Tying in with London Cocktail Week, Oskar Kinberg – the man behind the brilliant Oskar’s Bar beneath Michelin-starred Dabbous in Fitzrovia – is set to launch his first recipe book next month.
The simply titled ‘Cocktail Cookbook’ features a compendium of 75 cocktails, many of which are seasonally available at the bar, and most are relatively simple to follow at home. As expected, like the kitchen at upstairs Dabbous, there’s also a massive focus on unique ingredients, encouraging readers to set out foraging, with the likes of sorrel leaf, nettle cordial, and meadowsweet syrup featured heavily. The latter is surprisingly easy to make at home and forms part of the base of this week’s cocktail recipe; the ‘Basil Fawlty’ (just one of the bar’s playfully-named drinks), teamed with gin, lemon juice, green apple juice, and of course – fresh basil leaves.
Ingredients
50ml Gin
15ml Fresh Lemon Juice
20ml Meadowsweet Syrup (recipe below)
35ml Fresh Green Apple Juice
8-10 Basil Leaves
For the Meadowsweet Syrup
200ml Sugar syrup
20g Meadowsweet
To Garnish
Basil Sprig
To Make The Syrup
Meadowsweet is a small white wild flower that grows in damp conditions and benefits from being dried and made into a tea, or in this case a sugar syrup. If you’re not the ‘go pick it yourself and dry it’ kind of person you can also find it online. Meadowsweet has a similar comforting flavour to camomile: it has a long, gentle herbal finish that cosies up with creamy flavours but also softens sharper additions such as green apples.
Bring the sugar syrup to a boil in a saucepan then turn the heat off. Add the meadowsweet before the syrup cools and let it infuse under cover for 24 hours. Pass through a chinois or fine sieve. Pour into sterilised bottles and keep in the fridge for up to 2 weeks.
Method
Add all ingredients to a highball glass and add crushed ice all the way to the top.
Whisk everything together until the basil is bruised and the liquid is cold.
Fill with more crushed ice.
‘Cocktail Cookbook’ is published by Frances Lincoln, part of the Quarto Publishing Group UK, and will be available from 6th October with the RRP of £18.
Ingredients
- 50 ml Gin
- 15 ml Fresh Lemon Juice
- 20 ml Meadowsweet Syrup (recipe below)
- 35 ml Fresh Green Apple Juice
- 8 – 10 leaves Basil
For the Meadowsweet Syrup
- 200 ml Sugar syrup
- 20 grams Meadowsweet
To Garnish
- Basil Sprig
Instructions
To Make The Syrup
- Meadowsweet is a small white wild flower that grows in damp conditions and benefits from being dried and made into a tea, or in this case a sugar syrup
- If you’re not the ‘go pick it yourself and dry it’ kind of person you can also find it online
- Meadowsweet has a similar comforting flavour to camomile, it has a long, gentle herbal finish that cosies up with creamy flavours but also softens sharper additions such as green apples
- Bring the sugar syrup to a boil in a saucepan then turn the heat off
- Add the meadowsweet before the syrup cools and let it infuse under cover for 24 hours.
- Pass through a chinois or fine sieve
- Pour into sterilised bottles and keep in the fridge for up to 2 weeks
Method
- Add all ingredients to a highball glass and add crushed ice all the way to the top
- Whisk everything together until the basil is bruised and the liquid is cold
- Fill with more crushed ice
