Cocktail connoisseur Oskar Kinberg shares two recipes from his new book, Cocktail Cookbook.
Rising from bartender to bar manager at the Cuckoo Club, Kinberg co-founded Dabbous (which the duo opened in 2012) and new casual-dining venture, Barnyard with chef Ollie Dabbous. His pared-back modernist style make these recipes perfect to try at home. We’ve selected one of town and one for country, perfect for your next dinner party.
Country: Combine Harvester
50ml Cider Brandy or calvados
10ml Pedro Ximénez sherry
2.5ml or 1/2 tsp Maraschino
15ml Fresh lemon juice
10ml Honey syrup
25ml Apple juice
Cocktail finisher: Cherry
“Apple and honey feels like a natural combination, which is amplified by the rich burnt flavour of Pedro Ximénez sherry.”
Put all the ingredients in a shaker and shake with cubed ice for 8 seconds. Double strain into a cocktail glass.
Town: Gone In 60 Seconds
35ml White rum
20ml Velvet falernum
15ml Manzanilla or other dry sherry
15ml Fresh lime juice
1 Small egg white
6 White grapes
Type of cocktail glass: Rocks glass with a mint sprig and lime twist
“This is delectable! The limey notes in the falernum are a perfect partner to the dry sherry.”
Put all the ingredients in a shaker and shake with cubed ice for 6 seconds. Strain back into shaker and discard the ice. Shake again without the ice for another 6 seconds for added texture. Strain into a rocks glass filled with cubed ice.