3 brandied cherries
1/2 teaspoon sugar syrup
1/4 teaspoon orange bitters
2 ounces 7-year Havana Club rum (or other brown rum)
ice cubes
orange peel twist
Put cherries and sugar in cocktail sugar, muddle lightly with bitters. Add rum and ice. Shake vigorously. Pour over ice into short glass and garnish with orange peel.