The cocktail is original to me but I gladly give credit to James Ives of Cure in New Orleans to both the idea and recipe for arbol chile-infused Peychaud's bitters, without which this drink wouldn't have come to life.
1.5oz amber rum (I use Angostura 5yr)
0.25oz orange juice
0.25oz demerara syrup
3 dashes Bittermens Burlesque Bitters
5-12 drops arbol chile Peychaud's
Shake all ingredients with ice, double strain, garnish with lemon swath and dried arbol chile.