Shaken Not Stirred - The Vesper Martini

The only problem is, after 1986 you couldn’t get the real thing.

Martini is a painting by Christina Meeusen

I like James Bond.

Feminists generally aren’t fans of James Bond or James Bond movies, “they’re sexist” “they’re misogynistic”.

They’re movies.

Back in the day they were imaginative and just plain fun to go see.

Hollywood takes their “work” way too seriously.

There’s only one James Bond in my opinion and that would be Sean Connery. Many may disagree, but that’s my James Bond.

While I don’t see myself as James Bond in any way what-so-ever, there was a cocktail made famous by Mr. Bond.

Shaken not stirred.

The Vesper Martini.

The drink first appeared in Ian Fleming's Casino Royale, which was published in 1953.

While the movie version (2006) of the book starring Daniel Craig, Eva Green, Mads Mikkelsen and Judi Dench did give a nod to the cocktail, the book covered it better, in my opinion.

Vesper Lynd was the only woman James Bond ever truly loved. The martini is named after her and is “strong and cold and very well-made”.

The only problem is, after 1986 you couldn’t get the real thing:

3 parts (3 oz) London dry gin

1 part (1 oz) vodka

Half part (1/2 oz) Kina Lillet

I, fortunately enjoyed the real thing.

It was boozy and bitter and the twist of lemon made it taste even more that way.

One of the key ingredients in this martini, Kina Lillet, contains quinine.

Quinine is the drug of choice for treating malaria and it comes with side effects such as a drop in blood platelet count, which can cause internal bleeding and kidney failure.

Details.

Enjoy everything in moderation.

So, without Kina Lillet, (not Lillet Blanc) you’re not ever going to get the real deal Vesper Martini. Over the years I have tried to reproduce the taste of that martini and this is the closest I’ve gotten:

3 parts (3 oz) Tanqueray gin

1 part (1 oz) Stolichnaya vodka

1-2 dashes Angostura® aromatic bitters

1 part (1 oz) Noilly Pratt dry vermouth (optional)

Traditional garnish, lemon twist.

I choose olives over lemon.

I always use good green olives and pit them myself. Pimento optional.

I like the way dry vermouth softens the whole concoction. I don’t need it “strong”, but I do like it “cold and very well-made”. Noilly Pratt is the only vermouth I’ll use (after many taste tests of others, even “craft” vermouths).

Add gin, vodka, bitters and (optionally) dry vermouth to a cocktail shaker filled with ice shake well.

Strain the beverage into a martini glass.

Garnish with a skewer of pitted large green olives.

The olives are important.

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