Castles & Cocktails
A Highclere Castle Gin Blog

Feature Contributor: Khalid Williams

Chief Mixologist - Highclere Castle Gin

The Vesper-A variation on the Martini, Bond Style.

The first cocktail ever ordered by James Bond might well surprise you. It’s not a martini. 

When it comes to society’s take on beverage culture, there is often more to be lamented than celebrated. It seems that much of what we hold dear has been miscommunicated or lost in translation. Sometimes, though, icons become so big that we excuse the original mistake in favor of celebrating the legacy. So, it is with the world’s most famous action hero, 007. His order of a cocktail “shaken and not stirred” is usually ascribed to the dry martini (see The Perfect Martini post) but its origin is actually tied to a curiously delicious and dignified tipple known as the Vesper.

Vesper? Bond rides Italian Scooters Now?

No, that’s Vespa; Vesper (Latin for evening). This drink was originally ordered as “three measures Highclere Castle*, one of vodka, half of Kina Lillet, shaken until ice cold, with a thin piece of lemon in the bottom of the glass” (the brand of gin has been altered for your enjoyment, grab yourself a bottle!). Vesper Lynd was the first Bond Lady and a confounding mix of partner, lover and enemy double agent, and Ian Fleming weaved the drink and the character around each other throughout various novels. The recipe was said on screen for the first time in Casino Royale (2006)

Gin and Vodka? Together?

This strange mix is quite au courant in the cocktail renaissance and is known formally as a “split base”. The ingredient with the largest measure in the cocktail is known as its base, which traditionally is one main spirit or another. The “split base” is a technique used in the most inspired and technically sound bars to create a one-of-a-kind canvas on which to layer flavors. Vodka, while being legally defined as “odorless, colorless and flavorless” adds a lot of room for the gin to show its full range of aromatics and secondary flavor notes. It acts as salt would in a dish and amplifies the flavor of the gin and Lillet. In this case, it also gives a rich round mouthfeel to the cocktail that’s an enjoyable rarity.

What on Earth is a Kina Lillet?

This French Aperitif is a fortified “quinquina” wine, so named due to its primary additive of quinine from cinchona bark. (The queen’s favorite, Dubonnet, is another example of a quinquina). Falling into a similar category as dry vermouth but with a much different flavor profile. Originally taken medicinally, this interesting aperitif blends Bordeaux wine with citrus liqueurs. The taste is, in a word, good. Slightly bitter, just sweet enough and curiously herbaceous, it especially rewards mixing with gin.

To Shake, or not to Shake?

This is an eternal crisis of confidence for any drink mixer, and it’s also a conundrum that I keep bringing up and saddling the mind of our dear readers with. Let’s unpack this.

The most vital part of any cocktail is not the spirits, but the water from dilution and the temperature from chilling. Water takes a drink from a collection of ingredients and transports it to the land of a whole that’s more than the sum of its parts. Water equals cohesion. Temperature equals tactile sensation.

This dilution is achieved by way of two distinct techniques: stirring or shaking.

Shaking is the most common drink making technique and is probably what comes to mind when we picture a bartender practicing their craft and is the proper way to chill and dilute drinks that contain juice. The juice is almost always thicker and more viscous than the spirits, thus shaking wills these different liquids into uniformity.
Stirring is employed when a cocktail is made up of spirits only and doesn’t contain any sort of juice. The idea is to lower the temperature without “bruising” the delicate spirits by shaking. Shaking would add ice shards that over time lead to a cocktail that’s far too diluted and under flavored. Mr. Bonds desire to have his martini shaken is a personal picadillo, no harm done. However, the Vesper is a creation of Bond, and is ordered shaken as well. Thereby, the cocktail was created incorrectly. How, though, can the creator of something be incorrect in their own creation? Far too much of my time has been spent contemplating this, so I suggest that we make the drink in a few different variations and choose our favorite.

Vesper (The Bond Recipe)

  • 1.5 ounces Highclere Castle Gin
  • .5 ounces Straight Vodka (I used Hartford Flavor Co’s Vodka, one of the cleanest vodkas I have ever tried)
  • .25 ounces Lillet Aperitif Wine

In a boston shaker, shake vigorously and strain into a coupe. Garnish with a thin wheel of lemon.

Vesper (Traditionalist Recipe)

  • Same measurements as above

In a mixing glass, stir for 20+ seconds and strain into a coupe. Garnish with a swath of lemon peel.

The Penny Vesper (A crowd pleasing variation)

  • 1.5 ounces Highclere Castle Gin
  • .5 ounces Cocchi Americano (another quinquina with a bit more bite than Lillet)
  • .25 ounces Italicus (an amazing Italian liqueur of bergamot and other botanicals)
  • 2 ounces fresh lemonade

Add all ingredients to a Boston shaker. strain into a stemless wine glass. Garnish with seasonal herbs. (Mint in warm weather, rosemary in cold)

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