers, ripe berry past my lips

B&T $15 GIN, FINO SHERRY, TONIC, BOTANE TINCTURE, ROSEMARY, LEMON, MEZCAL MIST

Botany delivered to you in layers of aroma and taste

POETRY IN MOTION $15 VODKA, GRAPES, ELDERFLOWER, RHUBARB, LEMON, BUBBLES

Dance like nobody’s watching

GARDEN OF QARTH $14 MEZCAL, VERDE CORDIAL, LIME, FENNEL, RICARD, SPARKLING WATER

Seeds, water, soil and sunshine, celebrate the garden

GO SLOW $15 AGED RUM, DRY VERMOUTH, CHARRED LEMON, THYME

Moments in time become memories, and memories become stories. Slow down and enjoy the present to share in the future

COQUIHALLA $17 VANCOUVER GIN, BERRY CORDIAL, LEMON, MINT, OKANAGAN RIESLING

May your journey from there to here or here to there be memorable

CAN’T BEET A ROOT $14 AGED RUM, CARROT, YELLOW BEET, GINGER, LEMON, KALE

It’s true, you can’t.

YES WHEY $15 RUM, BRANDY, STOUT, 5 SPICE, LEMON, CLARIFIED MILK

No whey?

(1) flowers +Trees

(2) fruits + Vegetables

(3) berries + Vines

(4) herb + Spice

BAR (a) cocktails

Drawn west, sowing seeds along the way, an apple a day keeps the doctor away

APPLESEED LANE $16 CALVADOS, POIRE WILLIAM, CORIANDER, WHITE PEPPER, APPLE, SPARKLING WATER

The shepherd of trees...Tall, gentle yet stiff limbed

TREEBEARD $16 DOUGLAS FIR GIN, OAKED RYE, CEDAR, BIRCH SAP, ALDERWOOD SMOKED TEA

Electric daisies dancing in the soft light

WHAT THE FLOWER $15 GIN, ELECTRIC DAISIES, CHERRY BLOSSOM TEA, LEMON, GINGER, CARDAMOM

Playfully coaxing blossoms to appear on trees and flowers to timidly shoot up

POLLENATOR $15 PISCO, POLLEN, BITTER BIANCO, LILLET BLANC, CHAMOMILE, HASKAP BITTERS

(5) from the cocktail lab

sunshine and rain 8 kombucha, herb and citrus oleo

bruised berries 8 berries, citrus, mint, sparkling water

not yet 8 carrot, beet, ginger, lemon, sparkling water

(1) free spirit

DEEP COVE ISLAND GIN, SEA BUCKTHORN, BLUE ALGAE, DRIFT WOOD

$28

PRETTY BIRD GIN, BERRIES, SEEDS, BUBBLES, BIRD NEST

$28

CANDY CAP MAGIC MUSHROOM RYE, VERMOUTH, SPICED MAPLE, FOREST, MOSS

$28

Ocean

Air

Forest

(b) non-alcoholic cocktails

1. Our Lab is a bartender’s artistic studio with laboratory equipment in a kitchen style setup. It entices creative freedom with precise accuracy while allowing the attention needed to deliver an elaborate drinking experience

steamworks Pilsner Vancouver 8

parallel 49 ‘ruby tears’ Red Ale Vancouver 8

four winds IPA Vancouver 8

phillips ‘analog 78’ Kolsch Vancouver 8

pyramid ‘apricot’ Wheat Ale Seattle 8

deschutes ‘mirror pond’ Pale Ale Oregon 8

bridge ‘bourbon blood orange’ Wheat North Vancouver 8

lonetree dry cider Apple Okanagan 8

(c) beer and cider

(1) hops, barley / apples

There are hundreds of different types of soil, rock and mineral deposits in the world’s vineyards. Most vine-yard soils can be sorted into about 5 to 6 different types of � soil�that�affect�the�flavour�of�wine.�While�there�is�no�scientific� proof associating the taste of ‘minerality’ to actual minerals in a wine, something does happen. It’s almost as though some types of soils act like a tea-bag for water as it passes through to the vine’s roots.

1. Athyrium filix-femina (lady fern)

G.B. Burlotto, Dolcetto, Piedmont, Italy, 2015 13

Chateau Touzet, Bordeaux, France, 2012 14

Clos des Fous, Pour Ma Gueule, Malbec Blend, Chile, 2014 11

Matsu, El Picaro, Tempranillo, Toro, Spain, 2014 11

Le Vieux Pin, Brick Vineyard, Single Vineyard Syrah, 15 Oliver, BC, 2015

(4) red

Antech, Brut Nature, Limoux, France, NV 15

Vilmart & Cie, Grand Réserve, Brut 1er Cru, 28 Rilly-la-Montagne, Champange, France, NV

