gamerforever wrote:Do you use the standard angostura or the orange one?
I didn't even know they did an orange one.
I used sugar syrup in mine as opposed to an actual sugar cube, worked quite well. We also have these ice cube trays that create massive cubes of ice that look cool in the glass.
Yeah, I saw that they were doing orange bitters, but will try out the standard one with an actual orange peel slice. I've read Buffalo Trace is also a good whisky to have. I need to get those larger ice cubes, that's for sure!
Make sure the white pith is removed from the orange peel. Then give it a good squeeze over the glass to get the oils out.
Finished my bottle of Clynelish 14 Year Old Whisky the other day. My parents visited my brother in Scotland and were nice enough to bring me back a bottle. Very nice whisky indeed and I would happily buy another bottle, especially as the price isn't too bad.