The Singapore Sling is a century-old classic combo of pineapple juice and gin. Leave it to backbar, one of the area’s most creative watering holes, to turn this cocktail standard on its head.

The creation, the Glendalough Sling, is named for the Irish gin that helps build its unique flavor.

“We took the Singapore Sling as a base idea, and wanted to feature what is special about the Glendalough Gin,” says backbar owner Sam Treadway.  “It’s a wild botanical gin that is super herbal and super fresh, so I wanted to incorporate herbal, fresh ingredients.”

Those ingredients, basil and cucumber, play well with the pineapple featured in the original recipe while shifting the drink’s feel from tiki territory to garden party.

The final element is a dash of Dr. Adam Elmegirab’s Dandelion & Burdock Bitters, which provides balance while playing off the Glendalough. “Dandelion bitters give a hint of bitter herb quality, and bring out some of the funkier notes in the gin,” says Treadway.

If you aren’t able to round up any dandelion bitters, Treadway suggests using Scrappy’s Celery Bitters as substitute.

“It changes the scope a little bit, because it pushes more of the savory vegetal note, and it goes well with the basil and cucumber,” Treadway says.

Glendalough Sling
1½ ounces Glendalough Wild Botanical Gin
1½ ounces fresh pineapple juice
½ ounce fresh lime juice
½ ounce simple syrup
3 slices cucumber, plus slice for garnish
1 sprig basil, plus sprig for garnish
1 dash Dr. Adam Elmegirab’s Dandelion & Burdock Bitters

Muddle basil and cucumber together in a stirring glass. Add other ingredients and shake well over ice. Double strain into highball glass over crushed ice. Garnish with cucumber wheel and basil sprig.