Why Does James Bond Like His Martinis Shaken Not Stirred?

cmdr_bong · January 2017

From the Youtube channel: TODAY I FOUND OUT

https://www.youtube.com/watch?v=5t3U7QlSNlQ

Interesting. Any thoughts from the Martini connoisseurs here?

Chriscoop · January 2017

Id always assumed it was because shaking makes the drink colder and blends better.

Barbel · January 2017

These earlier threads may be of interest:

http://www.ajb007.co.uk/topic/26635/want-to-know-how-to-make-a-vodka-martini/

http://www.ajb007.co.uk/topic/45608/vesper-martini-article-and-dukes-hotel-recipe/

http://www.ajb007.co.uk/topic/45317/vesper-martini/

cmdr_bong · January 2017

Very interesting read indeed! Thanks barbel!

Having never been much of a drinker (I no longer drink anymore) I must confess I was curious about The Vesper after watching Casino Royale. I suspect that I probably won't be able to walk after the first one, so I never dabbled. But on a trip to Japan I came across a very eclectic little bar that actually carry Lillet blanc. So with the promise of being carried home by my friends I thought "Sod this I'm going to indulge my curiosity!" I gave the bar tender the recipe and off he goes. He even did the lemon twist that sits on the bottom of the martini glass. Perfection.

And then there was the taste. Blimey that thing is STRONG!!!! I couldnt finish the damn thing as I was afraid my breath was going to catch on fire if I stand too close to any ignition source. Can't say I'm man enough to knock these down

Chriscoop · January 2017

I can only really manage one, the time I had one was on holiday and after it jack Daniels tasted very weak indeed.

Enjoying Death · January 2017

The Vesper is a strong drink. The most I've ever managed in one sitting is 4 and then I had enough lol. -{

cmdr_bong · January 2017

Enjoying Death wrote:

The Vesper is a strong drink. The most I've ever managed in one sitting is 4 and then I had enough lol. -{

4?!

That's a lot of standard drinks cruising through your system! Respect! -{

walther p99 · January 2017

I think I had two or three Vesper's the first time I tried it at Dukes in London, cant remember

)

0073 · January 2017

Well, you know what they say about martinis at lunch: It's like tits, -{ -{ -{ is too many and -{ isn't enough!

But Vesper is not a particularly strong drink for a Martini. It's just vodka, some gin and a bit of Lillet for taste. Some places do make them quite large though. Further more when rigorously shaken, it will dilute even more with water and ice particles if not double strained.

If you want strong cocktails, you should try some of the French classics made with Chatreuse or Absinthe. The Last Word comes to mind: equal parts Chartreuse, gin, Maraschino Liqeur and fresh lemon juice.

OR, better yet an Alaskan Polar Bear Heater!!!: https://www.youtube.com/watch?v=-jfvHBFRk9Q

VesperMelograno · January 2017

walther p99 wrote:

I think I had two or three Vesper's the first time I tried it at Dukes in London, cant remember )

One and I am normally on the floor.

What recipe for a Vesper do ya'll use? Mr. Melograno and I can never seem to agree.

0073 · January 2017

VesperMelograno wrote:

One and I am normally on the floor.

What recipe for a Vesper do ya'll use? Mr. Melograno and I can never seem to agree.

Well, traditionally a "measure" means a fraction; so if you use 2oz for the first "three measures of gordons", that would make it 6cl. Then it is easy division: 2cl vodka and 1cl of Lillet. Alltogether it makes 9cl or 3oz cocktail. Currently Champagne Goblets run in about 4-8 oz's so this would make it a perfect fit for the smaller size goblets. Taste comes from the exact relationship of the components.

As a side note; I once attended a batchelor party where we were all equipped with a pre-chilled "Vesper-Thermos", it contained a 5X vesper, which made almost 0.5L of Martini (0.45L or 15oz to be exact). The first 2 drinks were of excellent taste, but then it started to get warm, and suffice to say, I did not finish the last third of the bottle... This is just to illustrate that you can use almost any cocktail recipe to make a bowl of punch, all you have to do is to scale it up. Just like the jugs of strawberry margarita or Bloody Mary, we've all seen at various brunch tables.

VesperMelograno · January 2017

0073 wrote:

As a side note; I once attended a batchelor party where we were all equipped with a pre-chilled "Vesper-Thermos", it contained a 5X vesper, which made almost 0.5L of Martini (0.45L or 15oz to be exact). The first 2 drinks were of excellent taste, but then it started to get warm, and suffice to say, I did not finish the last third of the bottle... This is just to illustrate that you can use almost any cocktail recipe to make a bowl of punch, all you have to do is to scale it up. Just like the jugs of strawberry margarita or Bloody Mary, we've all seen at various brunch tables.

Thank you. I normally add more gin but I will try it with less.

It would have been quite the bachelor party if you actually had a punch bowl of Vespers

)

Sir Hillary Bray · January 2017

I've messed around with ratios for the Vesper for a while and have finally found one I like most -- a simple ratio of 3:2:1 for gin, vodka and Lillet, respectively. I first saw it in a Bon Appetit article profiling how Chiltern Firehouse in London mixes classic cocktails. When in London in November 2015, I went to CF and had them make me one -- awesome. This mix highlights the Lillet a bit more, softening the drink. I stir it rather than shake it, so as not to infuse it with air (yes, I know -- heresy for a Bond fan!). A healthy twist of lemon is essential.

So, a little off the classic Bond formulation and technique, but wonderful. My oldest daughter agrees. Don't worry, she's legal.

VesperMelograno · January 2017

Sir Hillary Bray wrote:

So, a little off the classic Bond formulation and technique, but wonderful. My oldest daughter agrees. Don't worry, she's legal.

) -{

You all have inspired me. I am going to have a Vesper tasting tonight. I expect tomorrow will be rough.

0073 · January 2017

Sir Hillary Bray wrote:

I've messed around with ratios for the Vesper for a while and have finally found one I like most -- a simple ratio of 3:2:1 for gin, vodka and Lillet, respectively. I first saw it in a Bon Appetit article profiling how Chiltern Firehouse in London mixes classic cocktails. When in London in November 2015, I went to CF and had them make me one -- awesome. This mix highlights the Lillet a bit more, softening the drink. I stir it rather than shake it, so as not to infuse it with air (yes, I know -- heresy for a Bond fan!). A healthy twist of lemon is essential.

So, a little off the classic Bond formulation and technique, but wonderful. My oldest daughter agrees. Don't worry, she's legal.

Funny thing: In Finland something known as "Marskin Ryyppy" or Marshals Tipple, is a legendary shot connected with The One and Only War Marshal Mannerheim. It contained (allegedly) 1l of akvavit, 2cl of dry vermouth and 1cl of gin. When ice cold it has a very, and I mean VERY similar taste to freshly shaken Vesper. When it warms up, its taste profile changes somewhat.

Aand By and by: don't worry about stirring rather than shaking: I can't remember right off (one side car one bourbon and branch and on beer down already it's Friday night after all) in one or the other novel, Bond drinks a medium dry vodka martini.... wait for it.... ON THE ROCKS!!! Also in the DrNo, (movie) it is always medium dry, both at the hotel, as well as at Crab Key.

always shaken · June 2018

Hi guys , I've never seen this on the shelf any where , the only place I've ever seen it was at JFK , but I had no money left , and I had already spent my budget in the big apple , so today I've popped into ASDA to get some Gordon's pink gin , not for me it's for a girl friends birthday she is 21 , any way I saw this , they had loads of it

its £19.00

Why Does James Bond Like His Martinis Shaken Not Stirred?

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