The Vesper Martini recipe
for your table
Add all the ingredients with plenty of ice to a shaker.
Shake briefly and vigorously, as Bond prefers, or stir for 30 seconds for a classic crystal-clear version.
Strain into a chilled, large martini glass.
Cut a generous lemon zest, squeeze it over the glass, and let it slide in.
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The story
James Bond orders the Vesper in the book Casino Royale and names it after double agent Vesper Lynd. Fleming created the recipe together with his friend Ivar Bryce; the famous 'shaken, not stirred' was a deliberate break with the rules of the classic bar. The original Kina Lillet no longer exists, and today's Lillet Blanc is slightly sweeter, which is why bartenders still debate the perfect reconstruction to this day. That's precisely what makes the Vesper fun: every bar has its own interpretation of this film classic.
The right glass
The Vesper is a generous cocktail and may be served in a larger martini glass than its classic sibling. A 26 to 35 cl bowl gives the long lemon zest room and makes the presentation worthy of a film. Choose a model with a sleek, modern line. After all, the Vesper is a cocktail with a sharp edge. Place the glass in the freezer well in advance; this strong mix must be served ice-cold. For a smaller bowl that keeps the cocktail cold for longer, take a look at our Nick & Nora glasses.
RCR Invino Martini glass 35 cl (6 pieces)
Onis N.Y.C. Martini glass 19 cl (6 pieces)
Both sets together € 85,90.
The right tools
For a Vesper Martini, besides the glass, you use a Boston shaker, a jigger for precise measuring, a cocktail strainer and a zester for the twist. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 4 bar tools together € 113,75.
What do you make a Vesper Martini with?
For a Vesper Martini, you need the right base. Well-known bottles include Lillet and Noilly Prat. On each drink page, you can read the percentage, what it tastes like, which cocktails it suits and which glass you need.
Variations & twists
The original Kina Lillet no longer exists; with a bar spoon of absinthe or a dry quinquina, you can approximate its historical bitterness. Some bartenders replace the vodka with more gin for a fuller result. Served ice-cold from the freezer ('freezer martini'), it is at its most Bond-like. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Shaking makes the Vesper colder and slightly cloudier; stirring keeps it crystal clear. Try both and choose your side. Use a quality classic London Dry gin as the base.
Good to know
The ratio from Casino Royale
In 1953, Fleming wrote three parts gin, one part vodka and half a part Kina Lillet, which in centiliters comes to 6, 1.5 and 0.75. That's a hefty drink: 8.25 cl of spirits in total, and after shaking about 10.5 cl in the glass with just over 3 cl of pure alcohol in it. That puts it at around 32 percent, almost three standard drinks in a single cocktail. If you want to take it a little easier, scale everything down by a third to 4 cl gin, 1 cl vodka and 0.5 cl Lillet.
Shaken or stirred: what does it do
Bond wants it shaken, the classic bar stirs it, and both produce a different drink. Shaking for twelve seconds cools it faster, adds about a quarter as much meltwater, and incorporates air bubbles, making the cocktail look slightly cloudy and taste smoother for a moment. Stirring for thirty seconds gives less dilution, a lower final temperature, and a crystal-clear glass. For a mix of 8.25 cl of spirits, that extra dilution from shaking is honestly no disaster. Try both in one evening and choose your side.
Vesper or Dry Martini: the difference
A Dry Martini consists of gin and dry vermouth, typically 6 cl to 1 cl, stirred and served with an olive or lemon zest. The Vesper adds 1.5 cl of vodka and replaces the vermouth with Lillet Blanc, an aperitif wine with orange peel and herbs that is sweeter and rounder than vermouth. The result is both stronger, with just over 3 cl of pure alcohol versus approximately 2.5, and more approachable in flavor. The Dry Martini is the purist's choice; the Vesper is the theatrical one.
Kina Lillet or Lillet Blanc
The Kina Lillet in Fleming's recipe still contained cinchona bark and was distinctly bitter. Since 1986, it has been called Lillet Blanc and the recipe has been sweeter and much milder. To get closer to 1953, replace the Lillet with Cocchi Americano, as it still contains quinine. A bar spoon of absinthe works too, but pushes the cocktail toward anise. A 75 cl bottle of Lillet Blanc costs around fifteen euros and keeps for about a month in the refrigerator after opening, so buy it when you plan to use it.
Frequently asked questions
What is in a Vesper Martini?
A Vesper Martini consists of 6 cl gin, 1.5 cl vodka, and 0.75 cl Lillet Blanc, served in a chilled martini glass with a large, squeezed lemon zest. Ian Fleming wrote the ratio in 1953 in Casino Royale: three parts gin, one part vodka, and half a part Kina Lillet.
What is the difference between a Vesper and a Dry Martini?
A Dry Martini consists of gin and dry vermouth; the Vesper adds vodka and replaces the vermouth with Lillet Blanc, a sweeter aperitif wine. This makes the Vesper both stronger and rounder. Bond also has it shaken, while the classic Martini is stirred.
Can you still buy Kina Lillet?
No, the original Kina Lillet from Fleming's recipe is no longer made. Today's Lillet Blanc is less bitter and slightly sweeter in flavor. To get closer to the original, add a bar spoon of absinthe or a dry quinquina; bartenders still debate this.
Which glass do you use for a Vesper Martini?
A generous 26 to 35 cl martini glass, chilled in the freezer well in advance: this strong mix needs to be served ice-cold, and the long lemon zest needs room. Choose a sleek, modern design that suits its character, and see our martini glasses for hospitality-quality sets.
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