Master The Classics: Vesper
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- Опубликовано: 10 сен 2024
- I'm not going to go over the full history of this drink because I covered it already in my Vesper Americano episode, you can see that here: • Modern Classics: Vespe...
I will say for those of you who don't know that the vesper was created by James Bond creator Ian Flemming and was included in the book Casino Royale. When Bond orders the drink this is what he says:
"In a deep Champagne goblet. Three Measures of Gordon's Gin, one of Vodka, half a measure of Kina Lillet. Shake it very well until it's ice cold then add a large slice of lemon peel." If you do what most people do and decide that one measure is one ounce then you end up with a five ounce cocktail. And maybe that's what you want, maybe you had a hard day. But when people come to my bar I don't want to knock them off their stool right off the bat. So I decided to take the specs down to a reasonable size and I replace the Lillet with Cocchi Americano. Some say that Cocchi is closer to the old style Lillet called Kina Lillet because it had a good deal of cinchona bark in it's recipe and Cocchi still does. Lillet on the other hand swears they didn't change the recipe they just reintroduced it as Lillet Blanc in 1986. I use Cocchi because I find it delicious in this drink but if you want a more traditional build then definitely use Lillet. Cool. That's what i got for you. Enjoy!
Tutorial starts at: 2:00
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Here's The Specs:
2.25oz (67.5ml) Gin
.75oz (22.5ml) Vodka
.5oz (15ml) Cocchi Americano
Lemon Twist 
Хобби
Shaking adds to the flavor of a Martini. Vigorous shaking makes it even better, so yeah, Bond is absolutely correct when he says, "Shaken, not stirred".
Anyone who shakes a martini in real life is a fuckin muppet. Sounds cool to order that way though.
@@joeyb2899 Muppets aside, I've had them both ways. When I make them, I prefer vigorously shaken and won't have them any other way. It has nothing to do with how Ian Fleming wrote it in the Bond novels and everything to do with flavor.
@@audiophileman7047 just got about 10 years of bartending under my belt. You tell me pal. Haha
@@audiophileman7047 Shaking bruises the Gin. You can see the difference between a shaken and stirred Vesper. In the films it's always a clear drink like in this video, but in actuality a shaken Vesper looks cloudy.
@@Rahhelthethird They're clear in the movies, because they're just water. These movies aren't real. Nobody's going to the trouble to make a real drink for a movie prop.
Been watching you from close to start and love how far you've come and more confident with each video released. The intro gave me a goofy grin
You don't want a 5oz cocktail. I drank 2 last night and I really wish I hadn't.
Heard!
LOL!!!!
But you didnt shake it tho
@@rezalustig6773 I don't know, if 1 part = 1 oz, then you probably do want the dilution.
That has to be strong
I'd imagine it's less strong than a regular martini. The gin and vodka are 80 proof, but there's that cocchi which is only 33 proof which brings it down
I make this all the time as an apéritif. it definitely needs a couple dashes of bitters to balance it out in my opinion as the cocchi adds a fair amount of sweetness, although I understand on keeping it "by the book". Cheers for this one!
It's anything and everything but "by the book". It's a "similar" but different rink than the one described by Ian Fleming. In my book, this guy should go to jail.
The acting experience came in handy for the intro.
Acting?!?!?
Leandro you’ve stolen my heart.
Best intro ever! Cheers man!
RIght!
Best cocktail channel on youtube by far imo. Thank you!
thank you!
James Bond was definitely an alcoholic
Tigas he had an extremely stressful job so I can understand hahah
He's an alcoholic and a sadist. You should try reading the books, Ian Fleming's Bond is far darker than the screen portrayal.
Getting on the plane at the end of Goldfinger, they ordered liquor for three. "Who else is joining me?" "No one, just you." Probably not exact quotes, but you get the idea.
Alcoholic, smoker, gambler, marksman, ladies man, and saved the world more than once usually all done at the same time.
@@kross2659coolest man ever . he knew his life expectancy as a double 0 agent wasn’t very long . so he wouldn’t live long enough to see the bad parts of that lifestyle .
Shaken? Not stirred?
Stirred. Not shaken.
If you are nitpicky, the Vesper as described in the book is shaken and the preferred vodka for the cocktail is grain-based. Black Cow is made from milk whey.
If you are a normal person... neither of those two things really matter in the slightest.
Great video.
Vodka from milk whey? What the fuck.
yeah it is made from Milk Whey but it has no lactose due to distillation. I would never shake a Martini that was written to sound good, shaking imparts too much dilution, unless you shake with a big rock but then what's the point? People have strong opinions on this but that's mine. I definitely don't want to follow the instructions from the book!
