The Heavenly Vesper Martini

There are many versions of the Martini. A classic martini can have gin or vodka and some vermouth. Originally there was a lot of vermouth, bitters, a whole slice of lemon, and even some maraschino liquor. However, most of that was abandoned, and now the classic martini just involves gin or vodka and a little vermouth with a lemon peel or olive. Many people like just the barest hint of vermouth or as one of my friends says you just pass the bottle of vermouth over the glass.

There are many different stories on how the martini first started. The arguments even got into the courts as to who actually invented it. Most of the theories indicate that the martini started in the Bay Area in the mid-1880s. A lawsuit was started in California involving two cities on different sides of the bay – one from a hotel in San Francisco and the second from a miner who had one in a town on the other side called Martinez. Both cities still claim the rights and have had courts in each city side with that city’s claim. So the argument continues. New York also claims to have invented it at the famed Knickerbocker Hotel (as New York IS the center of the Universe…NOT!!!). And yet another theory still insists the drink was named after Martini & Rossi Vermouth.

Of course today it seems that any cocktail that is served in a martini glass is called a martini, much to the ire of purists. I enjoy many different martinis. But when I want a good strong martini, my favorite version is the Vesper. The Vesper, which is what James Bond drank in the books, was supposedly invented by Ian Flemming as a special drink James could order, to show off his knowledge. The Vesper is gin, plus vodka and Lillet, which is in the vermouth family and finished off with a twist of lemon. I wrote all about that cocktail in an earlier post here, if you want to check it out.

One day I wanted to make a Vesper at home and I was out of my usual vodka. I started looking around in my liquor cabinet. I found a bottle of Honey Vodka by Spring 44, a distillery in Colorado. My very good friends that I stay with every time I visit that awesome state had turned me on to this amazing vodka that is great, just neat (plain) over some ice. It’s not cloying or sweet but has this wonderful honey flavor. And Barr Hill Gin a great gin made with wild honey in distilled Vermont, that has this wonderful honey finish. My brain started to whirl about what I could do. I decided to try them out in a Vesper. I switched to an orange peel partly because I was out of lemons and also because Lillet has just the hint of orange, and I wondered if it would pull out that flavor. I used a very long piece of peel, which brings the oranges to the front in a delightful way. This martini is fantastic. It is so smooth and delicious. It may take some rooting around to find both Spring44 and Barr Hill, but it would be worth your while. Lillet comes in a couple of different versions. Lillet Blanc, or most common variety, is what I used. Lillet Rouge would work as well.

I will warn you, these are strong martinis! Let me know in the comments below if you try this version of a vesper and what you think. Happy imbibing!

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The Heavenly Vesper

Prep Time

5 mins

Total Time

5 mins

 

A strong martini with just the hint of Honey but not sweet

Course: cocktails, Drinks

Cuisine: American

Servings: 1

Ingredients

• 2 1/2 oz Gin flavored with Honey, such as Barr Hill Gin
• 1 1/2 oz Honey Vodka, Such as Spring 44
• 1/2 oz Lillet
• 1 orange for peeling

Instructions

1. Chill a 6-8 oz martini glass in the freezer for a few minutes to get really cold.

2. Take a vegetable peeler and peel a several inch long piece from the orange, trying not to get any of the white pith. If you are careful you can get 2 from an orange if you are making more than one. 
   

3. Curl the orange peel into a roll having one edge not as tight as the other so it looks like a rose. 
   

4. Place in the bottom of the chilled martini glass pressing it down into the bottom. This can be done ahead a few minutes, just put the glass in the fridge to keep it chilled. 
   

5. In a cocktail shaker filled with ice, pour in the gin, vodka, and the Lillet Blanc. 
   

6. Shake vigorously for a couple of minutes to get very cold. The shaker should frost up and be very cold and icy. 
   

7. Very carefully and slowly to not disturb the orange rose in the bottom, pour into the chilled glass. I found it easier to use a small strainer as a buffer to keep the liquid pouring very slowly. Enjoy.