"You know I love puns” says Oskar Kinsberg (Hide Bar, Mayfair). “The name of this drink comes from the computer games I loved playing as a kid, such as Mortal Kombat, when they’d announce things like ‘four times greatest combo!’ With grapes in four different forms in this drink – the grapes, the Prosecco, vermouth and, ahem, grapefruit – I couldn’t resist.
“When I walk through the streets of London, I notice that everyone’s smiling and enjoying the brighter spring weather. I find that this sunnier frame of mind is reflected in what people are wanting to drink in my bar.
"Herbs are great to use in drinks because they make everything a little bit fresher and lighter, and their colour is appealing as well – it draws people in. Herbs can be the main focus of a drink’s flavour, but it’s also nice to use them as a complement as well, to add a layer of complexity.”
Oskar Kinberg’s Top Tips
It’s easy to add – or substitute – other herbs in well-known cocktail recipes. Swap the mint in a mojito with basil, for instance, or throw some sage into an apple martini. Just think about the flavours that work with different herbs, and go from there.