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. Early in the story, 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 that changes later in the book, when he invites a beautiful Russian double-agent to cocktails:

--- “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.--------------

Ian Fleming's Vesper
3 measures Gordon?s Gin
1 measure Vodka
1/2 measure Kina Lillet
shaken until frosty, served in a deep
champagne glass, garnished
with a large thin slice of lemon peel
O. Henry's Vesper
for 21st century tastes
1 part Blue Sapphire Gin
1 part Ketel One Vodka
1 part Lillet Blanc
shaken until frosty, served in a
classic martini glass with a lemon twist
The Vesper has been the martini of choice for me and my wife for nearly a decade. Finding a bar that stocked Lillet Blanc used to be a problem, but more and more bars started stocking it after the release of the Casino Royale movie. Lillet is the modern version of the Kina brand Lillet Fleming calls for in the novel. It is a sweet fortified French wine 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 find it the perfect replacement for sweet vermouth in a classic Manhattan. --HM--

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