When asked if he drinks Vespers for the bitterness, James Bond states that once you taste a Vesper, you’ll never drink anything else. While there’s no debate that you can no longer make Vesper in the original way (Kina Lillet is lost to history), there’s still a misconception about shaking Martinis and, by associations, Vespers. Let’s settle the debate before talking about the absolutely stunning drink that is the Vesper. You stir.
The Vesper
Clean, crispy, citrusy, and gently herbal, the Vesper is a beautifully balanced cousin to the Martini. The subtle sweet and bitter notes of the Cocchi Americano flow beautifully with the crisp notes of angelica and juniper coming the gin. The body is silky smooth, yet also somewhat light. The progression from bright citrus to juniper to quinine like bitterness is both classic and elegant in all the right ways.
Drink Notes & Recommendations
The Vesper is built on a fairly straightforward template, and there’s not a lot of elements to get in the way. With that simplicity comes the need that the ingredients chosen quality ingredients.
- Gin – I prefer a smoother, less aggressive gin in this application. Our preference is Plymouth Gin, but most London dry gins will do just fine.
- Vodka – The fact this drink can so closely resemble silk on the palate is part of the reason I prefer a higher end, smoother vodka in this application. Absolut Elyx is our go to, but feel free to play around with other wheat and rice based vodkas. Anything will work, but things you would like to sip work better.
- Cocchi Americano – As of writing this, I’m not aware of a substitute for Cocchi Americano. If needed, you could use Lillet Blanc, however, it will lack the bitterness.
- Glassware – This drink is appropriate in a Nick & Nora or a Martini glass.
- Random Fun Pairing – I happen to love a Vesper with a nice plate of sushi finding the clean, citrusy flavor compliments the fish.
I’ve seen a formula for a Vesper which uses Tempus Fugit Kina l’aero d’or instead of the Cochin Americano.
This is probably a reasonable substitute as well given it’s flavorings and composition. The important part is that streak of bitterness that distinguishes it from other white wine aperitifs. Thanks for the suggestion!
I use Lillet Blanc, but add a dash of Jack Rudy tonic syrup to get the hint of bitter quinine.