Vesper

Ingredients

3 ounces gin -- London dry gin
1 ounce vodka
1/2 ounce blonde Lillet

Instructions:

Stir -- we repeat, stir! -- the gin and vodka (Russian is best) well with cracked ice, then strain into a large champagne goblet and garnish as per Bond's instructions. Our best bet for improving the Vesper is not to increase the proportion of Lillet, for that would make the drink weak; rather, we suggest reversing the proportions of gin and vodka. You'll still get a little of that gin tang (not to be confused with -- oh, forget it), but you'll be able to taste the Lillet.

The Wondrich Take:

It seems kinda doubtful that Ian Fleming was much of an O. Henry fan. There's one thing, though, in which they would've found themselves in perfect agreement: Henry's observation that "few stories worth reading have been written that did not contain a drink of some sort." Fact is, Fleming's oeuvre can be read as an extended lecture on the proper management of a drinking habit. (Okay, it's probably more fun to read it as the Cold War's last word in swank escapist entertainment, but we take our professional responsibilities pretty damn seriously here at the Esquire Institute for Advanced Research in Mixology.) Don't take our word for it, though -- here's James Bond's doctor: "When not engaged upon strenuous duty, the officer's average daily consumption of alcohol is in the region of half a bottle of spirits." Okay? When Bond flies from London to Istanbul, it takes him nine drinks to get there.

Nor is it just those famous vodka martinis that Commander Bond is jonesing for. Far from it. Here it's Taittinger champagne, there a nice bourbon Old-Fashioned. (In fact, Bond sinks about as much bourbon as he does vodka.) One minute he's working on a Brandy & Soda, the next a Stinger; in between, there's always room for a Scotch highball or a nice Americano or whatever it is the locals are having. This is not to imply that 007 is hitting the bottle with gay abandon, mixing his drinks like a Tri-Delt with a new fake ID. James Bond is the most considered of drinkers: His martinis are consumed at cocktail hour, his Stingers after dinner, his Americanos in the shank of the afternoon. A place for everything, and everything in its place. Which is why it pains us to observe that, considered from the admittedly narrow perspective of mixology, James Bond is an idiot.

Our grounds for complaint are twofold. Both stem from the iconic moment in Casino Royale when 007 instructs the casino's unfortunate barman exactly how he wants his dry martini: three parts Gordon's gin, one part vodka, one-half part Kina Lillet (we'll get to that in a moment), well shaken "until it's ice-cold," poured into a "deep champagne goblet," and kitted out with "a large, thin slice of lemon peel." As Bond explains to Felix Leiter, his American sidekick, "When I'm -- er -- concentrating -- I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well made." Unfortunately, by those criteria he's hitting on only half his cylinders. The Vesper, as Bond later names his brainchild (after the black-haired double-agent Vesper Lynd), is certainly large and strong. But all things being equal, our thermometer tells us that a shaken drink will, alas, never be as cold as a stirred one. (You must of course use cracked ice, as perfectionists like Bond will.) Sorry, James.

As for that "very well made." Here's the problem. While it's certainly a clever idea to substitute blonde Lillet (the French Bordeaux-based aperitif) for the dry martini's traditional white vermouth, it doesn't work. Not in these proportions, anyway: The gin rolls right over it, even after it's been toned down with a little vodka. All you're left with is a rather harsh extra-dry martini. But Felix Leiter knew that all along. When Bond orders the thing, Leiter says, "Gosh, that's certainly a drink." We all know what that means. (Come to think of it, Fleming probably had his suspicions: He never let Bond order another one.)

The Vesper Cocktail Recipe

Introduced to the world in 1953 in Casino Royale—the first book in what became Ian Fleming's sprawling James Bond franchise—the Vesper has had more popularity in print and in film than it's ever had inside a glass. Which is too bad, actually, considering it's actually a pretty decent drink.

In the book, Bond spells out the recipe very clearly to a barman, and the drink he describes is a sort of hybrid between the classic gin martini and the then-upstart vodka martini, with a notable twist: for a flavor modifier, instead of the martini's signature dry vermouth, Bond specifies Kina Lillet.

As I wrote on Wednesday, Kina Lillet disappeared from the bar in the mid-1980s, when Lillet reformulated its product and removed "Kina" from the name. Some have claimed that pre-reformulation Lillet had a sharper bitter bite, with a flavor similar to that of Cocchi Aperitivo Americano, an Italian aperitif wine currently enjoying its moment in the craft-cocktail sun.

