So I was playing around in the kitchen and, wanting to expand on my use of monk fruit sugar (healthy stuff, after all), I thought I'd give my favorite evening starter-drink a different spin. Instead of muddling a sugar cube in Angostura bitters before stirring in the scotch and ice, I dissolved a teaspoon of monk fruit sugar in several healthy dashes of Peychaud's and a splash of hot water. After adding the scotch and ice, stirring and pouring, I had found my new go-to recipe. Give it a whirl. Pretty amazing. Cheers!