The Vesper Martini

[Bunnyhugs]

I recently tried a Vesper variation where you split the Lillet component 50/50 between Lillet and Rin Quin Quin (another quinquina, but this time with a peach flavor).

Seriously delicious if you have Rin Quin Quin lying around. . .

The Rin Quin Quin has a little more quinine bitterness than the Lillet, giving the drink more of an edge. But simultaneously you have this lovely dry peach flavor going on.

[KatieLoeb]

The likleihood of some obscure vermouth showing up as available for sale here in PA is about as probable as monkeys flying out of my butt/ But I digress....

Nonetheless, I seem to have created my own monster by turning a couple of my diehard regular martini drinkers into Vesper fans.

[brinza]

The likleihood of some obscure vermouth showing up as available for sale here in PA is about as probable as monkeys flying out of my butt/  But I digress....

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Hell, I was surprised to find Noilly Prat on my end of the state! (not saying that's obscure, but you know what I mean.) I'm just thankful that we have Lillet on a regular basis so that we can make Vespers (and Corpse Revivers).

[KatieLoeb]

I have a preference for an orange twist rather than lemon in my Vespers. Seems to bring out the aromatics of the Lillet a bit more.

[jmfangio]

The best version I've ever made was with Junipero/Ciroc/Cocchi Aperitivo Americano, with an orange twist.

I still have an unopened bottle of Cocchi, but I haven't been able to bring myself to crack it open, knowing that it may be my last. I've been looking everywhere hoping to find some still in stock, but no luck so far.

I'd love to try that Rin Quin Quin mentioned above.

[lperry]

Several Bond fans will be descending upon us this evening for a final viewing of Casino Royale prior to a midnight screening of Quantum of Solace. Vespers all around!

[TMFIII]

And after your midnight showing you can fix the new Bond cocktail:

The one and only Sazerac!!!

[jmfangio]

I've been saving my last bottle of Cocchi Aperitivo Americano just for this day. Already bought my tickets for a 4pm screening, then home for Vespers.

[Mattmvb]

Convert-Me.com is a very convenient web site for converting all kinds of measures.

1 gill = 4 ounces = 11.8 centiliters (118.3 milliliters)

1/6 gill = 2/3 ounce = 1.97 centiliters (19.72 milliliters)

25 milliliters (2.5 centiliters) = 0.85 ounces = 0.21 gills

For all intents and purposes, the old bar measure of 1/6 gill was 2 cl and the new bar measure of 2.5 cl is 1/5 gill.  So the bar measure became effectively 25% larger with the switch to metric measures.

What this means about Bond's drink is a bit more complicated.  Casino royale was published in 1953.  As far as I know, the UK begain to adopt metric measures sometime around 1965.  This means that the original Vesper was probably measured in gills and not in centiliters.  Something like this:

3/6 gill Gordon's gin

1/6 gill vodka

1/12 gill Lillet Blanc

Or, converted to ounces:

2 ounces Gordon's gin

2/3 ounce vodka

1/3 ounce Lillet Blanc

Certainly not a large drink by modern standards.  Probably 4 ounces or a little more after dilution with water from melting ice.

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It would actually be a bit larger than that, although still not particularly large.

You're using the US definition of the Gill. As with several imperial measures, the UK definition is different.

1 gill = 5 fluid ounces (UK) = 1/4 pint (UK)

1 pint (UK) = approx 568ml (milliliters)

1/6 gill = 1/24 pint (UK) = 23.7ml = 0.8 ounce (US)

So I guess it's closer to

2 1/2 ounces gin,

3/4 ounce vodka,

2-3 teaspoon lillet.

In the book, it would certainly have been refering to the imperial system. Metrication in the UK came much later. If I remember correctly, use of metric units for spirits etc became compulsory in the late 1990's, I was certainly still pouring in 1/6 gills in 96 when I left the business for a while (although I seem to remember that was during a changeover period), but 25ml was compulsory when I returned in 2001.

Cheers

Matt

[ethan bentley]

I've done quite a lot of research on The Vesper, most of it can be found here: http://summerfruitcup.wordpress.com/category/1-the-vesper/

But it never occurred to me to look a little deeper into the measurements. Definitely something I will have to do.

[FrogPrincesse]

(from the Martini thread)

For the first time I drank a couple Vespers last Friday per the stated recipe. Whew. Quite good but smooth and sneaky.

I've always found the Vesper to be a difficult cocktail to get right/balanced. What gin & vodka combo did you use?

I was served a version that was surprisingly pleasant a few months ago at a seminar by Richard Boccato at Tiki Oasis - 1.5 Hendrick's gin, 0.75 Lillet, 0.5 Stolichnaya vodka, lemon twist.

The Vesper seems like an anomaly. I am not aware of other cocktails that dilute gin with vodka (ok, maybe one, but it's an abomination - the Long Island Iced Tea). Also the use of Lillet instead of dry vermouth may seem odd at first glance; however there are examples of Martinis with Lillet predating Flemming. The Savoy Cocktail Book has the Richmond Cocktail (2/3 Plymouth gin, 1/3 Kina Lillet, lemon twist) and Bich's Special, aka the Great Secret (2/3 dry gin, 1/3 Kina Lillet, dash Angostura bitters, orange twist).

[radtek]

Hehe to quote myself from another forum:

Tonight I decided to try a "Vesper"...

3oz gin (New Amsterdam #485)

1oz Vesica triple-distilled potato vodka

1/2oz Lillet

lemon-peel garnish

Stirred- not shaken and with plenty of ice.

I like it. Interesting citrus botanical bitterness vs the alcohol bitterness and bite. The Lillet brings a slight sweetness to temper and smooth the drink. Very nice. Herbal. Light yet complex as it warms.

[FrogPrincesse]

Thanks. I haven't had a chance to try the New Amsterdam #485, but based on what I could find, it seems light on the juniper (mostly citrus/floral).