Vesper Martini

Vesper Martini
Photo courtesy Mark / flickr

“A dry martini. One. 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.” —James Bond, Casino Royale

While Bond’s signature drink, by his instructions, could technically qualify as a double, we’ve toned this classic down to more reasonable standards. Also, while Kina Lillet was discontinued in 1986, Lillet Blanc is an appropriate substitute, though many prefer Cocchi Americano as it still contains quinine, the key ingredient that has since been removed from the Ian Fleming-era Lillet. Likewise, Gordon’s Gin has been reformulated to a lower proof in some markets, causing many cocktail traditionalists to insist on using an alternative 94-proof London dry gin, such as Broker’s or Tanqueray.

  • 2 ounces gin (94 proof)
  • ⅔ ounce vodka
  • ⅓ Lillet Blanc or Cocchi Americano

Combine all ingredients into a shaker. Fill with ice and shake vigorously for 15 seconds. Strain into a chilled coupe glass. Garnish with a large, thin lemon lemon peel.

Published on September 15, 2016
About the Author
Dylan Garret
Senior Digital Editor

A veteran of New York City’s bar and restaurant scene, Garret has lived, breathed and sweated spirits for more than a decade, working as a bartender and beverage director at establishments ranging from Michelin-starred eateries to local Brooklyn pubs. Joining Wine Enthusiast in 2015, he has very strong opinions on proper cocktail garnish.
Instagram: @dillinisillin

The latest wine reviews, trends and recipes plus special offers on wine storage and accessories