El Rio Picante

For tincture, slice habaneros into mason jar and cover with vodka. Close jar with lid and let stand 24 to 48 hours, or until mixture reaches desired chile flavor. Strain through fine sieve into dropper bottle.

For drink, combine chipotle sour blend, pineapple juice, lime juice, chile tincture and rum in cocktail shaker. Add ice; shake 10 to 15 seconds.

Rim rocks glass with chipotle-salt mixture. Strain cocktail over fresh ice into glass. Garnish with lime slice.