Paul Kushner
The Vesper Martini is a refined twist on a classic cocktail, created by James Bond author Ian Fleming in 1953. It blends gin, vodka, and Kina Lillet for a crisp, balanced flavor. Served in a chilled glass with a lemon peel garnish, it offers a bright aroma and smooth, fresh finish. Whether you’re hosting a gathering or enjoying a quiet evening, the Vesper Martini adds a touch of old-world elegance and style to any occasion.
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Servings: 1
Master the Vesper Martini. A sophisticated blend of gin, vodka, and Lillet Blanc.
Equipment
Ingredients
- 2 ounces gin
- 1 ounce vodka
- 1/2 ounce Lillet Blanc
- Lemon
Instructions
- Chill your martini glass in the freezer before serving. This will help keep your cocktail cold and refreshing.
- In a cocktail shaker filled with ice, add 2 ounces of gin, 1 ounce of vodka, and 1/2 ounce of Lillet Blanc. Shake vigorously for 20-30 seconds, until ice cold.
- Strain the cocktail into your chilled martini glass.
- Express the oils from a lemon twist over the drink, rub the twist along the rim of the glass, and drop it into the cocktail.
Video
Tried this recipe?Leave a comment and let us know how it was!
The Vesper Martini, a cocktail that was made famous by James Bond. It blends gin, vodka, and Lillet Blanc, creating a smooth, intriguing flavor. It’s strong yet balanced, with a long, satisfying finish that leaves you wanting more.
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I typically make the full-sized version (1 measure = 1 ounce; so 3 measures gin is 3 ounces, etc.); sometimes I pour half into each of two cocktail glasses, but I’ve also been known to follow Bond’s practice of making for myself one drink that is large and very strong…
I also cut the Lillet Blanc in half (to 1/4 measure), and make up the other half with 1/4 measure Cocchi Americano. I’m told this more closely approximates the flavor of the original Kina Lillet, but I’ve never tasted the original. Regardless of how faithful that is to the original, it tastes better than using Lillet Blanc alone.
If using gin and vodka close to 100 proof (as I do), shaking is preferable to stirring because you need a little more of the ice to end up in the drink to dilute the high-proof spirits.
But yeah, this is a really good drink when it’s made correctly.