How to Make a Vesper Martini
A cocktail that's a step up from a martini -- but just as easy to make.
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Today: Class up your New Year's with a Vesper.
If you order a Vesper at Del Posto, it glitters like gold because it is gold. Order one and you can watch the bartender play Midas, floating gold leaf on its surface so it shimmers like the special occasion earrings you wore out. They did this on purpose, of course: You, your cocktail, the twinkling piano music, the gently flickering candles lining the restaurant’s central staircase -- you all match. And you’re feeling pretty damn classy about it.
But really, the Vesper doesn’t need any help in the class department -- it was suave long before Del Posto went and floated precious metals in it, and for that, we have James Bond to thank. You’ll remember that he orders one in Casino Royale, dictating to the barman: two measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Let me set the scene a little more: He’s wearing an expensive-looking suit and a seductive poker face. He has a stone cold fox in a silk dress waiting for him at the bar. All of these things will start to chip away at your anger toward his cardinal sin of shaking martinis all these years.
A tax bracket above the martini, the Vesper is what we drink when we want to feel fancy. It is strong and it is cold, and though it goes well with black tie, it doesn’t necessitate it. No swanky New Year’s plans? This cocktail is just as good consumed in your sweatpants, on your couch. Even without the barman and the evening gown-clad girl. Even without the gold. Pinkies up.
Serves 2
1 1/2 ounces Ketel One vodka
1/2 ounce Tanqueray gin
1/4 to 1/2 ounce Lillet Blanc
Lemon peel, for garnish
Photo by Mark Weinberg
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