Cocktail of the week: Elements’ earth – recipe | The good mixer

A zippy take on a gin sour, with extra tropical notes from yuzu and a whack of basil on the nose

The inspiration behind this drink was a basil sour I had when I was working in Trondheim, Norway. I loved the flavour combinations, and was keen to incorporate similar herbaceous notes into a drink that would represent one of the four elements, as well as our new restaurant. I’ve used citrus in the form of yuzu to introduce another flavour dimension that blends in harmoniously. At the restaurant, we make big batches of the citrus syrup from spent lemons and limes, to save on wastage.

Connor Wren, bar manager, Elements, Glasgow