Chambar, the restaurant that singlehandedly kicked off the neighbourhood we now know as Crosstown, celebrates its 15th anniversary this year, though it's hard to imagine a time when Mussels Congolaise wasn't a Vancouver favourite. (It's also impressive to see the impact of their alumni: Tanis Ling [Bao Bei], David Robertson [Dirty Apron], Roger Collins [Calabash] and Frankie Harrington [Como] all got their start in Karri and Nico Schuermans's busy little Belgian boite.)

They'll be celebrating the milestone with a Block Party on September 8, when they'll be hosting a pig roast and handing out 1,500 of the Belgian waffles that started it all. And from September 15 to 30, they'll also feature a commemorative, four-course set menu bringing back favourite dishes from the past 15 years, as chosen by staff, alumni, regulars and newsletter subscribers.

In the meantime, you can eke out the last few days of summer Chambar-style with one of bartender Brendan Wooldridge's shared cocktails.

A perfect patio sipper composed like a traditional Bajan Rum Punch (recipe: “One of sour, two of sweet, three of strong, four of weak”), the Le Soleil Punch appears on Chambar’s Shared Cocktails menu.

Chambar punch

LE SOLEIL PUNCH
Serves 10

by Brendan Wooldridge, bar manager at Chambar

Ingredients:
10 oz Remy Martin VSOP
10 oz Mount Gay Eclipse rum
10 oz limoncello
5 oz Aperol
5 oz Cointreau
10 oz fresh lemon juice
5 oz simple syrup
1.5 L iced tea blend*

Method:
Combine all ingredients in large punch bowl (or Growler Werks uKeg) with ice. Stir.
Ladle or pour over rocks glass with ice. Garnish each glass with a mint sprig, orange wheel, and grated nutmeg.

*Iced Tea Blend recipe:
2 tbsp Earl Grey tea leaves
1 tbsp English Breakfast tea leaves
1 tbsp Vanilla Rooibos tea leaves

Method:
Add all to a container, and 1.5 litres of boiling water. Let cool at room temperature. Strain leaves and refrigerate.