The colour of this drink is amazing, and comes purely from those shoots. This is like an English springtime garden in a glass. So said Oskar Kinberg at the time that he was running Oskar’s Bar, below Dabbous.
'Spring is a brilliant season because things just start growing everywhere, and herbs pop up where you least expect them' says Oskar.
'As the nights get lighter, my thoughts turn to mint and other green things. This is the season to sow garden peas – for me a real sign that spring has sprung.'
'As we come out of the dark months of autumn and winter, when I’ve been drinking musky drinks, it’s great to start thinking about using fresh ingredients and cleansing your palate.'
Oskar Kinberg’s Top Tips
- To ‘muddle’ an ingredient, place it in the bottom of a glass and use something blunt to crush the ingredients and extract the juice from it.
- When mixing with herbs, always fine strain the drink to remove as many bits as possible.
- To fine strain a drink, use two strainers - if you have a hawthorn strainer (a flat silver disc with a coil) in your kit, use that, and a tea strainer will work well for the other.
- For flower garnishes such as the ones used here, speak to your local florist.
- Keep glasses such as coupettes and martinis in the fridge or freezer for those drinks that are served straight up (without ice) to help keep them cool.