You choice of two fried eggs or vegan chickpea eggs topped with lettuce, tomato, dairy cheese or vegan queso, and a drizzle of red pepper aioli. Served in a gourmet brioche burger bun with a side of harissa hash browns and dressed arugula.

Get your bubbly brunch fix here with our recipe for a classic Mimosa. Our sustainable, organic and vegan Prosecco is mixed with 100% orange juice, with a touch of house-juiced lemon and Grand Marnier for that extra orangey oomph.

Bottega Vino dei Poeti Prosecco DOC, Grand Marnier, orange juice, lemon juice

A couple of these and everything will be peachy. The classic breakfast fizz, Nourish style. In lieu of peach purée, we use our Ceres peach juice, blended with some apricot liqueur and a touch of house-juiced lemon to blend with our organic and sustainable Prosecco. And it's garnished with dried apricots.

Bottega Vino dei Poeti Prosecco DOC, Giffard apricot liqueur, peach juice, lemon juice

It's like a Kir Royale, but at Nourish we love to put strawberries and mandarins in everything. So, fittingly, we made a strawberry version instead.

Bottega Vino dei Poeti Prosecco DOC, Giffard strawberry liqueur

This ain't your average Joe's shaft, or your Mountain Joe's shaft for that matter, this is the far supreme shaft of the Nourish bartender. Harder, stronger, and tastier - we've used high quality caramel vodka and maple syrup to add a delicious twist on the Banff classic. Oh, and it's two ounces and vegan by default, naturally.

Van Gogh Dutch Caramel vodka, Kahlúa, double-brewed Kona coffee, maple syrup, oat milk

Avengers assemble: the winners of Alberta and BC's 2025 brewery of the year have united to create a one-off juicy brew. Cabin and Camp Beer Co have crafted this small batch with zero restraint, layering Krush and Citra hops on a plush and pillowy body; endowing us with plentiful flavours of ripe mango, citrus zest, and 'tropical chaos'.

A lively and intensely fruity ale packed with loads of Fraser Valley raspberries and lemon. Oats give this sour a smooth body whilst Kveik yeast and some dry-hopping provide plenty of zesty notes.

An immaculate hazy brew from British Columbia, layering excessive amounts of Citra, Mosaic and Krush hops on top of a plush body brewed with wheat and oats. Expect vibrant notes of mango, citrus and grapefruit balanced with a hint of pine and pith. Fit for either rascal, king, or anything in between.

A nice and light American-style lager made by one of BC's top breweries. The use of corn as a base keeps the body light and crisp and allows the subtle hints of lemon and lime from New Zealand hops to shine.

An all-German ingredient pilsner made true to style in BC. German Pilsner, Munich and Vienna malts provide a base of biscuit and cracker flavours, whilst Hallertau and Tettnanger hops provide a very light hop bitterness to finish crisp and clean.

This classic malt-forward amber ale can be enjoyed year round! Sweet toffee aromas and rich malt flavours of chocolate and caramel end clean and dry with a bready finish. Well balanced, rich, complex, and perfect for cooler days.

A BC crowd favourite that only comes around once a year, this highly anticipated winter ale is robust and malty with a noticeable hint of sweet white chocolate and vanilla, balanced by warming winter spices.

With a base of unmalted wheat and oats, this kettle sour is conditioned on a generous amount of fresh pineapple purée for a sweet-tart tropical sipper.

This brand new iteration of Phillips' popular Dinosour range utilises watermelon before and after fermentation for a delightfully fruity brew with just a touch of tartness. Bright and crushable watermelon is accented with background notes of citrus and berries. This is the sour for people who don't know they like sours yet.

A delicately fruity wheat ale from the east coast, combining the sunny notes of apricots with a rich and complex malt backbone not dissimilar to fruit and nut cereal.

A deliciously fruity local brew from our friends down the road in Canmore. Expect subtle aromas and flavours of pineapple, mango and tangerine with a clean and bright malt base.

One of BC's highest-rated breweries, known for their show-stopping hazy beers, delivers all their typical tropical hop flavours in a lighter dose with this sessionable hazy pale ale. Dry-hopped with Vic Secret and Citra hops for that irresistible pineapple and tangerine juiciness that we all adore.

A winter seasonal brew from across the border in Golden, exclusive to us here at Nourish. This pale ale is overtly hopped with Pacific Northwest hops, giving it a bold piney and grassy character with a touch of bitterness to cut through the rich bready and caramel malt background.

