Oskar Kinberg at Oskar’s Bar at Dabbous
Despite the pumping DJ sets and cool, industrial chic thing going on with the decor, Oskar’s Bar at Dabbous isn’t one of those overly trendy London bars – you know, flavour of the month one minute, totally off the radar the next. No, it’s much more consistent than that. It’s been drawing in the crowds for three years or so now – some found their way to it as part of a taste package (Dabbous, the restaurant upstairs is the proud owner of a Michelin star); while those in the know made a beeline to it for Oskar himself and the reputation he has for concocting awesome drinks.
Whether using new ingredients in fresh and unconventional ways, or adding a little Oskar Kinberg flavoured oomph to the classics, Kinberg prides himself on getting the cocktails on his menu just-so. “I started in nightclubs surrounded by really cool people; the geekiness came later,” he says with a smile.
That geekiness comes through in the taste of the drinks, not in the mood of the place itself – “we’re definitely a good times kind of place, we just take our drinks seriously,” he continues. For proof, check out the Daiquiri they’ll be serving on National Daiquiri Day and beyond but if you want them to mix things up a bit, just ask. Kinberg is always happy to bring a twist to the party.
So Oskar, what’s your definition of the Daiquiri?
Simplicity and elegance in a glass.
Do you remember your first one? If so, what was it like?
In all honesty, I can’t remember the first Daiquiri I had – it probably wasn’t very memorable. I do however remember the first good Daiquiri I had which was made by my former boss in the Cuckoo Club, Andreas Jansson. It had good rum, not too much lime and just enough sugar. Everything needs to be just right so you can taste the flavours of the rum without getting acidic reflux. It was soft, gentle and perfect. Most Daiquiri memories before that weren’t too memorable but when he made it the right way it made me realise just how delicious this drink can be.
How do you prefer yours?
60ml white rum, (ideally Bacardí 44.5% Heritage), 20ml lime, 17ml sugar syrup (1:1). It needs a good shake and in my mind, no Daiquiri is perfect without a lime wheel.
In your opinion, why is the Daiquiri such a classic?
Everyone can make one pretty much anywhere with few ingredients and simple means.
Where would you most like to enjoy one?
On a beach somewhere in the Caribbean.
Tell us about the Daiquiri on your menu for National Daiquiri Day?
Depending on people’s palates it will either be a classic Daiquiri or one which is sweetened with lime zest syrup for extra fragrance and a splash of manzanilla sherry which will add length and deliciousness. Again, simple but very tasty.
How does Bacardí 44.5% Heritage elevate the taste and depth of your Daiquiri?
Its slightly higher abv helps carry through the flavour and delivers a fuller flavoured Daiquiri which still retains its freshness.
Why should cocktail lovers raise their glasses to National Daiquiri Day in your bar?
It’s as good as anywhere else to do it and the more the merrier.
Oskars Bar at Dabbous, 39 Whitfield Street, London W1T 2SF. T: 020 7323 1544. dabbous.co.uk
Did you know?
Famous Daiquiri drinker Ernest Hemingway is reputed to have drunk 16 in one sitting. Now, we know the Daiquiri is good but we would never suggest following his lead. Even on National Daiquiri Day – enjoy your drinks responsibly.
Tomorrow: Celebrate National Daiquiri Day at… The Connaught bar.