The Vesper

By Rosie Schaap

Updated Jan. 12, 2021

The Vesper
Victor Schrager for The New York Times. Prop stylist: Angharad Bailey
Rating
5(173)
Comments
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Gin or vodka? The Vesper — which first appeared in Ian Fleming’s novel ‘‘Casino Royale’’ — lets you have it both ways. Lillet stands in for its close cousin, dry vermouth. I normally stir rather than shake, but, in this case, I defer to James Bond.

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Ingredients

  • 3parts Gordon’s gin (007’s preference)
  • 1part vodka (any Russian will do)
  • ½part Lillet Blanc
  • 1generous strip of lemon peel
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

245 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pour the gin, vodka and Lillet into an ice-filled mixing glass and shake.

  2. Step 2

    Strain into a chilled coupe.

  3. Step 3

    Twist the outsize peel over the drink, then drop it in.

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Ratings

5 out of 5
173 user ratings
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Comments

paul

Have adopted the Esquire version 2 parts Vodka 2 parts gin 1 part Lillet, lemon twist...worthy os Ms. Lynd's attention...

Adam

Wonderful cocktail; even better substituting Cocchi Americano for the Lillet.

A classic

3/1/.5 works. So does 1/1/.5. However you do it, this is just a classic. I prefer a more floral Gin with this recipe.

AraD

@KR I was going to say, Bond specified Lillet Kina, which they stopped making in 1986. And Gordon's changed their gin recipe sometime after the Casino Royale case. You really can't recreate that drink. Quelle dommage.

cindyd

I went with two parts vodka, two parts gin and one part Cocchi Americano with an orange twist. Yum! I had to use the St George Dry Rye gin because we were out of St George Terroir, aka The Good Gin. I’m looking forward to trying this with TGG.

bjs169

If you are going to shake this you need to use Tanqueray or another 94 proof gin and a 100 proof vodka. I don't like the bitterness of the Cocchi Americano that some suggest, but so am okay with the Lillet Blanc despite the missing quinine. There is a 2006 Esquire article that works well: https://www.esquire.com/food-drink/bars/a204/esq1106drinks-84/

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