Shake like hell with lots of ice and fine strain into a chilled cocktail glass. Spray orange oil over the drink and serve.
For the cherry purée, you can adjust the sweetness by adding honey to taste; omit if cherries are delicious and ripe.
Add cocoa nibs to one 750 ml bottle of Famous Grouse.
Sous-vide at 62 degrees for 45 minutes or leave it to steep for 48 hours before straining off the cocoa.