Army and Navy cocktail recipe

Let’s embark on a ship-to-shore adventure with the deliciously uncomplicated Army and Navy – a cocktail that masterfully blends the tanginess of fresh lemon juice, a touch of Angostura for slight bitterness, and the sweet, nutty allure of orgeat for a dash of intrigue.

Speaking of which, like many classic cocktails, the Army and Navy’s origins remain a bit of a mystery. Some speculate it was concocted at the esteemed Army and Navy Club in Washington DC, a renowned establishment known for introducing the iconic Daiquiri to American shores. While the club’s archives hold no definitive answers, the Army and Navy proudly remains on their cocktail menu today, a testament to its enduring allure –  if not an homage to its birthplace.

Despite a slightly hazy history, the Army and Navy’s first documented appearance dates back to 1948, gracing the pages of David A. Embury's seminal cocktail guide, The Fine Art of Mixing Drinks. However, David – the cocktail oracle of his time – wasn’t quite sold on the original recipe, deeming it a "horrible" mix due to its equal parts lemon juice and orgeat. Undeterred, he proposed a more robust remix, adhering to his revered 1:2:8 formula (one part sweet, two parts sour, eight parts base), striking a harmonious balance between sweet, sour and spirit.

Since being immortalised in David’s hallowed cocktail compendium, this winning blend of gin, lemon, orgeat and bitters has charmed palates worldwide, its simplicity and subtle tropical nuances earning it a place on the cocktail honour roll. 

This updated recipe elevates the classic Gin Sour  with an almost slight tiki vibe thanks to the orgeat syrup and classic aromatic bitters. Your mission, if you choose to accept it, is to try this version first, then feel free to mix and match as needed to find your own perfect balance.

The secret weapon behind the Army and Navy’s nutty allure? Orgeat: a creamy, sweet almond syrup. This delicate, opaque syrup began gracing cocktails in the 19th century, eventually blossoming into a key player in tiki culture by the 1940s, lending its almond-infused essence to classics like the Mai Tai. Traditionally crafted from blanched almonds, sugar and a touch of orange flower or rose water, the addition truly is the pièce de résistance that marches the Army and Navy onwards.

A London dry gin is our recco here as it gives the drink beautiful botanical notes. Many interpretations of the Army and Navy will scale up the lemon juice for tartness or orgeat for creamy sweetness. Depending on how much citrus and syrup are used, the cocktail can even take an about-turn towards lemon and almond madeleine cookies. The beauty is that you can steer the ship towards any taste destination you desire. Land ahoy!