Vesper Martini | How to Drink
ฝัง
- เผยแพร่เมื่อ 30 ก.ย. 2024
- On this episode of How to Drink, I am taking a look at the Vesper Martini created by Ian Fleming in Casino Royal. This cocktail is mainly a large glass of gin, vodka, and Kina Lillet (unfortunately doesn’t exist anymore). There are numerous fixes for this issue floating around, in this case I opt for one of the more accessible approaches: Lillet Blanc and Angostura bitters! If you’re feeling like living like Bond then I suggest you try the Vesper Martini. Hope you enjoy! Cheers!
Though this drink is synonymous with James Bond, it actually only appears in the first novel: Casino Royal. Why didn't 007 continue to enjoy his signature drink in the following novels is a good question but not one I can provide a satisfying answer to. David Wondrich suspects that Ian Fleming wrote the drink before he tried it and upon sampling it realized what a mistake he'd made and thought it better to never mention it again. I can't say I'd disagree with that theory.
Vesper Martini Ingredients:
- 3 oz or 90 ml London Dry Gin
- 1 oz or 30 ml Vodka
- .5 oz or 15 ml Lillet Blanc
- 2 Dashes Angostura
- Stir
- Serve in Chilled Coupe
- Garnish with Lemon Twist
Order spirits I use here (Affiliate): bit.ly/H2Dspirits
Music: The Savoy Special by Glenn Crytzer's Savoy Seven
syncopators.ba...
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Directed & Edited by: Greg
Produced by: Stefano Pennisi & Greg
Cinematography by: John Hudak
Created by: Greg
One theory is that Bond orders his drinks shaken so that they will get diluted further, which means that he can continue to sip them without worrying too much about actually getting drunk, allowing him to keep his wits about him.
My theory is that Ian Fleming liked to pretend he knew his drinks better than he actually did. . . given that one James Bond novel famously features Bond talking up this amazing American Beer called "Miller Hi-Life. . ."
Yeah personally none of the apologists answers satisfy here. I like the idea that “book bond” isn’t actually suave... he’s a low-brow thug with a drinking problem.
@@howtodrink The problem with the modern recipe is that the proof of alcohol has decreased over time. If you check out period advertisements and other contemporary info on 1950s liquor, the gin that he used was 47% ABV and the vodka was 50% ABV. In this case, the shaking makes sense because you're going 7-10% higher ABV than with most gin and vodka you find today and the extra dilution helps balance it.
I also worked with someone who's actually gotten to drink real Kina Lillet and found that the best replacement is Tempus Fugit Kina L'Aero D'Or. If you use it with the stronger gin and vodka, even shaken it'll be noticeably strong and taste sort of like a cross between a martini and a gin & tonic.
Well by the standards of the 50s, Miller Hi Life was a pretty amazing beer. We tend to think of American style Lagers as piss water these days but forget just how revolutionary they were back in the day. These days, the heavy British Ales that Bond and Flemming would have considered ordinary are back in vogue.
@@howtodrink Have you by chance read all the Books & Short Stories? James Bond was not only a Alcoholic but was also addicted to Prescription Pain Killers from his numerous injuries. Deep Psychological issues etc...
p a i d a d v e r t i s e m e n t
This is honestly one of the best tutorial channels on TH-cam. Great work.
Justin Schmitt thank you!
Please do a live stream or something where you make a few cocktails in a row so we can see you get really hammered!!! I love the show btw, keep up the good work!!!
He was just making Bond esoteric as most people wouldn't know the difference between shaken and stirred. (I believe it's about bruising the gin or something.) I do believe that's a Seiko SKX007 on your wrist there.
I think the bitters may have lead you astray, with just gin and vodka to compete against the angostura flavor, it's not going to be balanced at all. I would have done 1 dash IF at all.
Best way to replicate the proper vesper is to get a quinine syrup (Perhaps Liber & Co's premium tonic syrup?) and then *yes do shake it*. It's a POTENT amount of alcohol, you're right, so the additional dilution will help balance out the acridity. It won't be a gentle cocktail even then, but that way results in a much more balanced cocktail in my opinion. I've made this probably 1-1.5 dozen times for myself and for friends (while watching bond movies of COURSE) and it's definitely a lot of fun
Try it again, but instead of the lillet blanc, use Grand Marnier. Not traditional Bond, but a little sweeter.
Put that drink in a wine glass. Also, if you want to add bitters, I get good results with something floral like lavender.
