This excitement wasn't lost on people like Don The Beachcomber. Don had actually served in the US Army during the war. The War Department, aware of his success running one of the most famous chains of restaurants and bars in the world, put him to work setting up and managing rest and relaxation centers for GI's at the front. Don even received two medals – the Purple Heart and the Bronze star for his work in aiding fatigued combat units in Europe.
Upon the war's end, Don returned home and immediately decided to commemorate the allied victory in the war in the a way only he could – with a drink.
Three Dots & A Dash a la 320 Main
1 1/2 oz Amber Martinician Rum
1/2 oz Demerara Rum
1/2 oz Lime Juice
1/2 oz Orange Juice
1/2 oz Honey Mix
1/4 oz Pimento Dram
1/4 oz Falernum
1 dash Angostura Bitters
5 oz Crushed Ice
1/2 oz Water
Combine all in a mixing tin and shake vigorously until the tin is ice-cold. Pour into a chimney glass and top with fresh crushed ice. Garnish with three cherries and a pineapple spear.
The garnish is the thing with this drink. The three cherries and the pineapple spear represent the three dots and the dash of the name of this drink – which also happens to be the code for the letter “V” in Morse Code and was used to signify “VICTORY!”
Don's original recipe calls for the use of a blender to make this drink. We don't have blenders at 320 Main, so we've cut back on the crushed ice a tad and added some water to give the drink its proper dilution without requiring your bartender to shake your drink for over a minute.
This is especially important for Tuesdays.
Why are Tuesdays so special? Because 320 Main is going tropical every week with Tiki Tuesdays!
Every Tuesday night you can enjoy a selection of tropical libations from our bartenders for only $8, including the Three Dots & A Dash, Planter's Punch, and Navy Grog.
So be sure to come on in and lose yourself in the tropical paradise of 320 Main every Tuesday night, starting September 25th!
Matt “RumDood” Robold is a bartender at 320 Main and, in his spare time, runs RumDood.com, where he writes about rum, rum cocktails, and rum history.