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A Spontaneous Libation for your Consideration

Vesper

Posted by Dan. Created by Ian Fleming, author, Casino Royale.
2 oz Gin
1⁄2 oz Vodka
1⁄4 oz Aromatized wine, Lillet Blanc (or Cocchi Americano)
1 twst Lemon zest (as garnish)
Instructions

Shake, strain, straight up, cocktail glass. Because that is the way Bond likes it -- shaken, not stirred.

Notes

Created by Ian Fleming for the character Vesper in Casino Royale. This version is as adapted by Gary Regan. The original calls for Lillet Kina. Some feel that Cocchi Americano is a good substitute.

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4 stars
(32 ratings)

From the Knowledge Vault

Beta Cocktails by Maks Pazuniak and Kirk Estopinal

Are you a bartender that wants to find that one drink to add to your menu to make your local cocktail nerd swoon? Or maybe you're the jaded home mixer who's tried so many Manhattan variations you are sure they are running out of areas of New York? Behold: Beta Cocktails. Originally published in 2009 as Rogue Cocktails, the book is a collaboration between Maks Pasuniak and Kirk Estopinal, who met while tending bar in New Orleans. They combined a handful of their own recipes with some of their favorite boundary-pushing offerings from their colleagues and slapped the whole thing together as a self-published mini-book. Everything seemed great until Rogue Brewery came calling with a trademark infringement complaint, and Beta Cocktails was born.

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Recent Discussion

  • Re Don Draper's Bitter End, 2 days 21 hours ago Shawn C commented:

    Tried my own take on the original Oyster Bar cocktail using their specified Four Roses Small Batch Bourbon (very nice, picked it up for this), chose Courvoisier VSOP (1 each), 2/3 Averna, 1/3 Fernet Branca, 1 dash Angostura, 1 dash Regan's Orange (since "bitters" was all that they said in the menu.) No orange liqueur as it wasn't called for. This is definitely a better balanced cocktail, still 78.3 proof before dilution and very much spirit forward. The saffron/menthol comes through, no odd orange taste, not too hot or peppery. Basically, tune the ratio of Averna to Fernet to your tastes.

  • Re Swiss martini, 1 week 2 days ago Shawn C commented:

    I am publishing this one as submitted. I liked the concept of using dry vermouth with the sweeter elderflower in Mount Rigi. However, I actually made it w/ 1.5 Bordiga Occitan gin, 3/4 Carpano dry vermouth, 3/4 Mount Rigi which hit the flavor intensity I wanted. I think that brings it a bit closer to a version of a "martini" than three equal parts which seems more like a reverse martini. I also stirred, because I didn't see any reason to shake this since it lacks citrus juice.

  • Re Chingon, 1 week 3 days ago danoman89 commented:

    Next time would probably riff with some mezcal and yellow or green chartreuse for benedictine

  • Re Not So Good, 1 week 5 days ago fmoehl commented:

    I added a q
    1/4 oz. Lime and used a Canvas 12y. ****

  • Re The Sicilian Conquistador, 1 week 4 days ago Mixed up in Na… commented:

    Used Planteray dark rum. Didn’t have dell’Etna amaro, Lucano, or Abano; B.T. Parsons’s book, AMARO, described Nardini & Segesta as being light on orange notes; flipped a coin; used Nardini: delicious.