Garnish:
Lemon zest twist & small strip cured smoked pork on a skewer.
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 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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Our comment:
Delicately smoky and almost meaty – be sure to serve with cured meat. A great aperitif cocktail.
History:
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.
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