Dip the cherries in angostura bitters and flambée. (For an at home alternative buy pre-soaked cherries). Muddle all the ingredients.
Shake with ice. Fine strain into an old fashioned glass.
Garnish with additional cherries and flamed orange zest.
Recipe courtesy of: Simon Crompton, Agua, Grand Cayman. Simon Crompton represented the Cayman Islands at the World Class Bartender of the Year final, 2013.
NB: Contains 18 grams of alcohol per serve
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