A crowd-pleasing hazy IPA from 'The 6' which is double dry-hopped with El Dorado, Idaho 7 and Citra hops for an immaculately juicy and tropical palate of tangerine, grapefruit and melon.

An overtly-hopped West Coast IPA hailing from the east coast. Simcoe, Citra and Centennial hops provide a strong kick of hop bitterness atop tropical and resinous flavour notes, with a dry moreish finish.

After 2 years of experimentation on small batch IPAs, Eighty-Eight put all their experience into this new core haze bomb. A new water system lends a super soft mouthfeel; a cold whirlpool technique keeps the grassy hop flavours at bay; and a blend of Azacca, Cashmere and Mosaic hops delivers a hefty dose of pineapple, melon and lychee alongside only a slight bitterness.

Superflux's flagship IPA is a forward-looking take on the classic West Coast IPA. Bright and crisp, this beauty is loaded with Mosaic hops, providing colourful notes of tropical fruit alongside pine sap and medium body of slightly sweet malt.

One of Dandy's O.G. brews which helped put them on the Calgary craft beer map. Jet black in colour and Irish in style, this stout boasts a smooth and full body with aromas of molasses and dark chocolate, and a balanced bittersweet palate. Finishes dry with notes of roasted malt and cacao.

Based on a traditional European recipe, this cider strikes the perfect balance between the sweetness of ripe peaches and the dryness of crisp Okanagan apples.

Based on a traditional European recipe, this cider balances Okanagan apples and Bartlett pears for a dry and crisp fruity finish.

Pouring a deep red, this prairie cider is infused with strawberry, hibiscus and rose hips, giving it a deep red hue. A floral nose of berries and green apple is matched on the palate, with notes of strawberry and red fruit. Lightly sweet, well balanced, and refreshingly fruity.

A locally-made cider from western Canada's first urban craft cidery, this brew gets its flavour and gorgeous blush colour from haskap berries. Notes of pomegranate, plum and fruit leather are balanced with a light acidic zing, and presented with a rich and round mouthfeel.

Grown and produced in the Alenquer region just a stone's throw from Portugal's coastal capital of Lisbon, this delectable red blend is comprised of three local varietals alongside the more familiar Syrah. Rich and concentrated red fruit aromas carry a subtle spice, hinting to the wine's eight months in oak, whilst a juicy plum and blackberry palate lingers into an elegant finish, with seamlessly smooth and light tannins.

A bold and powerful expression of Argentina's signature grape, aged 10 months in French oak for an incredibly full and smooth body. A light spice of anise and pepper entertain the nose alongside aromas of ripe strawberry and raspberry, whilst the palate presents flavours of smoky plum and mocha. Finishes with light drying tannins and a lingering Malbec earthiness.

Cultivated from the 25 year old vines in Coriole's Sparta vineyard, flanked on all sides by Greek olive trees, this Aussie Shiraz is bright, rich and full bodied. Rich dark fruit, bramble and vanilla present on the nose, with a similar forest fruit palate that is fruit-concentrated and persistent, balanced by a light lingering acidity and just a hint of oak spice and tannin.

Hand-picked from organic vineyards in the sunny Bucchianico hills of southern Italy, this classic Italian wine style is characterised by bold flavours of black fruit and a rich satisfying finish of grippy tannins. Cherry and plum take prominence on the nose with a hint of black pepper, whilst the palate delivers big notes of cranberry, black cherry, tobacco, and oak into a firm dry finish.

Despite being blended in the Bordeaux style, this rich and medium/full-bodied red is fully Canadian and comprised of grapes grown off the western shores of Lake Okanagan. Petite Verdot, Cabernet Sauvignon and Merlot all spend time individually in French and American oak, before being expertly selected and blended, and aged for an extra year in barrel together. The result is a rich and luscious wine with a velvety smooth palate featuring light refined tannins, showcasing the very best of high quality Canadian VQA wine. Tantalising aromas of blackcurrant, brandied cherry and cigar box are matched by an equally enticing complexity in the mouth; with notes of juicy plum, blackberry and sour cherry kissed by a hint of cedar and spice.

This native Italian varietal is essentially the southern European step-brother of the Sauvignon Blanc. Light in body but not in flavour, expect aromas of green apple and tree fruit, with a punchy note of bright zesty lime and wet stone minerality throughout. The perfect pour for some patio aperitivo in the sun.

