in a high-ball glass, add two de-stemmed cherries, a half teaspoon of caster's sugar or simple syrup, a good siced slice of orange with the peel removed and two shakes of angostura bitters. muddle the cherries till pulled apart well and gently press the orange with the muddle until juice releases. make an effort to leave the orange pulp intact. build with rye whisky or aged bourbon and ice. cover glass with a tin and give one good shake. pour contents back into glass, top off with ice and add ONE splash of soda or plain water.