In a rocks glass, muddle the bitters, syrup, orange peel and cherry.
Add the bourbon and 1 large ice cube and stir.
Garnish with an orange peel “rose” by rolling 2 swaths of orange peels with a Luxardo maraschino cherry inside.
*Brown-butter-washed bourbon: Slowly brown 1/2 cup unsalted butter in a saucepan until well-toasted with a nutty aroma. Remove it from the heat and allow it to cool. Pour a 750 mL bottle of Benchmark bourbon (or a bourbon of your choice) until a plastic container, and gently stir in the brown butter. Leave the mixture uncovered until it’s completely cool and the butter has become firm and risen to the top of the container. Freeze mixture, skim off solids, then strain through cheesecloth to remove all solids. Cover with lid, label and date. Bourbon will keep for a few weeks.