Army Navy Cocktail Recipe

Prepare and shake

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling it with ice water while you mix. In a cocktail shaker, add 2 tbs (about 1.0 oz) London dry gin, 3 tsp (0.5 oz) fresh lemon juice, 1 tbs (0.5 oz) orgeat, 1 tsp (0.17 oz) simple syrup, and 2 dashes Angostura bitters. Fill the shaker with ice (enough to come near the top).

Dry shake (optional) and wet shake

For a slightly rounder emulsification, you can dry-shake (no ice) the ingredients for 8–10 seconds, then add ice and shake vigorously for 12–15 seconds more until the shaker is very cold to the touch and slightly frosted.

Strain

Discard the ice/water from the chilled glass. Double-strain the shaken mixture through a Hawthorne and fine mesh strainer into the chilled coupe to remove ice shards and achieve a smooth texture.

Top the cocktail with 2 oz champagne or dry sparkling wine poured gently down the side of the glass to retain effervescence. Express a lemon peel over the drink (twist to release oils) and rub the rim with the peel, then drop it into the glass as garnish.

Serve immediately while the champagne is lively. Enjoy responsibly.