In terms of maraschino liqueur, my personal favorite is Luxardo. It runs about $30 for a 750mL. In my experience, it has the best flavor and shelf life of any maraschino cherry liqueurs and follows an almost 200 year old recipe that doesn't leave behind artificial flavor remnants. However, if you can't get your hands on Luxardo, Maraska Maraschino and Lazzaroni Maraschino are close seconds in budget and flavor.
Moving on to bitters, my favorites for this recipe are Jack Rudy Aromatic Bitters and Crude Bitters' Sycophant (orange & fig), both of which are Carolina based companies which is super awesome. I highly suggest you get yourselves some Jack Rudy and Crude Bitters through the links provided as they are excellent and incredibly well-made products. Crude Bitters also has a sampler pack of some of their top flavors that are killer for at-home cocktail experimentation. If you don't have these in your bar cabinet, you can always substitute Angostura aromatic bitters and Angostura orange bitters, respectively.
Alright, enough word vomit. Here's how to make the Happy-Go-Lucky:
Combine all ingredients into a beaker or shaker pint over ice. Stir until the outside of the glass if cold/frosted. Strain into a rocks glass over ice. Garnish with an expressed orange peel.