CHICAGO, IL – June 1, 2017  Three Dots and a Dash, the award-winning tiki bar, is pleased to announce its latest cocktail menu launching today, Thursday, June 1. Three Dots and a Dash’s Beverage Director Kevin Beary along with Beverage Director of Lettuce Entertain You Enterprises (LEYE), Julian Cox have created a menu that features classic tiki cocktails, inventive modern drinks and new large-format cocktails all highlighting fresh, seasonal ingredients. The vintage menu design aims to transport cocktail lovers on a journey upon entering Three Dots and a Dasha step back in time to when tiki was emerging as a staple of the cocktail world while also looking forward to the future of the category.

“This is my favorite menu we’ve done,” says executive partner, R.J. Melman. “The Pandan Painkiller stands out most. It was a crowd-pleaser at a pop-up we did with San Francisco’s Trick Dog and Dirty Dick from Paris, so we decided to add it to the menu. The creativity of this menu comes from the talented team we have at Three Dots – our Beverage Director Kevin Beary just won the Diplomatico World Tournament for North America,” he adds.

The menu features many new and updated cocktails served in custom mugs, some of which were created specifically for Three Dots and a Dash by local Chicago sculptors. The cocktails are broken down into three categories:

  • The Classics: A nod to the history of tiki and generally served up, stirred or swizzled, such as the Saturn (Navy Strength Gin, passion fruit, orgeat, falernum and lemon) and the Tropical Itch (Bonded Kentucky bourbon, Navy Strength Jamaican rum, overproof demerara rum, passion fruit, lemon, falernum).
  • Modern: Exotic original recipes made with unique spirits and spices plus the freshest seasonal ingredients, like the Wiki Wiki (Martinique rhum agricole, mango brandy, pineapple and kiwi) and the Long Walk on a Short Pier (Blanco tequila, mezcal, guava, housemade fassionola with passion fruit, pomegranate and red cherry, ginger, bitters).
  • Large Format: Group cocktails that are sharable in nature and fun in spirit, such as the Rock Out with Your Conch Out! (demerara and Jamaican rums, lime, grapefruit, pineapple, pomegranate, falernum and absinthe served in a giant conch shell with aromatic dry ice “fog”) and the Bali Bali (gin, Armagnac, Puerto Rican and Jamaican rums, lime, orange, pineapple and passion fruit served in a large sea urchin flowing with dry ice).

“As a team, we’ve put so much thought into every drink, from highlighting the best seasonal ingredients to the careful consideration of the history of tiki. We took great effort to preserve the classics while coming up with some super unique cocktails that reflect modern flavor profiles and trends for our guests. All this combined, we feel like we’ve created a fresh evolution of tiki,” says Beverage Director Kevin Beary.

In addition to cocktails, the food menu of Polynesian-inspired bites from chef / partner Doug Psaltis has been updated to include items like Tofu Peanut Noodles, Curried Pork Skewers and a very special Vietnamese shrimp Trick Dog,inspired by Bon Vivants from San Francisco.

In 2014, Three Dots and a Dash was named “Best New American Cocktail Bar” by Tales of the Cocktail and one of the “World’s 50 Best Bars” by Drinks International magazine. In 2015, Esquire named Three Dots and a Dash one of the “Best Bars in America” and was recognized by USA TODAY as the state of Illinois’s most Instagrammed restaurant in 2016.

Three Dots and a Dash is located in Chicago’s River North neighborhood at 435 N. Clark and can be contacted at (312) 610-4220. For more information, visit and follow on Twitter at @ThreeDotsCHI and Instagram at @threedotsandadash.