Wipeout

WIPEOUT

• 1 oz. / 30 ml. dark overproof rum (Bartender suggests Planterary OFTD

• ½ oz. / 15 ml. Jamaican rum (Bartender suggests Smith & Cross)

• ½ oz. / 15 ml. blackstrap rum

• 1½ oz. / 45 ml. pineapple juice

• ¾ oz. / 22.5 ml. cold brew concentrate

• ½ oz. / 15 ml. demerara syrup

• nutmeg to garnish

METHOD
add all ingredients to shaker tin / add a small amount of crushed ice and shake until chilled / dirty dump into glass / top with crushed or pebble ice / garnish with pineapple fronds and freshly grated nutmeg

ABOUT
This drink is by Tyson Buhler, who made it in 2018 for Death & Company (Denver, CO). I had this for the first time a few weeks ago as part of a Dealer’s Choice challenge of rum and coffee. A tropical coffee highball that was worth the reshake. Cheers y’all!