Three Dots and a Dash

We’re learning a new language — that of morse code — at Cocktail College today, all told through the lens of a classic, if slightly lesser-known tiki drink, the Three Dots and a Dash cocktail. Anton Kinloch, owner of New Paltz’s Fuschia Tiki Bar is taking class, enlightening us on the irrefutable delights of allspice dram, Velvet Falernum, and this drink’s merits as a cocktail template. Listen on (or read below) to learn Kinloch’s Three Dots and a Dash recipe — and don’t forget to like, review, and subscribe!

Anton Kinloch’s Three Dots and a Dash Recipe

Ingredients

- 2 dashes Angostura bitters

- ¼ ounce allspice dram

- ½ ounce Velvet Falernum

- ½ ounce honey syrup (2:1)

- ¾ ounce lime juice

- 1 ounce fresh orange juice

- ½ ounce Guyana rum, such as Hamilton 86

- ½ ounce Jamaican Rum, such as Appleton 8 Year

- 1 ½ ounces of Rhum Agricole, such as J.M. Blanc

- Garnish: one pineapple frond and three cocktail cherries

Directions

1. Combine all ingredients in a shaker tin with pebble ice.

2. Shake until well chilled.

3. “Dirty dump” the contents into a chilled Pilsner glass.

4. Garnish with a pineapple frond and three cocktail cherries.

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