Cold brew brings a bittersweet acidity to this tropical highball from the new Death & Co. outpost in Denver.
1 oz. overproof rum (Buhler uses Plantation OFTD)
½ oz. Jamaican rum (Buhler uses Smith and Cross)
½ oz. blackstrap rum
1 ½ oz. pineapple juice
¾ oz. cold-brew concentrate
½ oz. Demerera syrup (1:1)
Tools: shaker, strainer
Garnish: pineapple fronds, grated nutmeg
Combine all the ingredients in a shaker with ice and shake until cold. Strain into a highball over crushed ice and garnish.
Tyson Buhler, Death & Co., Denver
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