Two teaspoons of brown sugar, four to five dashes of Angostura bitters, and a half-teaspoon of water are needed to muddle the sugar and bitters. Add a cube of ice to a glass and pour two ounces of whiskey over the ice. I used 93-proof Sagamore Rye Whiskey this time, but I also enjoy 104-proof Resurgent Bourbon Whiskey. Blend the mixture with a spoon or measuring piece. I don’t have a shaker and don’t use Simple Syrup, but I’m considering it. I cut a thin slice of orange and add a cocktail cherry to the glass. Stir and serve.

I started with a regular sugar cube and switched to brown sugar recently which has been a great change. Taste wise it’s on par with most of the old fashions I’ve had, if not better.

Looking for suggestions to improve this simple but delicious cocktail. Is syrup better than using sugar? Do I need a shaker (beyond making other drinks) for an old fashioned? Do you like the orange bitters and are they worth it if adding orange already?