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...
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
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.
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.”
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)
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!
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!
"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
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 :).
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.
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: “UA-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.
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.
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.
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!
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!
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!"
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
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.
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.
I’m not a gin fan, but I love a vodka martini, especially a dirty vodka martini, very dry, and vigorously shaken, not stirred. An old bartender turned me on to them, and his explanation was that vigorously shaking the drink allowed tiny fragments of the ice to break off and permeate the drink to the point where it looks cloudy when poured into the glass. The first few sips then are heaven as the liquid is ice-cold, and the tiny ice fragments provide water to open up the nuances of flavor in the drink. (Sort of like adding branch water to a good Kentucky. bourbon.) Try it sometime with this in mind. That all being said, great channel! Keep up the good work!
Thank you for making a proper martini. I hate it when restaurants shake them bc then they are cloudy! Of course any drink with juice you can shake. Great job! Love your videos.
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!
I just came back from a Carnival Cruise, and in the Casino bar they had the Vesper advertised. I tried it on the first day, and fell in love. I had about 4 per night on the six night cruise. Even had some Appletinis in there too. It is now my drink of choice when not at home.
I make it sometimes in my cocktail bar with 2oz gin, 1 oz vodka 1 oz lillet blanc. No added bitters. Get an extra thick and big lemon peel for maximum zest juice on top. Its actually very nice and smooth. I think the issue with your experience might be too much gin. I appriciate your videos a lot. Beautifully made, good music and I like your vibe. Keep it up!
hey i recently came up with a cocktail, i have never seen it anywhere. Its gin based. i call it the evening breakfast. Start with 1 squeezed orange, 1 shot of gin and an orange peel in a stirring glass. Stir for 30 seconds, serve in a tumbler on ice, finish it off with a lemon peel (flamed) and sprinkle with english breakfast tea leaves. When you serve it serve with a shot of red wine for the guest aka you to pour in. PLEASE TRY THIS ITS SO GOOOOD
Hi Greg! You may already know this, (this is for the viewers mainly) but in the book Casino Royal, and subsequent books including Live and Let Die, Bond states that he shakes all his drinks vigorously over ice so that that giant bucket of gin is more diluted. He does so, so that he can look as if he is drinking heavily while he knows he is being watched, so that he can act drunk but not be drunk, and does so with all his drinks. When he is regularly drinking while not being viewed, Bond drinks scotch with water.
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!
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!
It seems you favor the whiskey - based cocktails over anything with vodka just like I do! I know there are lots of suggestions here already, but I'll add one more. At my bar, we use Berto Vermouth in place of Lillet and no bitters in the Vesper. It gives the drink a bit more of an aperitif profile in my opinion. I'm not a huge fan of the drink myself, but our customers seem to enjoy that version quite a bit. Great videos man, looking forward to more!
I'm not big on vodka, I'll admit it. I prefer every other spirit, but that said, there's a job to do here and someones got to do it, I might just be the man for it. Thanks for enjoying the show!
So I have been sitting here for a couple of hours now, watching episode after episode! Greg, the gang behind the camera, I LOVE this channel!! I've always been interested in the OH so wide variety of drinks out there, and I really love the history of the drinks! Keep it up! I'm hooked!
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.
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!!!
A Vesper has been my go to martini for the last few years. 2 parts Gin, 1 part vodka. No one around these parts have Lillet Blanc, so I sub in 1 part equal portions of riesling and tonic water. No bitters. Its a lovely glass.
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.
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.
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!
Man, I'm getting sucked into your videos again. This has to be your best reaction! I don't remember you NOT liking a cocktail. And that line about settling nerves before killing someone...had me laughing!
Try Kina L'Aero D'Or Quinquina next time. Don't know if I would call it readily available but it can be found without much effort. I also like to scale mine back a bit on the Voka and Gin and add dry vermouth to the mix to round it all out. If I recall correctly I last did 2oz Gin, 1/4oz Dry Vermouth, 1/2oz Vodka, and 1/4oz Kina.
