1 sugar cube
3 dashes Bitters — Angostura bitters
2 ounces whiskey — rye whisky
Take an Old-Fashioned glass and place the sugar cube at the bottom (if you don’t have a cube handy, 1/2 a teaspoon of granulated sugar will do). Wet the sugar with 2 or 3 dashes of Angostura bitters and a short splash of water or club soda. Using a spoon, chopstick, or wooden muddler (ideal, particularly if you’re feeling classy), crush the sugar until it blends with the other ingredients to form a paste. Line the glass with the sugar grains and bitters by rotating it slowly. Then, add a large ice cube and pour in the rye (or bourbon). Serve with a stirring rod.