The Green Vesper Recipes

THE VESPER

The Vesper image

Gin or vodka? The Vesper - which first appeared in Ian Fleming's novel ''Casino Royale'' - lets you have it both ways. Lillet stands in for its close cousin, dry vermouth. I normally stir rather than shake, but, in this case, I defer to James Bond.

Provided by Rosie Schaap

Number Of Ingredients 4

Ingredients

3 parts Gordon's gin (007's preference)
1 part vodka (any Russian will do)
1/2 part Lillet Blanc
1 generous strip of lemon peel

Steps:

Pour the gin, vodka and Lillet into an ice-filled mixing glass and shake.
Strain into a chilled coupe.
Twist the outsize peel over the drink, then drop it in.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 0 grams

VESPER COCKTAIL

Vesper Cocktail image

Invented by James Bond in the 1953 novel Casino Royale, the vesper today uses Lillet Blanc since Kina Lillet is no longer made. The resulting cocktail is delicious and potent.

Provided by Allrecipes

Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

Ingredients

3 fluid ounces gin
1 fluid ounce vodka
½ fluid ounce Lillet blanc
1 cup ice
1 orange twist

Steps:

Combine gin, vodka, and Lillet in a cocktail mixing glass. Add ice and stir until chilled. Strain into chilled cocktail glass.
Garnish with an orange twist.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 1.5 g, Fiber 0.6 g, Protein 0.1 g, Sodium 9.6 mg

THE GREEN VESPER

The Green Vesper image

Simple syrup is an easy way to add unexpected flavors-like, well, vegetables-to your drinks. This Arugula Simple Syrup makes about 2/3 cup, which is enough for about 10 cocktails.

Provided by Matt Duckor

Time 55m

Yield Makes 1 cocktail

Number Of Ingredients 6

Ingredients

1/2 cup sugar
3 cups arugula
1 1/2 ounces gin
1/2 ounce vodka
3/4 ounce fresh lemon juice
Pinch of salt

Steps:

Bring sugar and 1/2 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat to medium-low, bring mixture to a simmer, and cook, stirring constantly, until sugar dissolves. Let cool slightly, pour into a heatproof vessel, and chill at least 35 minutes.
Purée simple syrup and arugula in a blender until liquefied. Using a fine-mesh sieve or cheesecloth-lined colander, strain mixture into an airtight container and chill.
Combine gin, vodka, lemon juice, salt, and 1/2 oz. arugula simple syrup in a cocktail shaker. Fill with ice and stir until outside of shaker is frosty, about 30 seconds. Strain into a chilled Nick and Nora or coupe glass.

THE VESPER

The Vesper image

Provided by William L. Hamilton

Categories easy

Time 2m

Yield 1 serving

Number Of Ingredients 4

Ingredients

3 ounces Stolichnaya Gold vodka
1 ounce Beefeater dry gin
1/4 ounce white Lillet
Lemon twist

Steps:

Pour ingredients into a Boston shaker. Fill with ice and shake vigorously. Strain into chilled martini glass. Garnish with twist.

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