Batching This Fog Cutter Riff Is the Key to Consistency at Three Dots and a Dash

Amy Cavanaugh

To quickly get complex tropical cocktails in the hands of bar-goers at Chicago’s Three Dots and a Dash, Beverage Director Kevin Beary finds ways to cut down on the à la minute process. Two ways he does it: For most cocktails, he batches all the base spirits and stores them in 750 ml bottles. He also fully batches four drinks in kegs so all the bartender has to do at the...