Vesper Martini

"Shaken. Not stirred."

Did you know that James Bond was named after an ornithologist? And he enjoys a good cocktail. A few too many, even. We have so much in common.

For me, the Vesper was a great introduction to the world of traditional Martinis. Even though I love gin, a Martini was way too in-your-face with it than I could handle. But I found that the Lillet and vodka softened the Vesper and made it more drinkable. From there, I slowly inched my way into traditional Martinis, olives and all. Preferably lots of olives. I never thought I would take a sip of a Martini and say "there's too much vermouth in this." But I have, and it's all because I made that first Vesper.

History: The Vesper has its origin in the following passage from Ian Fleming's novel Casino Royale:

"A dry martini," he said. "One. In a deep champagne goblet."
"Oui, monsieur."
"Just a moment. 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?"
"Certainly, monsieur." The barman seemed pleased with the idea.
"Gosh, that's certainly a drink," said Leiter.
Bond laughed. "When I'm... er... concentrating," he explained, "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. I hate small portions of anything, particularly when they taste bad. This drink's my own invention. I'm going to patent it when I can think of a good name."



Soon after, Bond names the drink after his love interest Vesper Lynd. However, Bond doesn't order the Vesper in any of the other books, opting for traditional gin or vodka Martinis (and a whole lot of other things).

The recipe for the Vesper was in fact developed by Fleming's friend Ivar Bryce. If you mix one up today, it won't be quite the same. Kina Lillet changed its formulation in 1986, and tastes less bitter than it used to. They also dropped the Kina from their name in the 1960's. Kina refers to quinine, which gives Lillet its bitterness. It was not removed along with the name change, as some people think. A lot of folks advocate for using Cocchi Americano as a substitute for present-day Lillet.

Gordon's gin has also been reformulated with a lower alcohol content since the book's publication in 1953, as have most vodkas. If you want the drink the way Fleming's Bond would have liked it, use Tanqueray and 100 proof vodka (Bond mentions that he prefers grain vodka).

As for the whole "shaken, not stirred" thing, it probably has to do with Bond liking his drinks "very cold." I've also heard a theory that he wants them to be more dilute than they should, so that his enemies will think he's drunker than he actually is. Whatever the reason, you've got to be pretty cool to pull off such a mixology faux pas. As for whether you should shake or stir your own Vesper, I say try it both ways and see what you like.

Just don't drink too many.

Vesper

3 oz. gin
1 oz. vodka
1/2 oz. Lillet blanc or Cocchi Americano

Combine ingredients in a shaker or a mixing glass with ice. Either shake or stir until it is very cold. Strain into a cocktail glass and garnish with a thin slice of lemon peel. Oh, and keep an eye on your drink.