1. Strip the mint leaves off the stems, reserving the tops, and add to a cocktail shaker with the lemon juice and cherimoya flesh. Muddle to pulverize/juice the cherimoya. Add the rum, tincture, simple syrup and ice. Shake well to chill and further break down the cherimoya. Double strain into 2 coupes. You will need that muddler again to get all the liquid through the fine-mesh strainer. Garnish each glass with a saved top of a mint sprig.

FOR THE SALTED PISTACHIO TINCTURE

1. In a small, nonreactive container, combine the pistachios and just enough vodka to cover the nuts. Cover the container and let it sit at room temperature for 48 hours. Strain the mixture and store the tincture in a nonreactive container for up to 6 months. Note: You might be surprised that your yield will be a half-cup of brown-red liquid.

FOR THE SYMPLE SYRUP

1. Mix the sugar and water in a small saucepan over medium heat. Stir to dissolve the sugar. Bring to a light boil and then lower to simmer for 5 minutes. Let cool. Store in a jar in refrigerator for up to 2 weeks.