Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Rutte Dry Gin |
| 2/3 fl oz | Ketel One Vodka |
| 1/6 fl oz | Kina aromatised wine |
| 1/6 fl oz | Lillet Blanc (or other aromatized wine) |
Read about cocktail measures and measuring.
Review:
Many bartenders advocate that a Martini should be stirred and not shaken, some citing the ridiculous statement that shaking will "bruise the gin." If you like your Martinis shaken, then to avoid the possible look of distaste from your bartender, consider ordering a Vesper. This particular style of Dry Martini is always shaken, an action that aerates the drink, makes it colder, and more dilute than simply stirring. It also gives the drink a slightly clouded appearance and can leave small shards of ice on the surface of the drink. The clouded appearance does impact visual appeal but the ice shards are easily prevented by the use of a fine strainer when pouring.
History:
A cocktail with the name "Vesper" appears in William "Cocktail Bill" Boothby's posthumously published 1934 World's Drinks And How To Mix Them (see below), but is very different to the Dry Martini variation that, thanks to James Bond's "shaken, not stirred", is so famous and revered today.
The Vesper Martini was created by the mind of author Ian Fleming, the result of various influences, and made famous by his including it in his first James Bond novel, Casino Royale, published in 1953.
VESPER
William Boothby, 1934
Gin .......... ½ jigger
Noyau .......... ¼ jigger
Orange ..........1 spoon
Bitters .......... 2 drops
Shake well with ice into chilled cocktail glass and serve.
Nutrition:
One serving of Vesper Dry Martini contains 191 calories.
Alcohol content:
- 2 standard drinks
- 31.88% alc./vol. (63.76° proof)
- 28.7 grams of pure alcohol
Join the Discussion
... comment(s) for Vesper Dry Martini
You must log in to your account to make a comment.