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The Vesper:

  "A dry martini," [Bond] 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."

-Ian Fleming, Casino Royale

 

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!

 

 

 

 

 

 

 

 

 

 

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Copyright 2008 Michael D. Jacquard
Last modified: July 18, 2008