This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.

Ingredients

　　1 1/2 teaspoons (1/4 ounce) club soda

　　1 sugar cube (preferably rough-cut and unbleached*) or 1/2 teaspoon raw sugar, such as turbinado or Demerara

　　Dash Angostura Bitters

　　5 tablespoons (2 1/2 ounces) whiskey

　　1 cup ice

　　1 (1/2-inch-thick) strip orange peel

　　1 (1/2-inch-thick) strip lemon peel

　　*Rough-cut, unbleached sugar cubes can be purchased on amazon.com.

　　In chilled cocktail shaker or pint glass, pour club soda over sugar cube. Using muddler or back of large spoon, gently crush sugar cube. Swirl glass until sugar dissolves, 20 to 30 seconds. Add bitters, whiskey, and ice, and stir until well chilled, about 20 seconds. Strain into chilled double old-fashioned glass. Squeeze orange and lemon peels over glass, making sure oils fall into glass; discard peels and serve.