Greg, Please re-make this recipe with Kina D' Aero D' Or. Gin to vodka ratio 1/1. No bitters. And a couple drops of lemon juice (sounds strange, but trust me).
Lmao...something about watching the glorious setup and production that goes into making this drink ending with you going "...nope, I hate it" is freaking hilarious
I genuinely love this drink. However I don’t use nearly that much Bitters. I tend to go much Leiter. 😂
Gottem
Very light. A dash of another fortified wine works too
I saw what you did here, Felix.
I use just one drop, or none.
Vesper Lynd was actually a play on the words West Berlin.
Anish Parmar brilliant! I had no idea!
Holy freaking shit....really? Did not know that
WOW!
Clever
Ph snap I n3ver knew that . appreciate your insight
"Ok folks, today we're gonna make a Vesper Martini."
*Proceeds to change almost every ingredient in the recipe*
Literally just a different martini at this point
I knew, as soon as he mentioned the Kina Lillet -> Lillet Blanc+Angostura substitution, that this was not going to be as good as he intended. (Protip: Use Cocchi Americano instead, and hold the bitters)
Yea and if the cocktail is shaken shake it
Greg: “At the end of the day if the drink you like is in the glass you did it right” Also Greg: “He also orders it shaken not stirred. This is a huge mistake, James Bond is flat out wrong.”
Maybe Ian Fleming just made the drink ridiculous on purpose to make the reader laugh. The 007 novels are known to have crazy things in them like that.
Also possibly true!
"how to drink cocktails you don't like" with Greg.
My new favorite TH-cam channel.
Ryan Lewis it’s unusual, usually make drinks I like, but we’re doing different stuff now.
Ryan Lewis also THANK YOU!
"James Bond is flat out wrong"
Daniel Craig is gonna kick your ass
If he could do it on my show I wouldn’t even mind. Think of the clicks!
@@howtodrink lol. Not gonna lie I would pay to see that. I'm sure if you drank enough it would numb some of the pain
I'd be more scared of Roger Moore
Hey man! We spoke way back on reddit. I love that you are introducing drinks that you don't like. I think it really helps show what you do and don't like about the drinks. Keep up the good work. Something you might consider, when you try a drink you don't end up enjoying, maybe put your own twist on it to make it something you would still enjoy but honors the spirit of the drink? Binging with Babish does something similar with the food he makes from movies and tv.
Anyway, love the channel!
Thanks for the tip! That's what I did last with with the White Russian. Sometimes I'm feeling inspired and sometimes not so much, there's no rules here! Thanks for watching too!
He can complain AFTER he makes it properly. He made more than one mistake when he mixed this.....
@@johncox9868
Bond specified Gordon's. I'd stick to that. I've actually switched to Gordon's in general. It makes a difference.
As a person who is a professional bartender and has worked in possibly too many restaurants, this is one of, if not the best, cocktail channel on youtube. Really great work! Well researched, entertaining, and lacking the pretense that poisons so many bartending videos.
Try it without the bitter
I've got a lot of suggestions to try on this one!
Agreed
Holy fuck your videos are soooo good , this chanel should had 1m subs and it will if you dont stop great great work
Thank you!
Greg, I love a proper Vesper cocktail. I use Cocchi Americano in place of the now defunct Kina Lillet. Cocchi Americano also makes a superior Corpse Reviver #2.
Which gin did you use? You may want to use one with more citrus forward notes. But if it's the bitterness at the end you dislike try it with Lillet but without the bitters. I find it a little flatter and less interesting that way but that may be throwing it off for you.
I can't recall exactly what the note was that I disliked, just that it was wayyyyy at the end of this thing. The gin is Ford's, which is my go-to for a London Dry these days. I'm getting a lot of great input on Kina replacements in here though, my wallet will hate me for it but I guess I'll need to make another chaser for this one.
+How To Drink, I loved this cocktail, ever sense I read “Casino Royal”, I’ve made it and had it made.
My version keeps it sweet and somewhat local to San Francisco: St Georges Botanivore, Hangar One Vodka, and Lillet Blanc (which I love by itself and over a large cube of ice).
This said, I’m happy that you admit to not liking some of these cocktails and are inspired to build your own interpretation. Cheers!
+How To Drink, I loved this cocktail, ever since I read “Casino Royal”, I’ve made it and had it made.
My version keeps it sweet and somewhat local to San Francisco: St Georges Botanivore, Hangar One Vodka, and Lillet Blanc (which I love by itself and over a large cube of ice).
