Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Rutte Dry Gin |
| 1/2 fl oz | Caisteal Chamuis peated scotch whisky |
| 5/6 fl oz | Lillet Blanc (or other aromatized wine) |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Review:
A bone dry and Islay smoked Vesper "may" appeal – certainly worth a try if you're into Martinis and Islay whisky.
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Adapted from a recipe created by Angus Waugh in Edinburgh, Scotland who originally made this cocktail with Bruichladdich malt whisky and The Botanist gin.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
Alcohol content:
- 1.9 standard drinks
- 29.35% alc./vol. (58.7° proof)
- 26.4 grams of pure alcohol
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