3 dashes Peychaud’s Bitters®
2 dashes Angostura Bitters®
1 sugar cube
1 cup ice cubes
2 fluid ounces rye whiskey
1 lemon peel
Fill a rocks glass with 1 cup ice and set aside to chill, about 5 minutes. Discard ice.
Combine Peychaud's Bitters, Angostura Bitters and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add 1 cup ice and whiskey. Stir until chilled and strain into the chilled glass.
Twist a lemon peel over the surface of the cocktail to extract the essence; discard lemon peel.