GLASGOW was recognised alongside New York, Dubai and a number of other major cultural epicentres as home to one of Conde Nast’s top 10 coolest new bars in the world recently. My very own Drugstore Social was Scotland’s only entrant on the list and one of only two in Britain.

To create the Drugstore’s menu, we work alongside wild foragers and local producers to provide cutting-edge food and drink. Everything is made from scratch and wild foods are utilised as much as possible.

This is part of my philosophy as a consumer and a restauranteur, I’m always looking to utilise Scotland’s larder. To do so, I need to look no further than outside my house, which is currently surrounded by brambles.

I set the challenge to the former head bartender at Drugstore Callum Neilly, who now plies his trade at The Finnieston’s cocktail bar. His instant reaction was to make a ‘shrub’ – and this is something you can do at home. Heat equal amounts of water, vinegar and sugar in a pan until you get a syrup then add your fruit of choice (mine of course, is brambles). Heat it until broken down and blended. After, strain and put in a bottle, like you would a jam. It will keep well for up to six months or more.

Use this with a classic French martini – the scourge of bartenders everywhere and the timeless favourite of a girl’s night out. This is without a doubt one of easiest drinks to make. Two parts vodka, one part ‘shurb’ (which replaces the traditional Chambord) and two parts pineapple juice, shaken vigorously and served in a little cocktail glass.

At the probable risk of being lynched by every bartender in town, I would recommend you leave this to the professionals at first – so ask your local bartender to make one for you.

Graham Suttle is the managing director of Kained Holdings which has nine venues, including The Finnieston and Porter & Rye in Glasgow.