Split the dried chile and place in a small jar. Pour 1 oz high-proof spirit over the chile, seal, and steep at room temperature for 4–12 hours depending on desired heat and smoke. Strain through a fine mesh and reserve in a dropper bottle. Use 1 dash in the cocktail.

Prepare fresh chili

Remove seeds from half a fresh red chili (about 1/2 pepper) for moderate heat. Slice into 2–3 thin rounds. Place the rounds in the bottom of a mixing glass or shaker.

Add 0.25 oz demerara syrup and gently muddle the chili rounds 6–8 times — press to release oils and capsaicin but avoid pulverizing into pulp. This releases heat and bright chili flavor.

Build & Stir

Add to the same mixing glass: 2 oz aged spiced rum, 0.5 oz cherry liqueur, 0.25 oz fresh lime juice, 2 dashes angostura bitters, and 1 dash smoked chili tincture (or 1 dash chili bitters) to the muddled chili and syrup.

Fill the mixing glass with enough large ice to chill properly. Stir gently but thoroughly for 30–45 seconds (about 20–30 turns) until well chilled and slightly diluted.

Using a fine strainer, double-strain the cocktail into a rocks glass over a single large clear ice cube or sphere to keep clarity and slow dilution. Double-straining removes small chili fragments.

Garnish & Finish

Express an orange peel over the drink by holding peel skin-side down, give a firm squeeze to release oils across the surface, then run the peel around the glass rim and drop into the drink.

Skewer a luxardo or brandied cherry and rest it on the ice, or place it directly into the glass.

If you used the tincture, optionally add a tiny extra drop on top of the drink for an aromatic hit. Serve immediately.