Army & Navy Cocktail
2 ounces gin 3/4 ounces lemon juice 3/4 ounces orgeat a few dashes of Angostura bitters, for garnish Luxardo cherry, for garnish
The most challenging aspect of this cocktail is preparing the orgeat. Orgeat is an almond-flavored syrup derived from almond milk. You can create orgeat by blending almond milk as shown in a previous post. This time, I used my Hurom Slow Juicer to make almond milk, which turned out to be incredibly straightforward.
In a bowl, soak 1 cup of almonds in water overnight or for 6–8 hours. This softens the nuts for optimal juicing. I suggest juicing 1 cup of almonds to yield 1 cup of almond milk. Drain the water and rinse the almonds. Return 1 cup of fresh water to the bowl. Turn on your slow juicer and use a measuring cup to spoon equal parts almonds and water into the juicer. Continue until all almonds and water are processed. Let the almond milk flow out of the spout. Measure the almond milk (you should have 8 ounces), then add twice the amount of sugar (I used demerara sugar). Orgeat should have a 2:1 sugar-to-almond-milk ratio. Once the syrup is ready, you can add 1/4 teaspoon almond extract and a few dashes of orange blossom water for extra flavor.
After the orgeat syrup is prepared, you can assemble the Army & Navy cocktail. Combine all ingredients in a cocktail shaker, fill completely with ice, and shake vigorously. Strain into a coupe glass and garnish with a Luxardo cherry and a few dashes of Angostura bitters.
Orgeat is quite viscous, so a vigorous shake will produce a nice frothy head on the cocktail, similar to using egg white. I used a dropper for precise bitters application and then dragged a toothpick through to create a design. You can apply the same technique to make bitters designs on egg white cocktails too.
The Army & Navy cocktail is citrusy, slightly sweet, and delightfully aromatic. Making orgeat requires a bit of effort, but once you get the hang of it, it’s quite simple and absolutely rewarding. If you prefer not to make your own orgeat (though I highly recommend it), you can purchase store-bought orgeat like this one. I hope you’ll try this Army & Navy cocktail and let us know your thoughts. What’s your favorite classic cocktail to make at home? xo Natalie
Army & Navy Cocktail
- 2 ounces gin
- 3/4 ounces lemon juice
- 3/4 ounces orgeat
- a few dashes of Angostura bitters for garnish
- Luxardo cherry for garnish
- In a bowl, soak 1 cup of almonds in water overnight or for 6–8 hours. This softens the nuts for optimal juicing. I suggest juicing 1 cup of almonds to yield 1 cup of almond milk. Drain the water and rinse the almonds. Return 1 cup of fresh water to the bowl. Turn on your slow juicer and use a measuring cup to spoon equal parts almonds and water into the juicer. Continue until all almonds and water are processed. Let the almond milk flow out of the spout. Measure the almond milk (you should have 8 ounces), then add twice the amount of sugar (I used demerara sugar). Orgeat should have a 2:1 sugar-to-almond-milk ratio. Once the syrup is ready, you can add 1/4 teaspoon almond extract and a few dashes of orange blossom water for extra flavor.
- After the orgeat syrup is prepared, you can assemble the Army & Navy cocktail. Combine all ingredients in a cocktail shaker, fill completely with ice, and shake vigorously. Strain into a coupe glass and garnish with a Luxardo cherry and a few dashes of Angostura bitters.
Orgeat is quite viscous, so a vigorous shake will produce a nice frothy head on the cocktail, similar to using egg white. I used a dropper for precise bitters application and then dragged a toothpick through to create a design. You can apply the same technique to make bitters designs on egg white cocktails too.
Credits // Author and Photography: Natalie Jacob. Photos edited with A Color Story Desktop
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