A centuries-old cocktail that has never been better today.
- 2 ounces good quality rye or bourbon
- 1 teaspoon sugar (recipes often call for a sugar cube, which is about a teaspoon)
- 3 dashes bitters (I use the all-purpose Angostura)
- 1 orange twist (I didn't have an orange and so used lemon)
Combine the sugar and bitters in an old-fashioned glass. I add a teaspoon or so to help dissolve the sugar. Pound it gently with a muddler or the end of a wooden citrus reamer.
Add the bourbon, stir, add on large ice cube and garnish with a twist.