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.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….
Food & Wine: Recipe of the Day