After I wrote my post for Wednesday, I received further information about Lillet's reformulation that suggests the previous version may not have been as bitter as Cocchi Americano, and that there's not a great deal of difference between the Kina Lillet that Fleming included in the recipe and the Lillet currently available in stores.

But that's a topic for further research; for now, the Vesper offers its own opportunities for exploration. Start with the basics: the vodka part is easy, just go with one you like; for the gin, aim for an old-school London dry, such as Tanqueray or Beefeater. Then, if you're in the mood for an experiment and you have some friends to play along (not to mention the ingredients), try mixing two versions of the drink, the first with Lillet and the second with Cocchi Americano. (Oh, and a word on the quantities: as detailed in the book, the recipe makes a massive, very potent drink -- pretty much what you'd expect for James Bond. Take it easy, though; unless you've either got a license or an evening to kill, I'd suggest you cut the recipe in half or share this with a friend.)

Both versions are quite nice, but where the Lillet version will be smooth and floral with a touch of citrus, the Cocchi version will have a crisp, bitter finish. Which Vesper is better? You be the judge.

Yield: 1 (or more prudently, 2)
Active time: 1 minute
Total time: 1 minute
Rated:

Ingredients

3 ounces London dry gin
1 ounce vodka
1/2 ounce Lillet or Cocchi Aperitivo Americano
wide strip of lemon zest, for garnish

Directions

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.

Special Equipment

Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.

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Vesper Martini

Lillet softens the punch of the other spirits in this entry-level martini. Play with the ratios and add a splash more of Lillet if you prefer.

Ingredients

Recipe Preparation

Holding a large (preferably 1") cube of ice in the palm of your hand, use the back of a stirring spoon to crack it into large pieces; place in a mixing glass. Repeat with enough ice to fill glass. Add gin, vodka, and Lillet Blanc and, using a bar spoon, rapidly stir 50 times in a circular motion (the outside of the shaker will become very cold and frosty).

Strain martini through a Hawthorne strainer (or a large slotted spoon) into a chilled coupe glass. Strain any excess cocktail into a sidecar (or a small glass in a bowl of ice) set over ice.

Using a small knife, remove a 1" piece of peel from lemon; it should be stiff enough to provide some resistance (a little white pith is okay). Twist peel over drink to express oils, then rub around rim of glass. Float peel, yellow side up, in martini.

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Vesper Martini

The 'Vesper Martini' is the famous drink ordered by James Bond in both the book and the movie Casino Royale.

The recipe for Bond's "Vesper" martini, as described in the 1953 book: 'Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel. Got it?'

The recipe for Bond's "Vesper" martini, as described in the 2006 movie: 'Three measures of Gordon's; one of vodka; half a measure of Kina Lillet. Shake it over ice, and add a thin slice of lemon peel.'

To make this drink yourself, you have to mix the ingredients, strain, and serve in a chilled cocktail glass. Garnish with a large thin slice of lemon peel.

Kina Lillet, now called Lillet, is hard to find in regular stores, but can easily be purchased online at Amazon.com ($14), Amazon.co.uk (£15), TheDrinkShop.com (£15), TheWhiskyExchange (£15) but you could replace this with another dry Vermouth if necessary. As Lillet is slightly different from the original Kina Lillet, you might want to add a small dash of bitters to recreate the original taste even more accurately.

In the movie Casino Royale, when Vesper asks Bond if he named the drink after her "because of the bitter aftertaste", 007 replies that he named it for her, "because once you have tasted it, you won't drink anything else." Try it yourself, and let others know what you think by writing a comment below or visiting the forum!

The brand of vodka is not specified in the novel or the film, but both Stolichnaya and Smirnoff have a strong Bond connection.

Gordon's is a famous British brand of Gin, developed in 1769. The recipe for Gordon's is known to 12 people in the world and has been kept a secret for 200 years. Gordon's can be purchased in most liquor stores or online at TheWhiskyExchange.

Kina Lillet is nowadays simply names "Lillet". Lillet (pronounced lee-lay), is a French Aperitif made from a blend of wine, liqueurs, fruits and herbs. It originated in the French village of Podensac and has been made since the late 1800s. Lillet Blanc is made from white wine and is drier than Lillet Rouge, its red-wine counterpart. Both are classically served over ice with an orange twist. Lillet is a blend of rigorously selected wines and fruit liqueurs, aged in oak vats for around 12 months, during which it is given the same care as the Grands Crus (great wines) of Bordeaux. Lillet Blanc has a golden color with candied orange, honey, pine resin, lime and fresh mint aromas. Full and rich on the palate with a lovely, long aftertaste.