This said, I’m happy that you admit to not liking some of these cocktails and are inspired to build your own interpretation. Cheers!
Yeah, I think Cocchi Americano is the way to go. I wrote a blog post about the Vesper a while back and, at that time, Cocchi wasn't available so I steeped some cinchona bark in Lillet Blanc to add some quinine bitterness. I agree with you - the Vesper is not a good drink, regardless of whether an Americano is used or not.
Cocchi Americano is the preferred replacement far and wide.
"I'm gonna make myself an Old Fashioned, and call it a day."
My man.
"Measures" doesn't have to mean ounces! It's just describing ratios. If I'm sticking to original Vesper recipe, I'm doing 60/20/10mL, with some kind of quinquina (Cocchi Americano is the most readily available where I live). This results in a much more manageable 3oz drink before dilution. Try different combinations of gins and fortified wines to find one that you like.
As Distinguished Spirits points out, using Lillet and Angostura means you might need to adjust the balance with some citric acid.
As for shaking gin, the aeration oxidizes the dissolved organic compounds and can affect flavor in the same way aggressively decanting wine affects the wine.
#solicitedadvice #whatdoiknow
I found a bottle of Kina Lillet about two years ago, and I really liked the Vesper Martini. However, I also enjoy dry and dirty gin martinis, so to me it was a sweeter version of my regular martini.
Love the camera work and music by the way. This channel feels very classy.
Check out my other Martini video, that's how I like em'. Awesome story about snagging that bottle of Kina, I never find cool stuff like that. Thanks for watching!
How To Drink Just went and watched your Martini video. I usually use 2oz gin and 1oz vermouth for my dry martini, but your recipe sounds so good I will need to go pick up some orange bitters today! Can’t wait to try it!
I'm here for the engagement numbers he needs, guys!
Why do you keep going for that drink? Same reason as my sister when she takes my dr. Pepper and chugs half of it. "I hate it but I can't stop! I keep hoping it'll get better!"
The "bitters" killed that drink...
Tried this recipe so many times and with so many variations over the years...when it comes down to it, it's so much better shaken. While shaking is a cardinal sin in the bartending world, as it bruises the alcohol, it diminishes the clash of flavors with the three liquors used. Also use Smirnoff Vodka and Cocchi Americano without the bitters. I love Lillet Blanc by itself but from what I understand the recipe and therefore the taste has changed significantly from the days of Kina Lillet and Cocchi Americano is much closer taste-wise. With the way it's made in this video it will have an odd after-taste. Cheers fellow Bond lovers!
COCCHI AMERICANO!!!
Interesting, I hadn't thought of that. That might do the trick here... I was thinking maybe of using Maurin Quina
How To Drink Chaser episode with this substitution? 😉
It was pretty much made to make this drink, as I understand it was made from either an old recipe found somewhere or they got an old bottle and reverse engineered it. also the orginal drink used 50% gin and vodka. I've had them with normal gin and vodka and they taste good but without the cocchi or quinine bitters they don't really tend to work.
Surely one of the best-named (if not best-tasting) drinks in the cocktail pantheon. But, as others have already pointed out, you should really try it with Cocchi Americano! Great video as always, cheers!
Seeing a ton of votes for the Cocchi!
Hey I appreciate that you are trying to equate the Kina Lillet flavor by adding angostura, you should definitely try Cocchi Americano! Industry wide it's been decided that Cocchi is the closest to what Kina Lillet was back in the day. Keep up the good work brother, nicely shot video!
Thanks! Did it in the Chaser, like the Kina D’Or better!
So my wife and I just bought a brand new house and we got into a little spat because I told her I want a bar and I'm going to make fancy drinks. I'm also drinking and was a little tipsy but I blamed it on you. Thanks!
ok hear to up your engagement numbers !
1. You did not follow the recipe.
2. Martinis with Vodka are so much better SHAKEN, not stirred. You are unequivocally WRONG on this point.
3. When you do not follow the recipe you have NO room to complain.
4. This is delicious, the flavors blend well with nice citrus notes accompanying them.
5. Mixologist FAIL!
Hey Greg! :) I have a suggestion... try to make your own version of a cocktail inspired by the Goblet of Fire from the Harry Potter movies :) I know there's a recipe for it out there but, I think you can whip up a better cocktail. Cheers!
Harry Potter is a subject I've thought about tackling for a while!