An elegant and sophisticated Venetian Pinot Grigio with aromas of orchard blossom and acacia flowers. The dry and harmonious palate has background notes of peach and pear, whilst a vibrant minerality runs through to the finish.

An approachable and elegant wine that was designed to bring out the best of the Chardonnay varietal, alongside the ancient limestone soil that sits beneath the winery. A gentle use of oak-aging is apparent on the nose, with subtle toast and vanilla aromas, whilst a playful palate of tree fruit features notes of pear, nectarine and pineapple. Expect a lush mouthfeel and a satisfying finish of butterscotch and oak, balanced with a noticeable touch of zippy candied citrus and limestone minerality.

In accordance with Featherstone Estate's ecologically sensitive practices, their flagship Riesling is named in honour of the flock of sheep that roam their vineyards, eating leaves to make room for the grapes to grow. Showing beautiful aromas of lime and lemon blossom, the palate is bursting with tangy green apple that perfectly counterbalances the natural sweetness of a Riesling with a zesty acidity.

This Canadian rosé is made from Gamay and Pinot Noir grapes and is a beautiful dark salmon-pink in the glass. Bold aromas of strawberry and raspberry are matched with light and delicate orange blossom notes. On the palate this wine is rich and rounded, with an intense berry and cherry fruitiness, but finishes clean and dry. Cheers!

A fresh and vibrant Prosecco from northeastern Italy, boasting a fine perlage and delicate notes of orchard fruit and white flowers. Fun, fizzy, and perfect for celebrations!

A beautifully bubbly Italian red with a velvety sparkling twist. A light and bright palate of red berry, cherry and wild violet finishes with a zesty acidity and subtle tannins. Dangerously drinkable and perfect for those fizz-lovers who want to try something a little bit different.

Here's one for those with a sweet tooth and a penchant for creamy dessert cocktails (yes Demi, we're talking about you). All of the classic flavours of crème brûlée whipped up in liquid form using Dutch caramel vodka, vanilla, thick vegan cream and a smooth oolong tea syrup. Share it with your friends by cracking the caramel tuile with a spoon, and splashing them with brûlée goodness.

Van Gogh Dutch Caramel vodka, Giffard vanilla liqueur, Frangelico, milk oolong tea syrup, vegan half & half creamer, aquafaba, saline, caramel lace tuile

You wouldn't guess it by speaking to him, but our server Ram is rather proud of his French Canadian heritage. And now he's making his highly anticipated first foray onto our cocktail list after three years at Nourish, with a whiskey sour designed to showcase the land of poutine and fleurs-de-lis. Canadian whisky from neighbouring Ontario is shaken up with blueberry, vanilla-forward sweet vermouth and maple (of course) to create a foamy delight inspired by the boreal forests north of Montréal. Comme c'est tiguidou!

Gooderham & Worts Four Grain Canadian whisky, Antica Formula sweet vermouth, Giffard blueberry liqueur, lemon juice, maple syrup, blueberry jam, aquafaba, house winter spice bitters

A devilish twist on a classic Bramble which is anything but holy. Indulge in the sultry flames of temptation with this fruity gin refresher, featuring a lustworthy ménage à trois of berries, and a sinfully spicy kick of poblano chili and fresh ginger.

Wild Life blackberry gin, Giffard blueberry liqueur, Ancho Reyes Verde, lemon juice, ginger juice, blackcurrant-elderberry syrup, rosemary candied ginger

The butterfly effect: a concept in chaos theory that suggests small insignificant actions can result in large changes to our world. For example, you might walk in here looking for a table at the Bison, but get coerced into sticking around for a little bit and trying one of our seasonal cocktails. The server suggests this refreshing purple-hued highball which the handsome little man behind the bar created with zingy yuzu wine and a wanky tea syrup. You take a few sips, and after a few nervous glances, decide to compliment the bartender on his drink. He introduces himself as Tom, and tells you ginseng is a natural aphrodisiac. Boy was he right, a few drinks and dates turn into a proposal, and marriage. Before you know it it's your 10th wedding anniversary and he is reminiscing all the fun adventures you had together, whist you wonder exactly when you began to resent him. Mother always said never to date a bartender. You eagerly await the results of the divorce settlement, anticipating half of everything he owns. All you get is the recipe to this damn cocktail. The Bison is next door.

Strathcona Single Grain vodka, Licor 43, Shin yuzu wine, lemon juice, acid-adjusted pear-ginseng-butterfly pea flower syrup, soda water

Ask us about the current iteration of this ever-changing clarified milk punch cocktail!