I constantly ruin my friends on martinis now that I serve The Vesper at parties. It is leaps and bounds above the same old gin martini.

This recipe is actually incorrect. At the time that Flemming invented this drink, Gordon's was a very different gin; now you're better off using something like Hendrick's, Magellan, Stingray, or even Tanqueray (all of which are the traditional 94 proof). Vodka was the same way; almost all vodkas at the time were 100 proof so use something like Stoli 100 proof for the best result. Finally, Lillet Blanc replaced the Kina Lillet in the mid eighties. You know have to add the "kina" part yourself by mixing in either 1/8 tsp of quinine or (in a pinch) a dash of bitters.

I had this drink for the first time today and i really wanted to like it and i did! i'm not a big fan of Martini but i like this one quite dry but it is nice.

The Vesper is a wonderful drink for aquired tastes. Because of the aftertaste it may turn people off. Much prefered by yself over standard vodka martinis. Enjoy for yourselves.

I have been to every liquor store in my city and not a single one carries Lillet. I contacted Lillet and have not heard back for a distributor. I would highly recommend someone get some Lillet up in the auction area of this site and watch the bids start rising.

Instead of asking for Kina Lillet or Lillet, Lillet Blanc is easier to find, and still is a smashing drink.

I was happy to find a private wine shop in my town which carries the Lillet brand. Picked up two bottles and made the Vesper according to Flemming's recipe. I was suprised how good it was. I decided that I prefer a touch more Lillet with the Gordon's and vodka.

after years of searching, starting in the 70,s, at last I have been able to taste the vesper, If any one has any probs getting hold of lillet go to thedrinkshop.com, they are fast and reliable, a side note, the company who dlivered my bottle, proberly didnt realise that the last 6 digets of ther phone no were very apt, they were 007 007

great drink had them for years. I read the book 7 years ago.

I was lucky to find the Lillet in the deli just down the street, so I bought a Handle of Gordan's Gin and a bottle of Vodka. That night we made about five Martinis for after dinner they were great. A regular martini taste off and just never settled well with my stomach, but the Vesper was perfect so now we make them on a regular bases, the Lillet should be no more then 15 dollars if you shop around you'll find it.

I just made the Vesper and attempted to drink a glass. As a true bond fan I am sorry to say that I did not like it. Since I do not like Gin that much. I feel like a knight that could not pull excaliber from the rock, but it was not good.

haven't tried it yet

This is an excellent Martini. if you like Martini's. I changed the recipe a little, I make it with 3 measures of Bombay Sapphire, 1 of vodka and a full measure of Lillet.

I am an absolute try and true martini lover. When I saw this drink in the Bond film, I had to try it. I had the guy at my local sprits store order the Lillet Blanc for me. I have to say, it's no where NEAR good as a regular, gin or vodka martini. The Lillet takes like vermouth, I wouldn't add as much. I will probably make use of the Lillet in other ways, though.

My favorite drink - I've been drinking it since before the film Casino Royale, ever since I first read the book by Flemming, and made it for myself. Very few barmen know how to make it, so I always get a kick out of telling them. Superb taste and the overall ultimate martini.

I just had this drink at a theatre in Downtown Seattle and I never want to drink anything ele. I have a feeling people wont know what I am talking about and am afraid to sound like douche when I measure out the ingredients to the bartender. What do I do?

Incredible strong value drink. I actually had my 1st one about 5 hours ago. One glass will destroy you, no matter who you are. Mine was about 99% alcohol.

A really good drink, but you NEED to sip it for the best flavor. Strong taste going down. I recommend it!!

