1/1/2024 0 Comments 3 dots and a dash![]() To make the original version, substitute 0.5 oz orange juice for the dry curaçao and decrease the lime juice by 0.25 oz. The original recipe uses orange juice, but I feel that dry curaçao works better instead. Note: This an adapted recipe from Paul McGee. Garnish with three cherries to represent the three dots and one pineapple frond or chunk to represent the dash. Strain into an ice filled chilled footed pilsner, tiki mug or collins glass. Add ice and shake vigorously until arctic cold. Three Dots and a Dash isn't just an excuse to drink rum and fruit juice, but it's a tour through the Caribbean from Martinique, to Jamaican, to Barbados and beyond.Ġ.5 oz honey syrup (Combine honey and warm water at a 2:1 ratio)Ĭombine all of the ingredients into a shaker tin. The rum foundation is built on rhum agricole for a distinct grassy funk. The three cherries are the dots, and the dash was. The garnish cleverly represents the Morse code. The second part was using honey, which helps build a connection between the fruit, rum and spice. Created during World War II by Donn Beach, the name is Morse code for Victory. Donn Beach knew this which is why he included allspice dram from Jamaica. We often think of winter baking spices like allspice and nutmeg as being European, but the reality is many are from the Caribbean and Central America. It features two key ingredients that take it from a rum fruit salad to a balanced caribbean extravaganza. Three Dots and a Dash certainly has all of those things, but it's not mindless at all. Tiki drinks sometimes get a bad rap as being a mindless mix of rum, fruit juice, and sugar. The name comes from the morse code for the letter "V" which stands for victory. Clark Street (West Loop), Chicago threedotschicago.This is the Three Dots and a Dash, a classic tiki cocktail created by Don the Beachcomber in the 1940's during World War II. The Bamboo Room at Three Dots and a Dash DetailsĤ35 N. Modeled after Fort Lauderdale’s Mai-Kai version freshly brewed Kona Coffee, LemonHart 151 Rum, Heritage Farm Honey, Coconut, Orange, Ceylon Cinnamon Stick, and Flames. Optional Green Chartreuse float serves 2. Don Poncho 8-Year-Old Rum, Peach, Mint, Pineapple, Lime and Honey. Missionary’s DownfallĪnother Don The Beachcomber creation with a recommended option of a Green Chartreuse float Don Q Single Barrel 2005 Rum. Lucia Distillers Forgotten Cask Rum, Cinnamon, Pomegranate, Falernum, Lime, Grapefruit, Aromatic Bitters and Absinthe. 1934 Style Zombieīased on Don The Beachcomber’s cocktail Appleton 12-Year-Old Rum, Hampden Estate Rum Fire Overproof Rum, St. Trader Vic’s original version is punched up with high-test rum float Worthy Park Rum-Bar Gold Rum, Neisson Blanc 52.5 Rhum, Real McCoy 12-Year-Old Rum, Sumatra Mandarin Curacao, Lime and Orgeat. (not shown) Classic Tiki Cocktails at The Bamboo Room Chicago 1944 Style Mai Tai Dry RumįourSquare Premise Rum, Worthy Park Single Estate Rum, Powdered Vermont Maple, Freeze Dried Pedro Ximenez Sherry, and Dehydrated Angostura Bitters.Īppleton 21-Year-Old Neisson Special Reserve, Saint Lucia Distillers Forgotten Cask, Honey, and Aromatic Bitters. Gold Éléve Sous Bois 50, Lime, Banana, and Sirop De Canne (Sugarcane Syrup). Stirred Rhum Cocktails at The Bamboo Room Chicago Banana Clarified Tí Punch Your choice of rum blend from an extensive menu mixed with fresh Lime Juice and Martinique Sirop De Canne served in the Traditional Style – shaken and served up, or over shaved block ice made from Cold-Pressed Pineapple Juice. House Daiquiri Program at The Bamboo Room Chicago The Bamboo Room’s menu has four categories of cocktails - Daiquiris, allowing guests to choose between four rum blends as a base Stirred, a trio of spirit-forward cocktails that spotlight the flavor of aged cane spirits through simple combinations Classic, which has iconic tiki drinks like the Mai Tai and Zombie served in vintage mugs sourced from tiki institutions and Modern, a collection of cocktails that each have a tiki element and are made with progressive techniques. ![]() As a small, intimate bar, his team can play with progressive techniques and curate cocktails that aren’t possible to execute at a high volume tiki bar. The rum-centric menu at the 22-seat Bamboo Room is led by beverage director Kevin Beary. Chicago’s Three Dots and a Dash opened speakeasy space, The Bamboo Room, as a bar-in-a-bar concept.
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