Skip to main content

Three Dots and a Dash

5.0

(1)

Image may contain Animal Fowl Bird Poultry Chicken Drink Cocktail Alcohol Beverage Human Person Beer and Text
Photo by Dylan + Jeni

Created during World War II by Donn Beach, the name is Morse code for “Victory.” 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.

Recipe information

  • Total Time

    5 minutes

  • Yield

    Makes 1 cocktail

Ingredients

For the SC honey syrup:

1 1/2 cups honey
1 1/2 cups water

For the cocktail:

1/2 ounce fresh lime juice
1/2 ounce fresh orange juice
1/2 ounce SC honey syrup
1/4 ounce John D. Taylor's Velvet Falernum
1/4 ounce St. Elizabeth Allspice Dram
1 1/2 ounces rhum agricole vieux (such as Duqesne Eleve Sous Bois or J.M. Gold)
1/2 ounce blended age rum (such as Appleton Estate Reserve or Real McCoy 5-Year)
1 dash Angostura bitters
3 maraschino cherries, for serving
1 pineapple chunk, for serving

Preparation

  1. For the SC honey syrup:

    Step 1

    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.

  2. For the cocktail:

    Step 2

    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.

Image may contain: Building, Architecture, Emblem, Symbol, Column, Pillar, Totem, and Tiki
Text excerpted from SMUGGLER'S COVE © 2016 by Martin Cate. Reproduced by permission of Ten Speed Press. All rights reserved.

See Related Recipes and Cooking Tips

Read More
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Bring in the cheer with this ruby red drink made with apple brandy, hot cider, cranberry, and plenty of warm spice.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.