Vesper

Bond’s recipe, written down in 1953

Ian Fleming named the Vesper after Vesper Lynd and set out its method in Casino Royale: a six-to-two-to-one build of Gordon’s gin, vodka and Kina Lillet, chilled hard and served with a thin slice of lemon peel. The measures in this card are exactly that, scaled to ounces.

Gin leads, vodka follows

Three ounces of gin sounds excessive until you taste it against the other two. The gin supplies the entire flavour: juniper, coriander, citrus peel. The vodka adds no taste at all, only weight and a smooth, faintly oily texture, and it lifts the strength. A navy-strength gin in that slot makes the drink harsh, so use a standard London dry and let the wine-based aperitif soften it.

The Kina Lillet problem

Kina Lillet was reformulated in the 1980s, and Lillet Blanc is what a shop sells today: sweeter, with far less quinine. Fleming’s drink was bitter as well as strong. To get closer, use Lillet Blanc with a barspoon of Cocchi Americano, or add a single drop of tonic water to the tin.

Shaken, against better judgement

Bond asked for it shaken, and the reason to obey is texture: shaking aerates the wine-based Lillet and gives the Vesper a bright, cloudy body that stirring cannot produce. It also dilutes a four-and-a-half-ounce pour faster, which this drink badly needs. Shake for twelve seconds over cubed ice, strain into a chilled coupe, and add the lemon twist. Do not let it stand — this is a drink to finish while it is cold.

Strength

Around 34% ABV in the glass and roughly 280 calories, one of the strongest cocktails on any menu.

Mistakes

• Shaking too long and serving a watery drink; twelve seconds is plenty.
• Using a flavoured or citrus vodka, which muddles the gin.
• Adding an olive. The Vesper takes lemon peel, always.

Variations

A Vesper with Cocchi Americano in place of the Lillet is the modern bartender’s standard. A Vodka Martini strips the gin out entirely and tastes like a different drink.

Is the Vesper just a Martini?

No. A Martini is gin and dry vermouth; the Vesper adds vodka and uses a wine-based aromatised aperitif that is sweeter than dry vermouth.

Can you batch it?

Yes, for two or three people: keep the six-two-one ratio, stir the batch in a pitcher over ice, and shake individual pours only if you want the aeration.