Three Dots and a Dash has unveiled its new summer cocktail menu, blending inventive techniques while keeping their deep appreciation for traditional tiki.
Among the highlights: a Tequila Blue Hawaiian featuring coconut-washed tequila, Amontillado sherry, and almond orgeat—bringing layered richness to a vibrant summer sipper.
The full menu showcases a creative mix of bold spirits and tropical profiles, all designed to elevate warm-weather drinking while staying true to the bar’s island-inspired roots.
Check out the recipe to their Tequila Blue Hawaiian below!
Tequila Blue Hawaiian
Ingredients
- 14 oz. Coconut Fat-Washed Blanco Tequila*
- 5 ¼ oz. Fresh Lemon Juice
- 5 ¼ oz. 2:1 Evaporated Cane Syrup
- 7 oz. Fresh Pineapple Juice
- In a separate clean container add 8 oz. Whole Milk
Preparation
- Slowly pour the cocktail over the milk to begin reaction & curdling process.
- Allow to rest for 15 minutes before straining through chinois and coffee filter.
- Continue to run milk punch through the same filter until the liquid runs clear.
*Coconut Fat-Washed Blanco Tequila
Ingredients
- 1000 ml Blanco tequila
- 600 ml Coconut oil
Preparation
- Combine ingredients in a vacuum-sealed bag.
- Sous vide at 135°F for 24 hours.
- After cooking, place the sealed bag in an ice bath or freezer to solidify the coconut oil.
- Once the fat is solid, cut open the bag and strain the infused tequila through a chinois and coffee filter to remove any remaining solids.
- Store in a clean container.
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Source: Mixology News