Zanatta Winery, Glenora Fantasia Brut, Cowichan Valley, BC, NV 11

(1) sparkling/champagne

Seven Directions, Canyon View,Summerland, BC, 2016 12

(2) rosé

Jean-Paul & Benoît Droin, 16 Petit Chablis, Burgundy, France 2015

Lucien Crochet, Sancerre Le Chêne, 21 Loire Valley, France, 2014

Roche Pinot Gris, Naramata Bench, BC, 2016 12

Bartier Bros., Viognier, Okanagan Valley, BC, 2016 11

L’École No. 41, Semillon, Columbia Valley, 14 Washington, 2015

(3) white

Glass

Glass

Glass

Glass

BAR (d) wine by the glass

1. Throughout this list you will discover wineries that practice sustainable, organic or biodynamic farming and winemaking. Each maintains a serious level of commitment to distinctive environmental practices, which is reflected in the purest expression of their wine.

Junipers are coniferous plants in the genus Juniperus of the cypress family Cupressaceae. Depending on taxonomic viewpoint, between 50 and 67 species of juniper are widely distributed throughout the Northern Hemisphere, from the Arctic, south to tropical Africa, from Ziarat, Pakistan east to eastern Tibet in the Old World, and in the mountains of Central America. The highest-known Juniper forest occurs at an altitude of 16,000 feet (4,900 m) in south-eastern Tibet and the northern Himalayas, creating one of the highest tree-lines on earth. Junipers vary in size and shape from tall trees, 20–40 m (66–131 ft) tall, to columnar or low spreading shrubs with long trailing branches. They are evergreen with needle-like and/or scale-like leaves. They can be either monoecious or dioecious. The female seed�cones�are�very�distinctive,�with�fleshy,�fruit-like coalescing scales which fuse together to form a "berry"-like structure, 4–27 mm (0.16–1.06 in) long, with 1–12 unwinged, hard-shelled seeds. In some species these "berries" are red-brown or orange but in most they are blue; they are often aromatic and can be used as a spice. The seed maturation time varies between species from 6–18 months after pollination. The male cones are similar to those of other Cupressaceae, with 6–20 scales. In zones 7 through 10, junipers can bloom and release pollen several times each year. A few species of juniper

bloom in autumn, while most species pollinate from early winter until late spring. Many junipers (e.g. J. chinensis, J. virginiana) have two types of leaves:

seedlings and some twigs of older trees have needle-like leaves 5–25 mm (0.20–0.98 in) long; and the leaves on mature plants are (mostly) tiny

(2–4 mm (0.079–0.157 in)), overlapping and scale-like. When juvenile foliage occurs on mature plants, it is most often found on shaded shoots, with adult foliage in full sunlight. Leaves on fast-growing 'whip' shoots are often intermediate between juvenile and adult. In some species (e. g. J. communis, J. squamata), all the foliage is of the juvenile needle-like type, with no scale leaves.

In some of these (e.g. J. communis), the needles are jointed at the base, in others (e.g. J. squamata), the needles merge smoothly with the stem, not jointed. The needle-leaves of junipers are hard and sharp, making the juvenile foliage very prickly to handle.�This�can�be�a�valuable�identification�feature�in seedlings, as the otherwise very similar juvenile foliage of cypresses (Cupressus, Chamaecyparis) and other related genera is

soft and not prickly.

JUN

IPER

S, Juniper, typically Juniperus com

munis,

is used to flavor gin, a liquor developed in the 17

th century in the Netherlands.

The name gin itself is derived from

either the French genièvre or the Dutch jenever,

which both m

ean “juniper”.

Junipers are coniferous plants in

the genus Juniperus of the cypress family Cupressaceae.

europe

i. Absolut Sweden 9 13

ii. Absolut ELYX Sweden 14 20

iii. Belvedere Poland 14 20

iv. Ciroc France 14 19

v. Finlandia Finland 9 12

vi. Grey Goose France 14 20

vii. Ketel One Holland 10 15

united kingdom

i. Beefeater England 9 12

ii. Bombay Sapphire England 9 14

iii. Star of Bombay England 13 20

iv. Botanist Scotland 13 20

v. Ford’s England 12 18

vi. Hendricks Scotland 13 19

vii. Plymouth England 12 18

viii. Tanqueray England 8 12

ix. Tanqueray 10 England 11 17

europe

i. No. 3 Netherlands 15 22

australia

i. West Winds Sabre Margaret River 15 23

akvavit

i. Taffel Aalborg Denmark 12 18

north america

i. Dorothy Parker NYC 13 20

ii. Sheringham Seaside Vancouver Island 12 18

iii. Okanagan Family RSV Okanagan, BC 13 20

iv. Victoria Victoria, BC 13 19

v. Long Table Vancouver 13 20

north america

i. Silverdawn Vancouver 12 17

ii. Tito’s Texas 10 15

flavoured

i. Absolut – Citron 9 13

ii. Van Gogh Espresso 11 17

(1) vodka

BAR (e) spirits

A clean, relatively neutral spirit made from cereal grains or fruits, which are distilled multiple times or through column stills.

