Hi, All. I had my first Vesper the other day at a local restaurant and loved it. I didn’t take the time to inquire as to what booze they used, but I’d like to defer to the experts here. I know it’s gin, vodka, and Lillet. What, in your esteemed opininos, would make the best combination? I assume a gin that’s not too piney. I know next to nothing about Lillet. Vodka is, well, vodka and most of decent quality would work fine I imagine.
Well, if you want the original, it’s “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.” Mr. Bond goes on to recommend a grain-based vodka instead of the potato vodka he’d been served.
Kina Lillet had quinine in it, so Cocchi Americano, being a little more bitter, is considered a better substitute than Lillet Blanc.
Try Plymouth Navy Strength or a similar high-proof gin.
I’ve never had the original Kina Lillet, but this will be a little more heavy than Cocchi Americano. It will give the Vesper a little more depth, which some may prefer.
Did a nice one this weekend: Tito’s Vodka (1 part), Plymouth Navy Strength Gin (2 parts), Lillet Blanc (1/2 part). Shaken, served up, with a twist. Delicious.