If you don't have pre-made saline, dissolve 1/4 teaspoon fine sea salt in 2 tablespoons warm water and chill briefly. Use 1/4 teaspoon of that solution (about 0.25 tsp) for the recipe.

Combine ingredients

In a cocktail shaker, add 2 oz dark or pineapple-infused rum, 0.75 oz sweet vermouth, 0.5 oz Amaro Lucano, 0.5 oz fresh pineapple juice, 0.25 oz fresh lime juice, 0.25 oz simple syrup, and 0.25 tsp saline solution. Fill the shaker about two-thirds full with ice.

Shake

Cap the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain

Double-strain the cocktail into a chilled coupe or rocks glass over one large ice cube (or serve neat in a chilled coupe).

Finish

Express a piece of pineapple peel or a lime peel over the drink to release oils, then discard the peel or rub it around the glass rim. Float a thin pineapple slice on the surface if desired.

Garnish

Skewer a small gummy candy or piece of candied ginger with a cocktail pick and rest it on the rim or lay it across the top of the glass for a Halloween look. Optionally, flame a thin lime peel quickly to add a brief aromatic char (exercise caution).