@@TheEducatedBarfly😎
@@TheEducatedBarfly And to be honest, as iconic as the "shaken not stirred" trope is, Bond himself is not consistent with it... between the books and films, there is no one way he orders his drinks and no preferred method.
@@mikebaker2436 You write too much.
What do you call the glass vessel you are using..who makes it..
It's a Cocktail Glass and it's made by Schott and Zweisel
I was going to make one of these tonight and watch James bond since they're all on netflix. I think it's meant to be lol
The original recipe calls for it to be shaken over ice, so why does everyone stir it?
A martini would be stirred but a Vesper should be shaken until ice-cold as directed by Bond in Casino Royale.
I’m guessing he wanted to be cooled more than a regular martini would.
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?'
'Certainly monsieur.' The barman seemed pleased with the idea.
'Gosh, that's certainly a drink,' said Leiter.
Bond laughed. 'When I'm ... er ... concentrating,' he explained, 'I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold, and very well made. I hate small portions of anything, particularly when they taste bad. This drink's my own invention. I'm going to patent it when I think of a good name.'
- Casino Royale, Chapter 7: Rouge et Noir[1]
First I thought of all those who complain about the intro...LOL! Then I yelled with excitement, "WOOO HOOO!!!" Love the intro. You nailed it.
Who's complaining about the intro?
@@TheEducatedBarfly Those who hate it when you have intro or history lesson....You give them time-point to start. As far as I am concerned they do not have to watch or just skip but....😒. I love it! Hey...don't get upset....Old Salt😉
LOL you're funny!!!
Glad you used Cocci Americano. Great job.
Gordon's Gin and Lillet Blanc (which isn't vermouth by the way) are used. I think the book also mentions to use a russian vodka
Lillet Blanc is aromatized wine. And I don't do these drinks in the most traditional way always, I will sometimes reconstruct them to be what i think is better. I usually don't take which advice on which drink is best from writers...
Rando question! Why did you change your way of holding the jigger?
Vincente M. Santiago wasn’t a conscious decision I didn’t even notice til you mentioned it
INTRO ON POINT!
That intro made my day
Me too!
I wish you’d do some videos comparing vermouth and other mixers. What does lillet blanc vs chocci taste like. What’s your fav red sweet vermouth? Can you sub lillet or chocci for dry vermouth? Etc. these flavors are an important part if what’s going on I would think
Just made one and it was perfect. Would shaking it instead of stirring it change it drastically, and why does Bond request it shaken?
Lately I've been sipping a really interesting variation at the California Clipper in Chicago. Called the Skarbek it uses Zubrowka vodka and adds another interesting layer of flavor instead just upping amount of alcohol. Cheers!
Looks like an intense but a true gradating cocktail! Nevertheless, it’s my list of cocktail drinks to make! Keep them coming! Thanks!
It suppose to say “Gratifying “ dam spell check!
Did you just stir the Bond martini? lol.... what a slap in the face
Bond likes it shakened. Not stirred.
SHAKEN. NOT STIRRED.
Conor no
Have you tried shaking it (not stirred?) I know you aren't supposed to do that, but it would be interesting to have someone taste-test it that way. Who know? Maybe its great!
"Shaken not stirred."
-James Bond
It is the finest drink that has ever been dreamed up
Spoilers ahead, but shouldn’t you use a _Russian_ vodka (or any vodka from what comprised the historic USSR)?
The first Vesper I ever tried was with Cocchi Americano. I loved it. A couple years later I tried it with Lillet Blanc and found it both flat and flabby. A friend of mine has bottles of the old Kina Lillet and confirms that the taste did change.
has he/she been refrigerating his Kina Lillet all these years? because otherwise...
I'm not sure if another Brit has already commented this, but reading your description, Bond says one *measure* of gin etc. In the UK we have legal measures of spirits. For gin and vodka it's 25ml (or 35ml, but not on the same premises). So your measurements are almost bang on, you just should have gone metric and it would have made more sense! In the UK its a single, a triple and a half, adding up to around 112ml. Hope that's helpful!
"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."
I don't think UK had gone metric in Fleming's era.
There is a drink at a cocktail bar near my house that I enjoy a lot. I know the ingredients, and I have been trying to replicate it, but I don't know the exact proportions.
Do you think it is rude to ask a bartender the proportions they use in the drink? Or, how should I go about getting this information?
"Shaken, not stirred."
-James Bond
(And Simon Difford)
At 3:05 I thought you were gonna say “By bad guys I mean Bond villains”
Had one again tonight. Outstanding drink! Thanks.
