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    Ingredients    - 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    Directions    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.