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Vesper

September 26,  2010 (part of Cocktail Chronicle)

My current favorite gin is Bols Amsterdam Genever 1575. Soft, silky, herbaceous and balanced. I love it straight and really cold. The taste is transcendent.

It is natural to wonder: Wouldn’t it lift any gin-based drink?

David Wondrich said in Imbibe! that genever doesn’t mix well with white vermouth. But how about vodka?

James Bond (or Ian Fleming rather) *invented* Vesper in Casino Royale with an explicit instruction: “3 measures of Gordon’s, one of vodka, and half a measure of Lillet. Shake it very well until it‘s ice-cold.” Dale Degroff uses flamed orange peel as the crowning touch.

It is divine.

Based on Vesper from The Essential Cocktail (Makes 1):

  • 1 ½ oz (3 tbsp) Bols Amsterdam Genever 1575
  • ½ oz Hangar One vodka
  • ¼ oz Lillet Blanc
  • Flamed orange peel as garnish (essential)

 

  1. Make sure it is shaken until ice-cold. Strain into a martini glass.
  2. Peel a square-ish orange peel. Have a lighter ready and going. Fold the orange peel in half over the drink right next to the flame so the essential oil squirts out and ignites. Drop the peel into the drink. Serve immediately.
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2 Trackbacks/Pingbacks

  1. By Cocktail Chronicle « Sunnyvaleglutton's Blog on 29 Sep 2010 at 4:11 am

    […] Vesper (Gin, 09/26/2010) […]

  2. […] Vesper (Gin, 09/26/2010) […]

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