Or maybe your own version of butterbeer :)
I don’t know why some people always try to change the original recipe to make it better, James Bond LITTERALLY describes how it’s made. Yet you put angastoura butters and Stirr it.
No . I’m sorry this isn’t a vesper . You need to follow the recipe which means no bitters. It’s actually good and super clean and smooth but the bitters are why you hate it. Just use Lillet Blanc . Thank you have a blessed day.
Greg, with the holidays coming up would you make do a segment of hot drinks? I love a good Hot Toddy, but that can get pretty boring.
I️ feel like the bitters is throwing it off. I’m more a fan of just the 3 measures Gin, 1 vodka, 0.5 dry vermouth and stir
Vesper Martini cocktail MUST BE shaken but not stirred! So you did it the wrong way...
You know why his channel doesn't have more subscribers? His videos won't show up as frequently or near the top of recommended videos as some other more popular channels do. I've been browsing through cocktail videos on youtube for a year now, and I only stumbled upon one of his videos for the first time two days ago
Simon Heinberg well I’m glad you found us now! The past couple weeks I’ve had an absolute explosion of traffic, and I’ve got a theory as to why. For two years I didn’t monetize my videos at all, on the theory that “people hate seeing ads, and there’s really no money in it”. A few weeks back I had a thought though: “TH-cam makes no money on un-monetized videos. In fact they cost money”. So I monetized everything as an experiment, and with our new releases, lo-and-behold, massive jump in traffic. And nearly all of it coming from homepage and suggested video placement.
That actually makes a lot of sense. I mean your White Russian video has more views than almost every other video on your channel, and it's only been out for a week! Your channel is easily the best cocktail channel I've found, and I hope that your subscriber numbers keep going up.
P.S: Maybe at some point when you're looking for new content to upload to the channel, you could do a video recommending/reviewing specific liquors (as in particular brands) or even a video recommending cocktail bars to check out. I'm a bit biased though, since I'd certainly get more out of your bar recommendations than many viewers considering I'm a fellow New Yorker.
Hi! I enjoy your channel very much! Please learn how to say "Stolichnaya" properly :)
Anton Filippenko ...maybe...
So after lurking for a while ive finally Subbed.
From the general aesthetic to the production value to the music everything about this channel is good.
You managed to be the perfect amount of hipster which is almost impossible. Not enough and you dont seem passionate or knowledgeable and too much you come off as a massive douche. keep up the good work this channel is killing it.
It was the angostura that threw you off. Citrus bitters is what you want. A fantastic drink. Love it
Hey! Old video but I just found it. A suggestion: I recently visited the bar at the Duke Hotel in London where Fleming first had the drink. He liked it so much that he later had Bond "invent" it in Casino Royale. At Dukes, they make it like you do but with a few, and important differences: Don't use ice. Keep the spirits in the freezer and take them out when you need them. The way you pour the spirit, and into which glass affects the "booziness" of the drink. At Dukes, they pour the spirits carefully along the inside of the glass. First bitters (they have their own), then Lillet, then Stolichnaya and finally the gin, which in their case is from a distillery in England called "Sacred". Then they use a strip of orange peel instead of lemon. I've tried to emulate the extreme smoothness of their drink, which didn't taste of alcohol very much at all. I'm getting better, and I think a big part of it is finding the right gin. I've used both Tanqueray and The Botanist. Both work. I think keeping the water content to a minimum, ironically, helps to keep the cocktail tasting of alcohol as well.
Hope this can help you enjoy a cocktail that CAN be very good :).
Did this the other weekend (because bond), and i did 50 ml gin, 15 ml vodka, 20ml lillet, said fuck the bitters and then the lemon. That tasted crisp as ice. So try doing the none-alcoholic version of it !
The none-alcoholic version of it xD???
lol the non alcoholic version of it would be an empty champagne gobelet with a lemon peel
FINALLY! Someone who agrees that Bond was wrong in ordering a gin martini shaken! :)
LOVE these vids! They're so beautifully shot and edited! What camera / lens do you use to film these?
@Kimberly Sharpe LOL I guess Bond just had to go against the grain :)
Psych major here, and you're right! The novelty of the movies definitely could be a factor in people ordering it, hammering home the theme in the movie of him needing strong alcohol to keep that "liquid courage" (and maybe soften the mental/emotional impact on his brain as to not become borderline psychotic or too disturbed to continue doing what he does). However, (I hope) people who order this are not trying to be trained assassins, so this drink is likely for "business, not pleasure."
