*check out the photo above, it uses the wrong rum, the wrong ice, the wrong glass but it still tastes better than 90% of the garbage out there*
Similar to last weeks post, this is another overdue topic. Coming from my #SPC12 checklist, we visited Frankie's Tiki Room. My friends will tell you that I have an unhealthy obsession with Rum based tiki drinks. This was a trend with bartenders over a couple of years ago but since I'm not a bartender or an expert, it is acceptable to be a bit late to the party.
Entering the bar, it was dark and grungy to the point where they should never turn the lights on. The locals looked us up and down and the bartender tossed a couple of plastic menus our way. My heart sunk, this place didn't look that great with the commercial looking sugar infested cocktail list. To make matters worse, I brought two new people to the cocktail scene. First impressions are everything and my fears were that their experience would not match my hype.
Scanning the menu we order a first round of drinks based on my review...something safe..something classic...the Mai Tai. You probably have had this but the chances were high that it was some bastardized version at Friday's. This cocktail had all the trimmings that made it stand out from the rest. The plan worked but didn't really wow the crowd so I walked up to the bar to scan the bottles and ask for some professional help.
Looking for a glimmer of hope, my best friend gave me a wink: a bottle of Elizabeth All Spice Dram. It was hiding on the bottom shelf definitely giving me the vibe that it was seldomly used. Instantly, I pointed and blurted out 'hey! what do you make with that?'. The bartender quickly responded 'oh all spice? Three Dots and a Dash', then proceeds to walk away.
That just so happens to be the same drink that the famous Paul McGee is using to name his next project in Chicago's River North. If a drink is good enough for someone like Paul to name a bar after, it has to be amazing.
The bartender whips up a drink for me, it is out of this world amazing. She makes a couple more and every person in our group is swooning. My next trip up to the bar, I ask her for more details about the drink along with a few gushing compliments. Her response?
'Go get the ingredients online, it isn't hard to find'
Smiling and nodding my head, I retreat to the safety of my group. This is exactly why I prefer to sit at the bar and make conversations before asking for help. Do I blame her? Absolutely not, we are not locals and what are the chances that we are not just like all the other tourist shmucks visiting the cesspool of morality otherly known as Vegas?
Three Dots and a Dash
- 1.5 oz Amber Martinician Rhum
- .5 oz Demerara Rum
- .5 oz Lime Juice
- .5 oz Orange Juice
- .5 oz Honey Mix*
- .25 oz Falernum
- .25 oz Pimento Dram
- Optional dash of angostura bitters
The honey mix is just one part honey one part water. Mixed together and warmed over the stove until the honey dissolves. Yes, I am using All Spice dram in place of the Pimento Dram.
Technically speaking when serving this drink, the upside down pineapple wedge is a 'V' with three maraschino cherries in a row for three dots. Very cool history lesson behind this drink, I'll let the experts explain it to you.
Would I return to Frankie's Tiki Room? Absolutely, you really can't find honest down to earth bartenders like that. The locals are very fortunate.
@bitterac / @sharepointac