Vesper Martini

Dave Wondrich has a piece on the Vesper in the new Esquire (Nov. 2006). What I find interesting about it is that he attempts to recreate the drink as it might have tasted prior to the reformulation of Lillet in 1986. Lillet (formerly Kina Lillet) originally had (or had more) quinine in the recipe. Wondrich adds a pinch of quinine powder to the standard Vesper recipe and, well, you can check out the results for yourself here: Esquire Article

After reading his piece I posted a question for him at eGullet. I asked whether he had tried this with other cocktails from before 1986 that have Lillet as an ingredient. He hasn't replied yet. I'll give him a few days before bumping up the thread or trying my luck at the Drinkboy forum instead. (scroll all the way down: http://forums.egullet.org/index.php?showtopic=62877)

Smirnoff also paid big for a spot and is currently running a promotion to capitalize. Get a serial number from a casino chip in -store and try it on a website to see if you win $10k. According to them, they were Bond's first vodka which could mean that it was the first one shown in a movie, but as far as Casino Royale is concerned, he specifically orders Gordon's gin, but doesn't mention a brand of vodka, so long as it's not potato vodka.

Two years ago we went to the bar at the Algonquin Hotel in the belief that they made Vesper Martinis. They never heard of them. We had to tell them how to do it! Well hear we are. Al will know now.

I hosted a Martini Party over a year ago and in researching for my party I happened upon the Vesper Martini and have told the Bond Vesper story to all. I made it for my guest and since that day I have been drinking Vespers. It took me forever to locate Lillet. I was so glad to hear the martini featured in the movie and looking forward to the bars catching up and serving the Vesper.

As a serious James Bond fan, I was impressed with this next film installment. I know I'm going out on a limb by saying this, but I think it could quite possibly be the best Bond film to date. But the film aside, I couldn't wait to get home and try out the Vesper martini. I followed the instructions (with Lillet Blanc however), Gordons and Absolut. My wife laughed as I tried to hold a straight face and say, "hmm, that ain't half bad." The first taste was bit strong on the senses. But as I finished the glass I realized it really does go down smoothly. And the Lillet - despite missing its quinine - adds a rich aromatic flavor. Not to sound cheesy, but this is truly a drink that grows on you. I found adding a bit more Lillet, and just a twist more lemon really carries it nicely.

I served Vespers at my New Years party this past weekend and they were a big hit. I too added a twist of lemon along with the spiraling bit of lemon peal. It smoothed it out quite nicely. Additionally I added a bit more Lillet which I was able to find after going to 5 liquor stores on New Years Eve! The drink was strong, but it was pretty good, a nice departure from the standard Grey Goose and Martini Rossi. I used Tanqueray (94.6 proof) Ten with Grey Goose 3 parts and 1 part respectively, and 3/4 part of Lillet. I put all ingredients in a Boston Shaker along with a slightly squeezed lemon wedge, shook, and served it ice cold. It was a nice addition to the standard cocktail fare and my guests appreciated the story. In the film, Bond orders the drink so fast that it is hard for the viewer to catch the recipe on the first take, so the guests who had seen the film appreciated it even more. Luckily I was hosting, which meant that I was able to enjoy them even more. You know what he says, “Once you have tasted it, it’s all you want.”

After much experimenting (and reading the Esquire piece) I and my guests have come to enjoy the Vesper. I highly reccommend the addition of slightly more Lillet such as 3-1-1. The twist of lemon peel should be somewhat substantial and you should twist it into the glass so the oils squirt into the glass. Next you should, if you have it, add the tiniest pinch of quinine powder (a very tiny brush of the powder goes a long way).

Variations: even amount of gin and vodka is good rather than the 3-1(esp with a flavorful gin). Another variation is to add a twist of orange peel also to the twist of lemon. (again squeeze/twist into the glass to keep the squirt of oils in the glass).

I read CASINO ROYALE for the first time during a long sailing trip after discovering a paperback reprint in a bargain bookbin in NYC around 1982.

Having grown up on the whole implied savoir faire of 'shaken, not stirred,' the recipe intrigued me. After my trip, I took the recipe to my neighborhood saloon and obliged the bartender to whip one up for me. The first thing you notice is that using a standard bar shot for the stated proportions makes a very large, very potent cocktail. I was not a martini drinker then, but it didn't take many sips to acquire a taste for Bond's concoction. And as Bond advises Leiter in the novel, one drink is entirely sufficient.

What I find more amusing about the recent renewed interest in the recipe, though, is the derivation of the drink's name.

Yes, Vesper is Bond's love interest in the novel. But consider how a beautiful girl and a strong alcoholic palliative might figure during vespers, those traditional evening prayers offered by the Church of England. A girl so beautiful she was an evening prayer? A drink so strong...?

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Great martini - but exactly how does one cut the lemon peel to create that perfect springy spiral?? Special tool required??

About the lemon peel there is a special tool for that. I dont know it in english but in french its a 'canneleur'. Sometimes they are on zesters. This site shows one with out the zester
Hope this helps!

I found better this is a zester with the part you need they call it a 'channel knife' anyway take care!

Discovered the Vesper many years ago thanks to the Shaken Not Stirred website - this site still exists but not as good as it once was. They have a book - Shaken Not Stirred which describes the Vesper. Yes there are great gins like Tanqueray but my uncle introduced me to Burnett's gin as the house gin. Try the Vesper without Lillet and add olives stuff with garlic. Maybe not a true Vesper but mmmm. I was at a fine seafood restaurant in Worcester, MA last weekend and tempted the fates - asked the Waitress to ask the Bartender about making a Vesper - I was informed that the bartender knew about the Vesper but did not know how to make one.

What vodka is commonly used? I am a degenerate for Grey Goose, Skyy, and Absolut, but wondered if there was a better vodka for the vesper.

In regards to your vodka question, I make it with Stoli (100 proof if you can get it)

Hi Bond fans!

I'm still making bad copies of the Vesper Martini, because here in Chile (where i live of course) i can't find Gordon Gin and Lillet. What you recommend me to replace those; i know is not the original, but anyway, let's say it's Bond Style Drink nor the original one.

Thank you

Also just disovered the Vesper and with some experimenting, have fallen in love with the 311 ratio and twice the amount of lemon twists. A fantastic drink.