Photo: Marcus Nilsson
Dave Kwiatkowski of The Sugar House creates this variation on an old-fashioned by swapping gin for the whiskey. A splash of Campari adds bitterness and a rosy color.
How to Make It
In a rocks glass, muddle the lemon zest with the simple syrup, Campari, grapefruit bitters and sea salt. Add the gin and a few ice cubes and stir until well chilled. Top with more ice and serve right away.
Chef's Notes
To make Demerara simple syrup, in a small saucepan, dissolve 1/4 cup Demerara sugar (a coarse, raw cane sugar) in 1/4 cup water over moderate heat.
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