Three Dots and a Dash’s Beverage Director, Kevin Beary, has been busy. While running the bar program, he’s traveling the popular and lesser-known rum regions of the world, exploring off-the-wall ingredients and experimenting with burgeoning techniques (even creating his own!). In short, Kevin is on a journey to find what’s next in the tiki world, and have incorporated it in his new spring-summer cocktail menu.
Tiki takes a turn with a couple two-for-one cocktails on Kevin’s new spring-summer menu, from one cocktail floated atop another to a tiki-fied white wine cocktail.
Saturn + Negroni with Gin, Lemon, Passion Fruit, Falernum, Orgeat, Kingston Negroni Float
The classic 1960’s Saturn gets an upgrade, with Kevin’s perfected falernum and serves as a double cocktail with the Kingston Negroni float.
Too Many Chiefs with Pisco, Mosel Valley Riesling, Strawberry Water, Lime, Pineapple, Club Soda
The classic wine spritzer gets a tiki twist in the Too Many Chiefs, featuring pisco – a Peruvian brandy – and a Kabinett Riesling from Germany’s Mosel Valley. This low ABV cocktail is going to be your new favorite summer water.
Archive Cocktails, Made Modern
Classics beyond the Zombie and Painkiller are getting a revival on Three Dots’ new menu with on-trend ingredients like butterfly pea tea, used in the cocktail and as a garnish, and housemade sarsparilla.
Vicious Virgin with Blanco Tequila, Mezcal, Mango Brandy, Lime, Orgeat, Butterfly Pea Tea
Pago Pago Restaurant in Tuscon, Arizona circa 1960
Caribbean Punch with Aged Jamaican Rum, Panamanian Rum, Lime, Pineapple, Sarsparilla, Falernum, Fassionola
Don the Beachcomber circa 1937
Kevin continues to innovate tiki with modern techniques like in the Idle Hands, a crystal clear cocktail that tastes just like a banana daiquiri, or in his strawberry water. Both ingredients are clarified using a centrifuge to remove impurities.
Idle Hands with Clarified Banana Rum, Can Sugar and Lime 2.0
Escape the heat and head over to Three Dots and a Dash to try the new menu! Make a reservation.