Our favorite subject this summer: tiki cocktails. And we just can't get enough of them. One new tiki bar opening in Chicago, called Three Dots and a Dash, opens this month under the next generation of Lettuce Entertain You Enterprises (LEYE), RJ, Jerrod, and Molly Melman, and famed-Chicago mixologist Paul McGee. The lounge will reimagine the current expression of tiki in the U.S., with many cocktail ingredients made in-house including coconut cream, seasonal syrups such as grapefruit cinnamon and vanilla all-spice, bitters, and fresh-squeezed juices. And of course, that includes plenty of rum, too. McGee has put together a unique list of rum for the tiki bar, which is set to become the city’s largest selection (currently at 150 — and counting), with a heavy focus on rhum agricole.
Also into the tiki cocktail trend is the Washington, D.C. restaurant GBD. For the punch program, GBD enlisted the talents spirits specialist and punch aficionado Dan Searing and co-owner of Washington, D.C.’s Room 11. In collaboration with the GBD team, Searing developed four punch recipes that fit perfectly with the convivial spirit of the restaurant, including the Gin Punch with Tuthilltown Half Moon Orchard Gin and house-made apple scrub; the Rum Punch with Corsair Spiced Rum, orange sour, and pomegranate; and the Early Grey and Bourbon Punch with Smooth Ambler Old Scout Bourbon, grapefruit juice, and ginger sage honey lemon syrup. All the punches come in a vintage tiki container, too (of course.)