Brew strong black tea using 2 tea bags in 4 oz hot water. Steep for 5 minutes, remove bags, and let cool to room temperature. This can be done hours ahead and refrigerated.

Fill your rocks glass with large ice cubes, leaving about 1/2 inch from the rim. The larger the ice, the slower it melts and dilutes your drink.

In your cocktail shaker, combine the cooled black tea, tart cherry juice, and simple syrup. Add 3-4 ice cubes to the shaker.

Shake vigorously for 10-15 seconds until the outside of the shaker feels cold. This ensures proper mixing and slight dilution for balance.

Using your fine mesh strainer, double-strain the mixture over the ice-filled rocks glass to remove any tea particles or ice chips.

Add 3 dashes of Angostura bitters directly on top. Use a bar spoon to gently stir 2-3 times, creating a beautiful marbled effect.

Top with chilled sparkling water, pouring slowly down the side of the glass to preserve carbonation and create a gentle fizz.

Express the orange peel by holding it skin-side down over the drink and giving it a firm twist to release the citrus oils. You should see a light mist of oils hitting the surface.

Drop the expressed orange peel into the drink and add a fresh thyme sprig if using. Gently stir once more and serve immediately with a cocktail napkin.