With the opening of Hide, his spectacular three-floored restaurant overlooking Green Park, chef Ollie Dabbous has renewed his collaboration with cocktail supremo Oskar Kinberg. Discerning drinkers should glide down the glorious Gaudí-esque corkscrew staircase to Below, Kinberg’s cool basement bar. In the golden gloaming of what feels like some hip hobbity nether kingdom, take a seat at the sweeping oak counter. The seasonal menu currently favours fresh and light: a pisco, pink peppercorn and rhubarb Highball, perhaps; or Tanqueray gin with Sauvignon Blanc and sorrel. Champagne cocktails also feature; try the Bruno Paillard with gooseberry and Earl Grey. We’re similarly drawn to sturdier combos – Blunderbuss is a blast (Johnnie Walker Gold, Cocchi Americano, brown butter and two sherries). Otherwise, choose great bottles from the walk-in cellar run by Hedonism Wines (Dabbous’ business partner) and savour distinguished vintage spirits such as a super-pricey The Macallan 1971, 25 Year-Old Anniversary Malt.