Three Dots and a Dash - Chicago, IL
The Tropical Itch. It’s all in the name. Sweeter than sipping from sugar cane, more delicious than a sun-kissed orange, if a trip to Tahiti is out of the question, this drink will scratch your itch.
Created by Paul McGee, the man in the captain’s chair at Chicago’s Three Dots and a Dash, it carries a unique history, starting with a bartender from Honolulu, Hawaii who sparked the tiki bar craze of the 1950s. The original recipe called for Okolehao, a root liqueur indigenous to Hawaii. Paul explained that owing to difficulty tracking down Okolehao, today the drink is most easily made with bourbon.
by Paul McGee
1 1/2 parts Basil Hayden’s® Bourbon
1/2 part Appleton® 12 year
3/4 part BG Reynold’s® passion fruit syrup
3/4 part lemon juice
Dash of Angostura
Add measured ingredients over ice. Stir. Strain. Add a parasol. Enjoy.
Enriched by a hint of peppermint, it impresses with notes of pepper balanced by slight citrus overtones, and a spicy, warming finish.
Connect withMax Wastler
A Chicago-based storyteller, keeper of a whiskey blog and shop-owner who's known for his appreciation of America.