Rum is distilled from various sweet products of sugarcane. Playing off rum’s sweet origins, a touch of citrusy-sweet chocolate adds intrigue to the strident heat of the alcohol, and a touch of salt unifies everything in a rush of flavor that would make Willy Wonka jealous. Cocoa powder can be substituted for the cacao beans or nibs, though it lacks their nutty fullness. No liquor cabinet should be without a small bottle of honey-smooth, smoky, tangerine-flavored Rangpur lime syrup. Made from the lime’s peel and juice, it is great not only to wet the rim of a cocktail glass, but also as a mixer in mojitos and margaritas. Kona deep sea salt is big, with a firm backbone of mineral and a glint of fresh fruit sweetness that bring harmony through leadership rather than brute force.

Ingredients

　　1 three-finger pinch Kona sea salt or Papohaku white salt

　　1/2 teaspoon cacao beans or nibs, pounded into powder with a mortar and pestle

　　1/4 teaspoon Rangpur lime syrup or agave syrup

　　1 1/2 ounces good dark rum, such as Westerhall Plantation Rum

　　Combine the salt and powdered cacao on a flat plate. Wet the rim of a highball glass with the lime syrup. Place the glass upside down on the plate to rim it with salt and chocolate. In this case, less is more, so go easy on the salt-chocolate mixture. Drop a handful of ice cubes into the glass and pour the rum over. Inhale, touch the rim with your tongue, sip, and enjoy.

　　Salted