Smoking Gun Vesper

Difford's Guide

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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:

145 calories

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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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