Ha ha I LOVE the intro
Love it
first time I see a bond drink stirred not shaken
I'm adding the Vesper to my Russian Restaurant in NYC, however when doing the research I end using a 2:1 ratio London dry gin to Premium Russian vodka with slightly more than .25oz lilet blanc. And I shake bc isnt "shaken not stirred" with an orange twist. The orange twist is something Iconic i read that the drink itself was a nonverbal code and the orange peel classified a specific agent.
I'll try this one next time I'm in
I try and make (what I consider to be) better versions of each drink, not necessarily the most traditional. Sometimes it's my own take, sometimes someone else's that I adopted...
@@TheEducatedBarfly ahhhh I thought the classic rendition but I get it.
I'm digging the royalty-free bond music
Do you upload after you get off work?
nah. I schedule uploads
One or my favorite cocktail. Tks U
*Stirred* not Shaken...?
Not sure about the book but it's Gordons in the movie
Hi Leandro. I notice you almost always use Beefeater in your Gin Cocktail tutorials. Could I use Plymouth Gin instead, or do the majority of the drinks call for a London Dry?
Sacramanga hey you could definitely use Plymouth in this and it would be great. I use Beefeater because the original was a London Dry Gin and Beefeater is great quality and low cost, but I use Plymouth a fair amount for sure
I wish you would share a link to the peeler you are using. The one I have squeezes the oils out as I peel, so I'm currently using a knife instead... which works fine, but I often carve a bit too deep.
I'm using the peeler from Mercer Culinary, you can get it from our Amazon store, amazon.com/shop/theeducatedbarfly
What Happened with shaken not stired
We left that for the rookies and 007 Fans 😂
What would you call that style of glass? And also, where do you buy your glassware?
This glass is called a cocktail glass and is made by Schott and Zweisel
also i get my glassware all over from amazon, second hand stores, vintage stores, sur la table, Crate and Barrel, discount kitchen stores...I'm constantly looking for glassware
“3 measures of Gordon, 1 of vodka, half a measure of kina lillet. Shake it over ice and add thin slice of lemon peel “
Nice one. I swap in the TF Kina l'aero d'or for the cocchi. Awesome.
One of my favourites, great video!
Epic intro
Are there any gins that are more preferred for martinis?
Yeah there are but it really depends on the Martini you want to make. For my preferred Martini (the one in the video) I use a traditional London Dry that has a lot of citrus in it's flavor profile to play up the orange twist and orange bitters. Some gins are better with different elements.
Kina lillet had quinine in it. Obviously removed as it is a controlled substance today. I believe the creators when they say it was unchanged except for the quinine.
Looks good but doesn't bond iconically say 'shaken, not stirred'... 😬
One part couldn't mean one ounce since the casino with the bar was in europe, where we don't use pounds and ounces
Id like to request this...Shaken not stirred.
James Bond has consumed lots of different types of drinks in the novels and films, including Macallan 18 (Skyfall), Champagne, scotch and Perrier, and plenty of Kentucky bourbon (sometimes in a mint julep).
I know this is 3 years ago but i dont get the vodka, it adds nothing to the drink
Useful video - thanks for posting.I will throw out there that we prefer 1 part gin to 2 parts vodka (with apologies to Ian Flemming). Good call on the Cocchi.
It was Gordon's gin; still easily acquired. The Kina Lillet, not so much. What vodka is not named.
Love the intro
This guy: starts stirring the cocktail
Me: Noooooooooooooo
According to the novel, that’s vodka is made with grain from Poland or Russia
Got the Cocchi Americano, so I am making it tonight.
Hey! I’ve been watching your videos for ages now (love them), but have always wondered why you don’t chill the glass with straight-up drinks such as this? I’ve always been told it’s the essential first step. Not criticising, just wondering. Perhaps it’s a myth that you need to and it in fact makes no difference once you’ve got that chilled drink in there.
He says in a ton of his videos that he doesn't chill the glass for these videos because he wants us to be able to see what the proper coloring of the cocktail is supposed to look like. If he chilled the glasses for the video, we wouldn't be able to see as well. He still says one ought to chill their glass and mixing glass for maximum enjoyment.
Kingman Brewski very fair indeed! I never caught him saying that. Makes a lot of sense. As I said, wasn’t a criticism! Thanks !
I don't think Bond would appreciate being called English, having a Scottish father and a Swiss mother. ;)
Great ratio Leandro! I should try that one again haven't had one in a couple years
FYI, the gin specified was Gordon's. But, American Gordon's and British Gordon's are not the same and neither is the same as the 94 proof Gordon's of the 50s. Vodka back then was also typically 100 proof. I can definitely understand why Bond ordered it shaken, you'd want the dilution!
