Three Dots And A Dash - Wine & Spirits Magazine

Three Dots And A Dash


  • ½ oz fresh lime juice
  • ½ oz fresh orange juice
  • ½ oz SC Honey Syrup (recipe follows)
  • ¼ oz John D. Taylor’s Velvet Falernum
  • ¼ oz St. Elizabeth Allspice Dram
  • oz rhum agricole vieux (Duquesne Élevé Sous Bois or J.M Gold)
  • ½ oz blended aged rum (Appleton Estate Reserve or Real McCoy 5 Year)
  • 1 dash Angostura bitters

SC Honey Syrup (makes 3 cups/24 ounces)

  • cup honey
  • cup water


  • GARNISH Three maraschino cherries and a pineapple chunk speared on a cocktail pick, or three maraschino cherries on a cocktail pick plus a pineapple frond
  • Add all the ingredients to a drink mixer tin. Fill with 12 ounces of crushed ice, flash blend, and pour contents into a footed pilsner glass. Add garnish. NOTE The garnish cleverly represents the Morse code. The three cherries are the “dots,” and the “dash” was, traditionally, at Don the Beachcomber’s, a rectangular chunk of pineapple. At Smuggler’s Cove we choose to use a pineapple frond as our dash.

For the honey syrup

  • Heat the honey in a saucepan over medium heat until runny and not viscous—nearly to a boil but not quite. Add the water to the hot honey and whisk together. Immediately remove from the heat. Let cool. Store in a lidded bottle or other sealable container in the refrigerator. The syrup will keep, refrigerated, for several weeks.

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