2 cups demerara sugar cubes
1 cup water
4 orange slices
2 tablespoons fresh orange juice
1 teaspoon Angostura bitters
1 teaspoon orange bitters
8 ounces dark rum
Maraschino or brandied cherries, orange slices
In a small saucepan over medium heat, combine sugar and 1 cup water, stirring until sugar dissolves. Pour into a heatproof container, and let cool. Cover, and refrigerate up to 5 days.
In a large cocktail shaker, muddle orange slices. Add juice, bitters, and 2 tablespoons sugar syrup. Strain evenly into four glasses. Add ice cubes and 2 ounces rum per glass, and stir. Serve with cherries and orange slices, if desired.