Before Vancouver Cocktail Week became the city-wide celebration of sips, spirits, and evenings it is today, it all started much earlier in the day—with a very good idea and an even better drink.

Let’s rewind to January 2020. The original Punch Brunch wasn’t just another brunch—it was the moment Vancouver Cocktail Week came to life. A bold, daytime experiment that signaled something important: this city was ready to treat cocktails with the same creativity, care, and cultural weight as food.

Browse photos from the original Punch Brunch in 2020: 

Featherweight Punch Royale, created by Sean McGuigan. Botanist Gin, Lustau vermut blanco, strawberry lemon thyme oleo saccharum, cardamom bitters, sparkling rosé. Tara Rafiq photo

A Bit Curious, created by Sabrine Dhaliwal. Belvedere Vodka, fino sherry, aperol, mandarin oleo saccharum, hibiscus tea, lemon, lem-marrakech bitters. Tara Rafiq photo

FIRST COURSE: Lobster benedict with poached quail egg and béarnaise sauce. Tara Rafiq photo

Rye of the Tiger, created by Katie Ingram. Lot 40 rye whisky, sherry, white vermouth, lemon juice, carrot maple, ginger beer, kensington bitters. Tara Rafiq photo

SECOND COURSE: Glazed pork belly with caramelized onions, duck egg and savoury waffle. Tara Rafiq photo

Morning Ritual, created by Jeff Savage. Bacon-washed Bulleit Bourbon, black coffee, salted maple syrup, smoke, lactic acid. Tara Rafiq photo.

THIRD COURSE: Steak and eggs with potato, tomato and salsa verde. Tara Rafiq photo

Flapjack Punch, created by Amber Bruce. Bacardi Ocho Rum, carrot and fennel chai, lemon, maple yunzhi, zingiber crabapple bitters. Tara Rafiq photo

FOURTH COURSE: French toast with parsnip mousse and ricotta crumb. Tara Rafiq photo

Over the years, the event has evolved alongside the festival itself. This year, it returns as the Cocktail-Paired Brunch at the award-winning Boulevard Kitchen & Oyster Bar—a decadent, five-course journey that continues the legacy that began back in 2020.

If you haven’t secured your seat yet, here is why this remains an essential event on the VCW calendar:

1. The legacy factor

This is the “OG” event—the spiritual successor to the very first Punch Brunch. It’s where hospitality, creativity, and community come together in the way Vancouver Cocktail Week does best. You’re not just attending an event; you’re stepping into the story of how it all began.

2. Five courses of spirit-to-plate partnership

This is where West Coast culinary excellence meets world-class mixology. Across five distinct courses, each dish is paired with a cocktail specifically designed to highlight a different premium sponsoring spirit. This ensures the drink in your glass is given the same care and consideration as the food on your plate—a rare opportunity to see liquid and culinary arts working in total, intentional harmony.

3. Masters in craft

The experience is anchored by a powerhouse team that understands the nuances of a premium brunch. Executive Chef Roger Ma and Executive Pastry Chef Kenta Takahashi have designed a gourmet menu featuring fresh, imaginative twists on brunch classics. To match the plates, Bar Manager Adam Domet and the celebrated Boulevard bar team have crafted a series of inventive cocktail pairings intended to enhance flavours, add contrast and occasionally surprise you. 

Whether you were there at the beginning in 2020 or are joining the table for the first time, this remains the definitive way to kick off Vancouver Cocktail Week. 

The 2026 Cocktail-Paired Brunch takes place at Boulevard Kitchen + Oyster Bar on Sunday March 1 at 12pm. View the menu and get your tickets here.