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