The Diamond serves up some of Vancouver's best cocktails
During my unofficial tour of Vancouver's bars, I found that the city's bartenders are a modest bunch. Even the best were quick to say that the cocktail scene in New York and LA would trounce them any day. I don't think they're giving themselves enough credit—from Boneta, a stylish Gastown restaurant with a small bar, to the bartender-owned Diamond, I had excellent, thoughtful drinks. Their one complaint: import laws prevent them from getting many ingredients, including Carpano Antica vermouth and Kentucky bourbons. (Though a few who shall-not-be-named admitted to sneaking some over the border.) On the other hand, they've got their own hometown favorites: Victoria Gin, a spicy, herbal-forward spirit made on Vancouver Island and the vanilla-y Century Rye, which Diamond bartender Geoff Robinson used in a perfect Manhattan (later Robinson made a round of spot-on Sazeracs in honor of the Saints's Superbowl win). But my favorite find wasn't from BC at all - it was a quirky vintage looking bottle of Prairie Vodka that I spied on the shelf at Boneta. Bar manager Simon Kaulback discovered Prairie a few years ago and began carrying it in part because of the interesting story—it's made by a collective of Minnesota farmers who pool their excess corn. Like most cocktail people, Kaulback isn't a vodka drinker, but he was intrigued by the story and the clean taste. Me, I like the pretty label.
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