Out with a buddy the other day and he ordered a ‘dirty’ martini. Extra dirty he specified. The only ‘extra dirty’ shit that I want is talk. Not even texts, I’m not 14.

vlcsnap-2012-11-06-19h39m51s84Let’s take a look back at a classic. The ‘Vesper’ martini. Now, Vesper was the hottest Bond chick ever. Especially as portrayed by Eva Green (and Ursula Andress, equally as hot but let’s ignore that movie).

The ‘Vesper’ came into existence through the words of Ian Fleming in the first of his James Bond serial, Casino Royale. In his words:

“A dry martini,” [Bond] 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 can think of a good name.”

He did come up with a name in the next chapter, however, after being introduced to the one woman who Bond actually loved. It’s apt that he only orders this once throughout the entirity of Flemings works.

Things have been re-formulated quite a bit since 1953, so to make a traditional ‘Vesper’ martini today you’ll need to adjust your list at the LCBO.

3 Parts Hendrick’s Gin
1 Part Smirnoff Double Black Vodka
¾ Part Lillet Blanc

Shake over ice (obviously) and strain into a chilled cocktail glass. Garnish with a very long twist of lemon.

Not an olive in sight, all is well with the world.

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