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I often write about cocktails that came to us from the past and have a rich history of their development. Our today’s guest descended from the pages of a book about the adventures of one of the most famous secret agents in the world – James Bond.
Today, the Vesper cocktail can be tasted not only in underground casinos, as it happened in the novel, but also in almost any bar. In addition, the International Association of Bartenders included it in the category “Drinks of a new era”, securing a cult status.
Historical background
As you now know, the Vesper cocktail came to us from the 007 novels, namely the 1953 Casino Royale. The original recipe was described as follows: three parts of Gordon’s English gin, one part of vodka and half a part of an aperitif based on Kina Lillet wine (now just Lillet).
The cocktail owes its name to another secret agent – Vesper Lind, who became Bond’s partner on one of the tasks. Unfortunately, by the end of the story, the girl dies.
The strength and calorie content of the Vesper cocktail
The Vesper cocktail is a sophisticated drink that reflects the features of its prototype Lind. In one glass (about 100 grams) there are hardly 200 calories, which cannot but please people who follow their figure.
Despite the seeming lightness, the drink has an impressive alcohol content – up to 39 degrees. If you decide to get behind the wheel after a couple of such glasses, then you may well feel like a participant in an off-road rally with all the ensuing consequences.
How and with what to drink
“Shake but don’t mix,” Bond said to the bartender who was preparing the Vesper. This phrase has become winged and many really believe in its veracity. I wonder what Agent 007 would say if he knew that in an authentic cocktail recipe, all the ingredients are mixed in a shaker.
The Vesper cocktail is wonderful on its own, you can easily drain a couple of glasses and not even notice it.
According to the film, lemon zest cut in a spiral was added to the drink. One part of it was dipped into a glass, while the other part acted as a holder and was attached to the wall. This decision enriches the taste of the cocktail and at the same time serves as its decoration.
cocktail recipes
Since the Vesper cocktail has a book source, its original recipe is known in all details and does not allow deviations. In other words, there can be no Vesper cocktail based on cognac, rum or Aguardiente.
By the way, Aguardiente is an analogue of moonshine in Spanish-speaking countries. Its strength varies from 30 to 60 degrees.
The presence of the original described in the book does not exclude the existence of alternative and modified versions.
I mentioned that Vesper was included in the register of the International Association of Bartenders. So, the recipe for their drink is slightly different from the original. Moreover, there are differences not only in composition, but also in proportions. Now in more detail.
Vesper from James Bond
According to the legendary agent 007, the recipe for the Vesper cocktail looks pretty simple:
- 3 parts gin;
- 1 part vodka;
- 0,5 parts China Lillet;
- lemon peel;
- ice.
Preparation: Pour the ingredients into a shaker with ice and shake. Strain the resulting mixture from ice into a cocktail glass. We cut the zest from the lemon, trying to get a whole long strip. We decorate the glass with it so that part of the zest clings to its rim. The super agent’s drink is ready.
Modern version
The modern Vesper cocktail recipe does not match its book progenitor. The International Bartending Association-approved variant includes gin, vodka and white vermouth.
Lemon is used to decorate and enrich the taste. The ratio of ingredients is also different:
- 3 parts gin;
- 1 part vodka;
- 1,7 parts white vermouth;
- lemon peel;
- ice cubes.
Preparation:
Everything here is similar to Mr. Bond’s recipe. In a shaker with ice, mix gin, vodka and white vermouth. Then, through a strainer (ice strainer), pour the contents of the shaker into a cocktail glass and decorate with lemon zest.
Cooking Instructions
Despite its fame, it is not so easy to get the original ingredients of the Vesper cocktail, especially from us. The taste of Kina Lillet has changed over the years (since 1953).
This is due to a change in composition: quinine, which gives the drink a pleasant bitterness, has been removed from it. Now only a few collectors can enjoy the same Vesper cocktail.
If such a trifle does not bother you, you can try to cook Vesper from what is available in our country.
- Gin “Gordon’s” I saw in online stores. I haven’t checked in the usual ones for a long time, but it’s definitely there online.
- Questions about vodka, I think, no. Any will do, most importantly, take a quality one. All in all, don’t skimp.
- You can also get Lillet now, for sure on the Internet – I checked it. The only question is whether it is worth looking for. Any vermouth is suitable for cooking, even Martini. By the way, this is the favorite alcohol and agent 007.
In conclusion, I want to give a few tips based on my own experience:
- I recommend chilling all alcohol in advance. Yes, it will be mixed in a shaker with ice, but in this short time the liquid will not have time to cool to the desired temperature.
- Always strain alcohol after a shaker. Excess ice of small fractions quickly melts and dilutes the taste of the cocktail.
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