I think that if you don't enjoy a cocktail, try a few different recipes for the viewers. I would try something more along the line of 1 1/2 oz London Dry (Beefeater) 3/4 oz Vodka (Titos) 1/2 oz Lillet Blanc dash or 2 of orange bitters This is a much better sized portion for the normal human. Keep in mind James Bond is a fictional character that enjoys 20+ dashes of ango in his pink gin. His recipes are not always the best to follow exactly. I also recommend going overboard with the lemon twist and get as much lemon oil as possible. Without the ango the drink will also remain clear which is really how a martini should look in my opinion. Love the series, keep up the great work. Cheers
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!
Saw another video saying that shaking the vesper waters it down; I ordered this in a bar w/o the bitters and using whatever bitter vermouth they had on hand and it was surprisingly good
So I've made my version of the Vesper and actually came out pretty decent - used 3 oz Empress 1908 gin, 1 oz Reyka vodka, and .5 oz Lillets - I do shake it in the traditional James Bond style - the color is amazing and actually very drinkable
Just an FYI, but the Stolichnaya that is available in the United States & Canada is actually Latvian in origin. Russian produced Stolichnaya is only available in Russia due to the dissolution of the Soviet Union and the split between the companies that produce the Vodka. Anyways, I enjoy the channel! Good stuff.
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?
You said "James Bond is wrong" not "Ian Fleming is wrong" and I respect that. You like your Vesper stirred not shaken, Bond likes it the other way around. Personal tastes. Great channel btw :)
I'm generally a big gin fan. However, I made the Vesper like you with 3oz of gin, 1oz of vodka but then added 1/2oz of Dry Vermouth (made by Bramley & Gage, which uses fruit and spices) and a couple of dashes of West Indian Orange Bitters (Fee Brothers). It wasn't half bad.
Still going through your back catalogue, still really enjoying your videos. I know I've said this, but when you start rambling is when I really perk up because I know I'm really going to dig the episode. My only issue is that I don't know enough about mixed drinks to know why shaking the drink instead of stirring is a problem. That aside, keep it up!
I’m just being snooty. It’s considered bad form to shake a martini, or was at least once upon a time. It’s actually possible that Bond was intentionally demonstrating himself to be a brute by ordering it that way. Typically drinks that are solely spirits, don’t contain fruit, are generally clear, get stirred.
People who like this drink (me, included) do it as ordered, no bitters and shaken. You'll find it is a much nicer cocktail, overall. It's smoother with the ice shaken and has a really nice citrus taste from the lillet. Also, try rubbing the lemon peel over the lip of the glass to increase said citrus flavor. Sometimes, though, I go the way of Felix and forego the fruit.
This is one of my favorite cocktails but I do it just a little differently. I haven't used the bitters, although that's interesting and I'd like to give that a try. I use Barr Hill Gin from Vermont instead of a drier gin like most recipes call for. Barr Hill has notes of honey in it and it's a little sweeter than most gin and I think it brings balance to the cocktail. It becomes much more refreshing than the original recipe. By the way, I just stumbled across your channel and I love what you're doing! Keep up the good work!
Ditch the bitters and use an orange twist -- accentuates the Lillet Blond much better. I've tried Cocchi Americano, which is supposed to be closer to Kina Lillet, but I like the Lillet Blond better. Definitely use a less flavored gin; I usually use Bombay Sapphire.
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!
Great as always, as my-go-to recipe for the Vesper I like overproof gin like Plymouth Navy Strength or Cannonball, I go for Stoli as well. Now for the Kina I opt for Kina l'Aero d'Or a swiss made Quinquina purposely made as a stand-in for the original Kina Lillet.
Next time you need an I've-been-shot face Greg you could always just take a sip of a White Russian beforehand. ;) Super interesting seeing you tackle drinks that you're not overwhelmingly a fan of. Also a video late but I loved the chaser stuff and would happily see more of those little throwaways - as nice as the gorgeous production quality of your main videos are, you've got the personality and presenting skills to carry anything.
