1/2 oz Orgeat (B.G. Reynolds)
1/2 oz Lemon Juice
1 dash Angostura Bitters
Shake with ice and strain into a cocktail glass. I added a lemon twist.
The Army-Navy has come up a lot in conversation and on cocktail menus as of late, and I figured it was time to investigate this drink. The recipe perhaps first appears in print in David Embury's The Fine Art of Mixing Drinks, and Embury described it as a Gin Sour that uses orgeat instead of simple syrup. While Embury proffered his source of the original recipe as 2 parts gin to 1 part each lemon juice and orgeat, he recommended a tarter, more spirits driven 8:2:1 of the respective ingredients. Some of the recipes that I have spotted across town, such as at Trina's Starlite Lounge, include Angostura Bitters; indeed, Rumdood wrote a good post about 320 Main's house recipe (that includes two dashes) on their bar's blog. I ended up splitting the difference and adding a single dash of Angostura Bitters and putting the proportions between what Embury recommended and what he recorded as the original.