I have been making Vespers at home for myself and my guests for a little more than 25 years now. I was curious about the recipe when I first read Casino Royale in university. Lucky for me, my local wine merchant at the time stocked Lillet. As a Martini fan(atic), the Vesper has long been my favourite. Imagine my delight to see it featured in both Daniel Craig movies - particularly Casino Royale. So . my review? It's a wonderful balance of the sweet (which comes from the Lillet) and the tart (the gin). It's interesting that the addition of the vodka really tones down the gin flavour - as such, I have had many guests who say they don't like gin rave about the Vesper. Expressions like "doesn't take like gin at all' are not uncommon. Alessandro, the great bartender at Dukes Hotel in London, likes to add a few drops of Angostura Bitters (to make it more like the taste of the now defunct Kina Lillet) and replaces lemon peel with orange. While I don't recommend the use of the bitters, a nice slice or orange peel does go wonderfully well - and matches the hint of orange in the Lillet perfectly. Now that you got me thinking about a nice cold Vesper, I am counting the hours to getting home tonight! Try one. You may never go back.

The Vesper Martini is really a refreshing drink and amazingly for all the alcohol doesn't knock you out of your seat after a few. I could actually see drinking these while playing million dollar poker at the Casino Royale and not falling face first into my cards!

What are some good replacements for Gordon's Gin in this recipe?

I've thought about the usuals, Bombay Sapphire, Beefeater London. I've yet to try to Vesper myself, but I'd like to change the recipe just a tad without compromising the taste.

Recently had the opportunity to try a vesper at a local martini bar name "The Red Door" in Salt Lake City, Ut.

I must say, it was an enjoyable mix, could be addicting.

I look forward to this being my first 'Real' drink, Does anyone know if say, a Cruiseship would have the required ingredients to make it?

-At any rate, I look forward to trying this and finding out what all the fuss is about.

Yes, you really do need to add some bitters, such as Angostura, to the drink as modern lillet Vermough is nothing like the original Kina (quinine) Lillet. In fact modern lillet Vermouth is not that distinctive without the quinine so any dry Vermouth (I like Dolin ChamberyAbout three drops is right. You can go up to six but that tints the drink a shade of pink and makes it quite bitter (which I quite like). I tend to use Bombay Sapphire for the Gin and Smirnoff Black or Wyborova Exquisite for the vodka). It's a fun drink to play around with. Using lime peel instead of lemon changes it again. The key thing I have found is that it immensely improved by being served in a frozen glass. Bond liked his cocktails very, very cold!

Just made one right now. Finding the Lillet was hard but worth it.

I work at a liquor store and bought the ingredients tonight. I am usually a person who avoids any thing with gin, but this drink was quite good. Having heard that the original lillet had quinine in it, I added a splash of tonic to the drink and it vastly improved it. The gin taste is not overpowering at all and, for the alcohol content, this is a very smooth drink. A pinch of quinine powder would probably work just as well.

I had this drink at a small underground bar in Vienna, and it was amazing. Very smooth, with a hint of citrus.

this is the perfect martini to me! No bite from eitherthe gin or vodka. The lillet tames them both and adds to the mix a taste of sweet/bitterness. Twist of fresh lemon brings everything together and gives the lucky embiber a smooth ride. You dont want anything else (well, to drink)after Bonding with this elixior!

I prepared this cocktail and after my first initial taste I found this to be a most enjoyable cocktail, mind you the third one finished me off after our night out, I had two before leaving the house and the third on my arrival home, I awoke this morning fully dressed on the sofa minus a girlfriend who had sneaked off to bed . I would not consider this to be a jazzy over worked nightclub cocktail more of a sophisticated cocktail for gin lovers which I am

I concur. my "modified recipe" has won over many a beer drinker at parties. I personally put one full ounce of lillet in the mix. still the BEST martini I've ever had. trust me or no. but try this mix, if you haven't by now. oh and never order this drink when you're out and about on the town. the bartender will look at you funny and screw it up every time. mix it yourself. witch unfortunately costs about $50 to do if you are just getting started. good luck and happy drinking.

Just had my first - you always remember your first. Very smooth, clean and crisp. This is my new fav. Hard to find Lillet. Finally found it here in Syracuse. Can't wait to have another.

Am shocked to find how difficult a time some readers had to find Lillet

it has been a staple in my bar for ages. I actually loved the fact in the latest version that he requests "Gordon's" gin, not some crazy, over priced, trendy brand. the classics are the classics and I stand by that man! (Although, Hendricks IS quite lovely!)

HI, I MADE THE DRINK IT`S EVERYTHING THEY SAID IT WAS,PERFECT,,

I've gone to several local-ish bars and pubs and ordered this one. Probably, the best one was one that I got while I was in downtown San Diego, CA where the bartender was a big martini drinker and made it sooo damned perfectly. I believed he used sweet vermouth at the first sample, then again with dry. Both of them were great!

