Wipeout

Summer 2019

“It’s a combination that might not seem obvious, but coffee and pineapple work well together and pair beautifully with these rums’ rich molasses notes.” Tyson Buhler, national beverage director, Death & Co., in Denver, New York, and opening in LA this summer

 

1 ounce Plantation O.F.T.D. Rum
1/2 ounce Smith & Cross Traditional Jamaica Rum
1/2 ounce Cruzan Black Strap Rum
1-1/2 ounces pineapple juice
1/2 ounce cold-brew coffee concentrate
1/2 ounce demerara syrup
1/2 ounce lemon juice
pineapple fronds
freshly grated nutmeg

Quickly shake first seven ingredients with a few cubes of ice and strain into a Ginza highball glass filled with crushed ice. Garnish with pineapple fronds and nutmeg.


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