I don't have any provenance to provide, but I remember reading that the Vesper martini was invented in the real world by a friend of Ian Fleming's, who admired it so much he wrote it into his first novel, Casino Royale. The recipe I remember getting, and have made it this way for years, was 3 parts gin, 2 parts vodka, one part Kina Lillet shaken not stirred with a twist of lemon. In the book he mentions Gordon's gin, I think. In the real world I prefer to make mine with some sort of Holland gin (Nolet's if I can afford it) which gives it a very floral nose. Kina Lillet is, as mentioned, not a thing anymore but Lillet Blanc is the way to go. Always have a bottle in my fridge if I can swing it. I always shake them, and once you allow it to clarify once poured is a slice of heaven in your mouth. They don't taste nor smell boozy, contrary to being 100% booze so be very careful slamming them back, you will end up on the carpet.
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
I love that he made this cocktail.. It's one of my favorite of all time.. but.. Using Stoli 100 proof makes more accurate to the time Ian Flemming would have invented it. I've never added the bitters but because of the slightly higher proof vodka it's a bit more dryer of a drink therefor making the bitters a little unnecessary. Well done sir.. keep up the good videos.
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!
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.
Hi Greg Really enjoy your program Have enjoyed many variations of the Vesper, however my favourite is with an Old Tom gin and Grey goose Vodka, with a measure of Lillet. Super cold whether shaken or stirred is the key. Garnish of your choice. Great programme. Luke
Fun story: casino royal is one of my favorite movies. So I was in Miami in 2013, went to a bar of some 5 star hotel (I think). Got really friendly with the bartender. His name was Alex from Romania. So I thought why not try Vesper? He pulled out his bartenders’ black book and read the ingredients and the story behind it. He made it, he didn’t like it, I didn’t like it ( he said it’s too Ginny for me) .So he added his touch to it and made it much better.
I did these with less gin, no bitters and a meyers lemon peel and I did shake it. Came out tasting like a “sophisticated” lemon drop martini due to the meyers lemon sweetness. I also used Bombay Safire gin and kettle one vodka. Was good enough.
The last Martini I made (just before I watched this). 1oz vermouth in a shaker, shake and empty the vermouth. What sticks to the ice is all you need. 2 oz Gin, shake and strain into martini glass, garnish with garlic stuffed olive, and just a few drops of the brine from the olive jar. I might try the Vesper, but this will be hard to beat.
I think I’ve heard that technique called a “perfect martini”, if I’m not mistaken it’s a mid-century thing. There’s an old sci-fi movie, Colossus: The Forbin Project that features this technique. It yields a Martini that’s not really to my taste. I really prefer the older, pre-war approach to the Martini with ratios close to 50:50, orange bitters and a twist of lemon peel. No olives or brine for me, but everyone likes what they like right? My “Martini” episode (not this one) covers two such approaches.
I have seen them, and I must say I enjoyed a closer to 60:40 with bitters and a twist, refreshing. An old guy I know once told me if it has an olive it is a Martini, if not it is something else, a Gibson comes to mind.
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)
So...I *just* made this cocktail literally some 10 minutes ago. Using 3:1:0.5 ratios of gin (47.3% so 94.6-proof) tanqueray (no fancy-pancy product but good o' classic one), finlandia vodka (american style vodka so it's not as coarse as their russian counterparts) and lillet blanc. No bitters of any kind and a lemon twist garnish with its essential oils. SHAKEN and strained into a freezer-chilled cocktail glass (just because I can) I believe this cocktail is truly an acquired taste. It's hard for me to say based on one if it's a good/bad one and would assume it's the case for many others as well, but after I make a few in the near future only then I can really say if the Vesper is worth making. I would nonetheless suggest you leave the regular bitters out completely because it's supposed to be a potent, crisp and somewhat fresh drink and angostura will not help that at all. I gotta say as I sip this four-oz+-chilled liquor that the Vesper is not _that bad_ at all!
I’m glad you like it, bit lillet blanc is really nothing like kina lillet (which no longer exists). Kina had quinine in it, which should have given in a bitter flavor profile similar to tonic water, but without the carbonation. My Bitters here is a ham fasted fix for that, but I did a Chaser on this one where I took some audience suggestions. There’s a product called Kina L’aero D’ior (think I got that right), made this drink way better, and it’s supposedly a perfect substitute for the lack of kina lillet. The other standard replacement is cochi americano.