This drink will be in heavy rotation with my other favorite drinks, including vodka gimlets and rum, scotch and Coke (a Beatle drink).

Finally got the lillet and put it all together. Very nice. Spectacular, no, but worth having again. Part of it of course, is the Bond connection. What man doesn't want to have a little James Bond in him?

It's important to remember the difference in ABV of the spirits now compared to 1953. Gordons back then was 43%, Smirnoff was 50%, and Kina Lillet was a completely different drink before it was reformulated.

I make Vesper's at my bar using Tanqueray, Stolichnaya 100, and Lillet with a tiny pinch of quinine powder. Making it with modern Gordons, 40% Vodka and Lillet without the quinine makes a flat, dull drink, in my opinion.

BEST VESPER RECIPE.

3.0 OZ BLADE Gin]

1.0 OZ GREY GOOSE Vodka

0.5 OZ Cocchi Americano Aperitvo

Served up with a twist of lemon

Chewy, you know your booze!

Love the peppery quality of your conconction. BLADE rocks! NOT good with potato vodka as I also tried with Chopin (my favorite vodka in Martinis) tasted flat. much more pepper with GG. don't think Stoli 100 would be better, but haven't tried!

Bond is right . a good "real" Vesper is both rocket fuel, easy to drink, and "once you have tasted it, you won't drink anything else." . warning - its very easy to get wrong - it has to be below freezing temperature to drink. I had my first in Christopher's Bar in London and get my Lillet from Drinks.com.

Try a real one - and don't suffer any other Vermouth. Lillet IS NOT a Vermouth. sip it and enjoy.

Cocchi is MUCH closer to the original Kina Lillet than Lillet blanc, as it has a much higher level of the key ingredient, quinine. I use Cocchi Americano, Wyborowa Exquisite and original yellow-label Gordons. If you can't find Cocchi (or, indeed Lillet) you can get both at thewhiskyexchange.com.

Love this drink, one of my favourite cocktails. Can't handle too many of them though as it's a real 'blow your head off but easy to drink at the same time' kind of drink.

I use Absolute blue, Bombay Sapphire and Lillet Blanc. I use Absolute and Bombay simply because it's always in the drinks' cabinet. Plus I like the extra spice you get with the Bombay, makes up for what the Lillet Blanc lacks. Works a treat, for my tastes anyway.

I tried the Vesper at a bar here in Las Vegas. The bar is called "Vesper Bar" in the Cosmopolitan. The Vesper is their signature drink. I'm not sure what exactly they mixed in it, but wow was it good. Very smooth with a sweetness and a lemon after taste.

Vesper martini is unquestionably the ultimate connoisseur's martini. Always use 100 proof Vodka and at least 94 proof Gin. Serve well chilled.

I just ordered a bottle of Lillet and I can't wait to try my first Vesper martini. Bottoms up!

Great notes about a great drink! I just completed an illustration for this drink and posted it on my blog. It is the Vesper Grey a slight wist on the James Bond classic! Please check it out!

I enjoy this drink. However, I substitute the Gordon's for Bombay Sapphire. The drink must have either a splash of tonic or additional quinine powder; makes them interact better and bridges the favour from alcohol to the lemon zest finish. Lillet really must be used.

Aperitivo Cocchi Americano

It's the most credible alternative to the long discontinued Kina Lillet due to its high levels of cinchona, the fiercely bitter bark used to make quinine. This makes Cocchi Americano essential in recreating James Bond's Vesper and the legendary Corpse Reviver 2 from The Savoy Cocktail Book. Good Luck

We did Bombay Sapphire Gin, Vodka, and dry vermouth.

This drink is sinful, taste great, but I'm surely gonna try it next time Kina Lillet

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How to Make a Vesper

How to Cocktail: Vesper

James Bond may be known as a Martini drinker, but the first cocktail he orders in the first Bond book is actually the Vesper. Liquor.com advisory board member Simon Ford shows you how to make the delicious gin, vodka and Lillet Blanc concoction.

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. Twist a slice of lemon peel over the drink, rub along the rim of the glass and drop it in.

Nice place - Vesper Cocktail Bar

The lunch menu for 350THB is a great deal!

Had the Cesar salad and loved it. Also had some squids but they were too salty for me.

The atmosphere is nice but at lunch it seems a bit empty (or maybe it was only when we went that day).

Service was really nice, smiling waiting staff, especially Khun Tao who was really friendly!

