The Vesper Martini

TroyWK

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After watching Casino Royale I decided I wanted to make the Vesper martini that Bond orders in the movie.

3 measures of Gordons, 1 of Vodka, Half a measure of Kina Lillet.

So I present:

185669_1732441205332_1667593213_1696806_2670313_n.jpg


Afterthoughts...

Bond is one tough mofo.

Jesus Christ this shit is strong.

Works out around 4-5 standard drinks per glass.
 
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Having paid that much I hope you didn't fuck it up by stirring it! ;)
 
is it any good then?
 
Problem is that Lillet blanc is not kina lillet. Kina lillet had an astringency that lillet blanc doesn't have. To achieve this, you should add a dash of bitters or a tiny bit of quinine powder if you can find it.

Also, Gordon's has since been diluted to 80 proof. Tanqueray is a bit closer.
http://www.suite101.com/content/the-vesper-martini-a75966
 
Problem is that Lillet blanc is not kina lillet. Kina lillet had an astringency that lillet blanc doesn't have. To achieve this, you should add a dash of bitters or a tiny bit of quinine powder if you can find it.

Also, Gordon's has since been diluted to 80 proof. Tanqueray is a bit closer.
http://www.suite101.com/content/the-vesper-martini-a75966

Agreed. Gordons is some watery shit (the stuff they sell here is 74 proof) - gotta go for a tanqueray no 10 for a martini, despite what bond's sponsorship deal with gordons will imply. Also, you can do far better than smirnoff.... but I don't fancy myself to be a vodka expert - I usually stick to real martinis, without the vesper part.

Having paid that much I hope you didn't fuck it up by stirring it! ;)

The irony here being that a stirred martini is far better than a shaken one.
 
I've wanted to try this for a while but it is a bit expensive of an ingredients list for a drink I probably won't like to begin with.
 
I don't see the lime peel anywhere in the picture...
 
I fail to see how this is that much stronger than a real Martini?
 
Oh, also use better vodka than smirnoff.
 
Sorry to bring this back from the dead but I've never been in this section of the forum before.

Wikipedia points out that a lot of the ingredients of the Vesper have changed their formulas since Casino Royale was written in 1953 and gives some tips on how to make a Vesper that tastes like the original would have-

Since both Kina Lillet and Gordon's have been reformulated since 1953, substitutes can be made that attempt to recapture the original flavour of the drink:

To recreate the original bitter flavour of Kina Lillet, add a dash or two of orange bitters, Angostura bitters, add a pinch (1/16 of a teaspoon) of quinine powder or use a mix of Lillet and the bitter China Martini, which also turns the drink light golden, as described in the book.

Alternatively, it has been pointed out that Cocchi Americano has a similar flavor profile to the classic Kina Lillet and is an acceptable substitute.

For a more traditional flavour, use 100-proof Stolichnaya vodka to bring the alcohol content of the vodka back to 1953 levels.

Likewise, Tanqueray gin provides the traditional flavour of 94-proof gin; whereas Gordon's Gin was reformulated to less than 80-proof.

A modern cocktail glass, which is larger today than was common in 1953, is often substituted for the deep Champagne goblet (see Champagne stemware for the original look of the drink)
 
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