Menu to Taste

The Keefer Bar

Cocktails, Asian Fusion" or "Cocktails"? · Vancouver

Ranked No. 7 on North America’s 50 Best Bars 2026, The Keefer Bar in Vancouver features a cocktail program directed by Amber Bruce. The menu draws from traditional Chinese medicine, incorporating herbal tinctures into apothecary-themed drinks like the Antidote. Asian small plates and dim sum complement the drink list.

135 Keefer Street, Vancouver

  • #7 North America's 50 Best Bars 2026

Menu

Cocktails

  • Pineapple Daiquiri (8) — Sunday feature.
  • Rosemary Gimlet (6) — Wednesday feature.
  • Fanny Bay Martini (18) — Northern Keep vodka, shaoxing vermouth, olive brine, mignonette, sundried oyster tincture; savoury. By Hugo Finan.
  • Rosemary Gimlet (16) — Beefeater gin, rosemary lime cordial; tart, herbaceous, fresh. 45ml.
  • Pineapple Daiquiri (17) — Fresh & grilled pineapple Flor de Cana 5yr rum, lime, maple, yun-zhi; fruity, tropical, tart. 60ml.
  • Forager's Martini (24) — Botanist gin, dry vermouth, borage & musk willow hydrosol, freezer pour, choose your own adventure garnish; strong, herbaceous, bright. 90ml.
  • Reserve Daiquiri (25) — Flor de Cana 18yr rum, hand pressed lime juice, raw cane sugar syrup, shaken to the high heavens. 60ml.
  • Reserve Margarita (44) — Cascahuin plata tequila, hand pressed lime juice, Pierre Ferrand Yuzu Dry Curacao, agave & black Hawaiian salt. 45ml.
  • Reserve Old Fashioned (140) — Yamazaki 12yr Japanese whisky, raw cane sugar, bitters, orange twist & guinette cherries. 60ml.
  • Pineapple Daiquiri (8) — Fresh & grilled pineapple Flor de Cana 5yr rum, lime, maple yun-zhi. 45ml.

Dishes

  • Night of a Thousand Eyes (8) — Monday feature.
  • Rubi Dream (8) — Tuesday feature.
  • Antidote (8) — Thursday feature.
  • Body Tea (19) — St Remy Signature brandy, Cointreau, amaro, “VIP honey”, kumquat keemun tea, sorbet float; refreshing, tangy, effervescent. By Juan Perello.
  • Pipedream (20) — Espolon blanco tequila, peach, apricot, jasmine umeshu, horny goat weed, lemon, milk* clarified; fruity, tart, herbal. By Lucas Van Es.
  • Show Lounge (19) — Botanist gin, pisco, genmaicha, licorice melon seed orgeat, melon calpico, absinthe; creamy, fruity, nutty. By Amber Bruce.
  • Adonis Complex (20) — Coconut Alvear sherry blend, strawberry vermouth, coconut rum, “libido” tincture; nutty. By Virginia Guenette.
  • Tsunami (22) — Altos plata tequila, sake vermouth, mezcal, lime leaf, watermelon, spicy pickled rind heart; strong. By Asya Hemsworth.
  • Spanky Panky (18) — Bombay East gin, bianco vermouth, Fernet Branca, barberry & schisandra; bitter. By Kate Chernoff.
  • Gimme S'More (19) — Reifel rye, marshmallow root, amaro, cacao, cayenne, kokuto, egg, passionfruit, graham cracker foam; rich. By Emma Schroter.

Wines

  • Hakatsuru Sayuri Nigori (25) — 300ml. Polish: 70%. Rich, sweet, unfiltered sake. Nose: strawberries & cream. Palate: creamy cherry blossom, white grape, nacho pear.
  • Hakatsuru Junmai (25) — 300ml. Polish: 60%. Light & dry. Nose: floral, melon, grape. Palate: melon, apple, white lily.
  • Awa Yuki Sparkling (25) — 300ml.
  • Stoneleigh Latitude Sauvignon Blanc (Glass) (13) — Location: Marlborough NZ. Varietal: sauvignon blanc. Nose: passionfruit, grapefruit and guava. Palate: fresh citrus and hints of grapefruit pith.
  • Our Story Rose (Glass) (13) — Location: BC. Varietal: blend. Nose: raspberry, strawberry, watermelon. Palate: strawberry, mineral.
  • Campo Viejo Ecologico Rioja (Glass) (13) — Location: Rioja, Spain. Varietal: Tempranillo. Nose: cherries, plums, fresh herbs. Palate: fresh fruit, subtle spice.
  • Charles de Fere Jean Louis Blanc de Blanc (Glass) (13) — 11.5% alcohol. Location: France. Varietal: Airén, chardonnay, colombard, ugni blanc. Nose: apples, apricot, pear. Palate: clean, fruit.
  • Wine (9) — 150ml glass.

The Experience

A lively room in a historic setting. The meal is structured around à la carte dining.

  • Atmosphere: Lively
  • Format: À la carte
  • Setting: Historic

Phone: +16046881961

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