Neutral spirit flavoured with botanicals sourced from around the world. This spirit is mainly dominated by juniper berries with the common additions of lemon, coriander, angelica and orris root in London Dry styles.

(2) gin

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(3) whiskey — scotland

BAR (e) spirits highlands

i. Dalmore 15 40% 21 34

ii. Dalwhinnie 15 43% 20 32

iii. Highland Park 18 43% 30 53

iv. Oban 14 43% 24 41

v. Talisker Storm 45.8% 21 34

vi. Talisker 25yo 45.8% 70 120

The largest region in Scotland means a diverse array of flavours. Whiskies from this region are bigger bodied, and often peated. Malts further inland from the Islands tend to be less peated and more delicate.

lowland

i. Auchentoshan Three Wood 40% 18 28

Very approachable whiskies; the Lowlands are known for producing light and gentle malts with zero to very little peat: a great way to enter the world of whisky.

speyside

i. Glenfiddich 15 40% 17 26

ii. Glenlivet 18 43% 22 35

iii. Glenlivet Nadurra 16 56.1% 19 30

iv. Glenmorangie Nectar 40% 19 31

v. Macallan Amber 40% 21 34

vi. Macallan ‘M’ 44.5% 363 727

vii. Macallan Sienna 43% 31 54

A small but important Highland region, Speyside malts are varied and often express aromas of honey and heather.

i. Arbeg 10 46% 21 32

ii. Lagavulin 16 43% 27 47

islay

Islay whiskies are produced on a small wind-swept island just off of the South-West coast of Scotland. They are among the most pungent and powerful drams boasting full-bodied complexity with rich sweet peat smoke.

i. Chivas Regal 12 14 24

ii. Famous Grouse 9 13

iii. Johnnie Walker Black 15 23

iv. Johnnie Walker Blue 46 83

blended

Complexity and consistency are achieved through the blending of both malt whisky and light grain whiskies. Delicate fruity notes are common in younger blends while older blends display lovely dried peat and spices.

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(4) whiskey—united states of america

(5) whisky—canadaBAR (e) spirits

bourbon

i. Basil Hayden 45% 15 22

ii. Bookers 62.7% 21 32

iii. Bulleit 45% 14 21

iv. Buffalo Trace 45% 15 22

v. Eagle Rare 45% 16 24

vi. Knob Creek 50% 14 21

vii. Maker's Mark 45% 13 20

viii. Woodford Reserve 45.2% 14 21

Bourbon Whiskeys are made from a mash bill of minimum 51% corn, often mixed with small percentage of barley, then either wheat (sweeter) or rye (spicier), before being rested in new, charred American Oak barrels.

Very open legislation allows a broad spectrum of Canadian whisky styles. Commonly called ‘rye,’ some Canadian whiskies contain no rye at all, although certain brands are now distilling more ‘American’ style containing higher rye content.

Produced in the style of Scotch whisky and distilled at either the Suntory or Nikka dis-tilleries. Each distillery makes multiple styles and often create their own house blends.

i. Bulleit 45% 14 21

ii. Rittenhouse 50% 17 26

rye

American rye whiskey must be distilled from a minimum of 51% rye grain making it spicy, floral, and strong.

i. Gentleman Jack 40% 12 18

ii. Jack Daniel's Single Barrel 47% 15 22

tennessee

Tennessee Whiskey is given its distinct character by its charcoal mellowing process called the ‘Lincoln County Process’. Tennessee whiskey is produced in the same way as bourbon apart from its filtration process.

i. Canadian Club- 100% Rye 40% 8 12

ii. Crown Royal 40% 9 13

iii. Collingwood 40% 11 16

iv. Crown Northern Harvest 45% 15 23

v. Lot 40 43% 13 20

vi. Wiser’s 18yo 45% 18 28

Irish whiskies may be light and floral column distillates or full-bodied pot-still whiskies.

(6) whiskey—ireland

i. John Jameson 40% 9 13

ii. Writers Tears 40% 22 33

iii. Red Breast 12yo 40% 16 24

(7) whisky— japan

i. Nikka ‘Whisky from the Barrel’ 51.4% 22 32

ii. Nikka ‘Pure Malt’ 43% 23 37

iii. Nikka ‘Coffey Malt’ 45% 21 33

iv. Suntory Hibiki Harmony 43% 36 61

v. Suntory Toki 43% 16 28

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i. Courvosier VSOP 17 25

ii. DeluzeVS 14 21

iii. Francois Voyer XO 35 60

iv. Hennessey VSOP 24 39

v. Hennessey XO 48 86

vi. Remy Martin “Louis XIII” 245 490

vii. Remy Martin VSOP 22 33

viii. Remy Martin XO 42 75

i. Campo de Encanto Pisco Peru 13 20

ii. Père Magloire Calvados France 13 20

iii. Torres 5yo Brandy Spain 12 17

(8) cognac

(9) eau-de-vie

BAR (e) spirits

Twice-distilled wine from the Cognac region of France. Elegant and complex, most cognac houses blend to exhibit their own house style.

