Cocoa Tea

1½ ounces Ten to One Five-Origin rum
¼ ounce Lustau oloroso sherry
¼ ounce J. Rieger Caffé Amaro coffee liqueur
¼ ounce Marie Brizard Crème de Cacao coffee liqueur
½ teaspoon Chocolate Black Tea Syrup (see Note)
1 dash Smoked Salt Solution (see Note)
Garnish: 1 orange twist

Stir all the ingredients with ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the glass. 

Note: To make the Chocolate Black Tea Syrup, steep 1g of Harney & Sons Chocolate Tea in 100ml hot water for 15 minutes. Pass the tea through a fine-mesh strainer, then combine with 200g cane sugar in a blender and blend until the sugar has dissolved. Refrigerate for up to 3 weeks. To make the Smoked Salt Solution, combine 10g smoked salt with 40g hot water in a blender and blend until the salt has dissolved. Transfer to a bitters or dropper bottle.