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The Vesper Martini

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vesper cocktail with bottles of ingredients in the background

How to Make a Vesper

Prep Time: 3 minutes
Total Time: 3 minutes
5 from 1 vote
Course: Gin
Cuisine: American
Keyword: vesper
Servings: 1
Author: Paul Kushner
Master the Vesper Martini. A sophisticated blend of gin, vodka, and Lillet Blanc.


  • 2 ounces gin
  • 1 ounce vodka
  • 1/2 ounce Lillet Blanc
  • Lemon


  • 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.


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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One Comment

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  1. 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.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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