I love this drink, I first had it on a cruise years back and started making it myself at home. I stir regular martini's but this one I do shake, it helps dilute it some and takes the edge off while your drinking it. I use Gordons (as the book specified) and Smirnoff's vodka. I don't care for the bitters. I rarely make any attempt to order it out as few bars around here would have Lillet. I did try it once at an upscale restaurant and the bartender came out to tell me they didn't have it but asked if I trusted him to make a similar drink. So the drink contained Gin, Vodka, but substituted a dash of peach Brandy for the Lillet. I liked it well enough but I'm not really a fan of peaches so I tried the same concept at home, first with apple Brandy, then later with vanilla Brandy. Just a dash mind you, no more than a half teaspoon. Wonderful drinks, but not for the casual drinker.
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
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
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
"how to drink cocktails you don't like" with Greg.
My new favorite UA-cam channel.
Ryan Lewis it’s unusual, usually make drinks I like, but we’re doing different stuff now.
Ryan Lewis also THANK YOU!
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.
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.
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!
"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
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.
Try it without the bitter
I've got a lot of suggestions to try on this one!
Agreed
One of the best new channels I've found! I've watched almost all of your videos in one day!
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!
It was the angostura that threw you off. Citrus bitters is what you want. A fantastic drink. Love it
"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
This is honestly one of the best tutorial channels on UA-cam. Great work.
Justin Schmitt thank you!
"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
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 :).
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.
It's awesome that you introduce drinks that you don't like.
That's why is shaken not stirred.
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: “UA-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.
For a channels that has under 50 k subs the production value on your videos are amazing, keep up the good work man.
Thank you!
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.
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.
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!
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!
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!
I'm really digging your videos coming out more often. Your hard work is much appreciated and very entertaining.
Tanner Moss Moss thank you!
The cocktail channel I was looking for my whole life. Got yourself a new sub. Cheers!
Atulya Pattamatta thank you!
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!
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!"
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
I’m not a gin fan, but I love a vodka martini, especially a dirty vodka martini, very dry, and vigorously shaken, not stirred. An old bartender turned me on to them, and his explanation was that vigorously shaking the drink allowed tiny fragments of the ice to break off and permeate the drink to the point where it looks cloudy when poured into the glass. The first few sips then are heaven as the liquid is ice-cold, and the tiny ice fragments provide water to open up the nuances of flavor in the drink. (Sort of like adding branch water to a good Kentucky. bourbon.) Try it sometime with this in mind. That all being said, great channel! Keep up the good work!
Every video he has liked every drink he made thinking he's biased now I can honestly say this is a great channel and now love this guy xx
Thanks Alex!
Thank you for making a proper martini. I hate it when restaurants shake them bc then they are cloudy! Of course any drink with juice you can shake. Great job! Love your videos.
Thank you!
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!
I just came back from a Carnival Cruise, and in the Casino bar they had the Vesper advertised. I tried it on the first day, and fell in love. I had about 4 per night on the six night cruise. Even had some Appletinis in there too. It is now my drink of choice when not at home.
Best show on UA-cam right now, keep up the great work!!
THANK YOU!
I make it sometimes in my cocktail bar with 2oz gin, 1 oz vodka 1 oz lillet blanc. No added bitters. Get an extra thick and big lemon peel for maximum zest juice on top.
Its actually very nice and smooth. I think the issue with your experience might be too much gin.
I appriciate your videos a lot. Beautifully made, good music and I like your vibe.
Keep it up!
I like the honesty of the reactions this season. The nod towards historicity with the bitters was a nice touch, as well.
hey i recently came up with a cocktail, i have never seen it anywhere. Its gin based. i call it the evening breakfast.
Start with 1 squeezed orange, 1 shot of gin and an orange peel in a stirring glass. Stir for 30 seconds, serve in a tumbler on ice, finish it off with a lemon peel (flamed) and sprinkle with english breakfast tea leaves. When you serve it serve with a shot of red wine for the guest aka you to pour in. PLEASE TRY THIS ITS SO GOOOOD
Hi Greg! You may already know this, (this is for the viewers mainly) but in the book Casino Royal, and subsequent books including Live and Let Die, Bond states that he shakes all his drinks vigorously over ice so that that giant bucket of gin is more diluted. He does so, so that he can look as if he is drinking heavily while he knows he is being watched, so that he can act drunk but not be drunk, and does so with all his drinks. When he is regularly drinking while not being viewed, Bond drinks scotch with water.
