2.25 oz high west campfire 1 oz charred orange and vanilla syrup 2 dash Aztec chocolate bitters 2 muddled amarino cherries Flamed orange peel garnish For charred syrup. Take 6 oranges and cut in half. Brush inside with evoo and search on a hot grill for a minute. Remove and press juice with strainer. Steep 1 scrapped vanilla bean (I leave the husk too) along with hot zimple syrup in a container and let rest for 2 hours. Ratio of pressed OJ and simple should be 2:1 (more OJ). Muddle cherries and bitters and add in whiskey and orange vanilla syrup. Stir with ice til chilled and serve over a big cube. Flame an orange peel with a lighter and chug.