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Three Dots and a Dash
Recipe adapted from Paul McGee, Three Dots and a Dash, Chicago
Yield: 1 cocktail
1 cup honey
½ cup water
1 ounce Duquesne Agricole Eleve Sous Bois
1 ounce Eldorado 5 Year Rum
1 ounce lime juice
½ ounce dry Curaçao
½ ounce honey syrup (recipe above)
½ ounce Falernum
¼ ounce allspice dram
3 dashes Angostura bitters
2 cups crushed ice
Pineapple leaves, orchids, or three cherries and a pineapple stick on a pick
1. Make the syrup: Combine the honey and water in a small saucepan and set over medium heat, stirring to dissolve. Once the honey has completely dissolved, remove from the heat and cool to room temperature.
2. Pour the remaining ingredients into a cocktail shaker. Add 1 cup of crushed ice and, transferring to a drink mixer or a blender, blend for 5 seconds. Pour the unstrained mix into a large glass and add 1 more cup of crushed ice. Garnish with pineapple leaves, orchid and a pick with three cherries and a pineapple stick.