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!
Good to see you back, Greg!
Missed your videos
Thanks and greetings from germany :)
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!
It seems you favor the whiskey - based cocktails over anything with vodka just like I do! I know there are lots of suggestions here already, but I'll add one more. At my bar, we use Berto Vermouth in place of Lillet and no bitters in the Vesper. It gives the drink a bit more of an aperitif profile in my opinion. I'm not a huge fan of the drink myself, but our customers seem to enjoy that version quite a bit. Great videos man, looking forward to more!
I'm not big on vodka, I'll admit it. I prefer every other spirit, but that said, there's a job to do here and someones got to do it, I might just be the man for it. Thanks for enjoying the show!
So I have been sitting here for a couple of hours now, watching episode after episode! Greg, the gang behind the camera, I LOVE this channel!! I've always been interested in the OH so wide variety of drinks out there, and I really love the history of the drinks! Keep it up! I'm hooked!
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.
I'm here for the engagement numbers he needs, guys!
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!!!
A Vesper has been my go to martini for the last few years. 2 parts Gin, 1 part vodka. No one around these parts have Lillet Blanc, so I sub in 1 part equal portions of riesling and tonic water. No bitters. Its a lovely glass.
first time I ever tried vesper martini, I actually fell in love with it. I didn't even know james bond drank vesper till I googled it. but I love it
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.
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.
One of the funniest yet - brutally honest - keep em coming!
Yea honestly I don't think I'd be into 3 shots of gin and a shot of vodka as a drink either.
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!
Man, I'm getting sucked into your videos again. This has to be your best reaction! I don't remember you NOT liking a cocktail. And that line about settling nerves before killing someone...had me laughing!
Try Kina L'Aero D'Or Quinquina next time. Don't know if I would call it readily available but it can be found without much effort. I also like to scale mine back a bit on the Voka and Gin and add dry vermouth to the mix to round it all out. If I recall correctly I last did 2oz Gin, 1/4oz Dry Vermouth, 1/2oz Vodka, and 1/4oz Kina.
I think that if you don't enjoy a cocktail, try a few different recipes for the viewers. I would try something more along the line of
1 1/2 oz London Dry (Beefeater)
3/4 oz Vodka (Titos)
1/2 oz Lillet Blanc
dash or 2 of orange bitters
This is a much better sized portion for the normal human. Keep in mind James Bond is a fictional character that enjoys 20+ dashes of ango in his pink gin. His recipes are not always the best to follow exactly. I also recommend going overboard with the lemon twist and get as much lemon oil as possible. Without the ango the drink will also remain clear which is really how a martini should look in my opinion.
Love the series, keep up the great work.
Cheers
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!
Very glad that we have more videos!! Much support
LQW Vibes doing my best! Sadly as I say in the description there is a “main series” hiatus on the horizon, but it won’t be for too long
Saw another video saying that shaking the vesper waters it down; I ordered this in a bar w/o the bitters and using whatever bitter vermouth they had on hand and it was surprisingly good
So I've made my version of the Vesper and actually came out pretty decent - used 3 oz Empress 1908 gin, 1 oz Reyka vodka, and .5 oz Lillets - I do shake it in the traditional James Bond style - the color is amazing and actually very drinkable
It's nice to see you admit you don't like a drink. I have often wondered about that.
Just an FYI, but the Stolichnaya that is available in the United States & Canada is actually Latvian in origin. Russian produced Stolichnaya is only available in Russia due to the dissolution of the Soviet Union and the split between the companies that produce the Vodka. Anyways, I enjoy the channel! Good stuff.
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 :)
You said "James Bond is wrong" not "Ian Fleming is wrong" and I respect that. You like your Vesper stirred not shaken, Bond likes it the other way around. Personal tastes. Great channel btw :)
Thank you!
