Vesper

Shaken, not stirred. The Vesper was invented by Ian Flemming in his 1953 book, Casino Royale. Ring a bell? That’s right, James Bond’s signature cocktail was originally a Vesper, not the vodka martini that took over in the early 1960s with the film’s Smirnoff partnership. This cocktail pairs wonderfully with seafood, and oysters in particular. Equally enjoyable while donning a tuxedo, or sitting on your patio in shorts. You know, you do you.

Yield: 1 cocktail

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Ingredients

• 2 oz. gin (such as Rieger’s gin)

• 1 oz. vodka (such as Tito’s vodka)

• 1/2 oz. Lillet Blanc

• 1 lemon (for lemon twist garnish)

• Vegetable peeler (Y-peeler preferred)

• Shaker

• Tea strainer (a.k.a. small mesh strainer)

• Hawthorne strainer (optional, use if your shaker doesn’t have a built in strainer, such as with Boston tins)

Instructions

Combine the gin, vodka, and Lillet Blanc in a shaker. Top with at least 6-8 ice cubes and shake vigorously for 10 seconds. Double strain the cocktail into a glass (preferably a coupe or martini glass) through the top of the shaker (or a Hawthorne strainer if using Boston tins) and through the tea strainer.

Form the lemon twist by running the peeler from end to end of the lemon (try to peel just the zest, leaving the bulk of the white pith on the lemon). Twist the lemon peel over the top of cocktail to release the lemon oils onto the drink. Gently rub the lemon peel along the rim of the glass and set the lemon peel on the rim.

Notes

Recommended Equipment

Y-Peeler:

Fine Mesh Strainer:

Hawthorne Strainer: