Ingredients:

  • 2 ounces Bourbon Whiskey (90 proof or higher recommended)
  • 1 level teaspoon Granulated Sugar (or 1 sugar cube)
  • 3 dashes Angostura Aromatic Bitters
  • 1 teaspoon Cold Water (optional, for dissolving sugar)
  • 1 large strip Orange Peel (for garnish)
  • 1 Cocktail Cherry (optional, Luxardo recommended)
  • Large, clear ice cubes

Instructions:

  1. Place the sugar (cube or granulated) into the rocks glass. Add the 3 dashes of Angostura bitters directly over the sugar. If using granulated sugar, add the teaspoon of cold water now.
  2. Gently muddle the sugar until it is mostly dissolved into a paste. If using a cube, press firmly several times until it breaks down into a slurry. Avoid aggressive scraping.
  3. Pour the 2 ounces of Bourbon directly into the glass over the sugar mixture.
  4. Fill the glass three-quarters full with quality ice. Stir gently but thoroughly for about 20–30 seconds to properly chill and achieve necessary dilution.
  5. Prepare the garnish: Using a vegetable peeler, cut a wide, expressive strip of orange zest. Express the oils over the drink by firmly twisting the peel above the glass, ensuring the oils spray across the surface.
  6. Run the exterior of the peel around the rim of the glass for added aroma. Drop the peel into the drink or drape it over the ice. Add the cocktail cherry, if using. Serve immediately.