If you like it, in order of likelihood, you like it for the novelty, you might be an alcoholic of some level (not malicious just true), your alcohol taste is really niche, or your tastebuds packed up and left and you need something this strong to even enjoy it.
And hey, novelty is fine! Just... Don't hurt yourself. Or, you know, kill someone with a gun in your watch and eject them into space.
Fun fact: Ian Flemming actually got the recipe wrong in the book. Try it with 3 measures of vodka, 1 of gin, 1/2 of Lillet Blanc...it'll change your life.
Right, that’s the recipe. I really like the drink. I used to make Bombay Sapphire martinis until I discovered these.
Gin is superior to vodka, only a dork would adopt that recipe.
The Vesper is made with 3 ounces of gin and 1 of Vodka. Then use Cocchi Americano.
Because if this disagreement, you are supposed to order with your preference of a gin forward or a vodka forward Vesper. As a bartender, this is how you know if somebody actually orders this drink regularly.
@@larzjustice I really really like gin, so I prefer my gin drinks bloody well gin forward. I think a lot of bartenders would tend to agree because I never ask "gin forward" or anything like that. When I usually ask for a martini, I'll mention I'd prefer French vermouth if possible, not mentioning the primary liquor whatsoever, and it invariably comes out with gin rather than vodka.
As God intended.
If you like vodka martinis, that's great. I'm glad you enjoy them. But a martini, or if you have to be pedantic a *classic* martini, is gin and vermouth. Period.
Look at any historical cocktail recipes, look at the time period and locations that martinis were drunk, it's a gin based cocktail.
Aaaaall that being said to say, the Vesper probably was genuinely intended to be gin forward.
am i the only one who doesn't see the pink part? it's piss yellow to me.
You said they were playing baccarat? 007 played that game in *previous* movies. In Casino Royale, they played *Texas Hold'em*
Hi Greg! I’m a cocktail enthusiast and I’m frustrated that the typical drink of my country (brazil) is so dull: the Caipirinha. I would like to challenge you to do an interesting type of Caipirinha. I hope you accept the challenge. Best regards!
[stɐˈlʲit͡ɕnajə]
not
[stɐˈlʲiknajə]
ch as in word "check"
not as in word "technology"
Not sure if it would help as I haven't tried this yet (can't get the Lillet Blanc), but he specifically asks for Gordons Gin. I think that would change the flavor quite a bit, as Gordons is rather bland.
So a martini is just a fancy way of drinking a shot?
Try it without the bitters, still a very strong drink, but it’s better without the bitters, and shake it, I know... I know... but just do it.
Made this a couple of years ago; didn't like it either. None of the ingredients marry together.
I was told at one point that the reason James orders his martini shaken, not stirred. is that higher end vodkas remain clear when shaken.
if the drink is cloudy after being shaken its either poor quality or poisoned.
I've not tested this. but I do like the idea.
FrozenFrost it’s a wonderful idea but I’m reasonably certain there’s no science in it.
Subbed..love the content. It would be fun to have drinks with you.
In the books, Bond isn’t just sort of an alcoholic. He’s also no where near suave, he’s a rough alcoholic mess
I was treading lightly
I would recommend using Cocchi Americano. Its taste very close Kina Lillet.
INdeed it does.
Hi.please show us how to make bitters.
Greg, would you guys even consider having a series of viewer submitted recipes?
If so, here's my version of an Old Fashioned :D
Built in a rocks glass:
Large pinch of demerara sugar
2 dashes bitter and equal volume water
Muddle 'til sugar almost gone
Pour in Jameson 'til it looks like enough
Stir, then add 2 regular size ice cubes
Express and garnish with orange peel
Uriah Siner sounds close to how I typically make mine. And I love this idea, maybe I’ll start working these into the “chaser” type content.
If you are looking for fan recipes heres a cocktail of my personal invention I call the Nacarat: 2 parts brandy, 1 part amaretto, 1 part creme yvette, 1 part egg whites, 1 part heavy cream. Shake up like a gin fizz (sorry in advance). A very creamy and alcoholic mix that I find tastes similar to trail mix. Personally I would recommend Raynal brandy and Disaronno for the amaretto. You can substitute the creme yvette with raspberry liquor and bitters for a similar but weaker taste.
