Last month, a dear friend came to visit and shared that she had just watched all of the Bond films in succession. Her most valuable takeaway? The Vesper Martini. “I have never had anything like it,” she said with rare enthusiasm. “It’s lovely and powerful; what’s not to like?” she asked.
Though I have a deep and meaningful relationship with dirty martinis and have been known to order those of the espresso variety at brunch (don’t judge), I had never tried Bond’s concoction, which looking back now seems nothing short of ridiculous. Intrigued, I insisted we get one immediately, and I was not disappointed. From the first sip, I was hooked (they are delicious). By the last, I was flying (they are strong).
Before we get to the recipe, a little history:
Created by author Ian Fleming and named for fictional double-agent, Vesper Lynd, this classic martini first appeared in 1953’s Casino Royale with 007 telling the bartender exactly how to make it: “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.”
- 3 ounces gin
- 1 ounce vodka
- 1/2 ounce Lillet Blanc, or dry vermouth
- Garnish with lemon peel
How to Prepare:
Combine ingredients into a cocktail shaker with ice.
Shake and strain into cocktail glass
Garnish with the lemon peel