Six tea blends from around the world have been infused into six vermouths. These serve as the base flavours for the creation of martinis. It's simple: choose your Vodka or Gin, choose your Tea, and choose your Garnish: "Olive-or-Twist"

Haku, Grey Goose

Aviation, Roku

white tea, sencha tea, oolong tea, genmaicha tea, rooibos tea, houjicha tea

Mars Iwai whisky, Luxardo Apertivo, oolong tea syrup, yuzu, Peychaud’s bitters

Bulliet Bourbon, Peychaud’s Apertivo, oolong tea syrup, yuzu juice, Amaro Montenegro, traditional citrus bitters

Junmai Daiginjo Sake, St. Petroni Vermut Albarino Blancogalic

oolong tea infused Pisco ABA, Giffard Ginger of the Indies, simple syrup, fresh lemon juice, egg white

grapefruit infused Ketel One vodka, ginger syrup, cold brew genmaicha tea, yuzu

genmaicha infused sake, haku vodka, coriander syrup, lime, salt water

Sunday’s whisky, kojicha syrup, angostura

65/45 Sake

65/45 refers to the fact that our hot sake is tempered to order. It’s first heated to 65°C to release the volatile compounds and then cooled to 45°C to bring out the optimum mouthfeel of the alcohol.

Junmai Sake

This sake is a “tokubetsu,” a special sake made from the traditional Hokkaido Ginpu rice. These northern provincial sakes are known for their clean, dry and crisp finish.

Junmai Dai Ginjo Sake

“Hattanso” refers to a type of ancient and nearly extinct sake rice from Hiroshima. Re-discovered by Miho Imada, its beautiful deep colour coupled with round flavour, firm acidity and long finish will help you to rediscover the beauty of sake.

Junmai Ginjo Sake

A Nupo exclusive named after the owner of the Aizu Homare Brewery, this super premium sake possesses incredible fruit notes coupled with a beautiful acidity and crisp finish.

(Akitsu, Hiroshima) Bright aroma like melon or banana with a crisp finish.

Nigori Sake

(Aizu, Fukushima) Rich, creamy and silky texture with fruity aroma of banana or coconut.

Ask your server for our seasonal sake offering.

The style of "Petillant Naturel" means to ferment wine naturally in a bottle to create bubbles. Enter Fukucho Seaside Sparkling Sake; it is fermented in the bottle - making this the first true “Pet Nat” sake.

(Akitsu, Hiroshima) Bright citrus forward acidity, showcasing a balance between sweet and sour.

(Saga) Crafted using water from the Tenzan Mountains, this is a rich and full-bodied sake with flavours of ripe melons and a slightly earthy tone.

(Fushimi) This brewery saved the world with recipes of “junmai” sake for all of us returning to the traditions of the early 60’s. This commitment to tradition can be tasted in this very clean style with firm rice flavours with a delightful hit of melon.

(Aizu, Fukushima) Elegant aroma like pineapple with a silky texture.

(Akitsu, Hiroshima) Bright aroma like melon or banana with a crisp finish.

(Tochigi) Sweet and acidic with incredible freshness.

(Nara) The closest to “nama” or raw unpasturized sake you can get. It’s slightly effervescent and alive in the bottle making it a true treat for sake lovers.

(Akitsu, Hiroshima) This sake offers a clean, refreshing nose, with flavours of pineapple and melon.

(Kakegawa, Shizuoka) One of Japan’s most respected sakes. Well balanced with a bouquet of rich, yet elegant ripe melon with a beautiful, dry finish.

(Akitsu, Hiroshima) Hints of floral, pineapple, and pampas grass. Brewmaster Miho Imada is aiming to express the female image of freshness in this sake.

(Aichi) This flavourful sake, bringing out a mellow scent and fruity sweetness, is bottled and shipped after a year of maturing.

(Aichi) Mild with a bright, but not fruity aroma, this flavourful sake brings out the mellow scent and floral like sweetness.

(Hiroshima) Due to the scarcity of what was in storage, Fukucho Legacy had to be limited to just 680 individually numbered bottles. This rare, 20 year aged vintage sake has a unique velvety texture and clear taste.

(Kakegawa) An elegant, crisp, and well balanced dry sake. Traditionally brewed with fruity melon aromas.

Served over ice with soda and lemon. This is a highball straight out of Tokyo Izakaya.

Served over ice with soda and lemon. A Japanese classic.

An original recipe created by Chef Darren MacLean in collaboration with Ol’ Beautiful Brewing Co. Crisp, while retaining a round cream ale mouthful and a slight sweetness from the fermented sake.

Ask your server about our seasonal offering.

Most approachable. Notes of honey, white stone fruit, light winter spice.

A smooth whisky perfect for mixing. Notes of chamomile, white pepper, dairy milk.

Comparable to bourbon. Notes of toasted vanilla, light oak, cream.

Most comparable to scotch. Notes of light smoke, bitter cocoa, stone.

Bar staff favourite. Notes of orange peel, caramel, sea salt.

Comparable to rye. Notes of candy apple, fresh cut wood, hay.

Comparable to Irish whisky. Notes of milk chocolate, toasted maple, black pepper.

Mind blower. Notes of white pepper, toasted nuts, biscuits.

(Soave, Italy) Crisp and clean with notes of citrus and lemongrass.

(Langenlois, Austria) Pear, orchard fruit, and lemon nose with a lovely acidic and mineral finish.

(Okanagan Valley) Flavours of ripe apple, pear, stone fruit and honey within a lush mouth feel.

(Burgundy, France) Mineral citrus peel and golden delicious apple.

(Yamanashi, Japan) Dry with a hint of sweetness, lively acidity, flavours of citrus and spice with intense aroma of green pears, pepper and clove.

(Nova Scotia, Canada) Notes of honeyed citrus, fragrant peach blossoms, and tart green apple

(Loire, France) Lemon, mango and passion fruit aromas with a ripe citrus finish.

(St. Helena, USA) Lightly mouth filling, with lemon and grapefruit citrus around fresh pear. Aromatics of floral, peach blossoms, jasmin and honey suckle.

(Limoux, France) Aromas of apples and pears with crisp apple finish.

(Burgenland, Austria) Soft with elegant bubbles and complex aromas of steeped tea, cranberry and crushed strawberry. vegan and organic.

(Bardolino, Italy) Beautiful expressions of potpourri on the nose following with lively fruits of raspberry and cherry on the palate.

(Niagara, Canada) Dark plums and blackberries with a dark cherry finish.

(Monterey County, California) Bright red fruit of raspberry and spice are balanced by French toasted oak aromas.

(Southern Rhône, France) Aromas of spice, wild herbs and red fruit center.

(Tuscany, Italy) Aromas of cherries and red plums with a hint of leather and spice.

(Yamanashi, Japan) Bright fruity aromas of berries, American cherry or cedar, with light bodied, soft, and refined tannins flavour.

(Willamette Valley, USA) Notes of cherries and strawberries with a slight earthy finish.

Daily Feature

Organic green tea; grassy and refreshing taste with a mellow bitterness and dry, clean after-taste.

Handmade and bottled in Canmore, AB. Clean with forward notes of sasparilla.

seasonal sorbet made from local fruits and vegetables.

served with strawberry & Sichuan pepper.

lime posset, burnt tequila marshmallow, lime, salt, crispy honey.