Chris Lamb

The Seattle Times just wrote about the Vesper at The Doctor's Office in Seattle, WA, including a batch recipe. Their preference is Beefeater, Reyka vodka and Cocchi Americano, as well as a good slug of water and freezing it (instead of dilution via shaking).

https://www.seattletimes.com/pacific-nw-magazine/the-perfect-vesper-has-been-found-and-it-can-be-stored-in-your-freezer/

Features heavily in the 1948 noir, The Big Clock. Mentioned maybe five or six times..

Like a number of the comments here, I, too, find this a little sweet with the 2:1 ratio. I used a 45% ABV bourbon, but I don't think a 100-proof rye would be enough: the ratios might just need to be adjusted. Otherwise, it's a lovely drink.

"The Rise of Malört, an Unexpected Midwest Princess"
https://www.nytimes.com/2024/11/15/dining/malort.html

They drink versions of this cocktail in Louis Malle's 1974 film, "Lacombe, Lucien". Although according the dialogue they are "bad", not least of all because they seem to be missing egg white: "The best Pink Ladies I ever drank were at Rudy Hiden's bar. The best English bar in Paris."

Egg white powder? Interesting. Is that a good substitute for fresh egg white?

Yes, it foams up a lot. I'm using the Dr Oetker one which is like £1.20 for 4 sachets.

I've added a link to the Vieux Carré above.

This link is, alas, not there. Lucky I read the comments!

Any tips for getting the most out of these foam bitters? With 'real' egg whites (or egg white powder), I can get a really significant foam head with a reverse dry shake — especially if I add the egg or egg white for the second iceless shake. But doing the same with these bitters doesn't get quite the same amount of foam. Any tips very much appreciated!

I made this with Mezcal (over blanco tequila) last night, and it might actually be an improvement.

Was watching "McCabe and Mrs. Miller" again last night and various parts of the internet seems to claim that the cocktail that McCabe drinks (double whisky and a raw egg) is called an Amber Moon. Can you help clarify? Perhaps if it is known under a different name here then a clarification can be added? :)

Shall I assume this is superior to Giffard's [non-premium range] "Creme de Banane" ?

Just back from a long night in Le Lion. They certainly don't skimp on the amount of basil (and they include the stalks), plus they also don't mess about when muddling - they really go to town on it. Wonderfully bright and fresh, A+ cocktail.

Probably worth linking to the "Left Hand" here which 'merely' adds bitters (a great addition, btw).

Thanks for including my alternative recipe in the description. However, I think I either communicated it badly, or there was an error in its transcription. I think it should read:

40ml (1 1/3oz) Navy Rum
10ml (1/3oz) Lime juice
10ml (1/3oz) Sugar syrup (2:1)
30ml (1oz) Water
1 dash Aromatic bitters

As in, I promise simply making a smaller drink (in a regular rocks glass); and crucially one with a total of 18.5 grams of alcohol (down from close to 28!)

In a previous comment I lamented the lack of a 22.5ml line, a commonly specified volume. However, I realised last night that I can just turn it around and use the 3/4 oz mark instead. ??

This is the drink Pip has before he leaves for London in Charles Dickens' Great Expectations:

"On this last evening, I dressed myself out in my new clothes for their delight, and sat in my splendour until bedtime. We had a hot supper on the occasion, graced by the inevitable roast fowl, and we had some flip to finish with. We were all very low, and none the higher for pretending to be in spirits."

Some more about this being the "favourite pre-luncheon tipple" of the UK's previous monarch can be found in this 2003 piece in the LRB https://www.lrb.co.uk/the-paper/v25/n22/thomas-jones/short-cuts. Note in particular that this source suggests equal parts were preferred, not 2:1 as specified in another comment.