Fictional London, via Ian Fleming · British
Vesper (Gin, Vodka & Lillet — Bond's Martini)
James Bond's own Martini: gin and vodka with Lillet Blanc, shaken very cold and served up with a long lemon twist. Bigger, drier and more aromatic than a standard Martini — the drink Bond names after a woman in Casino Royale.
Published July 11, 2026
Cultural context
The Vesper was invented on the page: in Ian Fleming's 1953 novel Casino Royale, James Bond specifies 'three measures of Gordon's, one of vodka, half a measure of Kina Lillet, shaken very well until it's ice-cold, then a large thin slice of lemon peel' — and names it after the double agent Vesper Lynd. It's a Martini turned up to eleven: both gin and vodka, plus the aromatised wine Lillet in place of vermouth. Kina Lillet is long gone, but Lillet Blanc (often with a dash of bitters) stands in.
The Vesper is James Bond’s own Martini, invented on the page in Casino Royale: gin and vodka with Lillet Blanc, shaken very cold and served up with a large lemon twist. Bigger, drier and more aromatic than a standard Martini — and named by Bond after the double agent Vesper Lynd.
Two spirits, one wine
The signature is using both gin and vodka, plus the aromatised wine Lillet in place of vermouth. It makes a rounder, stronger, more potent drink.
The Kina Lillet problem
Fleming’s original Kina Lillet is discontinued; today’s Lillet Blanc is milder, so many add a dash of quinine or bitters to restore the bite. Shaken, per Bond — though stirring makes a silkier drink.
One of the martini family
A Martini with two bases and Lillet — set it beside the Dry and Vodka Martinis in the martini family.
Ingredients
- 90 ml (3 oz) gin Fleming specifies Gordon's; a bold London dry keeps it faithful.
- 30 ml (1 oz) vodka
- 15 ml (1/2 oz) Lillet Blanc Stands in for the discontinued Kina Lillet; a dash of quinine or orange bitters gets closer to the original's bitterness.
- a large, thin lemon twist, to garnish
- ice
Method
Tap a step’s number to check it off as you go.
-
Add the gin, vodka and Lillet Blanc to a shaker filled with ice.
Why: Fleming's recipe is explicit — the Vesper is shaken, not stirred, for a very cold, slightly diluted drink.
-
Shake hard for 15 seconds until ice-cold.
Why: A hard shake chills it thoroughly and gives the frosty texture Bond wants; the extra dilution softens this big, strong drink.
-
Strain into a chilled Martini or large coupe glass and garnish with a large, thin lemon twist.
Why: The generous lemon peel, expressed over the top, is part of the original spec and lifts the aromatic Lillet.
A quick, anonymous tap — no review needed.
Variations
- Closer to Kina
Add a dash of quinine tincture or a bitter, quinine-forward aperitif to mimic the discontinued Kina Lillet's bite.
- Stirred
Stir instead of shake for a silkier, clearer, stronger drink — heretical to Bond, but excellent.
- The martini family
It's a Martini with both gin and vodka plus Lillet — compare it to the Dry and Vodka Martinis.
Serving & Storage
A serious, spirit-forward aperitif or nightcap. Strong — sip it slowly, ice-cold.
Pairs with: Oysters, Caviar, Smoked salmon, Salted almonds.
Storage: Make to order and serve immediately; it warms up fast.
Nutrition
Per serving (1 drink (~120 ml))
- Calories
- 220
- Protein
- 0 g
- Carbs
- 3 g
- Fat
- 0 g
- Fiber
- 0 g
- Sugar
- 2 g
- Sodium
- 0 mg
Estimated using standard ingredient data. Values vary with brands and substitutions.
Frequently Asked Questions
What is Kina Lillet, and what do I use instead?
Kina Lillet was a quinine-spiked aromatised wine that Fleming's recipe calls for; it was reformulated into today's Lillet Blanc, which is less bitter. Most modern Vespers use Lillet Blanc, often with a dash of quinine tincture or orange/aromatic bitters to restore some of the original's bite.
Why both gin and vodka?
That's the Vesper's signature and what sets it apart from a standard Martini. The gin provides botanical backbone while the vodka adds smooth strength, making a bigger, rounder, more potent drink. It's essentially a Martini with two base spirits.
Shaken or stirred?
Fleming — and Bond — say shaken, and that's traditional for a Vesper, giving a very cold, frosty, slightly diluted drink. Purists who dislike 'bruising' spirits will stir it for a silkier texture; both make a great drink.
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