How to make the perfect Vesper

The bittersweet conclusion the Daniel Craig era in No Time to Die has led many of us to revisit the 007 canon – from the cars, to the suits, to the cocktails. One particular item on James’ longstanding bar tab continues to fascinate more than any other, his signature drink, the Vesper.

‘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.

In the 1953 novel Casino Royale, author Ian Fleming has our favourite secret agent order this super-sized sharpener to steel himself before a high-stakes card game. He later names it after the beautiful Vesper Lynd, who (spoiler) ultimately betrays. Probably why Bond never orders one again. However, that doesn’t stop the drink being dusted off and slotted into cocktail menus every time he returns to our screens.