Perfumed elderflower gin drinks, rye sours with fresh evergreen tip syrup, magenta magnolia shrubs made with apple cider vinegar, lemony Oregon grape flowers as garnish, bitters made with dandelion, wild liquorice root and vanilla-esque green fig leaf infusions are dancing in my head; I've been spring experimenting again with cocktail mixes!  It's almost patio season when I have an instinctual craving to hear the clink of ice cubes and taste a sweet, tart, boozy concoction  while whiling away a sunny day. You feel it?  I do!

If you're stuck in the city and just want someone to make you a lovely foraged cocktail, some great local bars that use foraged ingredients or make their own wild infusions/bitters are Keefer Bar, Bar Susu and Odd Society.   But if you want to have a foraged cocktail menu presented to you in the forest? There's only one option, find us at Wild Bar! One date only, June 7th, please come to taste some of my madcap drinks made from my spring foraging trips, dets below...

WILD BAR

A cocktail bar in the forest

Join us on a warm summer evening for a drink under the trees like the fairies do. Swallow Tail Chef + Sommelier Robin Kort’s is collaborating with UBC Malcolm Knapp research forest to create a magical foraging walk cocktail in hand, chef's summer wild harvest will be woven into your drink. Your ticket ($40) includes one cocktail of your choice and a stroll through the forest with a wildcraft expert to identify all the edibles we encounter.

Cocktail Bar Menu

Wild Gin & Tonic
Savage Rye Sour
Tinto de Verano
Magnolia Shrub & Soda – Non-alc or spiked

(Foraged ingredients will be added to these base cocktails depending on what the season offers, from wild flowers to aromatic leaves and roots)

MOREL MUSHROOM DINNER

We'll be harvesting special burn morels for a six course pop-up dinner featuring Chef Zach Cross-Nadeau May 24 + 25th weekend.  Come join us in a secret garden in Vancouver for dinner!