Tucked inside Three Dots and a Dash – the award-winning tropical bar in Chicago's River North – is The Bamboo Room, a 16-seat bar led by Beverage Director, Kevin Beary.
Recognized as one of Esquire Magazine's "Best Bars in America," The Bamboo Room introduces guests to rare and unique rum and rhum agricoles, combined with carefully curated ingredients and modernist techniques to present incredible cocktails served in a fun, interactive way. The Bamboo Room also offers hand selected, limited-time-only rum tastings, allowing guests to explore various topics, including an introduction to rum, spotlights of different regions from around the world, and tastings from Three Dots and a Dash single barrels.
Showcasing a classic tropical profile, the menu highlights high-end, rare ingredients and spirits, incorporating modernist techniques to craft thoughtfully composed premium cocktails. Among the highlights, the Banana Daiquiri stands out – a masterful blend of clarified banana cordial, Caribbean white rum, and lime acid poured over freshly shaved banana snow. Served in a hand-blown glass banana, it's accompanied by freeze-dried banana, macadamia nuts, and toasted coconut. The Prince of Rodney Bay utilizes force carbonation on clarified honeycrisp apple juice, Admiral Rodney St. Lucia Rum, and Bache Gabrielsen Cognac, finished with a dehydrated green Chartreuse sugar cube for a distinctive vegetal sweet note. The Clairvoyant Missionary presents a missionary milk punch with Zafra 21 Year Old Panama Rum, lime, pineapple, mint, and peche, topped with Mint Chartreuse Pineapple Foam. Refined classics include the Penthouse Tropical Itch, a marriage of Pappy Van Winkle Bourbon with Habitation Velier Worthy Park 2007 Jamaican Rum, Falernum, and a blend of fresh passionfruit, lemon, and tangerine juice. And not to be missed, the Frappé – a blended concoction of Appleton Estate 15 Year Old Jamaican Rum, Reisetbauer Raspberry Eau De Vie, lime, pineapple, and Pedro Xime, crowned with an Amontillado Sherry lava flow.
