Singing "Vespers"

Whenever one thinks of James Bond ordering a drink, the words "shaken, not stirred" come to mind. Most of the time throughout the novels and films, Bond is ordering himself a vodka martini (occasionally gin instead). But one of the earliest cocktails Bond ordered was something he would later call a Vesper. Named after the female character Vesper Lynd, this drink is featured in Ian Fleming's 1953 Casino Royale and makes an appearance in the 2006 film with Daniel Craig as Bond. 


As you can see in the clip from the film, the ingredients and recipe are nicely laid out in a conversation between Bond and a French bartender: "Three measures of Gordon's [gin], one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large slice of lemon peel." In the book, Bond later specifies the vodka should be distilled from grain, not potatoes.


To recreate this gem today, you have to adapt a bit. Gordon's gin of today is not that of the 50s. For one, it's now 80-proof, not quite resembling its 100-proof hey-day. One might turn to Tanqueray (at 94-proof) or Plymouth gin or perhaps even Plymouth's "Navy Strength" gin (running at a high-octane 57% abv), the last of which I have yet to find and try. For the vodka, don't break the bank with Grey Goose or Ketel One. Stoli works just fine.


The one ingredient you may not have on your shelf is Lillet Blanc, which is a citrusy aperitif wine that you can find in just about any liquor store (usually ~$15-20). Lillet Blanc is not, however, Kina Lillet (as Bond calls for). Vesper's own wiki page suggests mixing "a dash or two of orange bitters, Angostura bitters, and a pinch (1/16 tsp) of quinine powder or use a mix of Lillet and the bitter China Martini, which also turns the drink light golden, as described in the book." For me though, despite some inauthenticity, the citrus of the 1/2 oz of Lillet Blanc works just fine. 


Vesper


3 ounces gin
1 ounce vodka
1/2 ounce Lillet Blanc
1 strip lemon peel

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 the lemon peel over glass, letting the oils fall into glass, then brush peel along outer lip of glass, drop peel in drink, and serve.