The recipe
for your table
Put all the ingredients with plenty of ice in a shaker.
Shake briefly and vigorously - as Bond likes it - or stir for 30 seconds for a classically clear version.
Strain into a chilled, large martini glass.
Cut a generous lemon zest, squeeze it over the glass and let it slide in.
The story
James Bond orders the Vesper in the book Casino Royale and names it after double agent Vesper Lynd. Fleming devised the recipe together with his friend Ivar Bryce; the famous 'shaken, not stirred' was a deliberate break with the rules of the classic bar. The original Kina Lillet no longer exists - today's Lillet Blanc is slightly sweeter - which is why bartenders are still discussing the perfect reconstruction to this day. That is precisely what makes the Vesper fun: every bar has its own interpretation of this film classic.
The right glass
The Vesper is a generous cocktail and can be served in a larger martini glass than its classic sibling. A bowl of 26 to 35 cl gives the long lemon zest room and makes the presentation film-worthy. Choose a model with a sleek, modern line - after all, the Vesper is a cocktail with a sharp edge. Place the glass in the freezer well in advance; this strong mix should be served ice-cold. For a smaller bowl that keeps the cocktail cold for longer, see our Nick & 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
For a Vesper Martini, besides the glass, you need a shaker, a bar spoon for stirring, and a jigger for precise measuring. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glasses set (our choice 01) + 3 bar tools — together € 92,80.
Variations & twists
The original Kina Lillet no longer exists; a bar spoonful of absinthe or a dry quinquina comes close to its historic bitterness. Some bartenders replace the vodka with more gin for a fuller result. Served ice-cold from the freezer ('freezer martini'), it is at its most Bond-like. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Shaking makes the Vesper colder and slightly cloudier, while stirring keeps it crystal-clear - try both and choose your side. Use a quality classic London Dry gin as the base.
The ratio from Casino Royale
In 1953, Fleming wrote three parts gin, one part vodka, and half a part Kina Lillet, which comes to 6, 1.5, and 0.75 centiliters. That is a substantial glass: 8.25 cl of pure spirits in total, and after shaking about 10.5 cl in the glass containing more than 3 cl of pure alcohol. That puts it at around 32 percent, nearly three standard drinks in a single cocktail. If you prefer to take it a little easier, scale everything back by one third to 4 cl gin, 1 cl vodka, and 0.5 cl Lillet.
Shaken or stirred: what does it do
Bond wants it shaken, the classic bar stirs it, and both produce a different drink. Shaking for twelve seconds chills it faster, adds about a quarter as much melted water, and introduces air bubbles, making the cocktail look slightly cloudy and taste smoother for a moment. Stirring for thirty seconds results in less dilution, a lower final temperature, and a crystal-clear glass. For a mix containing 8.25 cl of spirits, that extra dilution from shaking is honestly no problem. Try both in one evening and then choose your side.
Vesper of Dry Martini: the difference
A Dry Martini consists of gin and dry vermouth, typically 6 cl to 1 cl, stirred and served with an olive or lemon zest. The Vesper adds 1.5 cl vodka and replaces the vermouth with Lillet Blanc, an aperitif wine with orange peel and herbs that is sweeter and rounder than vermouth. The result is both stronger, with over 3 cl of pure alcohol compared with about 2.5, and more approachable in flavor. The Dry Martini is the purist's choice; the Vesper is the theatrical one.
Kina Lillet or Lillet Blanc
The Kina Lillet in Fleming's recipe still contained cinchona bark and was distinctly bitter. Since 1986, it has been called Lillet Blanc, and the recipe is sweeter and much milder. To get closer to 1953, replace the Lillet with Cocchi Americano, which still contains quinine. A bar spoon of absinthe works too, but pushes the cocktail toward anise. A 75 cl bottle of Lillet Blanc costs around fifteen euros and keeps for about a month in the refrigerator after opening, so buy it when you plan to use it.
Frequently asked questions
What is in a Vesper Martini?
A Vesper Martini consists of 6 cl gin, 1.5 cl vodka, and 0.75 cl Lillet Blanc, served in a chilled martini glass with a large, squeezed lemon zest. Ian Fleming wrote the ratio in 1953 in Casino Royale: three parts gin, one part vodka, and half a part Kina Lillet.
What is the difference between a Vesper and a Dry Martini?
A Dry Martini consists of gin and dry vermouth; the Vesper adds vodka and replaces the vermouth with Lillet Blanc, a sweeter aperitif wine. This makes the Vesper both stronger and rounder. Bond also has it shaken, while the classic Martini is stirred.
Can you still buy Kina Lillet?
No, the original Kina Lillet from Fleming's recipe is no longer made. Today's Lillet Blanc is less bitter and slightly sweeter in flavor. To get closer to the original, add a bar spoon of absinthe or a dry quinquina; bartenders still debate this.
Which glass do you use for a Vesper Martini?
A generous 26 to 35 cl martini glass, placed in the freezer well in advance: this strong mix must be served ice-cold, and the long lemon zest needs room. Choose a sleek, modern design that matches its character, and see our martini glasses for hospitality-quality sets.
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