The first frost: a time when Banff's ski bums and snowbunnies emerge from their dens all bleary eyed, and don their finest baggy pants and 'borrowed' hoodies, heading out into the great expanse on a quest for fresh pow and first tracks. Just like a face-first collision into a tree after a few too many beers at Trapper's, this cocktail is fresh, cold and botanical. Sitting somewhere between the classic Martini, and the lesser-known Alaska, we've featured gin from Japan (the home of pow) alongside award-winning dry vermouth made right here in Canada. A subtle splash of French mint liqueur and Chartreuse provide an homage to the Alps, whilst the delightfully complex botanical palate is rounded out with the aroma of fresh rosemary.

Suntory Roku gin, Esquimalt dry vermouth, Giffard Menthe Pastille, Yellow Chartreuse, orange bitters, rosemary

Habibi, come to Nourish. Who needs to fly all the way to the Middle East when we've got everybody's favourite viral Dubai chocolate (which was actually made by a Filipino and an Egyptian...) right here in cocktail form! Naturally vegan creamy pistachio liqueur is mixed with cocoa and just a hint of tahini and hazelnut liqueur to give it a touch of that kadayif pastry goodness. Rich and luscious, the cocktail is served with a piece of house-made salted pistachio dark chocolate.

Bottega Pistacchio, Giffard crème de cacao, Frangelico, tahini, aquafaba, cocoa bitters, dark chocolate pistachio sliver

Holy moly, ANOTHER Oaxacan-inspired cocktail? What can we say, we really love those deep savoury chocolate flavours of mole negro, and accidentally discovered it makes for a killer Negroni riff. Putting a Mexican spin on things, we used mezcal as the base for this classic aperitivo, and added our house mole syrup alongside some chocolate liqueur and bitters for a hint of savoury spice and cacao. Served with a corn tortilla lathered in mole syrup and spices, and baked into a tasty little antojito.

Montelobos mezcal, Campari, Cocchi Storico sweet vermouth, The Fort coffee-cacao liqueur, Mexican mole syrup, cocoa bitters, baked mole-spiced tortilla chip

A cookie tough enough to make the Cookie Monster cross the street. A cookie so formidable that even Santa would decline a bite. A cookie so brazen, that it held our bar staff hostage for 3 days until we agreed to put it back on the menu. And it was probably justified to do so, because this spirit-forward Christmas cookie-inspired cocktail was the talk of the town when it occupied our feature cocktail spot last winter. A liquid treat which blends rich and complex oaked spirits alongside a touch of chocolate, hazelnut and winter spice; all wrapped up with a savoury hint of tahini and white miso. Served as cold as those mid-January nights.

Tahini-washed Wild Life wheat whisky, Bridgeland Moscato brandy, Vecchio Amaro del Capo, Frangelico, Giffard vanilla liqueur, rich demerara syrup, cocoa bitters, sweet white miso tincture

Sailor Jerry’s spiced rum, Triple Sec, wine of choice, fresh fruit, dried fruit, mixed juices and awesomeness

The Nourish Bistro bartenders are Banff’s “Caesar Masters”. We carefully craft and season our creations to taste, finishing them with an abundance of house pickles and dried veggies. Made using house vegan and gluten-free Worcestershire sauce and Parkway craft caesar mix

Classic - your choice of vodka, gin, rum or tequila

A truly local product made by our friends in Banff. This lightly carbonated cocktail is vodka-based with real passion fruit juice, lemon juice and cane sugar. Dangerously refreshing.

An incredibly crushable, gin smash-able, canned cocktail from our Canmore friends at Wild Life Distillery. A delectable low-carb combination of local gin, strawberry and rhubarb with a touch of carbonation.

A gold medal winner at the World Gin Awards, this contemporary and locally-distilled gin is bright and juicy. The juniper takes a little backseat to allow the bitter and sweet orange used in production to come to the forefront. Orange zest and aniseed on the nose, with an astonishingly smooth palate of earthy botanicals and mandarin.

A blend of various grain whiskies, aged in a mixture of ex-bourbon barrels and new American white oak for a unique and full flavour profile. Honey, vanilla, apricot and spiced oak aromas emanate, whilst robust and earthy cocoa and dried fruit linger on the palate.

An award-winning blend of malt and grain whiskies from all three of Suntory's distilleries. This elegant expression; with smooth honey, fruit, citrus and caramel; combines whiskies from five different cask types: including American white oak, Sherry casks and Mizunara casks.