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David Wondrich is one of the world's foremost authorities on cocktails and their history. A contributing editor at Esquire and at Wine and Spirits, he has also written for numerous other publications on the subject, including the New York Times, Saveur, Real Simple, and Drinks. Dr. Wondrich holds a Ph.D. in comparative literature, and is a founding member of the Museum of the American Cocktail and a partner in the Beverage Alcohol Resource, the world's first advanced education program in spirits and cocktails. He lives in Brooklyn, New York, with his wife and daughter.
Muddle 1 sugar cube with a teaspoon of water and 2 dashes of Angostura bitters in the bottom of an Old-Fashioned glass until the sugar dissolves. Add 1 1/2 oz whisk(e)y—in order of Prohibition-era popularity: straight rye (or “rye”), bourbon (or “bourbon”), Canadian or blended Scotch—and stir briefly. Then add 2-3 ice cubes, stir some more, squeeze a large swatch of thin-cut lemon peel over the top and drop it in. This drink is always best if you let it sit for a minute or two before sipping it.
Shake well with cracked ice:
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