By: Michael Sarko | August 11 2011
Posted in Seattle - Cook It - Seattle

Vesper Martini. Photo by: Michael Sarko

Perhaps the most important piece of literary cocktail history goes like this,

"A dry martini," he said. "One. In a deep champagne goblet."
"Oui, monsieur."
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"

The speaker? None other than Agent 007, James Bond. The book? Casino Royale by Ian Fleming. The drink? The Vesper Martini, the cocktail that transformed the originally scotch-drinking spy into a martini man forever. It is the very epitome of the clean, classic cocktail, and it's as fussy as Bond makes it sound. We'll recreate it here using locally-distilled Dry Fly Gin and Soft Tail Vodka. 

Let's break down his specific instructions, shall we? First, there's Gordon's, a specific brand of gin. The reason Bond wanted Gordon's was because, prior to the 1970s, it was an especially high-proof brand. The higher alcohol content made for a more potent flavor, though these days a lot of old liquor brands have changed their formulas and lowered their alcohol-by-volume. If strong flavor is what you want, you can do no better than Dry Fly Gin out of Spokane. It isn't as potent as old Gordon's, but it is remarkably smooth and flavorful.

Now, onto the vodka. Bond needed a splash of vodka to dilute the juniper notes in his drink and make way for the real flavor star, Lillet. For our purposes, Soft Tail Vodka from Woodinville is the way to go. It's a vodka distilled from Washington apples, which gives it a distinct, fruity character that will only accentuate the citrus hues we'll be giving to our Vesper.

The Lillet is where things start to get complicated. Bond asked specifically for Kina Lillet, a version of this classic aperitif that once had a lemony background but has since strayed from this formulation. This doesn't mean the Vesper isn't possible anymore, just that it needs some funny science. Don't bother with Kina. Look for Lillet Blanc instead. It has a more subtle flavor that we can augment in the mixing process with a pinch of lemongrass lightly crushed in the bottom of the mixing tin.

So, to construct your very own local, modern-day Vesper, you'll need:

Ingredients
2 ounces Dry Fly Gin
1 ounce Soft Tail Vodka
½ ounce Lillet Blanc
1 pinch fresh lemongrass
The peel of 1 fresh lemon

Directions
Place your lemongrass in the bottom of your mixing tin and lightly crush it with a muddling tool or wooden spoon. Fill the tin halfway with ice and add the Lillet Blanc. Swirl the mixture to coat the ice. For an optional “dry” finish, pour out the majority of the Lillet. Add your gin and vodka, then close and shake your mixing tin until the liquid temperature is ice-cold. Strain the cocktail into a chilled cocktail glass or champagne goblet. Pinch the lemon peel over the cocktail to release the citrus oil, rub the peel around the rim of the glass and then drop the peel into the cocktail. Drink and enjoy (and if you want to pretend you're a super suave British spy while sipping it - go ahead! We won't tell anyone...).

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