Add your sugar to a rocks glass with 4 dashes of Angostura Bitters and a splash of hot water. Stir the mix until you have dissolved all of the sugar. Add 3 or 4 ice cubes and half of the Scotch whisky and stir for around 60 seconds. Top up the glass with more ice and add the rest of the rye whisky, then stir for another 60 seconds.
Cut a piece of orange peel about the size of your thumb (be careful not to bend it). Hold the piece of orange peel between finger and thumb over the glass. Quickly bend the orange peel so the oil from the skin settles on the surface of the drink. Drop the orange peel into the drink, stir a couple more times and serve.