The Vesper Martini: James Bond’s Other Martini

When people think of James Bond and his martini, the iconic phrase “shaken, not stirred” instantly comes to mind. What many don’t know is that his first cocktail love was actually… the Vesper Martini. Situated halfway between strength and elegance, this legendary drink deserves far more than a passing glance.

The Origins of the Vesper Martini

The Vesper Martini first appears in Casino Royale, the very first James Bond novel published in 1953. Inspired by Ian Fleming’s friend Ivar Bryce, the cocktail is introduced during a memorable exchange between Bond and American agent Felix Leiter. Since the 2006 release of the Casino Royale film, it has experienced a major comeback in bars around the world.

The dialogue that unveils this special Martini takes place when Bond meets CIA agent Felix Leiter for the first time at the Casino in Royale-les-Eaux, a fictional town in France, supposedly located just north of Dieppe (though it’s believed to be based on Deauville or Le Touquet), as they prepare for a game of Baccarat:

Bond had a feeling that this might be the CIA man. He knew he was right as they strolled off together towards the bar, after Bond had thrown a plaque of ten mille to the croupier and had given a mille to the huissier who drew back his chair.

“My name’s Felix Leiter,” said the American. “Glad to meet you.”
“Mine’s Bond—James Bond.”
“Oh yes,” said his companion, “and now let’s see. What shall we have to celebrate?”
Bond insisted on ordering Leiter’s Haig-and-Haig on the rocks and then he looked carefully at the barman.
“A dry martini,” he 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.”

As for the name, here’s another excerpt that sheds some light:

As they deciphered the maze of purple ink which covered the double folio menu, Bond beckoned to the sommelier. He turned to his companion.
“Have you decided?”
“I would love a glass of vodka,” she said simply, and went back to her study of the menu.
“A small carafe of vodka, very cold,” ordered Bond. He said to her abruptly: “I can’t drink the health of your new frock without knowing your Christian name.”
“Vesper,” she said. “Vesper Lynd.”
Bond gave her a look of inquiry.
“It’s rather a bore always having to explain, but I was born in the evening, on a very stormy evening according to my parents. Apparently they wanted to remember it.” She smiled. “Some people like it, others don’t. I’m just used to it.”
“I think it’s a fine name,” said Bond. An idea struck him.
“Can I borrow it?” He explained about the special martini he had invented and his search for a name for it. “The Vesper,” he said. “It sounds perfect and it’s very appropriate to the violet hour when my cocktail will now be drunk all over the world. Can I have it?”
“So long as I can try one first,” she promised. “It sounds a drink to be proud of.”
“We’ll have one together when all this is finished,” said Bond. “Win or lose. And now have you decided what you would like to have for dinner? Please be expensive,” he added as he sensed her hesitation, “or you’ll let down that beautiful frock.”

So, it’s a bit different from the movie, but that’s the original story behind the name.

The Vesper’s Revival

As mentioned, the story in the book differs from the 2006 Casino Royale film starring Daniel Craig as Bond and Eva Green as Vesper Lynd. Yet, her mere presence has since propelled the Vesper back into the spotlight—just like the Martini, which ranked first among the most popular cocktails of 2024 according to the Bartender Spirits Awards (take a look here)

The Alcohol Content in the Vesper Martini

Many sources debate the exact alcohol content of the Vesper. While Felix notes that it’s a strong drink, he’s not wrong—it contains about 4½ oz of alcohol. At the time Fleming wrote the recipe, Gordon’s Gin had an ABV of 47.4%, much higher than today’s standard. That’s on par with modern gins like Monkey 47 or Tanqueray No. 10 (which, with its citrus notes, might make a great substitute). Gordon’s, in fact, was once produced in the same facility as Tanqueray.

Add vodka—likely 40–50% ABV back then—and you’re left with a seriously potent drink.

Did You Know: Shaken, Not Stirred?

 

Why, like many gin Martini lovers, does Bond prefer it “shaken, not stirred”? Shaking not only chills the cocktail but dilutes it, incorporating melted ice into the drink. This not only softens the alcohol’s intensity but explains the need for high-quality ice. So in a way, this method slightly lowers the drink’s strength—making it smoother but still bold.

What Happened to Kina Lillet?

Kina Lillet, the original ingredient in the Vesper, was discontinued in 1986 due to its quinine content. In the early 1970s, Lillet dropped the word “Kina” from its branding, as the term had become generic among quinine-based aperitifs (Wikipedia).

In 1985, Lillet was reformulated in collaboration with the University of Bordeaux’s Institute of Oenology to modernize the recipe and reduce both bitterness and sweetness (Wikipedia). As a result, today’s version makes for a less bitter Vesper compared to the 1953 version.

Some bartenders replace Kina Lillet with Kina L’Aéro d’Or, a Swiss product not yet available in Quebec at the time of writing. Others use Cocchi Americano Bianco. You can also infuse 75 ml of Lillet Blanc with powdered quinine for a similar effect.

The Vesper Martini Recipe

It’s a simple recipe that requires minimal equipment: a shaker and a Martini glass.

Ingredients

• 3 oz (90 ml) Gordon’s Gin
• 1 oz (30 ml) vodka
• ½ oz (15 ml) Lillet Blanc (or Cocchi Americano)
• One lemon twist

Method

1. Chill a Martini glass in the freezer for 30 minutes or fill it with ice to cool.
2. Pour all ingredients into a shaker filled with ice.
3. Shake vigorously for 30 seconds.
4. Empty the chilled glass and strain the cocktail using a fine strainer.
5. Add a lemon twist (preferably in a spiral).
6. Serve immediately.

Perfect Pairings for the Vesper Martini

Refined Savoury Pairings

• Fresh oysters – their natural brininess pairs well with the cocktail’s dryness.
• Citrus salmon tartare – echoes the lemony notes of the Vesper.
• Blini with caviar or trout roe – for a true 007 moment.
• Tuna or sea bass sashimi/nigiri – the fresh fish enhances the crisp character of the Vesper.
• Goat cheese or feta canapés – especially those with lemon zest or fresh herbs.

Elegant Bites

• Roasted Marcona almonds
• Green olives stuffed with lemon or garlic
• Artisan rosemary or truffle chips

Bonus – Aromatic Pairings

• Dishes or snacks with lemony notes like ceviche or fennel-citrus salad.
• Avoid overly rich or spicy foods that could overpower the cocktail.

What to Avoid

• Sweet dishes – the Vesper isn’t a dessert cocktail.
• Heavy cream or melted cheese dishes – they may clash with the Vesper’s sharp and bitter profile.

To conclude

The Vesper Martini, like the character of Vesper Lynd, embodies elegance, complexity and quiet strength. It’s a cocktail that demands precision, quality ingredients and a hint of mystery. It’s perfect for lovers of bold flavours and refined moments, and can be enjoyed while watching Casino Royale (or reading the book) or Quantum of Solace, in which Daniel Craig tastes it, or simply on an elegant evening out.

Enjoy!