|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 blue above.
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.