Admiralty Lounge Fall Menu 2025

The Peter Coffin is a riff on the internet-famous “French Toast” cocktail from Double Chicken Please in New York City. While theirs uses vodka and baked brioche, I opted for dark rum, marshmallows, chocolate, and graham crackers for a toasty fireside flip.

  • 1.5 oz Planteray Dark Rum
  • 0.25 oz Drambuie
  • 3.5 oz S’mores Mix (Graham Cracker, Chocolate Syrup, Marshmallow, Coconut Water, Milk, Pasteurized Egg)

    Build in shaker tin. Dry shake, wet shake, double strain into brandy snifter.

    Garnish with freshly grated nutmeg and a marshmallow on the lip of the glass.

Prep:

Chocolate Syrup:

  • 600g warm water
  • 600g sugar
  • 150g cocoa powder

S’mores Mix:

  • 1 box graham crackers (3 sleeves)
  • 540g chocolate syrup
  • 450g charred marshmallows
  • 3 cups coconut water
  • 3 cups milk
  • 32 oz bottled pasteurized egg mix

Char marshmallows with cooking torch. Combine graham crackers, chocolate syrup, and marshmallows in ziploc bag, making sure to mix ingredients thoroughly and squeeze air from bag. Sous vide at 140 degrees fahrenheit for 45 minutes. Blend vacuum bag contents with coconut water, then strain through fine mesh strainer. Blend in milk and eggs, then bottle. Makes ~27 cocktails.