Three Dots and a Dash has recently debuted a new menu of tiki drinks. Beverage Director Kevin Beary along with Beverage Director of Lettuce Entertain You Enterprises, Julian Cox have created a menu that features classic tiki cocktails, inventive modern drinks and new large-format cocktails all highlighting fresh, seasonal ingredients of the category.
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).
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 Vietnamese shrimp Trick Dog, inspired by Bon Vivants from San Francisco.