There’s one thing about James Bond that gets us every time — he knows how to party just so darn classy. Here’s where you should start.

Begin the night with the Vesper Martini, a drink that far outweighs the standard vodka extra-dry-shaken-not-stirred fare. The Vesper first made its appearance in the 1953 Casino Royale novel, Ian Fleming’s first James Bond creation.

A dry martini,” [Bond] said. “One. In a deep champagne goblet.”

“Oui, monsieur.”

“Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”

“Certainly, monsieur.” The barman seemed pleased with the idea.

“Gosh, that’s certainly a drink,” said Leiter.

Bond laughed. “When I’m…er…concentrating,” he explained, “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink’s my own invention. I’m going to patent it when I can think of a good name.”

What should you expect? When drank ice cold, you’ll find some tropical sweetness from the Lillet, as well as a nice combination with the lemon twist and the gin. Further, the vodka reduces the gin’s herbal qualities.

You should want one by now. Beware, though — liquors have changed since then, so you’ll have to make some substitutes. Note that one shot equals one fluid ounce. Here’s how to make a modern version of the Vesper that recaptures its original glory:

• 3 shots gin (Use Tanqueray Gin because it’s 94-proof; Gordon’s is now watered down to 80-proof)
• 1 shot vodka (Use 100-proof Stolichnaya Vodka to regain the alcohol content of the 1950s)
• Half shot Lillet (Kina Lillet is no longer made, substitute Lillet Blanc or Lillet Blonde)
• A pinch (1/16th of a teaspoon) of quinine powder to recreate the bitter flavor of Kina Lillet
• Garnish with a lemon twist
• Serve in a cocktail glass (larger today than it was in 1953, so there’s no need for the champagne goblet)

Memorize this recipe. Start the night off with style — every night.

The Art of Drink: Vesper Martini

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