This recipe comes to us courtesy of the cookbook, ¡Cuba! (Goldberg, Kuhn, and Eddy). Evocative of a dark bar in Havana!
3 brandied cherries
1/2 tsp simple syrup
1/4 tsp orange bitters
2 ounces 7-year Havana Club rum (or other good quality dark rum)
ice cubes
orange peel twist
Put cherries, sugar, and bitters in cocktail shaker, and muddle lightly. Add rum and ice, and shake vigorously. Strain into short glass, fill with ice and garnish with orange peel and cherry.