Three Dots and a Sprint Recipe

The evocatively named Three Dots and a Sprint is a traditional Caribbean-inspired cocktail that mixes two forms of rum, falernum, allspice dram, honey syrup, lime juice, orange juice, and bitters to create a daring and refreshing tropical escape.

The Three Dots and a Sprint was created by the legendary Donn Seashore at his well-known Hollywood bar, Don the Beachcomber, throughout World Battle II. The title is a reference to the best way the letter “V” is conveyed in Morse code, with three dots and a touch. The “V” stood for the victory of the Allies in opposition to the Axis powers. Consistent with this theme, the garnish is supposed to appear to be Morse code as effectively, with three cherries and an oblong chunk of pineapple, or pineapple frond, on a cocktail choose.

The Three Dots and a Sprint is a permanent favourite of that period and beloved at tropical bars like Smugglers Cove (this recipe is customized from their up to date model of the drink), and on the cocktail’s namesake bar, Three Dots and a Sprint in Chicago.  

Why the Three Dots and a Sprint works

Seashore’s recipes have been infamous for having a protracted record of substances. Whereas cocktails are normally simpler to stability with fewer elements, Seashore’s mixture of rums, fruit juices, syrups and spice parts virtually all the time finally ends up balanced, complicated, and satisfying. That is partly as a result of they’re based mostly on the traditional bitter template that balances spirits, the acidity of recent citrus juice, and easy syrup.

Two several types of rum are used to make the Three Dots and a Sprint. The primary is an aged rhum agricole, which is a method of sugarcane-based rum from the Caribbean island of Martinique. This model of rum tends to have a grassier, more energizing profile than molasses-based rums. The grassy freshness is balanced by a half ounce of aged rum, which was historically a demerara model rum from Guyana, like El Dorado.

The drink’s sweetness comes from a trio of velvet falernum, allspice dram, and honey syrup. The honey syrup is an easy combination of two components honey to 1 half water, heated till absolutely integrated. Falernum and allspice dram are two distinct Caribbean spiced liqueurs. Allspice dram brings deep baking spice notes — significantly nutmeg, cinnamon, and allspice — whereas falernum presents a nuttier profile with hints of spice and lime zest.

With a touch of Angostura bitters, all of those substances are combined right into a heady brew of tropical fruit and spice that’s assured to be a victory with drinkers.