⦁ To garnish: 3 cocktail cherries (I used Tillen Farms Bada Bing cherries) & a pineapple wedgeġ. ⦁ 1/4 ounce allspice dram (also called pimento dram) ⦁ 1/2 ounce demarara rum (I used El Dorado 5 year old) ⦁ 1 & 1/2 ounces amber Martinique rum (I used Clement VSOP) ⦁ 1/2 ounce honey mix (equal parts honey and water hot water mixes more easily) *Simple syrup is equal measures sugar and water, heated until the sugar dissolves then cooled to room temperature and used as called for or as needed to adjust sweetness. If it’s too tart, try small amounts of simple syrup* until you like it. I wonder if the limes we’re getting this time of year are just more sour than the rest of the year? In any case, this is my reminder to taste your drink and adjust sweetness if needed.Īlso, when adjusting, don’t monkey with the ratios of the flavored ingredients, say adding more of a liqueur to increase sweetness, as this throws off the overall flavor balance of the drink. Normally that recipe is perfect with no tweaking. For example, I made my wife Sue a Mai Tai over the weekend and had to add some sweetener. Something I’ve noticed of late with my kitchen bartending is I’m having to adjust for sweetness a bit more than usual. It was later adopted by the anti-war protestors of the 60’s and became the “peace sign”. (The “V” hand gesture originated during the war symbolizing the same thing. Three dots and a dash is Morse code for the letter “V”, which stood for victory during the war. Three Dots and a Dash Tiki Drink dates back to the Second World War.Īnother Don the Beachcomber original, circa World War 2.
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