A distillate of sugar cane, rum exhibits many styles. English islands such as Barbados produce full bodied and dry spirits. The Spanish islands including Cuba produce dry and light style rum while Spanish mainland countries such as Guyana produce rich, sweet rums.

‘Eau de vie’ means, ‘water of life’: these are the very essence of the fruits from which they are made, eaux-de-vies are usually enjoyed neat.

light

i. Bacardi Superior Puerto Rico 8 12

ii. Havana Club 3 Cuba 9 13

iii. Leblon (cachaça) Brazil 13 20

amber

i. Appleton VX Jamaica 9 13

ii. Bacardi 8yo Puerto Rico 12 18

iii. Diplomatico “Reserva” Venezuela 15 22

iv. El Dorado 15yo Guyana 16 24

v. English Harbour Antigua 11 17

vi. Gosling Black Seal Bermuda 12 18

vii. Havana Club 7yo Cuba 12 18

viii. Mount Gay Eclipse Barbados 9 13

ix. Mount Gay XO Barbados 13 29

x. Ron Zacapa 23 Solera Guatemala 18 27

(10) rum

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(11) tequila

(12) mezcal

BAR (e) spirits

The product of Blue Weber Agave is permitted to be produced in five provinces in Mex-ico. Tequila in its unaged (blanco) state is clean and herbaceous. Once briefly rested in oak (reposado) sharp edges are softened and some oak character is taken on. If fully aged in oak (anejo), tequila exhibits caramel, vanilla, and other oak-driven aromas.

Another Mexican agave spirit, mezcal can be made with any native agave or ‘maguey.’ Instead of cooking the maguey with steam as in tequila production, the magueys are cooked over fire which imparts the spirit with an unmistakable smoky aroma.

blanco

i. Cazadores 12 17

ii. Don Julio 18 27

iii. Rocca Patron 26 44

blanco

i. El Jolgorio Pechuga 27 45

ii. Los Siete Mysterious Doba Yej 13 19

iii. Sombra 12 18

anejo

i. Rocca Patron 29 47

ii. Don Julio “1942” 32 54

reposado

i. Cazadores 13 20

ii. Don Julio 19 31

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1. Juniper, {iuniperorum} engraving,Juniper, branches bearing fruits and flowers.

BAR (f) liqueurs

Pastis is an anise-flavoured liqueur that emerged 17 years after the ban of absinthe in 1915. It is best served with 5 parts water to 1 part pastis.

(1) pastis/absinthe

i. Taboo Absinthe 13 19

ii. Pernod 10 15

iii. Ricard 10 15

Italian for ‘bitter,’ Amari is an Italian herbal liqueur commonly consumed as a post-dinner digestivo.

(2) amaro

i. Amaro Montenegro 12 18

ii. Aperol 7 11

iii. Averna 13 19

iv. Campari 9 13

v. Cynar 10 15

vi. Fernet Branca 12 18

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Mainly produced in the Douro Valley in the Northern provinces of Portugal, Port is typically a fortified red wine with grape spirit brandy, and exhibits sweet and rich flavours.

(3) port

i. Grahams 10yo 19

ii. Taylor Fladgate 10yo 20

A fortified wine made from white grapes that have been grown in southwestern Spain. Sherry has a broad category of styles from light and dry, to heavier more oxidized styles, and even dessert-like sweeter variations.

(4) sherry

i. Lustau East India 16

ii. Tio Pepe Fino 11

2oz

2oz

i. FRESH OYSTERS, fermented vegetables,

mignonette, lemon 3.25 ea / 18 half dozen

ii. CRUDITÉ PLATTER, seasonal vegetables,

roasted garlic aïoli 12

iii. HAND-CUT FRIES, mustard aïoli 8

iv. MERGUEZ SAUSAGE, cauliflower purée,

pickled cauliflower, greens 14

v. CRISPY PORK BELLY, green apple puree,

fermented vegetables, greens 14

vi. SALMON TARTAR, tamarind, red onion, cucumber, cilantro 13

vii. HOME MARINATED OLIVES, garlic, thyme, olive oil 10

viii. WAGYU BURGER, pretzel bun, caramelized onions,

tiger blue cheese, mustard aïoli 22

(1) graze

BAR (g) snacks

1. Do not tame your craving, let your roots feast on the generous earth, drink deep.