Visited August 2015
243 reviews from our community

When I walked inside Vesper, I didn't feel like I'm in Bangkok anymore. I felt like I'm in a cafe in New York or somewhere in Europe. Vesper has very nice atmosphere and stylish, good for business talk and seeing friends. Menu here is variety. I recommend to order Premium Australian Beef Steak, it was so tender and delicious, perfectly cooked as I wish. They served in the hot salt rock, it looked fancy and gave good flavour to steak, however, if you eat too slow, your steak might be a bit salty. Mixed Salad with lobster meat here was my least favourite, salad dressing was tasteless.

I had a good impression for lunch time here as well and I enjoyed my burger and seafood salad.
- Visited July 2015
  Overall Vesper was great however there were a few things that could be improved to make the restaurant amazing.
  
  To start with the positives. The service was generally very good but it could be overbearing at times. The food was delicious (we had zucchini flowers with goats cheese and honey - amazing!!; as well as the beetroot salad and mushroom pasta) . The cocktails were fantastic with Really delicious flavours. The ambience and music were spot on.
  
  i Like the place, great food and great drinks but the only bad points its so much crowded. The music should be more louder for cover those people talking, seems we are in business conference. Except that, its great venue !
  - Visited May 2015
    I am so glad Vesper is in my neighbourhood as its a good place for a drink and to drop in but it just doesn't make it as a place where I could be a regular.
    
    Had the business lunch which at 350 Baht is a god price. My starting Caesar salad was tasty but the portion way to big for a starter. And then fish that sadly was drowned in a tomato and olive sauce to the point it was almost a soup.
    
    The taste of the sauce was ok and that's the reason I can't be a regular. Why pay for just ok when near by there is good
    - Visited August 2015
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      The Vesper- James Bond’s Iconic Cocktail
      
      Table Of Contents
      
      Psychologists say that you are never so irritated by people as when you subconsciously know you have the same annoying tendencies they do.
      
      Recently I was researching the French drink Lillet for an entry, and I became side-tracked by ‘The Vesper’, a cocktail which James Bond ‘creates’ in Ian Fleming’s 1953 book ‘Casino Royale’.
      
      I could not believe how much there is on this drink – the web is littered with an endless back and forth on what the original Vesper would have contained.
      
      With the latest James Bond ‘Spectre’ due for release around October 2015, it seemed like a challenge too good to pass up.
      
      Besides, there is room for pronunciation advice here. He decides to name the cocktail after his love interest who is working as his assistant, one Miss Vesper Lynd (which intentionally sounds like ‘West Berlin’).
      
      Say it with a sultry voice and a heavy German accent, and the link is very clear. Alas Vesper is a double agent, and his heart is truly broken when she betrays him, which is why he gives up The Vesper (last seen in Casino Royale with Daniel Craig in 2006), and moves on to ‘Martini, shaken, not stirred’ in subsequent books.
      
      The Vesper (or the ‘Vesper Martini’ as it’s sometimes incorrectly known) is a drink in a book of fiction. How much can there be to say about it? Who really cares? As I clicked, and clicked I found myself led along a trail of furious debate of ever aspect of the recipe. And I mean every.
      
      ‘They must be completely insane obsessing over something as trifling as this’.
      
      Then I looked down at the notes I had made. Clearly the mysteries of ‘The Vesper Triangle’ sucked me in before I realized what was happening. Never doubt that insanity IS contagious.
      
      Here is an extract from the book describing the ‘Moment of Creation’ of ‘The Vesper’:
      
      And here is James Bond, played by Daniel Craig, in the 2006 movie ‘Casino Royale’ ordering the drink.The way he pronounces Lillet is so correct it’s notable – he gets the lee/leh perfectly.
      
      Most people go wrong by saying lee/lay. It’s a small, but distinct difference, and one which is most pleasing to my OCD sensibilities.
      
      The recipe Bond gives seems straight-forward enough at first glance, but when you get into it you find that it is virtually impossible to exactly recreate the drink today.
      
      What Is The ‘Measure’ Used To Create Bond’s The Vesper?
      
      No-one seems able to agree on what a ‘measure’ was in the 1950’s, and it really wouldn’t matter to the flavor of the drink if you got the ratio right, but here’s the thing: Bond says he never has more than one drink before dinner, but he likes it to be ‘large’.
      
