Oskar Kinberg creates Cocktail Cookbook

Oskar Kinberg, head of Oskar’s Bar in London’s Michelin-starred restaurant Dabbous, has released his Cocktail Cookbook, which focuses on food-based ingredients rather than spirits.

The Pooh Sour is one of the recipes in Oskar Kinberg’s new Cocktail Cookbook

Each chapter in the recipe book highlights a specific ingredient, rather than spirit, such as melon, cucumber, plum, sorrel leaf, pea-shoots and tonka beans.

The book consists of 75 “easy-to-follow but creative” recipes which have all been invented and tasted at Oskar’s Bar, also instructing consumers how to make bar ingredients such as nettle cordial, olive oil-infused gin and kiwi and avocado puree.

Cocktails include the Pooh Sour, which features in the Honey section of the book and is created using Bourbon, Cocchi Americano, fresh lemon juice, honey syrup, lemon verbena tea and egg white served in a honey pot.

“I decided to make this book to show that with a little care and effort in the kitchen and in sourcing your ingredients, you can make your house party or Saturday night a memorable one,” said Kinberg.

“What these cocktails all have in common, apart from being tasty, is that they are not technically difficult to make. Each has a personal memory associated with it and hopefully the reader can attach their own to them too.”

Kinberg co-owns Dabbous with chef Ollie Dabbous and manages Oskar’s bar in the venue’s basement.