8/2/2023 0 Comments Corpse reviver 2 imbibe![]() You can also stir in the glass of a classic Boston shaker set, or any tall glass you have on hand. You don’t need a fancy mixing glass to make stirred cocktails, but they are a really fun piece of equipment to invest in if you make a lot of stirred drinks. Personally I still prefer it stirred – but I do give it an extra long stir! How to make a perfect stirred Vesper Try it Bond’s way and see what you think. But you’ll definitely want to fine strain the drink to avoid those pesky little ice shards that float on top. ![]() The added dilution from shaking may make it more palatable, especially if you’re not accustomed to spirit-forward cocktails. Here’s why shaking a Vesper actually makes sense: Stirring will instead lend a smoother, more enjoyable mouthfeel. It also adds aeration and tiny ice chips to the finished cocktail, which you may or may not like.Īeration and a light froth are wonderful in a cocktail with juice like a Daiquiri, but not as much in an all-spirits drink. The reason that stirring is preferred to shaking with drinks like martinis is that shaking tends to allow for a more diluted (read: watered down) drink. Drinks that incorporate juices, cream, or eggs are usually shaken. If you’ve mixed more than a couple of classic cocktails, you’ve probably learned that cocktails made with only spirits, liqueurs, and syrups should be stirred instead of shaken. You can’t substitute with a dry vermouth here. A martini variation that is made with dry vermouth is the Gibson. Keep in mind that Kina Lillet, Lillet Blanc, and Cocchi Americano are not interchangeable with dry vermouth. Both will make for a great cocktail! Don’t use dry vermouth Lillet Blanc can be a bit easier to find (it’s even sold at my local Whole Foods), but Cocchi will make for a more authentic Vesper. Some say that Cocchi Americano makes for a better substitute because it’s a bit more bitter, like the Kina. So today the less bitter fortified and aromatized wine Lillet Blanc is often used in its place. Kina Lillet stopped being produced in the 1980s. A Vesper is a great cocktail to make when you want to let the flavors of the spirits shine. The Bosun’s and Zyr are both very smooth spirits made from grains.īoth of these bottles were gifted to me recently and when I started writing up this recipe, I knew I wanted to feature them here. I went with Holystone Distilling’s Bosun’s Navy Strength Gin and Zyr Vodka. If you use low quality spirits, this cocktail will be barely drinkable, as there are no juices or sweeteners to mask any unpleasant flavors.Ĭlassic juniper-forward gins are a great choice here. The most important consideration is quality. Later, Bond encounters a woman named Vesper Lynd and decides to name his cocktail after her. More on the ‘shaken not stirred’ debate in a minute!Īt this point in the James Bond story, the drink was just an unnamed gin and vodka martini. This is important to note, because typically cocktails made with only spirits are stirred. He also specifies that the drink be shaken until very cold. James Bond asks a bartender for a dry martini, and then offers instructions for making it to his liking.īond requests 3 measures of Gordon’s gin, 1 measure of vodka, and a half measure of Kina Lillet, with a lemon peel for garnish. The Vesper first appears in the 1953 book, Casino Royale. If you do happen to accidentally overindulge though, check out my hangover tips from my Corpse Reviver 2 recipe! The history of the cocktail ![]() It’s safe to say that the level of alcohol in this martini is equivalent to a double of just about any other cocktail, so please keep that in mind when imbibing.Īs always, drink responsibly and choose quality ingredients. The Vesper is not for the faint of heart, containing a whopping 4 ounces of liquor, plus a splash of Lillet Blanc (or Cocchi Americano, if you prefer). This now-classic cocktail is unique because it was invented not by a bartender, but by author Ian Fleming in his James Bond novel Casino Royale. The Vesper is a martini riff made with gin, vodka, and an aromatized wine. ![]()
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