By Tyson Buhler (Death & Co Denver, 2018)

Wipeout

At first glance, Wipeout reads like a beachside bruiser—three rums, pineapple, citrus, crushed ice. But behind the surfy bravado is a smartly layered cocktail that balances richness and brightness in equal measure. The combination of overproof and Jamaican rums brings fire and funk, while Cruzan Blackstrap rum anchors the drink with deep molasses notes. Our Death & Co x Jack Rudy Coffee Syrup plays an unexpected-but-essential role here, adding roasted depth that tames the fruit and ties everything together. It's a tropical drink with a dark side—bright, bold, and just a little wild.

1 ounce Plantation O.F.T.D. overproof rum
½ ounce Smith and Cross Jamaican rum
½ ounce Cruzan Blackstrap rum
1½ ounces fresh pineapple juice
½ ounce Death & Co x Jack Rudy Coffee Syrup
½ ounce fresh lemon juice
Garnish: 3 pineapple fronds

Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated, then dump into a Collins or highball glass and fill the glass with crushed ice. Garnish with the pineapple fronds and serve with a straw.