I first tried the Army Navy cocktail at my friend Tony’s backyard cookout last summer. Tony had been hyping it up for weeks, and honestly, I thought he was overselling it – until I took a sip. The combo of crisp gin, tart lemon, and this kind of soft, almond-y sweetness from orgeat totally surprised me. On a hot afternoon, it just hit different. Since then, it’s become my go-to when I want something more interesting than a gin and tonic but not super heavy.
There’s a bit of history behind the Army Navy, too. It’s one of those classic cocktails that goes back to at least the 1940s, rumored to have started popping up in WWII-era officers’ clubs where Army and Navy folks would mingle (and compete over just about everything). The name’s a wink at that old rivalry.
Strength & Profile
Note: You can tap on flavors, occasions, and feels to view more similar cocktail recipes.
But what really sets it apart for me is the orgeat syrup – an almond syrup usually punched up with a little orange flower water. That stuff is like a secret weapon: you get a nutty richness that smooths out the sharp edges of the gin and lemon. It sounds fancy, but it just works.
I’ll be honest, my early attempts at making this drink were all over the place. One time it was so tart I actually winced; another time it tasted like someone spiked lemonade with marzipan. If you’re mixing your first Army Navy, let me save you from common mistakes: taste as you go, and you really can have too much orgeat.
The Ingredients
- 2 oz gin (London Dry if you have it)
- 3/4 oz fresh lemon juice (fresh makes a huge difference)
- 1/2 oz orgeat syrup
- 1 dash Angostura bitters
- Lemon twist for garnish
You’ll want to serve this in a coupe glass if you can. If not, a small wine or martini glass will do just fine.
How I Make It
- Fill a cocktail shaker with ice.
- Add the gin, lemon juice, orgeat, and bitters.
- Shake it hard – 15 seconds or so. (I think my neighbor can tell when I’m making one based on the sound alone.)
- Strain into your chilled coupe.
- Take a strip of lemon peel, twist it to release the oils, then swipe it around the rim and drop it in.
That’s it. First sip is always this perfectly balanced mix of botanicals, citrus, and that silky almond note at the end.
If you’ve got non-drinkers or want a booze-free version, I’ve swapped out gin for a mix of tonic water with a splash of apple juice. Really not bad, though the original is hard to beat.
I love serving Army Navys at dinner parties, especially with anything grilled or seafood. It’s got just enough brightness to slice through a rich dish – think almond-crusted fish or even shrimp tacos. Even my brother-in-law, who usually scoffs at “fancy drinks” and sticks to beer, ended up asking for the recipe.
There’s room to play here, too. Sometimes, if I have fresh figs, I’ll muddle a bit in with the other ingredients for a little earthy sweetness. I’ve even tried swapping in a dark rum for the gin on a chilly evening, and it works way better than I expected.
One thing I learned the hard way: not all orgeat is created equal. I bought a pricey bottle once that tasted artificial. Now I spring for the good stuff from a proper cocktail shop or make my own if I have time (it’s easier than you’d think).
So whether you’re winding down on the porch solo or playing bartender for friends, the Army Navy is that rare drink – familiar enough for classic cocktail fans, but just different enough to make you look like you know your stuff. Don’t be surprised if people ask you for a second round.