Great intro!
It’s not a vesper. A vesper is shaken. If you stir the vesper ingredients then give it a different name.
I’ve never seen someone be given an explicit recipe and walkthrough and completely fuck up every step.
😂 I await your professional tutorial on the Vesper
And I thought the original is shaken not stirred
Bond orders this drink shaken, even though it’s all clear ingredients. Proper technique trumps authenticity to the book?
Keith Shusterman why would we follow direction from a writer ?
Point taken, good sir. Love your videos.
@@TheEducatedBarflyBecause you're trying to recreate that writer's drink? What is this non-argument you keep spouting?
James oordered it with gordons and shaken not stireded
The reason it's called a vesper is a tribute to the woman bond falls in love who is a double agent for the KGB. Hence, it should be a Russian vodka
That was corny as hell. Approved. And I've wanted to see a great version of this drink! Thanks!
Really enjoy the Carte Blanche Bond cocktail a little better than the Vesper...not as much as your intro mind you, but better
Damn i thought that was my guy from hangover lol
Such a great intro!! haha
Love the intro brother
Shaken not stirred 😂
James said shaken, not stirred.
Imagine using ice in a martini :(
Go watch how Duke's does it and then just do it like they do. Freeze the alcohol, freeze the glass, don't let it touch ice.
The duke also limits the guest to two drinks max because there is no dilution in their martinis. Although what the duke does is pretty special it is far from standard
I love how much more booze you have on your shelf in this video vs the vespa American video!
Has to be shaken.
No no it does not
@@TheEducatedBarfly James Bond says so.
Boozy as hell!! Personally ... I would use Beluga vodka, and tanqueray malacca gin. Just two of my favorites.
Reza Lustig
Yea, for the gold line it is. I personally prefer the transatlantic line of beluga. Which is still pricy, but worth every stinking penny. Best vodka ever!!! Additionally... this is stuff that me my wife and very close friends/family get! Lol. Not for your average bloody or mule.
Reza Lustig
ABSOLUTELY!! Thats typically how i’ll drink it. Or with some tonic and lemon/lime. Very creamy, very silky. Its definitely worth having in the bar for drinks like that or one hell of a dirty martini!
If you are near a Costco their French vodka, NOT the American vodka is actually very, very good for the price and amount you get. $20 for a 1.75L. Cant be beaten. Thats another I keep on hand for the mixer cocktails.
This guy has a wildly different hairstyle every time
Alright Mr. Demon-Diva.
You needed to wear a suit while doing this episode. How could you call it a James Bond episode and use the music without wearing the classic tux????
For shame!!!!
Just kidding. I still love you . . . Maybe.
I still think you should put your this is not a martini video back up. Lol doing awesome!
Shaken, not stirred. James and I are not impressed. Keep trying, and you may get it right one day.
Agreed and try shaking very vigorously, so you can taste how good shaken can be. 👍👍👍
James Bond cocktail is shaken not stirred
That is true, but I'm not James Bond.
@@TheEducatedBarfly fair enough lol
he says "3 parts of gordons", if you're gonna do this, the least you can do get the lines right of what he says in the movie... after all its the only reason people are seeing this video...
Or instead of doing what he says in the movie maybe just teach you guys a better cocktail
@@TheEducatedBarfly then call it something else... misleading title
See the thing is that the lillet used In the original vesper is called Kina Lillet which doesn’t exist anymore. It contained quinine. Lillet Blanc is a different product, Cocchi Americano (the aperitif that I use in the video) is still made with Quinine so actually the vesper I made is closer to the original than if someone used Lillet Blanc.
I still don’t see the point of the vodka in this drink.
it's a way of upping alcohol plus depending on the vodka you use it will impart some flavor into the drink.
Gin is essentially juniper infused vodka. by adding vodka you're lessening the juniper hit.
I just doubt most people would taste that slight reduction in botanical notes. The choice of gin would likely make a much difference in overall flavor profile. Will be doing a blind tasting gin cut with vodka to test.
@@WillEPittman yes, I don't think it makes a HUGE difference. But some. When I'm lazy, I'll just make a martini with sweet vermouth or Lillet or Cocchi . all good. My favorite Vesper combo is Plymouth or Martin Miller Westbourne gin, Luksosowa (potato vodka), and Cocchi Americano.
I prefer the weed
Heathen!!! Bond is Scottish, or from Nassau, Bahamas.