Post on 22-Dec-2015
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PIECES OF EIGHTPieces of Eight Restaurant, Marina del Rey, California, 1962Light Caribbean Rum, Passion Fruit, Lemon, Falernum
$35SERVES 2-3
ZOMBIE PUNCHDon the Beachcomber, 1934
Jamaican, Nicaraguan &Overproof Rums, Lime,
Pomegranate,Grapefruit, Cinnamon
$65SERVES 3-4
BLOOD OF THE KAPU TIKIBosko Hrnjak, 1998Aged Rum, Aged Rhum Agricole, Grapefruit, Lime, Curaçao, Grenadine, Absinthe, Angostura Bitters
$45 SERVES 4-5
THREE DOTS AND A DASHDon the Beachcomber, 1940sAged Rhum Agricole, Guyanese Rum,Honey, Falernum, Lime, Allspice, Angostura Bitters
The OriginalBUNNY’S BANANA DAIQUIRI
Three Dots and a Dash, Chicago, 2013Jamaican, Spiced & Overproof Rums,
Coconut Liqueur, Banana, Lime, Nutmeg
MAI TAITrader Vic, Oakland, California, 1944Aged Rhum Agricole, Jamaican Rum,Lime, Curaçao, Orgeat, Mint
classicSelections from the Tiki cocktail canon as well as some quirkier,
lost-along-the-way recipes you may not be familiar with.
- $13 -
SATURNJ. Popo Galsini, Huntington Beach, California, 1967
Navy Strength Gin, Passion Fruit,Lemon, Falernum, Orgeat
AKU AKU LAPUAku Aku Restaurant, Las Vegas, 1960
Jamaican Rum, Mezcal, Arrack,Pineapple, Lemon, Grapefruit,
Falernum, Tiki Bitters
SERVES 2 $26
DEMERARA DRY FLOATDon the Beachcomber, 1941Guyanese & Overproof Rums, Lime, Passion Fruit, Maraschino
modernOriginal recipes and riffs on classic Tiki cocktails,
crafted for present-day beachcombers.
- $13 -
painkillerssignatures
PAINKILLER NO. 639Virgin Island & Jamaican Rums,Lemon, Passion Fruit, Mango,Coconut Cream
PAINKILLER NO. 109Virgin Island & Jamaican Rums, Coconut, Passion Fruit,Pineapple, Cream
BIKINIS AFTER DARKAged Jamaican Rum,
Aged Rhum Agricole, Overproof Rum,Orgeat, Smoked Pineapple, Lime
THE “CACCHEN” SOME RAYSReposado Tequila, Dark Jamaican Rum, Overproof Rum, Cold Brew Coffee, Passion Fruit, Lime, Pineapple
PORTS OF CALLAged Rum, Rye Whiskey,Cacao, Fernet
POIPU BEACH BOOGIE BOARDRye Whiskey, Overproof Rum,
Guava, Maraschino, Grenadine,Pineapple, Lemon
Drinks of Impressive Strength, Please Sip Delicately.
DEAD RECKONINGMartin Cate, Smuggler’s Cove, San Francisco, 2009Aged Jamaican Rum, Armagnac,Tawny Port, Vanilla, Pineapple,Lemon, Angostura Bitters
PAINKILLER NO. 347DVirgin Island & Dark Jamaican Rums,Coconut, Pineapple, Blood Orange,
Vanilla, Cream
JET PILOTStephen Crane, Luau Restaurant, Beverly Hills, 1958Jamaican, Dominican & Overproof Rums, Lime, Cinnamon, Grapefruit, Falernum, Absinthe, Angostura Bitters
TREASURECHEST NO. 3
Aged Jamaican Rum, Strawberry, Vanilla,Passion Fruit, Pineapple, Lemon
Served with a bottle of Dom Pérignon
$385SERVES 6-8
- $13 -- $13 - You must be seatedto purchase these drinks.
Check with your server aboutour rotating frozen classic tiki cocktail.
PLEASE ALERT YOUR SERVERIF YOU HAVE SPECIAL DIETARY RESTRICTIONSDUE TO A FOOD ALLERGY OR INTOLERANCE.
coconut shrimp, spring rolls,pork buns, crispy wings,
5-spice ribs, thai fried chicken
$38SERVES 3-4
HAWAIIAN DIPpecans, pineapple, luau chips
7
CRAB RANGOONblue crab, sweet chili sauce
9
HANALI SPRING ROLLSnapa cabbage, crispy rice paper
11
THAI FRIED CHICKENgarlic-chili sauce
8
CRISPY WINGSsweet soy, sesame seeds
12
5-SPICE RIBSbraised & glazed
13
TUNA CRISPavocado & cilantro
16
FLAMING SHRIMPtomato, pineapple
15
COCONUT SHRIMPmagic mustard sauce
14
PORK BELLY BUNScucumber kimchi
10
GRILLED SHORT RIBScoconut rice, macadamia nuts
12
The Captain’sPU PU PLATTER
In 1934, Donn Beach opened Don’s Beachcomber Cafe in Hollywood, California. Trader Vic followed with his own tropical establishment in 1937, and
Stephen Crane in 1953. Each contributed something invaluable to the Tiki drinking experience: Donn the mixology, Vic the culinary innovation, and Crane the
hospitality. But alas, many others thought they too had something to add, and Tiki jumped the shark
and landed in its watery (and watered-down) grave.
Then, in 1998, Jeff “Beachbum” Berry published Beachbum Berry’s Grog Log, and the classic cocktail corpse of Tiki rose again. While the Bum unearthed recipes from the notebooks of bartenders long since
retired, Martin Cate put them into practice at our generation’s seminal Tiki bar, Smuggler’s Cove, in San Francisco. (Finally, a bar at which to ruminate
over the bottomless well of rum knowledge possessed by Chicago’s own Minister of Rum, Ed Hamilton).
Over the past few years we’ve learned much from dabbling in Polynesian mixology. When Don the
Beachcomber said, “What one rum can’t do, three rums can,” We took that to also mean, “What one
rum can’t do, three rums—and a gin and a whiskey and a brandy—can.” The Tiki tradition of splitting
base spirits has certainly become part of our signature style. Balancing that with our proclivity
for a “less is more” approach and a preference for a dry �avor pro�le in our cocktails, We hope you’ll
�nd a uniqueness in our original recipes, or what we hope will be the contribution Three Dots and a Dash
makes in the grand history of Tiki.
But, after all, the very bar you �nd yourself in now is named for a classic recipe. That is why we took
special care when curating the “Classics” portion of our menu and why exactly half of the selections we offer are from our Tiki forefathers. You’ll �nd the Tiki canon well represented, but also some of the quirkier,
lost-along-the-way recipes you may not yet be familiar with. We aim to meet the standards of craft
and taste set by Donn Beach and Trader Vic, and pay homage to the special hospitality
practiced by Stephen Crane.
With that, please enjoy your cocktails and your evening at Three Dots and a Dash.
Thank you for joining us!
Our StoryOur StoryOur Story
Each of our Tiki mugs are availablefor purchase. If a particular character
catches your eye, please let us know andwe'll package them for a safe voyage home.
Buccaneers caught plunderingthe booty will be forced to walk the plank.
Souvenir MugsSouvenir MugsSouvenir Mugs