A chilled mix of potent rum, fruit juices, and a sprinkle of bitters, the Three Dots and a Dash cocktail carries the exotic aura of the Caribbean. This refreshing beverage is the brainchild of cocktail luminary Donn Beach, the man behind the legendary Hollywood watering hole, Don the Beachcomber. Conceived during the grim days of World War II, this drink was named Three Dots and a Dash as a Morse code reference to the letter "V" - an emblematic nod to the Allies' impending victory.

The cocktail's garnish echoes the Morse Code motif, showcasing three cherries and a rectangle-shaped slice of pineapple (or pineapple frond) skewered on a cocktail stick. These tropical elements carry through to the drink's flavor profile, and it is a fitting tribute to the wartime period, a relic of resistance and optimism, well-received at tiki bars such as Smuggler's Cove and its eponymous bar, Three Dots and a Dash, in Chicago.

Donn Beach had a reputation for crafting intricate cocktail recipes that masterfully balanced rums, fruit juices, syrups, and spices, always resulting in a rich, satisfying concoction. Drawing on the classic sour trope of balancing spirits, fresh citrus juice, and simple syrup, Beach created his signature drink - the Three Dots and a Dash.

The cocktail features a double rum infusion. The initial layer is an aged rhum agricole, a distinctive sugarcane-based rum from Martinique, known for its fresher and grassier profile than its molasses counterpart. This Caribbean elixir was originally made with a molasses-based rum but is now typically crafted with the sugarcane variety. An extra layer of complexity is added with half an ounce of aged, usually Demerara, rum from Guyana - a traditional choice being El Dorado.

Adding a sweet dimension to the drink is the trifecta of velvet falernum, allspice dram, and honey syrup, the latter simply made by combining two parts honey with one part water and heating until thoroughly melded. These Caribbean spiced liqueurs deliver a unique combination of flavors; allspice dram contributes the warm scents of nutmeg, cinnamon, and allspice, while falernum adds a slightly nutty taste complemented by hints of spice and lime zest.

Rounding out the impressive ingredient lineup is a dash of Angostura bitters, unifying the flavors into a tropical cocktail symphony that will make every sip feel like a triumph.

Here's how to make it:

• 1 1/2 ounce rhum agricole vieux
• 1/2 ounce aged rum
• 1/4 ounce velvet falernum
• 1/4 ounce allspice dram
• 1/2 ounce honey syrup
• 1/2 ounce lime juice
• 1/2 ounce orange juice
• 1 dash of Angostura bitters
• 3 maraschino cherries, for garnish
• 1 pineapple frond, for garnish

Start by adding all ingredients to a cocktail shaker filled with ice, and give it a good shake for about 10-15 seconds until chilled. Strain the mixture into a footed pilsner glass or a mug filled with crushed ice and garnish with a pineapple frond and three maraschino cherries on a stick. Enjoy this classic Caribbean victory with every sip.