Smoking Gun Vesper

Difford's Guide

Serve in a

Nick & Nora glass

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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Review:

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.

Nutrition:

There are approximately 145 calories in one serving of Smoking Gun Vesper.

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