|1 1/2 fl oz||Oak Smoked Vodka|
|1/2 fl oz||Rutte Dry Gin|
|1/4 fl oz||Noilly Prat Extra Dry|
|1 dash||Jerry Thomas bitters|
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Delicately smoky and almost meaty – be sure to serve with cured meat. A great aperitif cocktail.
Adapted from a drink created in 2016 by Dale DeGroff, King Cocktail, New York City, USA.
This recipe is courtesy of gazregan.com. Dale's original recipe calls for: 1½ oz Chase English Oak Smoked Vodka, ½ oz Tanqueray No. TEN Gin, ¼ oz La Quintinye Vermouth Royal Dry Vermouth and 1 dash Bitter Truth's Jerry Thomas Own Decanter Bitters. Dale's preferred garnish is a small strip cured smoked pork on a skewer.
More information on the story behind Bond's Vesper can be found on our Vesper cocktail page page.