2 oz of Ron de Venezuela Santa Teresa 1796
1 brown sugar cube
3 dashes of Angostura bitters
1 dash of Peychaud’s bitters
Pour the Angostura Bitters into a rock glass. Swirl the glass until the inside in completely coated and discard the excess. Chill the glass in the freezer. Place the sugar cube in the bottom of the glass and saturate it with the Peychaud bitters. Muddle into a consistent paste. Add the rum and stir gently. Add ice cubes and stir for 40 revolutions. Strain into the seasoned rock glass. Garnish with a lemon twist.
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