Sazerac

5 mlCadello
50 mlBourbon or Rye
2 dashesPeychaud’s bitters
2 dashesAngostura bitters
1Sugar cube

Mix sugar and bitters with ice.

Once sugar is dissolved, add bourbon or rye. Stir.

In a second glass, rinse the glass with Cadello.

Leave remaining Cadello in the glass.

Strain bourbon mix over the Cadello.

Garnish with orange zest.