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 |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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.
Join the Discussion
... comment(s) for Smoking Gun Vesper
You must log in to your account to make a comment.