May Vesper

Difford’s Guide
Discerning Drinkers (37 ratings)
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    May Vesper

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Serve in a Coupe glass

Ingredients:
1 2⁄3 oz Hayman's London Dry Gin
1⁄2 oz Torabhaig Peated Single Malt Whisky
5⁄6 oz Aromatized wine (e.g. Lillet Blanc)
2 drop Saline solution 4:1 (20g sea salt to 80g water)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of lemon zest twist.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 9/10
Sweet
Medium
Dry/sour
Sweet to sour 8/10
More cocktails with similar strength and taste profile

Review:

A bone dry and Islay smoked Vesper "may" appeal – certainly worth a try if you're into Martinis and Islay whisky.

View readers' comments

Variant:

Vesper Martini
Reverse Vesper Martini
Reversed Vesper & Tonic
Reversed Vesper & Tonic 'Martini'
Smoking Gun Vesper

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Adapted from a recipe created by Angus Waugh in Edinburgh, Scotland who originally made this cocktail with Bruichladdich malt whisky and The Botanist gin.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

Nutrition:

One serving of May Vesper contains 178 calories

Alcohol content:

  • 1.7 standard drinks
  • 26.01% alc./vol. (26.01° proof)
  • 23.4 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Mike Hillis’ Avatar Mike Hillis
10th December 2024 at 03:35
Not bad. Although I prefer the traditional Vesper, this also works and provides a nice alternative that some would like.
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Calvin Grant’s Avatar Calvin Grant
15th June 2024 at 03:12
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!
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John CARR’s Avatar John CARR
23rd February at 15:01
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.
2
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1 reply
John CARR’s Avatar John CARR
20th February at 14:30
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…!
1
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1 reply
John CARR’s Avatar John CARR
18th January 2024 at 11:36
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.
2
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John Hinojos’ Avatar John Hinojos
6th November 2023 at 01:09
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.
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G. M. Genovese’s Avatar G. M. Genovese
11th January 2023 at 10:49
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)
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Matthew Spritzsimmons’ Avatar Matthew Spritzsimmons
21st August 2021 at 22:44
The peat of the scotch overpowers the gin and lillet. Adding 1/3oz. of triple sec or orange curacao brings the rest of the flavors to the palate.
2
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