Sam Treadway, the owner of Somerville, Mass.’s backbar and a pioneering barman in the broader Boston area, plays with Irish whiskey producer Glendalough Distillery’s Wild Botanical gin in this riff on a Singapore Sling. The gin’s citrus-forward but herbaceous spirit shines with fresh pineapple and lime juice, given a vegetal kick from a dash of dandelion and burdock bitters, as well as an aromatic cucumber slice and basil leaf garnish.
This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: September 2017.”
- 3 slices Cucumber
- 1 sprig Basil
- 1 1/2 oz Glendalough Wild Botanical gin
- 1 1/2 oz Fresh pineapple juice
- 1/2 oz Fresh lime juice
- 1/2 oz Simple syrup
- 1 dash Dandelion and burdock bitters
- Garnish: Cucumber slice
- Garnish: Basil leaf
In a shaker, muddle the cucumber and basil.
Add the remaining ingredients with ice and shake well.
Double-strain into a rocks glass over crushed ice.
Garnish with a cucumber slice, basil sprig and dandelion, if accessible.