This reminds me of a Belgian Strong Dark Ale, with a subtle tail of spicy-sweet warmth in the finish. I used Hamilton Jamaican Pot Still Dark rum, Cartron creme de cacao (which is bland on its own, but does a fine job supporting here), and Crystal hot sauce. I did put dashes of the hot sauce in the beaker, realized it then swirl-coated the beaker, dumping the excess. Not at all hot. Interesting drink. Exceeded my hazy expectations.

Pretty good, tastes of black rum upfront, with a cocoa and later DOM aftertaste. Maybe an extra drop or two of hot sauce could be used.

i used Tobasco Chipotle hot pepper sauce in this and it worked a charm
make sure you allow for dilution