You could also use Cocchi Americano in place of Lillet, to add hint of bitterness, which is a nice touch. Finally, I’ve found the Vesper actually tastes a bit more balanced, with a touch more Lillet than vodka, rather than the other way around. I’d go with a gin that’s around 47-50% ABV, and if there was ever a time to specifically use London dry, this is certainly it. Also, Gordon’s is now bottled at 40% ABV, which I think a little soft for this drink. I’ve made a few alterations, if you’re willing break with tradition.įor one, my recipe contracts the size of Bond’s, clearly he had no problem downing a cocktail with 4 ounces of spirit, but it’s not something I generally recommend. Bond’s original recipe calls for 3 ounces of Gordon’s gin, 1 oz of vodka, and a 1/2 oz of Lillet Blanc, shaken and served with a lemon twist. This is the cocktail that the British super-spy famously calls out the recipe for in his inaugural adventure, Casino Royale, and then names it after the love interest (or so he thinks!). It is a mixture of Kina Lillet (unfortunately discontinued from 1986) plus a combination of gin AND vodka, with a lemon peel garnish. James Bond is good at a lot of things, and apparently creating drinks is one of them.
