|
|
|
|
The Vesper:
Okay, now for reality... First, they no longer make Kina Lillet (pronounced, keena leelay). You can, however, use Lillet Blanc although it can prove difficult to find. Second, back in the '50s when Fleming wrote this, Gordon's Gin was 100 proof. These days it is 80 proof. Third, most vodka back then was also 100 proof. So, here is my recipe for Bond's famous drink: Three measures of Bombay Sapphire Gin (94 proof in case you were wondering), one measure of Grey Goose (or, if you want the 100 proof experience, use Smirnoff 100 proof vodka) and a half measure of Noilly Prat Vermouth (feel free to substitute any other Vermouth). I normally add a dash of bitters as well to recreate, at least somewhat, the bitterness of the original Kina Lillet. Shake it with ice, as Bond said, very well until it's ice-cold, strain into a deep champagne goblet (or Tom Collins or rocks glass) and serve with a twist. Enjoy!
|
|
Send mail to mike at thesandwich dot com with questions or comments about
this web site.
|
