Vesper
Gin, vodka and Lillet Blanc with a lemon twist. James Bond's own martini.
- Time
- 4 min
- Difficulty
- Easy
- Glass
- Martini glass
- Strength
- 2.5 UK units
How to make a Vesper
- Chill the glass. Put a martini glass in the freezer for 10 minutes, or fill it with ice and water while you work.
- Build in a mixing glass. Pour in the gin, vodka and Lillet Blanc and fill the glass with plenty of ice.
- Stir until very cold. Stir for about 30 seconds. The outside of the glass should be frosted and the drink should look clear.
- Strain into the cold glass. Tip out any ice water, then strain the drink in.
- Add a big lemon twist. Cut a wide strip of lemon peel, squeeze it over the surface so the oils spray, and drop it in.
- Glass
- Martini glassNo martini glass? A coupe or a small wine glass.
- Ice
- No ice
- Garnish
- A large lemon twistOr: A thin lemon slice.
What you need to make a Vesper
Kit
JiggerA double-ended measure, usually 25 ml and 50 ml.
Mixing glassAny sturdy jug or pint glass works.
Bar spoonA long teaspoon does the job.
StrainerA Hawthorne strainer fits over the tin or glass.
Vegetable peelerFor wide strips of peel with little pith.
Bottles we'd use
- Lillet BlancKeep it in the fridge once opened and use it within a month.Find it on Amazon
- Cocchi AmericanoDrier and more bitter than Lillet, so closer to the original Bond recipe.Find it on Amazon
- London dry ginGordon's is the gin Fleming named, and it works well.Find it on Amazon
Links to Amazon are affiliate links: if you buy through them, Bar Bandol may earn a small commission at no extra cost to you.
The Vesper story
Ian Fleming invented it in his 1953 novel Casino Royale, where Bond orders it from a bartender, gives it the name of the character Vesper Lynd, and asks for it shaken. The original used Gordon's gin, vodka and Kina Lillet, a quinine-flavoured aperitif that has since been reformulated.
Modern Lillet Blanc is a little sweeter and fruitier than the original, so this recipe uses a small measure of it. Stir the drink if you want it clear and silky, or shake it if you want to follow Bond: it will be colder and slightly cloudy. Either way, serve it very cold.
Vesper: your questions answered
What is in a Vesper?
A Vesper is made with 45 ml London dry gin, 15 ml vodka and 7.5 ml Lillet Blanc. Garnish: a large lemon twist.
Is a Vesper shaken or stirred?
A Vesper is stirred, not shaken. Stirring with ice chills and dilutes it while keeping the drink clear and smooth. Shaking would cloud it and add tiny air bubbles, which suits citrus drinks but not this one.
How strong is a Vesper?
Made to this recipe, a Vesper contains about 2.5 UK units of alcohol per drink. That is worked out from typical bottle strengths, so it changes with the bottles you use. UK guidelines advise not regularly drinking more than 14 units a week.
What glass do you serve a Vesper in?
Serve a Vesper in a martini glass. No martini glass? A coupe or a small wine glass.
