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Vesper Dry Martini
Yes, yes, it's a spirituous cocktail without fruit juices that best shows its crystalline beauty when stirred rather than shaken. However, it's the one...
Charl Engela
23rd April 2022 at 09:55
So, Simon: this idea of the last gin added automatically makes it “preferred”, but that’s not right, surely. I have at least a dozen different gins (all without fruit flavours!) and use them for different drinks. No single gin is preferred over any other in general. I would suggest you let the user decide what the “preferred” dry gin is (or none!) rather than automatically assuming that it’s the most recently-added one.
28th May 2022 at 20:16
Oh, dear! I had assumed that the clever website selected the best brand in my cupboard for each recipe. Now I shall have to try every one again with each brand of gin.
24th April 2022 at 10:13
We're working on an upgrade which, if you have multiple products within one category such as gin, will allow you to select the preferred one for each particular cocktail. Please bear with us in the meantime as just one part of a bigger upgrade of our functionality.
14th April 2022 at 00:10
For James Bond birthday, decided to make a version of the Vesper that a friend makes. It is 1 part vodka, 1 part gin, 1/2 part Luxardo Bitter Bianco. Shaken. Served with lemon twist. It has a slightly different taste of the traditional Vesper, but very, very good.
7th January 2022 at 22:13
Having one of these and staying with the book version of 3:1:1/2 Gordons / Ketel / Tempus Fugit Kina L'aero d'Or to aim as close to the original as possible
Shaken of course
Shaken of course
12th April 2022 at 00:15
Having had several versions including the one on the Kina L’aero label, this original is my favorite.
31st December 2021 at 17:14
I do my own "Vesper in Absinthia" by pouring the once-made Vesper into a chilled, absinthe-rinsed glass. I like the body that the vodka somehow adds in the Vesper, I just like the absinthe favor, and I am ever the punster, here on Vesper (& Ian Fleming) no longer being with us, plus the "in absentia" phrase frequently being applied both to trials and awards.
1st January 2022 at 17:43
Thanks Robert, you come up with a clever and delicious variation.
28th May 2021 at 13:23
Happy Birthday Mr Fleming. To quote “Well, I like to do some things the old-fashioned way.” So I will be toasting messers Fleming and Bond with the original 3-1-0.5 including Lillet Blanc. Shaken of course!
7th January 2021 at 14:49
is the choice of celery gin deliberate? You don't comment on it. I wondered whether it was especially well matched to the vesper over say rutte normal gin?
23rd April 2022 at 09:47
Now I understand why it says Plymouth gin on mine. But thinking about it, Plymouth would make a very good Vesper, Cocchi Americano being basically a sweet bianco. Must try it.
7th January 2021 at 15:26
I use Rutte Dry Gin in this cocktail, not Rutte Celery. If you are seeing Celery Gin in this recipe it is because your Celery Gin is the last gin you added to Your Ingredients so our clever database thinks this is your preferred gin.
31st October 2020 at 18:14
I'll be making one of these later in honour of the original screen James Bond. "Do you expect me to talk?" "No, Mr. Bond, I expect you to die." I am going traditional proportions of 3:1:0.5 but the 0.5 is Cocchi Americano. And yes, shaken, not stirred!
17th August 2020 at 15:35
I also tried out of curiosity, and didn't really enjoy it, I prefer Lillet blanc in some other cocktails :)
3rd July 2020 at 22:57
Yes, Yes, Yes Mr Bond! You have good taste.
29th June 2020 at 15:46
I didn't really enjoy this, I tried the Reverse too and was equally as disappointed. Sorry not for me.
23rd May 2020 at 00:45
Meh. Martinis are highly personal. I still prefer two-to-one Plymouth/Noilly Prat, or for something more aromatic and unusual, Uncle Val's/Noilly/Lillet Blanc.
18th November 2022 at 20:01
Yes, 2:1 Plymouth/N.P. works very well. Thank you.