(Marcus Nilsson)

TOTAL TIME: 5 MINSERVINGS: 1 drink

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 zest1 teaspoon Demerara simple syrup (see Note)1 teaspoon Campari3 dashes of grapefruit bittersScant pinch of fine sea salt2 ounces gin, preferably Knickerbocker or Beefeater 24Ice

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.

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.