Tequila Blue Hawaiian
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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