Army & Navy
Ingredients
- 2 oz Tanqueray London Dry Gin
- 3⁄4 oz Lemon juice
- 1⁄2 oz Monin Almond (Orgeat) Syrup
- 2 dash Angostura Aromatic Bitters
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s optional
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Army & Navy contains 183 calories
Allergens:
Recipe contains the following allergens:
History:
This cocktail first appears in David A. Embury's 1948 The Fine Art of Mixing Drinks so establishing a 'made before' date. Little else is known but based upon its name, folk suggest it originated at The Army and Navy Club in Washington, D.C.. The club's lounge is also said to be "where the famous Daiquiri cocktail was introduced to the United States."
Thanks to Embury, we know the original recipe comprised a 2:1:1 formula, but the lawyer-turned-cocktail writer opts for an 8:2:1 formula, describing the original formulation as "horrible". I've ended up with an 8:3:2 formula in the quest for balance and deliciousness.
Review:
Almond and lemon flavoured gin. Subtle, citrus and, despite generous orgeat, fairly dry.
