Name: May Vesper
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Gin; 15 ml Peated malt whisky; 25 ml Aromatized wine; 2 drop Saline solution 4:1

Ingredients

1 ²⁄₃ fl oz

Hayman's London Dry Gin

¹⁄₂ fl oz

Peated single malt whisky

⁵⁄₆ fl oz

Aromatized wine (e.g. Lillet Blanc)

2 drop

Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of lemon zest twist.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of May Vesper contains 178 calories

Alcohol content:

1.8 standard drinks
25.56% alc./vol. (51.11° proof)
24.7 grams of pure alcohol

History

Adapted from a recipe created by Angus Waugh in Edinburgh, Scotland who originally made this cocktail with Bruichladdich malt whisky and The Botanist gin. He loves Vespers and enjoys Bruichladdich and Botanist gin, plus they are both made at the same distillery. "With that in mind, I decided to make a Vesper using The Botanist gin and replacing the single measure of vodka in the recipe with a measure of The Classic Laddie (not too peaty). I retained the Lillet Blanc in honour of the "Auld Alliance" between Scotland and France in the 13th to 16th centuries. I call the cocktail the "May Vesper", May being James Bond's Scottish housekeeper in the Fleming novels."
Bond's Vesper Martini story

Comments & Discussion

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Helen Smith 1y

Bone dry indeed. I really liked the addition of the salt - it gives it a delightful savoury note. I didn't garnish mine at all, but after a sip I think a sprig of thyme would be a fun alternative to the lemon. I used Steinhart Gin (an award-winning Nova Scotian London Dry) and Famous Grouse Smoky Black for the peat. I'd be very curious to see how this would work paired with foods.

Mike Hillis 1y

Not bad. Although I prefer the traditional Vesper, this also works and provides a nice alternative that some would like.

Calvin Grant Premium Member 2y

What a marvelous martini! ("Shaken, not stirred.") Made mine with Lillet Blanc, Ardbeg 10, and Tanqueray and I may want to make it again...For sure!

John CARR Premium Member 1y

I’ve got some bruichladdich on order, to have a go at the creator’s original version. Just did a mini version with glenmorangie and botanist, I mean with such good ingredients you almost can’t go wrong…!

John CARR Premium Member 1y

It’s like reverse engineering genever in a way. Herbal meets malty. Will persist.

Calvin Grant Continue thread (1 reply)

John CARR Premium Member 1y

Got hold of the bruichladdich , as per the creator’s spec. 100% unpeated, it’s very fruity and sweet and unsmoked. I’d sub with something like chivas.

Calvin Grant Premium Member 1y

Must try. Went looking for some Glen Grant single malt. Can no longer find it locally. I've read they supply the malt scotch for Chivas. Loved that Albanese quote "Kindness isn't weakness". Cheers.

John CARR Continue thread (1 reply)

John CARR Premium Member 2y

interesting concept. I also separately tried Botanist and Highland Park neat (in the absence of Bruichladdich) as 50/50, i was very pleased with the way they 'opened' each other up. In the same way that one adds water to scotch.

John Hinojos Premium Member 2y

Used Cocchi Americano. What a great cocktail. There is the light hint of the peat from the Scotch and the upfront flavour of the gin (we used a Wilder Gin from California which has a strong herbal flavour). Will definitely be having this again.

G. M. Genovese Premium Member 3y

Used Gordon's, Ardbeg 10, and Cocchi Americano. Was not quite prepared for that flavor combo. I could get used to this. Checks off some boxes with my leanings toward smoke and bitter. (11 Jan 2023, 5:49a)