I'm generally a big gin fan. However, I made the Vesper like you with 3oz of gin, 1oz of vodka but then added 1/2oz of Dry Vermouth (made by Bramley & Gage, which uses fruit and spices) and a couple of dashes of West Indian Orange Bitters (Fee Brothers). It wasn't half bad.
Still going through your back catalogue, still really enjoying your videos. I know I've said this, but when you start rambling is when I really perk up because I know I'm really going to dig the episode. My only issue is that I don't know enough about mixed drinks to know why shaking the drink instead of stirring is a problem. That aside, keep it up!
I’m just being snooty. It’s considered bad form to shake a martini, or was at least once upon a time. It’s actually possible that Bond was intentionally demonstrating himself to be a brute by ordering it that way.
Typically drinks that are solely spirits, don’t contain fruit, are generally clear, get stirred.
People who like this drink (me, included) do it as ordered, no bitters and shaken. You'll find it is a much nicer cocktail, overall. It's smoother with the ice shaken and has a really nice citrus taste from the lillet. Also, try rubbing the lemon peel over the lip of the glass to increase said citrus flavor. Sometimes, though, I go the way of Felix and forego the fruit.
great drinks and great production values. keep it up guys
Matt Williams thank you!
This is one of my favorite cocktails but I do it just a little differently. I haven't used the bitters, although that's interesting and I'd like to give that a try. I use Barr Hill Gin from Vermont instead of a drier gin like most recipes call for. Barr Hill has notes of honey in it and it's a little sweeter than most gin and I think it brings balance to the cocktail. It becomes much more refreshing than the original recipe. By the way, I just stumbled across your channel and I love what you're doing! Keep up the good work!
Ditch the bitters and use an orange twist -- accentuates the Lillet Blond much better. I've tried Cocchi Americano, which is supposed to be closer to Kina Lillet, but I like the Lillet Blond better. Definitely use a less flavored gin; I usually use Bombay Sapphire.
I don't even drink, but it's fun as hell to watch you make them.
Thanks Rafay!
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 :)
Glad to see you back!
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.
I like before I watch because I now know how to drink, which means I`m happy all the time ; )
Great as always,
as my-go-to recipe for the Vesper I like overproof gin like Plymouth Navy Strength or Cannonball, I go for Stoli as well. Now for the Kina I opt for Kina l'Aero d'Or a swiss made Quinquina purposely made as a stand-in for the original Kina Lillet.
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.
Next time you need an I've-been-shot face Greg you could always just take a sip of a White Russian beforehand. ;) Super interesting seeing you tackle drinks that you're not overwhelmingly a fan of. Also a video late but I loved the chaser stuff and would happily see more of those little throwaways - as nice as the gorgeous production quality of your main videos are, you've got the personality and presenting skills to carry anything.
I don't have any provenance to provide, but I remember reading that the Vesper martini was invented in the real world by a friend of Ian Fleming's, who admired it so much he wrote it into his first novel, Casino Royale. The recipe I remember getting, and have made it this way for years, was 3 parts gin, 2 parts vodka, one part Kina Lillet shaken not stirred with a twist of lemon. In the book he mentions Gordon's gin, I think. In the real world I prefer to make mine with some sort of Holland gin (Nolet's if I can afford it) which gives it a very floral nose. Kina Lillet is, as mentioned, not a thing anymore but Lillet Blanc is the way to go. Always have a bottle in my fridge if I can swing it. I always shake them, and once you allow it to clarify once poured is a slice of heaven in your mouth. They don't taste nor smell boozy, contrary to being 100% booze so be very careful slamming them back, you will end up on the carpet.
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
These videos are so addictive ^^
Greg, Keep doing more drinks.
Good job!
haha this was hilarious. First time watcher and I'm hooked. Nice work!
In place of the bitters I make this with a barspoon of tonic water. Works like a charm for me!
I love that he made this cocktail.. It's one of my favorite of all time.. but.. Using Stoli 100 proof makes more accurate to the time Ian Flemming would have invented it. I've never added the bitters but because of the slightly higher proof vodka it's a bit more dryer of a drink therefor making the bitters a little unnecessary. Well done sir.. keep up the good videos.
