Chris Hannah’s recipe, which came in second place in our recent blind-tasting, calls for a high-rye bourbon (Bulleit was employed for the tasting), two muddled demerara sugar cubes, two dashes each of Angostura and NOLA’s own Peychaud’s and an orange twist. The judges thought the drink likably strong, with the correct sugar level.
- 2 ounces high-rye bourbon, preferably Woodford Reserve or Bulleit
- 2 demerara sugar cubes
- 2 dashes Angostura bitters
- 2 dashes Peychaud's bitters
- 1 orange peel
Garnish: orange peel
- In a mixing glass, muddle the sugar with the bitters.
- Express the orange peel over the mixing glass and toss in, along with the bourbon and ice.
- Stir until chilled.
- Strain into a rocks glass over a large ice cube.
- Garnish with an orange peel.