Admiralty Lounge Summer Menu 2026

Originally this drink was called the Cavalletto, which means tripod in Italian. I meant to call it the Cavalletta, which means grasshopper, because it’s a cross between a Morgenthaler Grasshopper and a Sgroppino, but Google Translate did not see fit to inform me that the masculine version of the Italian word grasshopper doesn’t mean “grasshopper” at all, it means “tripod”.

The more ya know.

  • 1 oz Capel Pisco
  • 1 oz Campari
  • 0.5 oz Rhubarb Cordial
  • 30g Grapefruit Sorbet

Build in shaker tin. Add 0.75 cups pebble ice and shake vigorously, then double strain into a chilled coupe. It is okay if a little nugget of sorbet is left at the bottom of your tin. Garnish with two mint leaves.

Prep:

Grapefruit Sorbet:

  • 250ml Simple Syrup
  • 125ml grapefruit juice
  • 10g grapefruit zest
  • 0.5 oz Aperol
  • 2g xantham gum
  • 1 pinch salt

Blend all ingredients on high and strain into ⅓ pan. Freeze. Use melon baller to portion out 30g servings into wax paper.

Rhubarb Cordial

  • 184g Rhubarb, cut into small pieces
  • 370g Water
  • Sugar
  • Citric Acid
  • Malic Acid
  • Tartaric Acid

Simmer rhubarb and water for 20 minutes to make a kind of tea. Strain mixture, weigh, and combine equal parts rhubarb tea and sugar by weight. Combine 500g rhubarb tea simple syrup with 10g citric acid, 10g malic acid, and 5g tartaric acid. Stir vigorously to combine.