The Vesper

There are a lot of brown liquids on this blog, I often worry. Presentation means a lot in mixology, I know, and giving y'all pretty, enticing things to look at means a lot to me. So when I made a Vesper for the first time this weekend and beheld its gloriously golden hue, its angelic, luminescent tintedness, well, let's just say I felt very good indeed that I could show it to you, and lots and lots of photographs were taken.

If you are a James Bond aficionado (which I am not), then the Vesper's moniker might ring familiar to you; it's named after Vesper Lynd, anti-heroine of Casino Royale, both the book and the movie (and the other movie). Bond actually comes up with the drink himself, alluding to it as a 'special martini.'

I'd be happy to tell you more, but the pictures are worth more than the words in this case.

The Vesper

(Adapted from How's Your Drink? Cocktails, Culture and the Art of Drinking Well by Eric Felten)

3 ounces Bulldog Gin

1 ounce Ketel One Vodka

1/2 ounce Lillet Blanc

Lemon peel, for garnish

Combine ingredients in an ice-filled martini shaker. Shake vigorously for a few moments and strain into a martini glass.

Tasting Notes:

Yes, the Vesper is "shaken, not stirred," at least according to shopworn Bond folklore. As this cocktail's made with all alcoholic ingredients, a brisk stirring of the drink in an ice-filled mixing glass might be more in tune with today's mixology mores.

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