DB BISTRO MODERNE
2551 West Broadway, Vancouver
The world-famous DB Burger - ground prime sirloin stuffed with wine-braised short rib, foie gras and black truffle - deserves more than a cheap lager. So when New York celebrity chef Daniel Boulud opened DB Bistro Moderne Vancouver last month, special attention was lavished on the drinks.
With its brushed zinc bar, woven steel backsplash and red eel skin panelling, the corner lounge lends a flash of ooh-la-la sexiness to the restaurant's pleasantly understated dining room. A perfectionist, bar manager Cameron Bogue insisted on equipping DB Bistro with a premium Kold-Draft ice machine that makes big, solid 1½-square-inch cubes. "The smaller ice cubes break into brittle chips that dilute drinks faster," he explains.
He aims to set his cocktail list apart by using nothing but the highest-quality homemade ingredients - everything from grenadine to ginger beer.
For the Winter Equinox, Bogue makes his own cranberry juice and a big bottle of falernum, a spicy Barbadian syrup made of orgeat (almond syrup) and other spices from scratch, which he keeps on hand as a mixer for Caribbean cocktails.
What you need
2 ounces Wyborowa vodka
½ ounce falernum (recipe follows)
1 ounce cranberry juice
½ ounce lime juice
3 mint leaves
What you do
Shake vodka, falernum, cranberry juice and lime together with ice and serve straight up in a martini glass. Garnish with mint.
what you need
1 litre amber rum
2 ounces cloves
1-inch piece of ginger
Zest of 3 limes
1 litre orgeat (or Torani- or Starbucks brand almond syrup)
2 litres simple syrup
what you do
Let rum infuse with cloves, ginger and lime zest for 24 hours. Strain and mix with orgeat and simple syrup. Store in refrigerator.