Army & Navy Cocktail

The Army & Navy Cocktail first appeared in David A. Embury’s Fine Art of Mixing Drinks in 1948. The original recipe calls for equal parts lemon and orgeat, and for less gin. We are a little heavy-handed with the gin in the Barrister’s Barroom. If you dont prefer a gin forward cocktail, try one and a half ounces of gin instead of two full ounces.

-2oz gin (London dry)

-3/4oz orgeat (almond syrup)

-1/2oz lemon juice (fresh squeezed)

-2 dashes angostura bitters

 

Combine ingredients and shake with ice. Strain and add a lemon peel or the traditional maraschino cherries for garnish.

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