How To Drink You should definitely keep doing the chaser episodes at work. It's kind of like the drinkers equivalent of a danger wank
That's actually the same way I used to do it, except I used demerara cubes, before I bought bourbons that were better for mixing than for drinking neat. Imagine Jameson as a pretty Irish girl, and putting it in a drink as getting to know her friends. Of course it's nice to hang out with the pretty girl and her friends, but in reality you wanna get it on with her alone, if you catch what I mean. Drink the Jameson neat, it's like a missed opportunity to mix it as it's really pretty and the flavour gets buried when you mix it, get yourself a good, mid-price bourbon instead. I recommend Buffalo Trace, as it's affordable and for the handful of dollars more it costs more than say JD or Jim Beam, it tastes way better, in every way.
That Guy I’ll take the Caskmates or Gold Reserve neat, but I REALLY enjoy Irish old fashioned lol
Why does this channel have better production quality than most 1 mil plus channels
Basically... I got into this without knowing much about what I could get away with and just did it the way I knew how... and now I’m kinda stuck. And thank you!
Been loving martinis for about 5 years. Finally saw Lillet Blanc in the liquor store the other day and made the vesper.
Wow. Not good. I’ve made 4 now, tweaking here and there but it’s still bad. I just tried this version with angostura bitters but it’s still bad.
Back to vermouth. Sorry James.
I did a chaser video to follow up on this one where I made it with Kina L'Aero D'or, it was better. Still not my fave but much improved.
Make a drink from archer, like the peppermint patty. Love ur show.
I get a lot of Archer requests, I'll definitely look into this.
It's awesome that you introduce drinks that you don't like.
That's why is shaken not stirred.
How about switching the ango bitters for orange bitters? Might just do the trick.
Im a simple man, I see a new How to Drink video and then I smash that like button
Don't forget to dab on the haters or something too!
Kina L'Aero Dior I hear is a pretty faithful substitute for Kina Lillet. I know it makes the best damn Vespers I've ever been in the vicinity of. Wish I could get it in half bottles. I generally use orange bitters like you would in a martini asa I think it makes a better drink. I love vespers with Kina l'aero but I'll have to try it with just Lillet Blanc sometime. I also hear some people use Cocchi Americano as a substitute.
Not a drink for the faint of heart. Its all booze and I love them.
Hurricane I’m with you; orange bitters makes a better Vesper. I use a Sweet Orange Bitters by Taynton Bay Spirits but I use Lillet Servir Tres Frais. Makes an excellent martini.
Anyone making one in Sean's honor?
I don't mind this drink, I will order it for shits and giggles if they have the Lillet (which seems very rare)
But once I discovered a Dry Gin Martini I veered more towards that taste over the Vesper.
Timothy Leonardo how you make that dry martini?
Oh jeez! Don't judge too harshly!
I try 3 oz of Beefeater or Blue Coat (A Philly Gin I started to enjoy)
1/2 oz of Cocchi Americano ( I know not technically a dry vermouth but I think a great substitute)
Shake and Strain (SORRY!)
Garnish with a lemon twist
Vesper Martinis are not great. I got it twice for the James Bond feel.
revolver5678 your honesty is welcome!
2 parts Hendricks Gin and 1 part Grey Goose with the Lillet - shaken, not stirred - makes a nice Vesper. Skip the bitters. Btw - love your show.
Just waiting for the bond fans coming here screaming and crying "SHAKEN NOT WRONG BECUZ DILUTION" yes this is an impersonation of you
Jimmies being rustled already man.
Had to come and second (third, fourth, etc) everybody suggesting Cocchi Americano. By all apocrypha I can find now, Cocchi Americano is more similar to Kina Lillet than Lillet Blanc is presently. Love your work, cheers bud.
How to get drunk nigga😂😂
Hey, an SKX007 is pretty much as good an explosive packed Omega Seamaster.
... explosive?
It goes kaboom in Spectre and saves the day. I'd prefer the non explosive version myself, too :)
Greg, I actually love this drink, but my recipee is sightly different: 1.5 oz Gin, 0.5 oz Vodka, 0.3 oz Lillet blanc, 3 drops of Angostura Bitters (drops, not dashes), and the garnish. The preparation is exactly the same. If you change the lemon peel for orange peel it improves the drink.
I love this channel! Although I think it'd be a little better if you shortened the intro and cut right to the How To Drink title.
Joe Miskowitz it’s something I’ve considered for a long time and I’m sorta torn on it. Partially because it’s part of my “brand” now and partially because for first time viewers the introduction might be useful. But what I might do is do a big intro at the start of a season and then not on each episode.
