Best Vesper Recipes
VESPER COCKTAIL
Invented by James Bond in the 1953 novel Casino Royale, the vesper today uses Lillet Blanc since Kina Lillet is no longer made. The resulting cocktail is delicious and potent.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Combine gin, vodka, and Lillet in a cocktail mixing glass. Add ice and stir until chilled. Strain into chilled cocktail glass.
- Garnish with an orange twist.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 1.5 g, Fiber 0.6 g, Protein 0.1 g, Sodium 9.6 mg
VESPER MARTINI
While most martinis are stirred, here we shake it up to open up the flavours. We've used a Bordeaux-blend vermouth, with aromas of fruit, honey and pines
Provided by Dustin Macmillan
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 5
Steps:
- Pour all the ingredients into a cocktail shaker, add cubed ice and shake for 10-15 seconds.
- Double strain by using the regular strainer in your cocktail shaker and holding a fine mesh strainer over your glass. Pour through both strainers into a martini coupe glass.
- Release the oils from the lemon by pinching the skin and spraying over the glass. Place within the glass.
Nutrition Facts : Calories 217 calories, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Sodium 0.01 milligram of sodium
BOND'S VESPER
This is the version of the martini that Bond orders in Casino Royale. Make it like Bond: 'I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well made.'
Provided by c-biskit
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Pour gin, vodka, and Lillet over ice. Shake or stir (remember, Bond doesn't give a damn anymore!), then strain into a martini glass. Garnish with lemon twist. Enjoy, preferably while dressed in a tux and betting the Crown Jewels at the poker table.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 0 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.4 mg, Sugar 0 g
VESPER
This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.
Provided by Eben Freeman
Yield Makes 1 drink
Number Of Ingredients 5
Steps:
- In cocktail shaker, combine Lillet Blanc, vodka, and gin. Add ice and shake vigorously until well chilled, about 30 seconds. Strain into chilled martini or coupe glass. Squeeze lemon peel over glass, making sure oils fall into glass, then brush peel along outer lip of glass, drop peel in drink, and serve.
VESPER
The original recipe for the Vesper was created not by a bartender but by popular spy novelist Ian Fleming. In Fleming's 1953 book Casino Royale, Agent 007 instructs the bartender to prepare him a Martini with "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." Bond named this drink after Vesper Lynd, his first love interest in the series. Kina Lillet vermouth, with its flavor notes of quinine, no longer exists, so we replaced it with Lillet Blanc and a dash of Angostura bitters. We opted for a blend of Charbay clear vodka and Plymouth Navy Strength gin to finish off our interpretation. This is the cocktail that introduced the phrase "shaken, not stirred," which changed Martini drinking forever. Thank you, Mr. Bond.
Yield makes 1 drink
Number Of Ingredients 5
Steps:
- Pour the vodka, gin, Lillet Blanc, and bitters into a mixing glass. Add large cold ice cubes and shake vigorously. Strain into a chilled cocktail glass. Garnish with the lemon twist.
- Dominant Flavors: clean citrus and light botanicals
- Body: ice cold, mellow
- Dryness: dry
- Complexity: low with straightforward flavors
- Accentuating or Contrasting Flavors: slight acidity and fruit from vermouth
- Finish: short, mouth-cleansing with hint of orange
- Glass: cocktail
THE VESPER
Gin or vodka? The Vesper - which first appeared in Ian Fleming's novel ''Casino Royale'' - lets you have it both ways. Lillet stands in for its close cousin, dry vermouth. I normally stir rather than shake, but, in this case, I defer to James Bond.
Provided by Rosie Schaap
Categories cocktails
Number Of Ingredients 4
Steps:
- Pour the gin, vodka and Lillet into an ice-filled mixing glass and shake.
- Strain into a chilled coupe.
- Twist the outsize peel over the drink, then drop it in.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 0 grams
THE VESPER
Steps:
- Pour ingredients into a Boston shaker. Fill with ice and shake vigorously. Strain into chilled martini glass. Garnish with twist.
VESPER
Of this take on a martini, James Bond quipped, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made." What he said.
Provided by Chiltern Firehouse, London
Yield 1 cocktail
Number Of Ingredients 4
Steps:
- Stir 1/2 ounce Lillet Blanc, 1 ounce vodka, and 1 1/2 ounces Tanqueray gin in an ice-filled mixing glass until very cold, about 30 seconds. Strain cocktail through a Hawthorne strainer or a slotted spoon into a martini glass.
- Using a small serrated knife, remove a 1" strip of peel from a lemon (some white pith is okay); it should be stiff enough to provide some resistance when bent. Twist over drink to express oils; discard. Garnish with a lemon twist.
GRAPEFRUIT VESPER
Steps:
- For the syrup: Combine the honey and 1/2 cup water in a small saucepan over medium heat and stir until combined. Remove and cool.
- For the vesper: Combine the aperitif, grapefruit juice, vodka and syrup to taste in a cocktail shaker with ice. Shake well and strain into a chilled martini glass. Garnish with grapefruit peel.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love