The Vesper martini was made famous by the James Bond of 007 fame (Ian Fleming actually) in the book Casino Royale and the movie by the same name.
“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?“ – James Bond (Casino Royale by Ian Fleming)
Ingredients for the original Vesper Martini
- 3 shots of Gordon’s Original Gin
- 1 shot of Vodka
- 1/2 shot of Kina Lillet
- Large thinly sliced lemon peel
Now that is how James Bond like to have it, I will introduce you a variation of the Vesper. In this variation, we are going to use equal measures of Gin and Vodka. In keeping with thoughts behind the original vesper martini recipe, I am going to name this the Vesper Lynd martini.
Ingredients for the Vesper Lynd Martini
- 2 shots of Hendricks Gin
- 2 shots of Grey Goose Vodka
- 1/2 shot of Lillet Blanc
- A thinly sliced lemon peel for garnish
- Add ice cubes to the martini shaker
- Add 2 shots of Gin to the shaker
- Add 2 shots of the Vodka to the shaker
- Add half a shot of Lillet Blanc to the martini shaker
- Shake all the ingredients well
- Strain the contents of the shaker into a chilled martini glass
- Garnish with a lemon peel
- The original Vesper is served in a deep champagne goblet, while i recommend the martini glass for the Vesper Lynd martini
- The Kina Lillet referred to in the original recipe is the predecessor to the modern day Lillet Blanc. It is more likely that you will find Lillet Blanc than Kina Lillet. Just in case, you have neither you can substitute it with dry vermouth.
- Violette Vesper is a variation of this recipe.
- As recommended by Bonds, serve both drinks “shaken and not stirred” and serve it chilled.
- The shots I have used is about 1.5 ounces, but as long as you keep the proportions it should be good.