Slurp up cinema: recreating drinks from the silver screen
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Welcome to the first edition of our new series ‘Gulp Fiction’ where we show you how to recreate drinks from cinema so you can slurp along with your favourite characters. We encourage you to rewatch the classics with a drink in hand and join us as we sip on cinema.
CASINO ROYALE was the clear choice for the first iteration of this series as it celebrates the most famous drink featured in film. A drink that is without question, always shaken, not stirred…. 007’s infamous ‘Vesper Martini’.
Named after Bond’s love interest Vesper Lynd, it’s certainly fair to say she stirs something in him and leaves him shaken up… (sorry). Shaking, rather than stirring, genuinely does impact the final result and is simply a matter of personal preference. Shaking aerates the liquid, resulting in a cloudy finish, and it breaks down the ice, encouraging faster melting that dilutes the drink. But, don’t be fooled, it will still strip the hairs off your chest...
You can find the written recipe below, but if you haven’t watched the episode yet, make sure to head over to our YouTube channel and check it out.
Let’s raise a glass to Bond, James Bond.
GO TO:
VESPER MARTINI
Features at 1 hour, 9 mins & 30 seconds of Casino Royale
INGREDIENTS
3 parts gin
1 part vodka
½ part Lillet **
“Then add a thin slice of lemon”
**nb: In the film, Bond calls for Kina Lillet but this was discontinued many years ago…If you're not reading this in 1962, then Lillet Blanc is a good substitute, others suggest Cocchi Americano as their sub of choice.
METHOD
Fill a martini glass with ice to chill the glass, and put aside.
Load up a cocktail shaker with ice and add in the gin. If you are reckless with your personal safety, you can use whatever gin you like but personally, out of fear of reproach from MI5, I will stick to Gordans only.
Then add the vodka (any vodka, seemingly no 007 brand deals on this one).
Next up, add the Lillet. Stick the lid on and shake, don’t stir.
Empty the ice from the now chilled martini glass and discard.
Strain the pungent contents of the shaker into the glass.
With a vegetable peeler, remove a section of peel from an unwaxed lemon, avoiding the bitter white pith. If desired, trim the edges of the peel to neaten it.
Twist the lemon peel over the glass to release the oils and throw it in.
Serve, and enjoy.
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