Place the sugar cube in an old-fashioned (rocks) glass. Saturate the sugar cube with 3 dashes of Angostura bitters. Add 1 teaspoon of club soda (or cold water) to help dissolve the sugar. Place the maraschino cherry and the orange slice (with peel) on top of the sugar cube. Using a muddler, gently press and twist to crush the sugar cube and release the cherry juices and orange oils — do not over-muddle into a puree; you want a broken-up sugar/cherry/orange mix.

2. Add brandy and ice

Pour 2 oz brandy over the muddled sugar, cherry, and orange. Add one large ice cube (or fill the glass with several smaller ice cubes).

3. Stir and finish

Gently stir the cocktail 10–15 seconds to chill, dilute slightly, and further dissolve the sugar. Taste and if you prefer it sweeter, stir in a little more club soda or a small pinch of granulated sugar and stir until dissolved.

4. Garnish and serve

Express the oils of an orange twist over the glass by holding the peel skin-side down and pinching it, then run the twist around the rim and drop it into the drink. Add one maraschino cherry on a cocktail pick or drop it into the glass. Serve immediately.

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