      Are we talking ounces? Gills (an old-fashioned measure)? So large that only James Bond could drink it and maintain his sobriety?
      
      What The Heck Does James Bond Mean By ‘A Deep Champagne Goblet’?
      
      Also, he wants it served in a ‘deep champagne goblet’. What in the world is a ‘deep champagne goblet’ anyway?
      
      I know of coupes and flutes. Goblets? In the movie, it gets served in a Martini glass, which is disappointing, because it cleared nothing up for me. (Yes of course I googled it. Apparently even Google is clueless – the endless mishmash of of images contains variations on the three glasses I’ve already mentioned. If you do know, please illuminate me at once.)
      
      I’m not all that interested in the measuring details. Personally I would just use 3 shot glasses of gin, 1 of vodka, and a 1/2 of Lillet, and then divide the drink in two, one for me and one for you. If you want more precision, you will to investigate further.
      
      What Is The Gin Used In The Vesper?
      
      The original Gordon’s Gin used to be 94% proof in the 50’s. The Vesper bloodhounds investigated, and found today’s Gordon’s is under 80%.
      
      A couple of enterprising spirits tracked down an export version of Gordon’s that is apparently still made 94% proof, which is what you must use if you can find it.
      
      If that search fails, the consensus is that you should default to Tanqueray.
      
      The Vodka In The Vesper
      
      Bond says the cocktail would have been better with a grain vodka, which implies the vodka used was potato-based.
      
      So you will need 2 bottles of vodka, one potato-based (to recreate the precise cocktail from that evening), and one grain-based to see if Bond was correct, and it really is better (if you try this, and you can tell the difference, and you don’t let me know….. 😈 ).
      
      There is a quibble over whether you can find the correct strength of potato vodka, but that is more than even I can cope with.
      
      Belvedere Vodka is going to feature in 2015’s Spectre, and it’s made with Polish rye, no potatoes here, so if you are going to attempt this cocktail in true James Bond spirit, perhaps this is the one to use to perfect the cocktail.
      
      Is he going to order The Vesper again? Probably not, but the die-hard Bond fan should not be put off by that.
      
      The Kina Lillet In The Vesper
      
      If recreating the original Vesper looks challenging in the gin and vodka departments, when you get to Kina Lillet, the whole thing starts falling apart.
      
      Lillet was reformulated in 1986 – today’s version contains less sugar and less quinine – so it’s less sweet and less bitter.
      
      Dave Wondrich, goes to wondrous lengths in his Esquire article to re-make the drink to Bond’s specification – he actually (God love him) tracked down quinine powder to push the bitterness up to the original level!
      
      But when it comes to the sugar levels, I’m sorry to report a massive fail.
      
      He never adjusted for the lowered sugar. To have been absolutely correct he should have added a little sugar syrup.
      
      Exact amounts? I can’t say – I doubt that Lillet will part with the original recipe. You can only default to best guess. Even if you serendipitously found a bottle of pre-1986 Lillet, there is a chance the flavor will have changed over the years.
      
      Those of us who obsess over details have to settle, alas, for aiming for perfection rather than achieving it.
      
      As for the name ‘Kina Lillet’ – Ian Fleming was a little out of date, even in 1953. Lillet had stopped calling its drink ‘Kina Lillet’ by the end of the 1930’s.
      
      The ‘Kina’ refers to quinine – precisely speaking, Lillet is a ‘quinquina’ which is the proper name for a quinine-based alcoholic tonic drink.
      
      It was known as simply ‘Lillet’ until 1962 when Lillet Rouge was created. The original Lillet is white, and when Lillet Rouge came out, it became known as Lillet Blanc, or Lillet Blonde .
      
      There are numerous recipes which attempt to recreate the original Vesper. Some versions sub Cocchi Americano for Lillet. There are top secret sources who claim that Cocchi Americano tastes almost exactly like the old Lillet.
      
      I don’t know – Bond was very specific, and I’m not sure that a substitute for Lillet is something he would approve of, but then he’d probably be able to hunt down a bottle of the original.
      
      If you have Cocchi Americano on hand, try it and report back on what you have found. Dave Wondrich’s recipe comes closest in detail to the original, so I’m quoting it:
      
      Shake (if you must) with plenty of cracked ice:
      - 3 oz Tanqueray gin
      - 1 oz 100-proof Stolichnaya vodka
      - 1/2 oz Lillet Blanc
      - 1/8 teaspoon (or less) quinine powder or, in desperation, 2 dashes of bitters
      Strain into a chilled cocktail glass and twist a large swatch of thin-cut lemon peel over the top. Shoot somebody evil.
      
