Happy Football Friday. Today we have Football Friday Tailgate Treats: Army-Navy Beverages. Did you save last week’s Bacon, Meatballs, and More? This week we have a mix of beverages that have Army-Navy-inspired names or were invented by the Army or the Navy. There might even be a little bit of military beverage history. I hope you enjoy the tasty beverages as well as the Army-Navy game this weekend.
Football Friday Tailgate Treats: Army-Navy Beverages
Did you know there was actually a drink called “Army-Navy”? There are several variations of this cocktail and the link below will take you to the variations as well a brief history of it.
Army & Navy Classic Gin Cocktail
- 2 oz gin
- ¾ oz lemon juice
- ½ oz orgeat syrup
- 1 dash Angostura bitters
Combine all ingredients in a cocktail shaker and fill it 3/4 with ice.
Shake until chilled, then strain into a coupe glass.
Garnish with a lemon twist, and edible flowers if desired.
Did you know spiced rum was invented by sailors?
A Navy staple that sailors alive as well as kept them happy. You see the vitamin C from lime juice prevented scurvy. Soon the idea spread beyond the boat.
- 1 oz Light Rum
- 1 oz Dark Jamaican Rum
- 1 oz Demerara Rum
- 1 oz Honey Mix – see the recipe below
- ¾ oz Fresh Lime Juice
- ¾ oz Fresh Grapefruit Juice
- ¾ oz Club Soda Water
- 1 Mint Sprig
- 1 Lime Wedge
Place your frozen ice cone into a double rocks-style glass.
Pour all ingredients into a shaker, adding enough crushed ice to show above the surface of the liquid.
Shake your drink vigorously for around 15 seconds, until a light frosting starts to form on the outside of the shaker. Strain into the glass, around the ice cone.
Create your garnish by first giving the mint a good slap to release the oils and then placing it in your glass alongside the ice cone. Cut a slit in the lime wedge and slide it onto the rim of the glass.
Honey Mix Recipe:
Why bother making Honey Mix you ask? Why can’t you just add the honey straight into the cocktail? Honey will blend nicely in something warm like tea, but as soon as it comes into contact with ice, it’ll thicken up and create a lumpy mess. The process of turning it into syrup stops this from happening. The good thing is that the recipe is really simple:
- Combine equal parts (1:1 ratio) of water and honey in a saucepan, over low to medium heat.
- Stir until the honey has fully dissolved, but do not let it boil.
- Allow to cool and pour into a sterilized bottle.
Suffering Bastard Recipe
It was 1942 in Cairo, Egypt. A year earlier, Hitler sent troops to North Africa, led by General Erwin Rommel. By the end of 1942, the Nazis had cut off supply chains to the Allies and were quickly getting closer and closer to entering the city of Cairo. A man named Joe Scialom lived in Cairo and worked as a hotel bartender. He came to work one day in desperate need of a hangover cure, but since supplies were low he had to create something new, and something that didn’t use a lot of ingredients or spirits. Thus, the Suffering Bastard cocktail was born.* courtesy of whimsy soul dot com. Click the link above to read more of the story.
- 2 oz gin (we like to keep our gin chilled in the fridge.)
- 1 oz bourbon or brandy,
- 2 dashes of Angostura bitters,
- 1/5 oz lime juice cordial that’s all shaken together with ice.
- Then poured into a glass, topped with ginger beer and an orange wedge and mint sprig garnish.
Legend has it the Sidecar was created when a WWI Army Captain couldn’t beat a cold. At his favorite bar in Paris, the bartender made this libation and named it after the motorcycle sidecar in which he was usually chauffeured.
- 1-3/4 ounces Cognac
- 3/4 ounce Cointreau
- 1/2 ounce Fresh Lemon Juice
- Orange Twist Garnish
Combine liquids in a cocktail shaker with ice. Shake to blend and chill. Strain into a chilled cocktail glass. Garnish with an orange twist.
World War I fighter pilot Raoul Lufbery was of French and American descent, flying with the Lafayette Escadrille, American aviators who wanted to fight against Germany, even though the United States had not yet entered the war. For French pilots, champagne was the drink of choice. For Lufbery’s American side, that wasn’t enough – so he spiked his champagne with cognac, a mix he said made him feel like he was hit by a French 75mm howitzer.
- 1-1/4 ounce Hennessy Cognac
- 3/4 ounce Fresh Squeezed Lemon Juice
- 1/2 ounce Simple Syrup (or a tad less)
- Brut Champagne
- Lemon Twist for Garnish
- Combine Hennessy, lemon juice, and bar syrup in a cocktail shaker filled with one-third full of ice.
- Shake thoroughly for ten to fifteen seconds.
- Strain into a chilled champagne flute.
- Top off with champagne.
- Garnish with a lemon twist.
- Note: If using Courvoisier rather than Hennessy, up the amount to 1-1/2 ounces of cognac to achieve the balance of flavor.
On The Menu
I hope you have enjoyed the tasty tailgate treats this season and have added some new treats to your arsenal. Enjoy the Army-Navy game this weekend. It is one of my most favorite games of the year. Stay tuned for some playoff treats.