Wednesday, March 23, 2016

three dots and a dash

1 1/2 oz Amber Martinique Rum (Depaz)
1/2 oz Demerara Rum (El Dorado 5 Year)
1/2 oz Lime Juice
1/2 oz Orange Juice (Cara Cara)
1/2 oz Honey Syrup
1/4 oz Falernum (Velvet)
1/4 oz Pimento Liqueur (St. Elizabeth Allspice Dram)
1 dash Angostura Bitters

Blend for 5 seconds and pour into a specialty goblet (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with 3 cherries speared to a pineapple stick (3 orange peel circles and an orange peel rectangle).
A few Tuesdays ago, I was in the Tiki mood and picked up Jeff Berry's Sippin' Safari. There, I had spotted the Three Dots and A Dash which I have had before but the drink had never made its way into the blog, so I decided to rectify that situation. The recipe was created by Donn Beachcomber and served at his Las Vegas Don the Beachcomber restaurant circa 1965, and he named it after the morse code for 'V' standing for victory. The victory here was to pay tribute to the servicemen and women who fought in World War II and exposed many of them to the exotic lands of the South Pacific. Here, the Three Dots and A Dash began with a citrus oil aroma from the garnish that led into an orange, lime, and honey sip. Next, the swallow then took an interesting turn with grassy rum, clove, and allspice flavors.

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