The Bamboo Room at Three Dots and a Dash Debuts New Summer Menu
Award-winning tropical cocktail bar launches 11 new cocktails introducing innovative techniques, emerging spirits, and featuring both spirit and spirit-free offerings in the seasonal lineup
The Bamboo Room, the award-winning 22-seat rum-centric cocktail bar tucked inside notable River North destination Three Dots and a Dash, is excited to introduce their new summer cocktail menu lineup. Harnessing the creative prowess from Beverage Director Kevin Beary and Bar Manager Scott Kitsmiller, this menu welcomes new team members to the role of cocktail craftsmen by collaborating with up-and-coming Three Dots and a Dash bartenders Tyler MacLellan and Taylor Jamison, to create a menu that goes beyond the traditional by setting trends and introducing never-before-seen mixology techniques, while celebrating the playful creativity that is found in tropical cocktails.
“This menu ushers in some new creative forces in the Bamboo Room,” says Beverage Director Kevin Beary. “In the past year, Scott Kitsmiller and I have added two new members to our team—Bar Manager Tyler MacLellan and Lead Bartender Taylor Jamison. This menu is a collaboration of four rum and tropical cocktail enthusiasts channeling inspiration from emerging cocktail trends, personal preferences, and learnings from working and creating cocktails for The Bamboo Room’s committed guests.”
Paying homage to the storied past of the art of traditional rum-centric and tropical cocktails, The Bamboo Room continues to push the boundaries of innovation through an intense research and development process to create something truly their own. Rooted in nostalgia, a menu standout is the team’s take on Ants On A Log that features a peanut distillate process using R.L. Seale 12 Year Old Barbados Rum that is re-distilled in a rotary evaporator with crushed peanut, creating a combination of a creamy peanut butter flavor with aged rum. Then stirred with sous-vide celery blanc vermouth, this cocktail is the perfect balance of innovation and nostalgia. In the Tomato Presidente, the team puts a savory twist on the classic ‘El Presidente’ by infusing a blanc vermouth base with fresh pineapple along with clarified tomato water and strawberry cordial, balancing the art of savory and sweet. Honoring the magical combination of root beer and rum, The Bamboo Room’s Root Beer Float uses melted vanilla ice cream as the “milk” to create an interpretation of a milk punch infused with a house made sarsaparilla and birch bark syrup, topped with a melted ice cream foam and served with a side snack of buttery popcorn for the ultimate snack pairing.
In recognition of the rising popularity of spirit-free and lower-ABV in cocktails, The Bamboo Room has created their own non-alcoholic amaro in Rising Tides, emulating the flavors of a cup of bitter black tea and lemon, then paired with lime juice and poured over shaved watermelon ice. Thai One On is rooted in simplicity, made with three ingredients of fresh coconut water, dried wild Thai bananas and pandan, putting the same high-level of technique and creativity in their spirit-free offerings to ensure every bargoer has a unique and thoughtful experience.
Within the coming weeks, the team will also release the new menu at Three Dots and a Dash. The Bamboo Room is open Wednesday – Saturday from 4:00 PM –12:00 AM and Sunday from 4:00 PM – 11:00 PM. Reservations are encouraged and can be booked through Opentable here. For more information, visit threedotschicago.com/thebambooroom and follow on Instagram at @thebambooroomchi.
