Spoon Full of Brown Sugar
3 Dashes Angostura Bitters
Orange Peel
Italian Cherry
This version is essentially how it *should* be served to you in most Whiskey bars or Cocktail Lounges. Our take uses brown sugar in place of the simple syrup. In the rocks glass soak the brown sugar in three dashes of angostura bitters, spritz and rim the glass with an orange peel and add that to the drink. With a muddler press and stir the orange peel on top of the sugar to exfoliate the oils out of the orange peel. Add just a splash of water just enough to dissolve the sugar in the glass. pour in your favorite OOLA Bourbon. I recommend the Three Shores White Label in particular with brown sugar. Then you add in your big rock and italian cherry! Stir for about 8-10 seconds and enjoy!