Three Dots and a Dash

46 Ratings
100% would make again

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Three Dots and a Dash

Recipe adapted from Paul McGee, Three Dots and a Dash, Chicago

Yield: 1 cocktail


Honey Syrup

1 cup honey

½ cup water

The Drink

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.

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