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Put the sugar cube (or ½ tsp granulated sugar) into a sturdy rocks glass.
Add 2–3 dashes of Angostura bitters to the sugar. If you like, add about 1 tsp water to help it dissolve.
Gently muddle the sugar and bitters until they form a paste.
Pour in 60 ml bourbon or rye whiskey.
Add a large ice cube.
Stir gently for about 30 seconds to chill and bring the flavours together.
Twist a strip of orange peel over the drink to release the oils, then drop it in.
Serve straight away.