“A Dry Martini”, he said.
“One. In a deep champagne goblet.”
“Oui, monsieur.”
“Just a moment. Three measures of Gordons, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”
“Certainly, monsieur.” The barman seemed pleased with the idea.
-Casino Royale, Ian Fleming
There’s one place you start when it comes to the James Bond menus, and that’s his martini, called the Vesper martini. To make this, we’re going to follow James’ own recipe.
Kina Lillet is now sold as Lillet Blanc, and if I can get it here in Australia, you’ll have no problem anywhere else in the world. Basically it’s an aperitif wine, made with a blend of white wines from Bordeaux, and includes orange peel and green apple citrus liqueurs.
- 3 measures Gordon's Gin
- 1 measure vodka
- ½ measure Kina Lillet
- long thin lemon peel
- large ice cubes
- Place the ice cubes in a cocktail shaker.
- Pour in the Gordons, vodka and Kina Lillet, place on the lid and give it a really good shake.
- In a champagne saucer/coupe, place the lemon peel and pour in the cocktail.
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