1 brown sugar cube
8 or 9 drops Angostura bitters
8 or 9 drops orange bitters
3/4-inch orange wedge, all traces of white pith trimmed, including tips of pith on either side of wedge
2 ounces 107-proof bourbon
1. Place a brown sugar cube on an absorbent napkin or paper towel. Saturate the cube with 8 or 9 drops (not dashes) of Angostura, then of orange bitters. Place the cube in a heavy glass and add the orange wedge. Muddle the sugar cube and orange wedge together for 5 to 6 minutes, avoiding any skin and pith, till all the cells of the orange burst and the sugar melts into a syrup.
2. Add 1/2 ounce bourbon and muddle into the syrup for 3 to 4 minutes. Add a handful of ice cubes and 1 ounce of bourbon. Stir for 30 seconds and decant into a high-ball glass. Add one more 1/2 ounce bourbon and stir three times. Serve at once.
Adapted from “Notes From a Kitchen’’