Admiralty Lounge Fall Menu 2025

On the surface the Spouter is a straight forward pumpkin spice latte milk punch, but it ended up being surprisingly tasty. I’m using an old punch format for this one so the build is absolutely enormous, but for a drink like this it worked a treat. (The rhyme, if you’re curious, goes one sour, two sweet, three strong, four weak.)

  • 1.5 oz Johnnie Walker Red Label Scotch
  • 1 oz Pumpkin Pie Syrup
  • 1 oz Cold brew concentrate
  • 1 oz Chai
  • 0.5 oz Lemon

Coconut Milk Clarified

Serve 5 oz of batch in a double rocks glass with ice. Garnish with pumpkin spice foam and a dusting of baking spices.

Prep:

Milk Punch:

  • 0.5 L lemon juice
  • 1 L Da Vinci Pumpkin Pie Syrup
  • 1.5 L Johnnie Walker Red Label Scotch
  • 0.75 L Cold Brew Concentrate
  • 1.25 L Vanilla Chai
  • 1.5 L Coconut Milk

Make oversteeped Chai (2 tea bags per 1 cup water). Combine all ingredients except coconut milk. Heat coconut milk to 165 Fahrenheit, then add to batch. Let sit overnight, then strain through fat filter, reintroducing the cloudy initial liquid into the strainer. If still cloudy, strain once more through coffee filter. Be sure to save the resulting curds.

Foam:

  • 360g Spouter curds
  • 240g coconut water
  • 60g simple syrup
  • 1.2g Xantham gum
  • 2.6g Methylcellulose

Blend all ingredients on high. Pour into iSi whipper and charge with 2 whipped cream chargers, shaking vigorously, then store in fridge.