If using a sugar cube: place the sugar cube in the bottom of the glass, add the Angostura bitters (3 dashes) and a teaspoon of water, then muddle until the sugar is mostly dissolved and forms a paste. If using simple syrup: add 1/2 teaspoon simple syrup to the glass and the bitters, and stir to combine.

Add whiskey

Add 2 oz bourbon or rye whiskey to the glass over the sugar/bitters mixture.

Add ice and stir

Add one large ice cube or several smaller cubes to the glass. Using a bar spoon, stir the drink gently for 20–30 seconds (about 20–30 turns) until properly chilled and slightly diluted.

Garnish

Express the oils of an orange peel over the glass by holding the peel with the outer skin facing down and giving it a firm squeeze so oils spray over the surface. Run the peel around the rim and drop it into the drink. Optionally add one Luxardo or maraschino cherry on a pick or into the glass.

Serve immediately. Sip and enjoy — the Angostura bitters should provide aromatic spice notes that complement the whiskey.

Tools

Use the jigger to measure spirits. If using a sugar cube, use the muddler to crush and dissolve the cube. Use the peeler or knife to create a 1.5–2 inch orange peel for expressing oils. Stir with a bar spoon in the old fashioned glass; no separate mixing glass is required but can be used if preferred.