Ingredients:

  • 2 ounces Bourbon or Rye Whiskey
  • 1/4 teaspoon Granulated Sugar (or 1 sugar cube)
  • 2 dashes Angostura Aromatic Bitters
  • 1 teaspoon Water (or soda water)
  • 1 large Ice Cube
  • 1 strip Orange Peel (for garnish)

Instructions:

  1. Place the sugar (or cube) into the base of the rocks glass. Add the aromatic bitters directly onto the sugar. Add the teaspoon of water.
  2. Gently press and grind the sugar and bitters together using the muddler or the back of a sturdy bar spoon until the sugar begins to dissolve into a rough syrup/paste. Do not over-muddle.
  3. Pour the 2 ounces of whiskey directly into the glass over the sugar mixture.
  4. Add one large, clear ice cube to the glass.
  5. Using a bar spoon, stir the mixture continuously and smoothly for about 20–30 seconds to achieve optimal chilling and dilution. The outside of the glass should feel frosty.
  6. Take the orange peel. Hold it over the drink, skin-side down, and firmly twist or express the peel over the surface to release the aromatic oils onto the drink. Rub the rim of the glass lightly with the peel, then drop the peel into the cocktail.