Recipe courtesy of Ella Brennan
2 ounces Bourbon
2–3 dashes Peychaud’s bitters
One half-cube sugar
Lemon peel, for garnish
Fill a rocks glass with ice and a little water, and set it aside.
In a second rocks glass, muddle the half sugar cube with Peychaud’s bitters, then add the Bourbon.
Swirl the ice in the first glass to chill it, then discard the ice and water. Pour the drink into the now-chilled glass. Run the lemon peel around the rim of the glass, then add the peel to the drink for garnish.
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