Three Dots and a Dash Recipe

“It’s got nine-odd ingredients, but it’s really got a nice way of saying, ‘This is exactly what an exotic cocktail should be.’”

Servings: 1
Prep time: 3 minutes
Total time: 3 minutes

Ingredients

for the SC honey syrup:
1 ½ cups|355 ml honey

for the cocktail:
1 ½ ounces|40 ml rhum agricole, such as cane AOC Martinique rhum agricole vieux
½ ounce|15 ml blended aged rum
⅓ ounce|10 ml fresh lime juice
½ ounce|15 ml fresh orange juice
¼ ounce|7 ml John D. Taylor’s Velvet Falernum
¼ ounce|7 ml St. Elizabeth Allspice Dram
1 dash Angostura bitters

for garnish: Three maraschino cherries (“dots”) and a pineapple chunk (the “dash”) speared on a cocktail pick, or three maraschino cherries on a cocktail pick plus a pineapple frond.

Directions

1. Make the SC honey syrup: In a small saucepan over medium, heat the honey in a saucepan over medium heat until runny and not viscous—nearly to a boil, but not quite. Add 1 ½ cups|355 ml water to the hot honey, whisk together, and remove from the heat. Let cool. Store in a sealable container in the refrigerator. The syrup will keep, refrigerated, for several weeks. (For a richer honey flavor, you may wish to try 2 parts honey to 1 part water.)
2. Make the cocktail: In a cocktail shaker filled with 12 ounces|340 grams of crushed ice and 4 to 6 small “agitator” cubes, combine the rums, juices, Velvet Falernum, Dram, and bitters. Flash blend and then open pour with gated finish into a footed pilsner glass. Add garnish and serve.

From How to Start a Tiki Bar from Scratch

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