Vesper Martini

By Steve Kilcullen Jump to Recipe

Just three words can be used to describe this strong and sophisticated cocktail… Bond. James Bond.

Seven decades after author Ian Fleming sat down at his desk in Goldeneye, Jamaica to write what would become the first James Bond adventure, Casino Royale, we still thrill at the adventures that secret agent 007 has taken us on. And once Fleming’s books were adapted to the silver screen, and were met with phenomenal and mania-like success, the character’s place in history was firmly cemented. Audiences were quite taken with the intrigue, globe trotting, beautiful people and of course, the cocktails. While Bond enjoyed his fair share of bourbon and champagne, both in the books and on the screen, it was his penchant for Vodka Martinis, “shaken, not stirred”, that entered our collective consciousness and never left. To this day, whenever anybody orders a martini anywhere, that famous line is either spoken with a grin or sitting at the back of your head.

Bond’s thirst for a strong martini began all the way back in 1953, the year Casino Royale was first published. While playing a high-stakes game of baccarat against the villainous Le Chiffre, 007 calls the barman over and orders himself a drink:

“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 can think of a good name.”

And the name Bond christened his drink with would be the Vesper, after the beautiful and tragic double-agent from the story, Vesper Lynd. It just so happens this is tonight’s cocktail, the legendary Vesper Martini.

A creation of Bond’s, and in turn Ian Fleming’s, the Vesper is exactly as it’s described in the book… large, cold and strong.

I’m a big James Bond fan, which you probably guessed if you’ve run across any of my other articles here at Twist & Toast. I’m also the co-chair of the Los Angeles-based Bond club, “To Live and Let Die in LA”, and we get together once or twice a month and talk about our favorite spy, play games, go to screenings and of course, enjoy some alcoholic beverages.

While the films push the idea that the simpler Vodka Martini is Bond’s favorite tipple, when we fans get together, we’re always drinking Vespers.

And I always make one for myself at home before going to any gathering, just in case the bartender isn’t quite sure how to make one. When they don’t, I just show them this recipe.

Shaken or Stirred?

Most bartenders will tell you to never shake a martini, always stir. Shaking can dilute and change the quality of the spirit’s flavor. Bond most likely ordered his drinks this way to make sure he never got too inebriated—he is saving the world, after all—or to ensure that he can tell when someone’s poisoned him. I neither shake nor stir my Vespers. Instead, I take my inspiration from the legendary Alessandro Palazzi, the head bartender at Duke’s in London. Like at Duke’s, I put my gin and vodka in the freezer, which will turn the liquid’s texture slightly viscous. No shaking or stirring is needed, just pour directly into your glass and the result is a perfectly mixed ice-cold Vesper.

What Is The Best Alcohol To Use In A Vesper Martini?

I’m a total snob when it comes to my Vesper Martinis. The booze I use is also directly inspired by what Maestro Palazzi swears by. The gin is No.3, a gorgeously smooth and balanced London Dry. For the vodka, I always keep a bottle of Polish organic rye handy. Bond mentioned in the novel that a rye or grain vodka is preferable over a potato-distilled version. Kina Lillet hasn’t been produced since 1986 when the company reformulated its recipe. It is now known as Lillet Blanc and contains no quinine, which the original Kina did. Cocchi Americano is closer in flavor to the original Lillet, and gives your Vesper a more bitter finish. Both are fantastic.

What glassware and garnish is used?

Bond himself requested a champagne goblet for his Vesper, and this is a fun way to drink this cocktail. Chill your glass in the freezer for up to thirty minutes before serving. Slice off a large and thin lemon peel, squeeze it over your drink to express the citrus oils and place gently within. Now you’re living like Bond.

Why does James Bond indulge on the job?

Bond enjoyed the finer things in life while on assignment. Because of the nature of his work, at any given time he could be having “death for breakfast”, so he indulged in fine food and drink, amongst other hobbies. But he still needed to be sharp, so a leaner tipple, like a shaken martini, was required.

Other James Bond Cocktails

We’ve all done it, uttered that famous phrase to ourselves after being served a martini… “Bond. James Bond”. But 007 enjoyed his fair share of other cocktails as well. Twist & Toast has the recipes, so check out some of the gentleman spy’s other favorite drams.

• Americano – This has the distinction of being the first cocktail James Bond enjoys in the novel Casino Royale.
• Negroni – In the short story Risico, 007 has a Negroni while meeting with the villain, Kristatos.
• Sazerac – During the movie Live and Let Die, Bond and Felix Leiter order a few of these in New Orleans.
• Mint Julep – Whenever I drink one of these, I can’t help but think of Goldfinger asking Mr. Bond if his Julep is tart enough.