It was the drink order heard around the world. In Ian Fleming’s 1953’s novel Casino Royale, James Bond ordered what he would soon baptize the Vesper martini, named for his lover, the double agent Vesper Lynd. “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.”
The Bond character has always been the picture of good taste, and his Vesper martini order was no exception. This boozy concoction is classy, crisp and clean, highlighting the subtle botanicals of the gin and the sweeter orange blossom and honey of Lillet blanc. Our Vesper martini recipe stays true to 007’s specs—with the exception of Kina Lillet, which is no longer available—and is an elegant riff on a classic martini.
Vesper Martini Ingredients
- Vodka: Not really known for its flavor (though many disagree!), vodka’s role in this recipe is to lengthen and support the delicate herbs and flavor of the gin so that it doesn’t overpower the drink. I love to find local craft vodka when I can (there are so many new distilleries popping up), but any tried-and-true vodka brand will do.
- Gin: Take the time to make your gin decision, because these flavors will stand out the most in the drink. You can start with the best gins for a negroni, another drink that showcases the spirit’s many botanicals. Like Mr. Bond, I enjoy a juniper-forward London dry gin, in particular Gordon’s, Sipsmith or Beefeater. For something more floral, give Japanese Roku gin or California-made St. George a shot.
- Lillet blanc: Sweeter and fruitier than savory vermouth, Lillet adds orange and citrus tones to the cocktail. The cocktail’s original (and since discontinued) Kina Lillet had bitter quinine elements, so this French fortified, aromatized wine is more mellow in comparison.
- Lemon peel strip: The most graceful of garnishes, a simple lemon swath gives our Vesper a citrus brightness. Use a vegetable peeler to get a clean strip of lemon peel.
Directions
Step 1: “Three measures of Gordon’s, one of vodka, half a measure of … Lillet”
In a shaker filled halfway with ice, add the gin, vodka and Lillet blanc.
Editor’s Tip: The fewer impurities in the water you use for the ice and the larger the cube, the colder your cocktail will be without watering it down. That’s why making making clear ice cubes for your cocktails is so important.
Step 2: “Shake it very well until it’s ice-cold”
Cover and shake the cocktail until condensation forms on the outside of the shaker, 10 to 15 seconds, then strain it into a martini glass.
Editor’s Tip: You can use a two-tin Boston shaker in conjunction with a Hawthorne strainer, or you can use a cobbler shaker, which has a strainer built into the lid. They do the job equally well, but the latter means you don’t need as many bar tools.
Step 3: “Add a large, thin slice of lemon peel”
Squeeze a long lemon peel lengthwise over the martini to release its oils. Swipe the peel around the rim of the glass before dropping it into the martini.
Recipe Variations
- Adjust the bitterness or sweetness: Instead of clean and subtle, are you looking for something with a few more tangy bitter notes? Try Cocchi Americano, an Italian aperitif that leans into those quinine notes (and which might be closer in flavor to the original Kina Lillet). For something sweeter, try Lillet rosé, which has more grapefruit and ripe red berry flavors in the mix. Adding just a little more Lillet blanc can also be the fix you are looking for.
- Mix up your garnish: Get creative with your garnish ideas! Use a slice of salted cucumber if you make Vesper martinis with Hendrick’s gin, which has notes of rose and cucumber. Or maybe the flavors from your gin call for a swath of orange or rosemary.
- Make it a single: This is a big drink, essentially a double pour! Many mixologists make it a little smaller. It’s perfectly acceptable to shake up half for yourself. Or why not share it with a friend?
Can you make Vesper martinis ahead of time?
These cocktails are best when made fresh. Because there are so few ingredients, I would recommend you shake them two at a time if you are hosting a larger group. That said, if you stick to the ratio, you can fill a covered pitcher or other airtight container with a larger batch of the precise amount of each spirit and pop it in the fridge for up to 24 hours, but only if you really must. Mix the batch well before adding some to a shaker with ice. Shake the cocktail and serve it in a chilled glass.
Vesper Martini Tips
What type of glass do you use for a Vesper martini?
This 4.5-ounce drink requires a medium to large-size martini glass. I like coupes for drinks served without ice, but they tend to be smaller—especially when it’s vintage glassware—so you might need two for a drink this size. These are just a couple of cocktail glasses everyone should have on their bar cart.
Should you shake or stir your Vesper martini?
While James Bond prefers his martinis shaken (not stirred), most bartenders will tell you that you only shake a cocktail if it has citrus. If it doesn’t, you should get out your mixing glass and bar spoon and stir it. Both methods chill and dilute the cocktail, but shaking your ingredients adds tiny bubbles as the ice bangs against the liquids, aerating the drink and changing the texture. For the Vesper martini, I like giving it a long shake to add a little extra dilution that cuts the alcohol. Still, no one will fault you for stirring.
What can you serve with a Vesper martini?
When I think of classic gin martinis like the Vesper, I think of old-school steak dinners with seafood to start. How about shrimp cocktail, classic Caesar salad, a perfectly grilled ribeye steak with creamed spinach and mac and cheese on the side? James Bond also liked asparagus with hollandaise sauce, so throw an order of that in for good measure. Because of this drink’s crisp, clean flavors, you can pair it with so many different dishes, but be sure to eat something, otherwise this drink will go straight to your head.
