Active Time

　　2 minutes

　　Total Time

　　2 minutes

　　Martinis get all the glory, but the first cocktail James Bond ever ordered was a Vesper. The drink was made famous by Bond author Ian Fleming in—and possibly even invented for—his 1953 book Casino Royale. Some historians believe the Vesper specs as described by Bond resemble a rum cocktail Fleming had enjoyed at his friend Ivar Bryce’s home in Jamaica; Bryce reportedly received a copy of the book inscribed, “For Ivar, who mixed the first Vesper.”

　　Named after double agent and temporary Bond love interest Vesper Lynd, the Vesper cocktail is essentially a dry martini variation that splits the base between gin and vodka and uses French aperitif Lillet instead of dry vermouth. In Casino Royale, Bond orders his Vesper with “three measures of Gordon’s,” but any London dry gin works. Swap the gin and vodka proportions for a drink that more closely resembles a vodka martini, or for a more bitter finish substitute quinine-flavored Cocchi Americano for the Lillet. Don’t skip the lemon twist, though; its essential oils brighten and balance a very boozy cocktail.

　　This Vesper recipe comes from New York City drinks consultant Eben Freeman. In keeping with Bond tradition, the drink is shaken, not stirred, which is a departure from the general rule of martini making. Shaking the drink mitigates its booziness and slightly aerates the cocktail. If you prefer a brasher drink, feel free to stir it in a mixing glass. A gin cocktail for vodka lovers, and a vodka cocktail for gin lovers, it’s easy to see why the Vesper remains popular with bartenders, Bond fans, and anyone who likes a little drama in their glass.

Ingredients

　　3 oz. gin

　　1 oz. vodka

　　½ oz. Lillet Blanc

　　1 (¾"-thick) strip lemon peel (for garnish)

　　Combine 3 oz. gin, 1 oz. vodka, and ½ oz. Lillet Blanc in a cocktail shaker. Fill with ice and shake until well chilled, about 30 seconds. Strain into chilled martini glass or coupe glass. Express the oils from 1 (¾"-thick) strip lemon peel over glass, then brush peel along outer rim of glass, drop peel into drink, and serve. 

　　Editor’s note: This vesper cocktail recipe first appeared on Epicurious in November 2008. Head this way for more of our favorite cocktails for New Year’s Eve →