Sounds like a good idea! Whatever you decide to do, I'll still be a fan and watch every video :)
You need to make a cookbook for drinks....a drinkbook!
Superb drink but the comments are right, Cocci Americano all the way. I use Bison Grass vodka.
I really wanted to like this drink, I'm a huge Bond fan. I couldn't do the portions like that and I switched out the Lillet for Cocchi Americana, which from people I've talked to and read about say its closest to the original Kina Lillet. So I did 1.5 oz of Gin only .5oz of Russian vodka literally like a cap full of the Cocchi Americana and because its such a booze heavy drink I still shaken it just to keep drinkable. Its really good!
LOL I'll admit I like the Vesper, but I usually don't use the Angostura bitters :) It will definitely punch you in the face, although now I'm thinking of throwing in some dashes of pink grapefruit bitters to round out the flavor a smidge :)
Great vid! So funny!!
How come you don't chill you're glasses?
Drue Banks in this case I actually did, we had liquid nitrogen on set for the Shade of the Evening drink and it’s super useful for glass chilling, you can see before I pour that the glass is hazed. I didn’t used to chill them though, which is of course bad practice. That mostly had to do with my opinion that unfogged glassware looked better on camera. No longer sure I feel that way, so unless technical limitations prevent it I think we’ll be chilling glassware going forward
If you haven't already, do a video on Amy Winehouse's drink of choice - a Rickstasy. I tried a vesper martini, it was good, but you got to make sure the alcohol has the same potency as the original ingredients when the book was written in the 50s (they changed the way they were made from what I researched). Oh and make an Alaskan Polar Bear heater (you will probably prefer it without the vinegar)
If next week is still going to be HTD: Movie Edition, how about a butterbeer-inspired drink from Hary Potter? I really like this channel and love it when you do drinks from movies, books, and tv shows!
Proxy more movie stuff next week, but it’s already shot. There’s actually room to do a whole bunch of drinks from Harry Potter, but it’ll need to wait for later
Loving this channel and loving your brutal honesty about the cocktails you like and hate. Keep up the great work.
It doesn't happen much, but then again, I typically make drinks I know I like... I AM starting to run out of those though... Thank you!
If you haven't done a Red Hook, that should be on your list. It is a manhattan-esque cocktail...my fav!
"I don't care how it's made as long as you like it at the end of the day" then "James Bond is wrong we don't shake it" like....dude....go by the recipe in the movie if you don't care. If you're just going to show the drink then don't even bring up the movie at all. You seem like a nice guy but you're giving mixed messages about what your content is supposed to be. I came for a laid back non pretentious but still educational and fun channel about making drinks.
Do you think he had it shaken so that there is more water in it?
There's a lot of people who suggest this as a kind of "movie appologisim", and maybe Bond thinks it's true even, but technically, it shouldn't work out that way.
there is a thought out there (query whether it's actually true) that ian fleming was worried about the quality of the gin used in his cocktails (even though he would specifically order Gordon's) and would get them shaken to round out the bad gin.
Hey Greg, can you do a Long Island Iced Tea soon? I'd love to see your take on it.
Adam Myers it’s been requested a bunch, so I’ll have to do something on it!
You know, every time I've read the book or seen the movie I assumed or thought that a "measure" was really 1/2 ounce, and not a full ounce. For me that yields a pretty manageable Vesper at home, in a small coupe glass that I have that's probably 60 years old, but I guess it also makes sense that Bond would get such a boozy drink. I've never added bitters, although I realize the current Lillet is less bitter than the original. Maybe you could try it with a dash of orange bitters. Or maybe you just don't like Vespers!
U should look up how to say stolichnaya right.
I failed that one in school
Best show on TH-cam right now, keep up the great work!!
THANK YOU!
see, with this one, you gotta pump up the bitters. It takes the edge off of the sickly sweet taste.
I did a follow up with Kina l’aero D’or, WAY better. Still no idea why it has vodka in it
@@howtodrink the cold war. and alcoholism. FYI: Vesper Lynn was named after West Berlin. I just had one. yum. mine has two large olives.
I MISS YOUR VIDEOS SO MUCH ;A;
I love your channel (english is not my native language)
I'm really digging your videos coming out more often. Your hard work is much appreciated and very entertaining.
Tanner Moss Moss thank you!
4 People are members of SPECTRE.
ganrish with lemon