Vesper Martini recipe
for your table
Add everything to a shaker with plenty of ice.
Shake briefly and vigorously, just as Bond likes it. Or stir for 30 seconds to keep it classically clear.
Strain it into a chilled large martini glass.
Cut a generous strip of lemon zest, squeeze it over the glass, and drop it in.
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The story
In the book Casino Royale, James Bond orders the Vesper and names it after Vesper Lynd, the double agent. Fleming came up with the recipe together with his friend Ivar Bryce. The “shaken, not stirred” was a deliberate departure from the way the classic bar did things. Kina Lillet is no longer made, and today’s Lillet Blanc is a little sweeter. Bartenders still disagree about the best way to recreate it. That’s part of the fun for us, too. Every bar serves its own Vesper.
The right glass
The Vesper is a generous cocktail and can be served in a larger martini glass than its classic little brother. A 26 to 35 cl bowl gives the long lemon zest room and makes it look straight out of a film. We prefer a model with clean, modern lines. After all, this cocktail has a sharp edge. Put the glass in the freezer well ahead of time, because a strong mix like this should be served ice cold. If you want a smaller bowl that keeps the cocktail cold for longer, take a look at our Nick and Nora glasses.
RCR Invino Martini Glass 35 cl (6 pieces)
Onis N.Y.C. Martini Glass 19 cl (6 pieces)
Both sets together € 85,90.
The right tools
Along with the glass, a Vesper Martini calls for a Boston shaker, a jigger for precise measuring, a cocktail strainer, and a zester for the twist. These are the bar tools we use ourselves; find them all in our bar tools & cocktail sets.
Glass set (our pick 01) + 4 bar tools together € 113,75.
What do you need to make a Vesper Martini?
A Vesper Martini calls for the right base. Popular bottles include Lillet and Noilly Prat. Each drink page tells you the ABV, what it tastes like, which cocktails it works in, and which glass you need.
Variations & twists
Kina Lillet no longer exists. A bar spoon of absinthe or a dry quinquina will get you close to that old bitterness. Some bartenders leave out the vodka and use more gin , making it fuller-bodied. If you put everything in the freezer and pour it ice-cold straight from the bottle (a "freezer martini"), it’s the most Bond-like version. Want more? Take a look at more than 100 cocktail recipes.
Serving tip
Shaking makes the Vesper colder and a little cloudy. Stirring keeps it crystal clear. Try both and then pick your side. Start with a good, classic London Dry gin.
Good to know
The proportions from Casino Royale
In 1953, Fleming wrote three parts gin, one part vodka, and half a part Kina Lillet. In centiliters, that’s 6, 1.5, and 0.75. That’s a stiff drink. You pour 8.25 cl of pure spirits, and after shaking, there’s about 10.5 cl in the glass, with over 3 cl of pure alcohol. That puts it at around 32 percent, almost three standard drinks in one cocktail. If you want to take it easy, cut each measure by a third. That leaves you with 4 cl of gin, 1 cl of vodka, and 0.5 cl of Lillet.
What shaking and stirring do
Bond wants it shaken; the classic bar stirs it. You really do get a different drink. Shaking for twelve seconds chills it faster, adds about a quarter as much melted ice, and whips in tiny air bubbles. The cocktail then looks cloudy for a moment and tastes smoother. Stirring for thirty seconds dilutes it less, makes it colder, and leaves you with a crystal-clear glass. To be fair, with 8.25 cl of spirits, that little extra water from shaking is no problem. Try both in one evening and decide for yourself.
The difference between a Vesper and a Dry Martini
A Dry Martini is gin with dry vermouth, usually 6 cl to 1 cl, stirred and served with an olive or a lemon zest. The Vesper adds 1.5 cl of vodka and uses Lillet Blanc instead of vermouth. It’s an aperitif wine with orange peel and herbs, sweeter and rounder than vermouth. That makes it stronger, with over 3 cl of pure alcohol compared with about 2.5, and yet easier to drink. The Dry Martini is for purists. The Vesper is for those who enjoy a bit of theater.
Kina Lillet or Lillet Blanc
The Kina Lillet in Fleming’s recipe still contained cinchona bark, which gave it a distinct bitterness. Since 1986, it has been called Lillet Blanc and made sweeter and much milder. To get closer to 1953, use Cocchi Americano instead of Lillet. It still contains quinine. A barspoon of absinthe also works, but adds more anise flavor. A 75 cl bottle of Lillet Blanc costs around fifteen euros and keeps for about a month in the fridge after opening. So only buy it when you’re ready to use it.
Frequently asked questions
What’s in a Vesper Martini?
Make a Vesper Martini with 6 cl gin, 1.5 cl vodka and 0.75 cl Lillet Blanc. Serve it in a chilled martini glass with a large, squeezed lemon zest. Ian Fleming set out the proportions in Casino Royale in 1953: three parts gin, one part vodka and half a part Kina Lillet.
What’s the difference between a Vesper and a Dry Martini?
A Dry Martini contains gin and dry vermouth. The Vesper adds vodka, and uses Lillet Blanc, a sweeter aperitif wine, instead of vermouth. This makes it stronger and rounder at the same time. Bond also has it shaken, while a classic Martini is stirred.
Can you still buy Kina Lillet?
No. The Kina Lillet in Fleming’s recipe is no longer made. Today’s Lillet Blanc is less bitter and a little sweeter. To get closer to the original, add a barspoon of absinthe or dry quinquina. Bartenders still don’t agree on this.
Which glass do you use for a Vesper Martini?
A spacious 26 to 35 cl martini glass that’s been in the freezer for a while. A strong mix like this should be served ice-cold, and the long lemon zest needs room. A clean, modern design suits this cocktail well. Browse our martini glasses for hospitality-grade sets.
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