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
- 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
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.
Hosted on Acast. See acast.com/privacy for more information.
Rum and Coke, Cuba Libre, Mentirita — there are many names to describe one of the world’s most famous highballs, which shows that this drink means different things to different people. For today's guest, Kelvin Uffre, the combination of rum, lime, and coke holds immense power — the ability to...
On today's, admittedly ambiguously titled episode, we're exploring the philosophy of different styles of bartending. More specifically, we’re looking at interactive, high-end, and forward-thinking mixology, and the style of service that accompanies it. Jon Adler, the beverage director at New...