Culinary Cocktail: The Good The Bad And The Ugly

Another brilliant drink from London based bartender Oscar Kinberg. Kinberg is the beverage director of the Michelin Star restaurant Hide in Mayfair, a neighborhood located in West London. At Hide Kinberg once again collaborated with Owner/Chef Ollie Dabbous, the pair were behind another great restaurant/bar called Dabbous.
In my estimation Kinberg not only has mastered the art of (what I term) the Farmer’s Market cocktail, that is cocktails which utilize locally grown ingredients (usually pulled from Farmers Markets), are paired with the night’s menus and utilize kitchen techniques. This style of drink can become easily inaccessible to the home bartender, but what Kinberg does so well is to pair down the complexity of making the drink while ramping up the complexity of flavor. Everything is presented in a nice, clean, classic style. Kinberg comes at cocktails from the idea that not everybody wants a classic brown or yellow drink, he comes at his drink making from a standpoint of pushing forward and discovering the new. Discovering where you’re going is just as important as knowing where you’ve been. You guys should all make this drink, I promise you’ll enjoy it!

Little Note: I opted not to double strain this one which left little black kiwi seeds in the drink, if you want a fully clean presentation definitely double strain.

Tutorial Starts: 1:36

Here’s Links to the Tools I’m Using This Episode:
Barfly Measuring Cup Jigger:
Barfly Shaking Set:
Barfly Hawthorn Strainer:
Barfly Fine Strainer:

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Here’s The Specs:

2oz (60ml) Gin
.75oz (22.5ml) Lemon Juice
.5oz (15ml) Orgeat
1 Whole Kiwi
6 Small Mint Leaves or 4 Regular size
Egg White
Top Soda Water
Mint Sprig Garnish
Lemon Twist

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