- 2 oz. bourbon whiskey
- 1 demerara sugar cube
- 10 dashes Angostura bitters
- 1/2 oz. water
- orange peel
Drop the sugar cube(s) in an empty old fashioned or rocks glass. Saturate the sugar with bitters and water, then muddle until the sugar is mostly dissolved. Add a slice of orange peel, flesh side up. Use your muddler to express the oils from the peel into the mixture (be careful not to get too aggressive here, you don't want the peel to break apart and leave chunks in your drink). Fill the glass with ice, then add your whiskey and stir for 15-20 seconds.
If you feel like adding a garnish, slice off another small piece of orange zest and wrap it around a maraschino cherry. Slay the combo with a cocktail skewer and set atop the drink.
- If you prefer a sweeter drink, use 2 sugar cubes.
- Feel free to use rye instead of bourbon if you want to give up a little sweetness for some spice. Both are completely acceptable.
- A lemon peel offers a reasonable substitution for the orange peel. Or use both!
- If you'd rather not muddle the citrus peel in the drink, you can also save it until the end and simply express the oils over the drink and then either give it a twist and drop it in (as pictured here), use it to wrap the cherry, or simply discard it.
- There is no right amount of bitters - add more or less depending on your taste.
- If you don't have demerara sugar cubes available, you can substitute regular white sugar, or (in emergencies only) 1 tsp. of simple syrup.