One fine evening,
I was looking for something different than my usual martini when I wanted to make a strong cocktail. I kept running across The Vesper and wanted to know more about it. It turns out the Vesper has a bit of a history.
Published in 1953 Casino Royale, the first James Bond Novel, had him ordering this in the casino bar. “In a deep champagne goblet. 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.” It’s named after the beautiful double agent named Vesper. It has both gin (England) and vodka (Russia). Casino Royale is also where he used the famous “shaken not stirred” line. When martini’s first started they were stirred.
This is a strong cocktail. It’s meant to be sipped slowly to enjoy the flavor. They have become one of my favorite cocktails. Though, I wouldn’t want to drive after a few of them. A few things I’ve discovered: Using the right gin such as The Botanist, an Islay dry gin, and a smooth clean vodka are key. A good lemon peel that’s fresh and has good oils from the skin makes all the difference also. You should see a spray of the oil as you peel it off the lemon. Lillet is a fortified wine that has citrus overtones. It can be found in most liquor stores usually near the Vermouth and the Marsala.
My favorite cocktail
- 3 oz Islay Dry Gin I used The Botanist
- 1 oz clean tasting vodka
- 1/2 oz Lillet
- 1 3/4 inch strip lemon peel white pith removed
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Pour the gin, vodka, and Lillet into a cocktail shaker.
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Fill with ice and shake for at least 30 seconds.
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Rub the peel around the rim of a well-chilled martini or coupe glass.
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Strain the Vesper into the glass. Squeeze the lemon peel over the cocktail and drop it in.
