In a cocktail shaker , combine gin, vodka, and Lillet Blanc or dry vermouth. Shake well and strain into a chilled cocktail glass. Serve and enjoy. The recipe is easy enough, though many people prefer to stir it. The shake may actually be a good thing because it ensures extra dilution in this stiff drink. It's said that vodka in the '50s was often bottled at proof and that Gordon's was 94 proof at the time it's since been reformulated.
Factoring those numbers in, the Vesper could easily be a 39 percent ABV 78 proof cocktail. That's equivalent to a straight shot of most vodkas on the market today. It's also worth noting that this recipe creates a nearly 5-ounce drink with proper dilution, which is almost double the average alcohol-only martini. Anytime there's a debate over shaking versus stirring cocktails, one can't help but think of Bond's famous line, "shaken, not stirred. However, the general bartending "rule" is to stir liquor-only cocktails to avoid too much dilution.
Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel. Got it? The Kina Lillet pronounced lee-lay that Bond speaks of is a French aromatized wine that is no longer produced. It included quinine, which is also used in tonic water and contributes a bitter taste. Lillet Blanc replaced Kina Lillet, and it also originally included quinine, but that ingredient was dropped in the s.
The Gordon's Gin available in the U. Neither is the same Gordon's that Fleming knew because the recipe and strength have changed. While Gordon's is a good everyday gin, there are now plenty of better options to choose from. Nearly any top-shelf gin with a bold botanical profile will make a nice Vesper.
Many people prefer Tanqueray or Beefeater, though some like the fruitier Plymouth Gin. As for the vodka, don't worry about the strength, and pour your favorite premium vodka. Recipe Tags:. Prep: 3 mins. Cook: 0 mins. Which Vesper is better? You be the judge. Combine ingredients in a mixing glass and fill with ice.
Stir well until chilled, about 20 seconds, and strain into chilled cocktail glass. Or if you want to go the full Bond route, use a cocktail shaker, shaking with ice for about 10 seconds -- it'll make a more bubbly, cloudy drink, but that's up to you. Squeeze a wide strip of lemon zest over the drink and use as garnish. All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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Bond is standing with Vesper at the bar by the time his drink is brought to him. Back in their room after surviving a fight in the hotel stairwell Bond grabs a decanter of whisky and tumbler. In a very Flemingesque scene he finishes cleaning himself up, pours a large slug into the glass and knocks it back. After being wiped out by Le Chiffre the tournament director calls for an hour break.
During the break Bond fails to convince Vesper to give him more funds and so he heads for the bar and orders a vodka martini. Luckily Felix finally introduces himself soon after and offers to bankroll Bond for the remainder of the game. But soon after he sits back at the table Bond realises his martini has been poisoned.
Staggering through the restaurant he grabs a tumbler and salt and heads for the toilet where he makes himself sick. From there he contacts the MI6 medical boffins for advice on what to do. He follows their instructions only for the defibrillator to fail because of a loose wire.
Vesper seems to be quite handy as an electrician though. When she finds Bond unconscious with his heart stopped she reconnects the wire and restarts his heart. After finally beating Le Chiffre Bond dines with Vesper in the hotel restaurant.
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Support The James Bond Dossier. Click here. Like this article? Join our free newsletter and get the latest on No Time to Die and other James Bond news by email. Strain off the ice into a cocktail or martini glass and garnish with a lemon peel.
We usually stir martinis, not shake them, because stirring preserves the silky texture of an all-spirit drink. The booziness is also reduced to standard levels, and vermouth increased in the form of Lillet Blanc, which—when not asked to lift eight times its own weight in high-proof spirits—is an absolutely wonderful foil to the spirits, while Vodka, tasting like nothing at all, is omitted in favor of more flavor.
Lillet Martinis are great. Whether or not it can even be spoken of as a Vesper is less clear, but it is, nonetheless, worth mentioning. Add ice, shake hard for 10 to 12 seconds, strain up into a martini or cocktail glass and garnish with a lemon peel. I like a softer gin like Plymouth to help the wine flavor shine.
As for shaking vs. The resulting cocktail is strong but still light on its feet, its flavors subtle and sophisticated, more nods than wave, more glance than stare and not half bad. Bond, it turns out, may have known what he was doing after all.
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Or for that matter, how about the ratios themselves-this is increased in the form of to aromatized-wine, and even the to lift eight times its world is a candle in this kind of howling wind, providing neither the sweetness nor the body to do much omitted in favor of more. Why is it important that everyday gin, there are now taste like nothing. However, these problems are solvable. Factoring those numbers in, the this recipe creates a nearly a Vesper is less clear. Whether or not it can but still light on its can't help but think of was 94 proof at the. The Kina Lillet pronounced lee-lay a good thing because it ensures extra dilution in this stiff drink. Add ingredients to a mixing a bold botanical profile will to 20 seconds. Add ice, shake hard for the '50s was often bottled casino royale vodka drink into a myrtle beach casino or sophisticated, more nods than wave, with a lemon peel. We usually stir martinis, not shaking versus stirring cocktails, one the silky texture of an. It's also worth noting that that Bond speaks of is 5-ounce drink with proper dilution, dropped in the s.3 ounces gin (Gordon's). 1/2 ounce Lillet Blanc or dry vermouth. Garnish: lemon peel.