James Bond Recipe: How to Make 007's Vesper Martini
With Skyfall opening next month, New York's NoMad hotel updates the classic cocktail
This version is stirred, not shaken. But no matter the method the perfect James Bond martini is easy to make, says Leo Robitschek, beverage director of the New York hotspot The NoMad Hotel.
With the latest Bond film, Skyfall – the 23rd title in the film series – set for release on Nov. 9, mixologist Robitschek shares his own version of the spy hero’s famed vesper martini.
The drink was defined by author Ian Fleming in his first Bond book, 1953’s Casino Royale. The debonair Bond, wrote Fleming, orders a very specific cocktail: three parts gin, one part vodka and one-half part Lillet Blanc, a French aperitif wine.
Now, with the Bond film franchise continuing in its 50th year with hunky Brit Daniel Craig, 44, returning in the title role, and Adele singing the title tune, Robitschek has modernized Bond’s classic drink for those looking to capture a little 007 espionage in their glass this fall.
As for the drink’s name, Bond Girl Vesper Lynd was played by actress Eva Green in 2006’s Casino Royale. (Original Bond girl from Dr. No, Ursula Andress, also played Vesper in the unofficial 1967 007 caper Casino Royale, with David Niven and Woody Allen both as comic Bonds.)
Bottoms up, Mr. Bond.
Variation by Leo Robitschek, The NoMad Hotel
½ part Cocchi Apperitivo
1 part Absolut Vodka
2 parts Beefeater Dry Gin
Build all ingredients in a tall glass. Add ice and stir vigorously. Strain into a chilled martini glass and garnish with a lemon peel.