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.
One 2-inch-long strip of lemon zest
1 teaspoon Demerara simple syrup (see Note)
1 teaspoon Campari
3 dashes of grapefruit bitters
Scant pinch of fine sea salt
2 ounces gin, preferably Knickerbocker or Beefeater 24
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.
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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