More than just shaken: The James Bond Martini

More than just shaken: The James Bond Martini

The remake of Casino Royale will no doubt draw a few would-be Bonds out of the woodwork, so when ordering your cool super spy drink, it would do well to recall the original recipe, as related by Fleming in the first book in the series:

“A dry martini,” Bond 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?'”

Somewhat surprisingly, the drink calls for gin and Vodka and Lillet, which is an ingredient many bartenders may not have on the shelf.



So, that’s the way to go if you want to do it right, though maybe as the “new” Bond portrays his approach to the drink, any way may be okay.

Barman: Shaken or stirred?
Bond: Do I look like I give a damn?

James Bond notwithstanding I'm not a big fan of adding vodka to a martini. People say, and I agree, that it takes the edge of the gin, or for gin haters, takes the edge of harshness off the gin. I personally want that edge!

Lillet blanc is pretty much available at most good restaurants particularly French ones, much more so than Lillet rouge. Lillet is sweeter and softer than most white aperitifs and not my first choice, but I've made and bought a bunch of them and at 8-1 makes a pretty good martini.