I came across this recipe for a “James Bond Martini” in The New York Times Country Weekend Cookbook. What caught my interest was the equal parts gin and vodka and the addition of Lillet Blanc, one of my favorite summer aperitifs.
A little research later and I am not sure how the NYT linked that particular recipe with Mr. Bond. If you go to the literary source, James Bond’s recipe was for a Vesper.
The Vesper according to Ian Fleming and James Bond:
“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. Got it?”
-Casino Royale, Chapter 7
The quantities in the Vesper, as well as the branding of gin, differ in the two recipes, but the Lillet and lemon peel are a constant.
1 1/2 ounces Smirnoff vodka
1 1/2 ounces Tanqueray gin
1/2 ounce Martini & Rossi extra dry vermouth
1/2 ounce Lillet Blanc
Twist of lemon peel
1. Combine the vodka, gin, vermouth and Lillet in a cocktail shaker partly filled with ice. Shake briefly.
2. Strain into a chilled martini glass, and garnish with the lemon twist.
Recipe from The New York Times Country Weekend Cookbook
A little lolz for today’s music.
Check out Bill Corbett and Joseph Scrimshaw on Bandcamp, where you can buy the music.