The Vesper.
THE VESPER.
Let’s concoct:
3 oz Gin
1 oz Vodka
0.5 Lillet Blanc
*Combine ingredients into a cocktail shaker. Add ice and shake vigorously to chill. Strain into a coupe class. Garnish with lemon twist.
…Though shaking is the “James Bond way”, it’s more recommended to stir a cocktail like this, since it’s a spirit driven libation.
Ah, this sexy and dangerous devil.
A signature creation from Ian Fleming's 1953 Casino Royale. When James Bond changes his mind on his drink order last minute to an original 'on-the-spot order' with instructions, "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?"
And then as we know, he names it after Vesper Lynd–his lover, but then later discovered as a double agent. And after her death, he never drinks it again.
And though Bond is specific with how to make this drink, it's more commonly prepared now as a stirred cocktail rather than a shaken one (ah yes, similar to the speculations on how he makes his martinis). But in this case, to be true to Bond, this Vesper cocktail shown is made how he created it.
“‘A dry martini,’ he 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 think of a good name.”