THIS weekend marks the launch of Glasgow’s Restaurant in the Sky and our very own Porter & Rye and The Finnieston will be serving customers 100 feet above George Square alongside other amazing Glasgow restaurants.
The Drugstore Social, our venue on Old Dumbarton Road, will serve cocktails and foraged sodas. I am truly in awe at the creativity of the team, who are working hard to push boundaries. As with most of my articles, I’ve looked to how we domestic imbibers can try new things at home. For sodas, basically you need cheap sparkling water or relive your childhood and get a Sodastream. For the base I make a stock syrup and add to the soda.
Some old favourites are ginger ale using fresh ginger and sugar, lemon and lime using the peel and juice with sugar, and, of course, tonic. For tonic, I get a hold of cinchona bark and citric acid.
The only limit is your imagination. I add whatever takes my fancy: lemongrass, cardamom, citrus or rose petals. To create the perfect partner for gin, I cold infuse the concoction for three days in a jar, shake daily then strain and add to soda water.
If that all sounds like a lot of hard work, spare a thought for our mixologist Calum Neilly. You may remember a terrified Indiana Jones getting lowered down into the hole with a moving floor of snakes. Well, Calum will be raised up to the dining platform to serve his Drugstore concoctions to guests. Like Indiana he has a massive phobia. Unfortunately his is heights.
The look in his face alone will be worth the ticket price.
Graham Suttle is the managing director of Kained Holdings which has nine venues including The Finnieston and Porter & Rye in Glasgow
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here