{"id":828144,"date":"2026-07-27T00:07:22","date_gmt":"2026-07-27T00:07:22","guid":{"rendered":"https:\/\/www.newsbeep.com\/ca\/828144\/"},"modified":"2026-07-27T00:07:22","modified_gmt":"2026-07-27T00:07:22","slug":"inside-vancouvers-hidden-outdoor-cocktail-bar-and-everything-you-should-order-daily-hive","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/ca\/828144\/","title":{"rendered":"Inside Vancouver’s hidden outdoor cocktail bar \u2014 and everything you should order | Daily Hive"},"content":{"rendered":"

You may be confused when you arrive at Chupito<\/a> in search of its backyard patio and are pointed in the direction of an alley. Surely you\u2019d think this is an elaborate setup to get mugged. But if you put your faith in the polite staff just like we did, you\u2019ll be granted access to one of Vancouver\u2019s coolest and most hidden cocktail bars.<\/p>\n

Walking into Chupito outdoor cocktail bar feels like you\u2019re walking into your friend\u2019s backyard patio. Right when we arrived, bar superstar Tara Davies presented us with a drink, a tequila-based crushed ice drink served with a spoon. This all coincides with the name, as everyone who arrives at the restaurant is presented with a \u201cchupito,\u201d a.k.a. a small, alcoholic beverage. We enjoyed our drink while sitting at the stand-up bar and munching on some chips and salsa, waiting for our table.<\/p>\n

Table might be a bit of a generous term for what Chupito has going on. Instead of typical tables, the restaurant has stacked milk crates and placed a large cooking sheet on top. This all adds to the backyard, scrappy charm of Chupito. Oh, and did we mention the bar operates out of a yellow shipping container<\/a>?<\/p>\n

There\u2019s plenty to be excited about at Chupito, specifically its selection of agave-forward highballs. We\u2019d recommend going for something clarified and carbonated, as that\u2019s what Davies told us she was the most excited about at the moment.<\/p>\n

We started with the\u00a0Platano, a carbonated cocktail consisting of Arette Blanco, Hoja Santa, banana, and vanilla bean, alongside the\u00a0Manzanilla, which is made with Dolin Blanc, Manzanilla, and mango pit cordial that is also carbonated. Light, refreshing, and all sorts of yummy, these drinks are the perfect introduction to the space.<\/p>\n

You\u2019ll also note a lack of garnishes on these drinks, something very intentional on Davies\u2019 part. She\u2019s a fan of a low-waste cocktail menu, utilizing ingredients that would otherwise be thrown away from the kitchen. She\u2019s also employed similar techniques when creating cocktail menus at other restaurants like Touk<\/a> and Song by Kin Kao<\/a>.<\/p>\n

\"Chupito\"<\/p>\n

Platano and Manzanilla (Marco Ovies\/Dished)<\/p>\n

A wave of tostadas was quickly delivered to our table following our drinks, courtesy of mastermind chef Maria Ponc<\/a>e, including the delectable Tostada de Atun\u00a0topped with ahi tuna, ginger mayo, salsa marisquera, cilantro, tobiko, and serrano alongside the\u00a0Tostada de Pulpo.\u00a0<\/p>\n

The octopus shines in this dish, accompanied by a sweet mayo and an addictive macha verde.<\/p>\n

\"Chupito\"<\/p>\n

Tostada de Pulpo (Marco Ovies\/Dished)<\/p>\n

Oysters are also an easy recommendation, served with a spicy Mexican seafood hot sauce called salsa marisquera and topped with dill.<\/p>\n

Our second round of drinks consisted of the\u00a0Manzana, an apple-forward drink featuring a rim of dried apple skin, and the\u00a0Guanbana\u00a0made with Di Torino Blanco and guanbana (a prickly fruit known for its sweet-tart flavour).<\/p>\n

But then we moved on to the star of the show: the Pescado a la Talla\u00a0a.k.a. a full grilled sea bream with a la talla chili blend, charred habanero mayo, and a side of corn tortillas.<\/p>\n

This fish is served bone and all, and we delighted in fighting over the tastiest morsels to fill our tortillas with while loading up on that spicy mayo and dousing our tacos in lime. Make sure you don\u2019t miss out on the eyeball; it\u2019s one of the tastiest parts.<\/p>\n

\"Chupito\"<\/p>\n

Pescado a la Talla (Marco Ovies\/Dished)<\/p>\n

But what kind of backyard barbeque would be complete without some roasted corn?\u00a0Chupito absolutely delivers on the summertime staple with its\u00a0Elote. Corn, sweet mayo, queso fresco, chili, and lime make for what might be the perfect combo of flavours.<\/p>\n

\"Chupito\"<\/p>\n

Elote (Marco Ovies\/Dished)<\/p>\n

To round out your meal, Chupito is serving up some other barbeque-adjacent foods.\u00a0Namely, it\u2019s\u00a0Fruta Picada con Chamoy, which is diced watermelon and mango topped with Chamoy, and is a perfect summery treat to end your meal with. Ice cream is also on the menu here, with a delectable rotating selection of options. We were lucky enough to pop in when the team had a horchata ice cream topped with coconut.\u00a0<\/p>\n

\"Chupito\"<\/p>\n

Fruta Picada con Chamoy (Marco Ovies\/Dished)<\/p>\n

So what makes Chupito one of Vancouver\u2019s top summer dining destinations? Well, Chupito is serving up the type of experience that is perfect for warm weather. Both the food and the cocktails were light and refreshing, offering the type of meal that will fill you up, but still has you feeling good after eating, whether that means being ready to hit the next bar or to head home after a long day out in the sun.<\/p>\n

Chupito\u2019s backyard patio operates Wednesday through Friday from 5 p.m., and Saturday and Sunday from 2 p.m. Seating is available on a first-come, first-served basis and is weather dependent.<\/p>\n

Address:\u00a02450 Yukon St., Vancouver<\/p>\n

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Still hungry? Discover Dished Vancouver on TikTok<\/a><\/p>\n