If using simple syrup: add 0.5 tsp simple syrup to the glass. If using a cane sugar cube: place the cube in the glass and add 3 dashes Angostura bitters and 2 dashes orange bitters, then gently muddle until the sugar is dissolved into a paste.

Add bitters

Add 3 dashes Angostura bitters and 2 dashes orange bitters to the glass if not already added during muddling. If you used simple syrup, add the bitters now and stir to combine with the syrup.

Add bourbon

Pour 2 oz Bulleit Bourbon into the glass over the sugar/bitters mixture.

Stir with ice

Add one large piece of fat ice (large cube or sphere). Using a bar spoon, stir gently for 20–30 seconds to chill and slightly dilute the cocktail, integrating the sugar and bitters with the bourbon.

Express the orange twist

Cut a wide 1.5–2 inch strip of orange peel with a peeler or channel knife. Hold the peel over the glass, skin-side down, and give it a firm twist to express the oils onto the surface of the drink, then rub the peel around the rim of the glass.

Garnish and serve

Drop the twisted orange peel into the glass or rest it on the rim. Serve immediately with the fat ice in the glass.

Tools & Garnish

Use an Old Fashioned (rocks) glass. A bar spoon is recommended for stirring; a muddler is optional only if using a sugar cube. A peeler or channel knife makes a clean twist for expressing oils from the orange peel.