In an old-fashioned glass, soak one sugar cube with many drops of angostura bitters, two drops of Regan’s orange bitters and one drop of whiskey barrel-aged bitters. Muddle the sugar into a paste and drop in a strip of orange zest. Add 4.5cl of Hudson Baby bourbon whiskey and fill the glass with ice cubes while stirring slowly.
Tip: Laying the soaked sugar cube on a clean cotton towel before dropping into the glass helps to absorb excess bitters. And don’t rush. Slow play is the secret ingredient.
By Oscar Quagliarini, head bartender of Grazie in Paris, as published in Dapper Dan 05