Place 1 tsp of granulated sugar in a rocks glass.
Top sugar with 2 dashes of bitters and muddle.
Pour about a 1/2 ounce of bourbon into the glass. Stir to start dissolving the sugar.
Add a whiskey ball or several ice cubes to the glass. Pour in another 1/2 ounce of bourbon and stir. The ice will help to continue dissolve the sugar.
Top off with remaining 1 ounce of bourbon and give it one final stir.
With orange rind facing the cocktail, gently squeeze to release oils. Line the rim of the glass with the rind and place peel in the glass.