From the bartender’s corner – Rum Ananas
Picked up another recipe from that NDTV column and then improvised it. The first improvisation was instead of rock salt (Himalayan Pink Salt), I went with Tajin seasoning. If you have not tried this seasoning, I can highly recommend it. It is addictive and goes well with just about any food. It is made in Mexico (state of Jalisco I believe) and has sea salt, dehydrated lime (it will remind you of tamarinds from India) and dried chilli.
Wet the rim of the cocktail glass (I used a lowball) with lime wedge and dip the glass in a small bed of Tajin sauce to put the salt on the rim. In a cocktail shaker, mix 2 ounces of dark rum (I used one from Puerto Rico), 3 ounces of fresh pine apple juice and pinch of the Tajin seasoning and a few lime drops. Shake it well and pour it in the glass. Garnish with a lime wedge.