Admiralty Lounge Summer Menu 2026

This drink is the culmination of my months long quest to make a bright blue cocktail for serious adults. Blue Curacao has such a delightful color and I’m sick of the shameful manner in which most cocktail bars conceal it from their customers with misnomers like “cyan” and “blue banana”. I went in a different direction, making a strange and affronting dirty martini riff whose bright blue corpus serves not just as a party trick, but as the central axle around which the rest of the drink rotates.

  • 1.5 oz Tarragon Ketchup Washed Planteray 3 Star Rum
  • 0.5 oz Salers Gentian Aperitif
  • 0.5 oz blue curacao
  • 0.25 oz Cocchi Americano
  • 0.25 oz Veso Anchovy Vermouth
  • 3 drops Man of Karate Acid

Shake and single strain into a coupe to allow as many ice chips as possible. Garnish with three olives on a pick.

Prep:

Ketchup Rum:

  • 1500g Planteray 3 Star
  • 300g Tarragon Ketchup

Two important notes here: First, I use a ketchup that is made in house at The Admiralty Lounge, so attempts at ketchup-washing with store bought ketchup will result in a more maillard heavy and “cooked” flavor. Second, we are weighing our rum rather than measuring its volume, so remember that 1500g will be more volume than 1500ml.

Anyhow, stir rum and ketchup until combined, let rest in the freezer for 30-60 minutes, then strain through a coffee filter. Freezing the ketchup is necessary as tomato has clarificatory properties at low temperatures.

Man of Karate Acid:

*This recipe comes from a bartender named Marco from Seattle who has since passed away.*

  • 500g water
  • 50g Everclear 151
  • 80g Tartaric Acid
  • 40g Malic Acid

Stir ingredients to combine. Store in glass in a dark place.