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Vesper martiniVesper: The James Bond Martini

In 1952, British writer and former spy, Ian Fleming, wrote what would become the first in a series of novels featuring a British secret agent named James Bond. In Fleming's Casino Royale, Bond meets his American counterpart Felix Leiter for drinks and orders a very unusual martini. Bond’s instructions are detailed and specific. Thus, the drink can essentially be reproduced today exactly as author Ian Fleming envisioned it at the time. Bond initially tells Leiter the martini has no name but, later in the book, Bond invites a beautiful Russian double-agent to dinner and again orders his vaorite cocktail. Fleming writes:

  “I can’t drink the health of your new frock without knowing your Christian name.”
  “Vesper,” she said. Vesper Lynd....” 
  “I think it’s a fine name,” said Bond. An idea struck him. “Can I borrow it?” He explained about the special drink he had invented and his search for a name for it."The Vesper,” he said. “It sounds perfect and it’s very appropriate to the violet hour when my cocktail will now be drunk all over the world. Can I have it?”
  “So long as I can try one first,” she promised. “It sounds a drink to be proud of.”
Excerpted from Casino Royale by Ian Fleming, 1953. Copyrights apply.

According to Casino Royale, Ian Fleming's Vesper included 3 "measures" of Gordon’s Gin; 1 measure Vodka; and 1/2 measure Kina Lillet; shaken until frosty, served in a deep champagne glass, and garnished with a large thin slice of lemon peel

My Vesper for 21st century tastes has 1 part Blue Sapphire Gin; 1 part Ketel One Vodka; and 1 part Lillet Blanc, shaken until frosty, and served in a classic martini glass with a lemon twist.

The Vesper has been my martini of choice for nearly a decade. Finding a bar that had Lillet Blanc used to be a problem, but more and more bars started stocking it after the release of the Casino Royale movie. Lillet Blanc is the modern version of the Kina brand Lillet Fleming calls for in the novel. It is a sweet fortified French wine that is often used in place of sweet vermouth. I have experimented extensively with Lillet, using it in a variety of sweeter-style martinis, and it adds something special to all of them. I even find it the perfect replacement for sweet vermouth in a classic Manhattan.