Pour a small amount of water or a few drops of grapefruit juice onto a shallow plate. Mix smoked salt on a separate plate. Lightly wet the rim of an old-fashioned glass with the water/juice, then dip the rim into the smoked salt so a thin, even coating adheres. Set the glass aside.

Mixing

Combine ingredients

In a cocktail shaker, add 1.5 oz añejo rum, 0.5 oz reposado tequila, 0.5 oz cherry liqueur, 0.75 oz fresh lime juice, 0.5 oz fresh grapefruit juice, and 0.5 oz simple syrup.

Add bitters and ice

Add 2 dashes of cayenne- or chili-infused bitters and 1 dash of Angostura bitters to the shaker. Add approximately 1 cup of crushed or cubed ice so the shaker is about two-thirds full.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds, until the exterior of the shaker is frosty and well-chilled.

Strain & Serve

Strain

Discard any excess water from the prepared glass if necessary. Place a large clear ice cube in the glass. Double-strain the shaken cocktail into the glass over the ice using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and pulp.

Garnish & Finish

Express the oils of a grapefruit twist over the drink by holding it over the glass and pinching it, then drop the twist into the drink. Skewer a Luxardo or brandied cherry and rest it on the rim or place it on top of the ice. Serve immediately.