A sugar cube, muddled with bitters and water and topped with rye whiskey makes for an elegant (and very strong!) cocktail.
Recipe from Esquire.
- 1 sugar cube (or 1/2 tsp. loose sugar)
- Angostura bitters
- Club soda
- 2 oz. rye whiskey (or bourbon)
Place the sugar in an old-fashioned glass. Wet it down with 2 or 3 dashes of Angostura bitters and a short splash of water or club soda. Crush the sugar with a wooden muddler, chopstick, or spoon.
Rotate the glass so that the sugar grains and bitters line the glass
Add a large ice cube. Pour in the rye, and serve with a stirring rod.