![]() But both martini drinkers and vodka martini drinkers agree that one is not the other. Why? Well, because martini purists such as your correspondent are snobs, whereas vodka martini drinkers are more open to experimentation and allow more variations to carry the name of their drink. (Well, they used to make them with extra-dry white wine rather than the dry-wine variant vermouth, but we shan’t address that age-old argument here) And a proper martini is stirred, not shaken.Ī vodka martini substitutes vodka for the gin (or adds it to the gin, as Bond does) and sometimes allows other ingredients. From his vesper recipe, I take “medium vodka dry” to mean he wants a “medium” amount of vodka mixed in with his gin, but who knows? Thanks to John Cork of the Ian Fleming Foundation for digging up the vesper recipe and Bond’s other (vodka) martini orders.Ī traditional martini (as opposed to a vodka martini) is made with gin, dry vermouth and either an olive or a lemon peel. In other appearances, Bond requests a “medium vodka dry martini,” sometimes ordered shaken not stirred. ![]() He calls this a vesper, after the beautiful double agent from the book (n.b.: Kina Lillet is a brand of vermouth). Shake it very well until it’s ice-cold, then add a large thin slice of lemon-peel. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet.
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