The Finnieston is offering a local twist on the traditional G&T after partnering with Bombay Sapphire and Rapscallion to create a new serve featuring soda.
Working closely with Bombay Sapphire, the restaurant group sought to create a modern interpretation of a gin and tonic and approached Gregor Leckie, founder of Glasgow’s Rapscallion and Raw Soda to create the recipe serve using local Scottish ingredients.
Gregor set to work alongside Aaron Jones from Bombay Sapphire and James Kemp from The Finnieston’s owners, Kained Holdings, to develop a soda that would pair perfectly with the gin.
The refreshing soda, known as ‘Green Goblin’, features wood avens root, sweet cecily seed, sorrel leaf, granny smith apple and lime zest, which have been cleverly combined to give a balance of sweet, sour, spice and bitter that perfectly complements the botanicals in the gin. The soda, is bright and zesty on the nose but spicy and dry on the finish, taking the consumer on a journey of their senses this autumn.
James Kemp told Glasgowist: “We’re passionate about using Scotland’s larder and showcasing the fantastic produce we have right on our doorstep and are always exploring new ways to bring this to our customers.
“Working alongside the team at Bombay we were keen to bring something different this autumn to the perfect serve and knew Gregor was just the person to help us achieve this with his impressive knowledge and passion for sharing our ethos of local, quality produce.
“It’s been great fun developing the soda and learning the process behind the flavouring and carbonation from Gregor and we’re excited to offer it at The Finnieston; we hope our customers enjoy our refreshing new G&S. We’re looking forward to experimenting with different flavours and ingredients over the coming months.”
Gregor Leckie added: “When Kained approached me with the opportunity to develop a 21st century mixer, I jumped at the chance. Tonic water’s original purpose was medicinal but the reality today is far from that, so we wanted to create a modern mixer that would pair well with the botanicals in the gin.
“It was great working closely with the team at Kained, Aaron and a local forager Gary Goldie to create a bespoke mixer that is truly guilt-free, locally sourced and made using raw organic cane sugar and no preservatives. I really hope people enjoy it.”
The gin and soda serve is available now at The Finnieston on Argyle Street.