A Cocktail Recipe from Three Dots and a Dash
It was hard not to be disappointed when the uber-talented Paul McGee left Lettuce Entertain You Enterprises in 2014 — but the Melmans have always had a nose for talent: Diane Corcoran stepped in as beverage director next, and, now, West Coaster Julian Cox brings his own set of accolades behind the bar. The libations veteran has had three nominations for James Beard Awards and, in 2014, was named one of Food & Wine magazine’s 10 Most Influential Bartenders of the Last 10 Years.
After laying the groundwork for new spot il Porcellino’s bar program this spring, Cox set to work revamping the menu at Three Dots and a Dash and revealed the new menu this month. His take on tiki? Classic cocktails with knock-you-off-your-barstool twists. Here, Cox shares his recipe for the Missionary’s Downfall, an impressive cocktail for your next summer barbecue.
435 N. Clark, (312) 610-4220; Threedotschicago.com
1 ounce Denizen Aged White Rum
1/2 ounce crème de pêche
1 ounce fresh lime juice
2 ounces fresh pineapple juice
dash honey syrup (3 parts honey and 1 part water)
6-8 mint leaves, nitro-muddled (see note)
large ice cubes
pineapple crescent and sprig of mint, for garnish
In a mixing tin, lightly muddle fresh mint leaves. Add in rum, crème de pêche, lime and pineapple juices and honey syrup. Add ice and shake vigorously, about 15 seconds. Double strain the mixture into a coupe glass. Garnish with a pineapple crescent and small sprig of mint.
Note: “At Three Dots, we freeze the mint with liquid nitrogen before muddling, but simply muddling fresh mint will give you a similar effect,” Cox says.