Place the demerara sugar in the bottom of an old-fashioned glass. Add the teaspoons of cold water to moisten the sugar. Add the Angostura bitters (3 dashes) and optional orange bitters (1 dash).

Muddle

Using a muddler or the back of a bar spoon, gently press and stir the sugar, bitters, and water together until the sugar is mostly dissolved and forms a syrupy paste. This should take about 10–15 seconds.

Add bourbon and ice

Pour 2 oz of Old Grand-Dad Bonded Bourbon into the glass. Add one large ice cube or enough ice to fill the glass. Stir with a bar spoon for about 20–30 seconds until the drink is well chilled and slightly diluted (glass becomes cold and a bit of condensation forms).

Garnish and serve

Express the oils of an orange peel over the drink by holding the peel over the glass and giving it a quick twist, then rub the peel around the rim and drop it into the glass. Optionally add a Luxardo or maraschino cherry. Serve immediately.

Tools

Use an old-fashioned glass for construction. A bar spoon is used for stirring; a muddler or spoon handle is used to dissolve the sugar. A peeler or knife is used to cut the orange peel garnish.