An Old Fashioned Bog Recipe

Place the sugar cube (or 1 teaspoon granulated sugar) in an Old Fashioned glass.

Add 4 dashes of Angostura orange bitters directly to the sugar cube.

Muddle the sugar and bitters gently until the sugar is mostly dissolved and forms a paste.

Add 2 oz Four Roses Small Batch bourbon to the glass.

Add the Luxardo cherry and the orange wedge to the glass with the sugar/bitters paste.

Muddle gently

Using a muddler, gently press and twist the cherry and orange wedge until the cherry releases some syrup and the orange releases its oils and a bit of juice. Avoid over-muddling the orange peel to prevent excessive bitterness—focus on pressing the fruit just enough to combine flavors with the sugar paste.

If you used a whole orange wedge, discard large pithy pieces if they remain to keep the drink balanced.

Add a large ice cube (or several large cubes) to the glass.

Stir the mixture gently with a bar spoon for about 20–30 seconds to chill and slightly dilute the drink, integrating the muddled fruit, sugar, bitters, and bourbon.

Express an orange twist over the glass by pinching the peel skin-side down to release oils, then rub the peel around the rim and drop it into the drink.

Garnish with an additional Luxardo cherry on a pick and serve.