Dabbous the restaurant is startlingly inventive in its use of ingredients such as herbs and flowers, so it should come as no surprise that the cocktail bar in its basement is similarly inventive. They make a lot of their own cordials and age spirits in small barrels, sometimes with wonderful effect: try the own-made lime cordial in a fantastic gimlet or the barrel-aged negroni. The classics are handled with skill and assurance. We also like the room itself, with its ventilation ducts and distressed-industrial decor. It can get a little loud when very busy, but management doesn’t pour on the pain by pumping up the volume. If we have a complaint, it’s that some drinks look forbiddingly complex, and some of the descriptions are not always helpful – it doesn’t add much to say that a drink is a ‘musky masterpiece’. But that’s a minor point. We like Oskar’s a lot.