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Place the sugar cube (or ½ teaspoon granulated sugar) into a sturdy old fashioned glass.
Add 2–3 dashes of Angostura bitters onto the sugar. Optionally add about 1 teaspoon water to help dissolve the sugar.
Gently muddle the sugar and bitters together until a paste forms.
Pour in 2 ounces of bourbon or rye whiskey.
Add one large ice cube to the glass.
Stir gently for about 30 seconds to chill and integrate the flavors.
Twist an orange peel over the drink to express its oils, then drop the peel into the glass.
Serve immediately.