Costa Rica


Established in 2015, Drift Bar initially started out as a premium Mobile Bar Service for weddings and events, specializing in cocktails made with fresh cold pressed juices. Popular demand outside of events for our cocktails sparked the idea of selling bottled cocktails To-Go, and we opened the doors to our Cocktail Shop in December of 2017. The following year we expanded into the adjoining space and opened our restaurant, art gallery, bakery and market: thus combining all of owner and creator Sharon Ramsay’s passions: mixology, vegetarian cooking and art.

 Drift Bar, Santa Teresa, Costa Rica, Vegetarian restaurant, cocktail bar and art gallery


Centrally located in Playa Carmen / Santa Teresa, Costa Rica, Drift Bar is hard to miss. The renovated warehouse structure with cathedral skylight ceiling is home to our in house bakery, prep kitchen, restaurant, gourmet market and art gallery.

Breakfast menu is served daily from 8am – 3pm, lunch & dinner menu from 11am – close. Coffees and desserts are available all day from our bakery. Free WIFI and onsite parking.


Monday – Friday   8am – 10pm
Saturday – Sunday   8am – 9pm

Market & Bakery

Fresh Baked Breads, Pizza, Cakes & Pastries

Cold Pressed Cocktails • Ready Made Meals


Our Market and Bakery offer a large selection of vegetarian, vegan and gluten free products.

From our Market:

  • Refrigerated and frozen ready made meals to-go
  • Cold Pressed Cocktails in 1 liter bottles
  • Cold pressed juices and coffee in 500ml bottles
  • Imported wines and Artisan Beer
  • Vegan ice cream

From our Bakery

  • Fresh baked breads, pizzas and pastries, vegan & gluten free breads and pizzas
  • Homemade Montreal style Bagels
  • Vegan & Gluten Free cakes, cheesecakes, tarts, cookies, pies & treats



Our restaurant is 100% vegetarian with many vegan and gluten free options. The menu is inspired by world cuisines: many dishes were learned from old family recipes passed on to Ramsay during her travels, others though years of experimenting in her kitchen. Frustration from decades of eating bland, uninspired vegetarian meals made her all the more determined to create a menu that even avid meat eaters wouldn’t realize they’d just eaten a vegetarian meal.

 ~ I don’t want anyone to look at my menu and think “rabbit food”

From the bar we have around 30 different specialty cocktails available daily, cold pressed juices, good selection of national, imported and local artisanal brewery beers, imported wines by the glass or bottle, coffee and tea.

Breads, cakes and pastries are baked in house. Large selection of vegan and gluten free treats are available daily.



Ecologically Sustainable

Compost ~ Recycle ~ Reuse

From the very beginning a major focus of both bar and restaurant was to be ecologically sustainable. All waste or leftovers from producing both meals and cocktails is either composted or given to local farmers to feed their animals. Vegetable oil used for frying is collected by a local friend and transformed into biodiesel for his vehicle. All fruits and vegetables are delivered in crates to avoid the use of plastic packaging. Our business is free of single use plastics: To-Go food containers are fully compostable, and all To-Go cocktails are sold in glass bottles which we offer a refund upon return: bottles are then sterilized and reused. We produce a minimal amount of garbage per week as a result. Small changes and daily practices by both individuals and businesses can make a positive impact on our environment, it just takes a little extra thought and effort.

We recently participated in a project created by our friends at Nicoya Peninsula Waterkeeper in collaboration with National Geographic. Their idea is to create incentive for local businesses to become ecologically aware and responsible by offering courses in appropriate waste disposal, appropriate wastewater treatment, and giving directions on how to convert to a no single-use plastic business: all businesses who meet their requirements are awarded an Ocean Friendly Business Certificate. We were proud to take part in the course and we even learned a few new things in the process! We encourage all businesses to follow their incentive… as the old saying goes: “it takes a village”…