mexico navy

2 oz Blanco Tequila (Arette)
1 oz Lime Juice
1/2 oz Orgeat
1/2 oz Ginger Syrup

Shake with ice, strain into an old fashioned glass with ice, and garnish with candied ginger. Two Thursdays ago, I decided to make a recipe that I had spotted in Punch called the Mexico Navy as a riff on the classic Army & Navy Cocktail that was updated by Jordan Valls at Palomar in Portland, Oregon. Jordan swapped in tequila and lime for the gin and lemon plus added ginger as a spice (or in place of the Angostura Bitters that later found its way into the recipe -- see the blog post link above for more on that) to the classic first mentioned in the 1937 Café Royal Cocktail Book and first published recipe-wise in David Embury's 1948 The Fine Art of Mixing Drinks. Overall, it read like a ginger Infante, so why not give it a whirl? Once prepared, the Mexican Navy sailed to the nose with a ginger, agave, and hint nutty aroma. Next, a creamy lime sip dropped anchor to mineral-vegetal tequila, almond, and ginger flavors on the swallow.