      Don’t forget to add a little sugar syrup to compensate for the 1986 reformulation.
      
      Don’t shoot anyone – while I have no doubt the court will agree that your sanity is questionable when they hear testimony on the lengths you went to to create the original Vesper, it’s not a defense you can bank on. Remember – there are no cocktails in prison 😉
      
      Audio Pronunciations
      
      Lillet (Click on link for more info)
      
      Cocchi Americano (Click on link for more info)
      
      We’d love to help you with any Italian words that you’d like to know how to say. And we’ve got a couple of other articles to help with pronouncing drink names including our very popular article on Champagne facts..
      
      LIKE WHAT YOU READ?
      
      Author: Marie-Ora de Villiers
      
      Pronunciation Whiz who has studied 8 languages at pronunciation level. I love to make it easy for people to pronounce foreign words with confidence, so they never have to point to an item on the wine list or menu, because they don't know how to say it, or struggle with directions in a foreign city.I love languages, food, wine and chocolate. Huge animal lover.
      
      Vesper Dry Martini
      - Display recipe in:
      How to make:
      
      SHAKE all ingredients with ice and fine strain into chilled glass.
      
      Lemon zest twist
      
      Many bartenders advocate that a Martini should be stirred and not shaken, some citing the ridiculous argument that shaking will “bruise the gin.” If you like your Martinis shaken then avoid the possible look of distaste from your server and order a Vesper. This particular Dry Martini is always shaken, an action that aerates the drink, and makes it colder and more dilute than simply stirring. It also gives the drink a slightly clouded appearance and can leave small shards of ice on the surface of the drink - easily prevented by the use of a fine strainer when pouring.
      
      This variation on the Dry Martini was created by the mind of author Ian Fleming, the result of various influences, and made famous by his including it in his first James Bond novel, Casino Royale, published in 1953.
      
      Buy ingredients
      
      Previous Cocktail
      
      SHAKE all ingredients with ice and fine strain into chilled glass.
      
      Next Cocktail
      
      SHAKE all ingredients with ice and fine strain into chilled glass.
      
      The story behind Bond's Vesper Martini
      
      A Vesper Martini comprises three shots London dry gin, one shot vodka and half a shot dry French wine aperitif. It is James Bond’s drink of choice and thanks to the movies is.
      
      Cocktail shakers & how to shake a cocktail
      
      Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.
      
      How to strain a cocktail
      
      When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow.
      
      Stirrers & How to stir a cocktail
      
      Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little.
      
      Punch - Expert tips on how to make and serve
      
      Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates
      
      1980s Cocktails
      
      There’s no glossing over it, the 1980s were grim for cocktail culture. Bar owners opted for mechanical solutions to a bartending skills deficit. Rather
      
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      VESPER BAR: FINE COCKTAILS IN LAS VEGAS
      
      Surrounded by mirrored tiles and centered around an ornate, wooden liquor cabinet, Vesper Bar exudes classic charm in a contemporary setting.
      
      Featuring a rotating menu of signature cocktails based on long-forgotten recipes, Vesper Bar is the place to go for the perfect drink mixed with style and grace.
      
      An extensive selection of wines by the glass and bottled beers is also available.
      
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      To reserve a table for parties of 15 or more, click the button below or call 877.551.7776. Semi-private lounge option available. Maximum of 100 guests.
      
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      Reservations: 702.698.7575 | Main: 702.698.7000
      
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      Vesper Martini cocktail print – Cocktail art – Cocktail recipe – Gin gifts – Drinks print – Vodka – Cocktails – Kitchen art – Kitchen poster
      
      10,96 US$ Eligible orders get 25% off
      
      Cocktail painting 40" The Vesper James Bond Cocktail, Contemporary luxury art, handmade by Koby Feldmos
      
      Cocktail painting 40" The Vesper James Bond Cocktail, Contemporary luxury art, handmade by Koby Feldmos
      
      Cocktail Wall Art Print, Vesper Recipe Wall Art, Bar Art Print, Kitchen Wall Art, Bar Cart Art Print
      
      11,98 US$ 14,10 US$ (15% off)
      
      Cocktail painting 30" The Vesper James Bond Cocktail, Contemporary luxury art, handmade by Koby Feldmos
      
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