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!
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.
Hi Greg
Really enjoy your program
Have enjoyed many variations of the Vesper, however my favourite is with an Old Tom gin and Grey goose Vodka, with a measure of Lillet. Super cold whether shaken or stirred is the key. Garnish of your choice. Great programme. Luke
luke harper now making it with Old Tom, that’s quite a departure from Gordon’s. I like your style.
Fun story: casino royal is one of my favorite movies. So I was in Miami in 2013, went to a bar of some 5 star hotel (I think). Got really friendly with the bartender. His name was Alex from Romania. So I thought why not try Vesper? He pulled out his bartenders’ black book and read the ingredients and the story behind it. He made it, he didn’t like it, I didn’t like it ( he said it’s too Ginny for me) .So he added his touch to it and made it much better.
I did these with less gin, no bitters and a meyers lemon peel and I did shake it. Came out tasting like a “sophisticated” lemon drop martini due to the meyers lemon sweetness. I also used Bombay Safire gin and kettle one vodka. Was good enough.
The last Martini I made (just before I watched this). 1oz vermouth in a shaker, shake and empty the vermouth. What sticks to the ice is all you need. 2 oz Gin, shake and strain into martini glass, garnish with garlic stuffed olive, and just a few drops of the brine from the olive jar. I might try the Vesper, but this will be hard to beat.
I think I’ve heard that technique called a “perfect martini”, if I’m not mistaken it’s a mid-century thing. There’s an old sci-fi movie, Colossus: The Forbin Project that features this technique. It yields a Martini that’s not really to my taste. I really prefer the older, pre-war approach to the Martini with ratios close to 50:50, orange bitters and a twist of lemon peel. No olives or brine for me, but everyone likes what they like right? My “Martini” episode (not this one) covers two such approaches.
I have seen them, and I must say I enjoyed a closer to 60:40 with bitters and a twist, refreshing. An old guy I know once told me if it has an olive it is a Martini, if not it is something else, a Gibson comes to mind.
Yes 100k subs AWSOME congratulations
WOOOOOT!
Just to add to the suggestion list if you don’t wanna/can’t find cocchi try orange bitters in there instead of ango.
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)
Love your videos, I am also into making my own drink, your content gives me so many inspiration.
So...I *just* made this cocktail literally some 10 minutes ago. Using 3:1:0.5 ratios of gin (47.3% so 94.6-proof) tanqueray (no fancy-pancy product but good o' classic one), finlandia vodka (american style vodka so it's not as coarse as their russian counterparts) and lillet blanc. No bitters of any kind and a lemon twist garnish with its essential oils. SHAKEN and strained into a freezer-chilled cocktail glass (just because I can)
I believe this cocktail is truly an acquired taste. It's hard for me to say based on one if it's a good/bad one and would assume it's the case for many others as well, but after I make a few in the near future only then I can really say if the Vesper is worth making.
I would nonetheless suggest you leave the regular bitters out completely because it's supposed to be a potent, crisp and somewhat fresh drink and angostura will not help that at all.
I gotta say as I sip this four-oz+-chilled liquor that the Vesper is not _that bad_ at all!
I’m glad you like it, bit lillet blanc is really nothing like kina lillet (which no longer exists). Kina had quinine in it, which should have given in a bitter flavor profile similar to tonic water, but without the carbonation. My Bitters here is a ham fasted fix for that, but I did a Chaser on this one where I took some audience suggestions. There’s a product called Kina L’aero D’ior (think I got that right), made this drink way better, and it’s supposedly a perfect substitute for the lack of kina lillet. The other standard replacement is cochi americano.
I love this drink, I first had it on a cruise years back and started making it myself at home. I stir regular martini's but this one I do shake, it helps dilute it some and takes the edge off while your drinking it. I use Gordons (as the book specified) and Smirnoff's vodka. I don't care for the bitters. I rarely make any attempt to order it out as few bars around here would have Lillet. I did try it once at an upscale restaurant and the bartender came out to tell me they didn't have it but asked if I trusted him to make a similar drink. So the drink contained Gin, Vodka, but substituted a dash of peach Brandy for the Lillet. I liked it well enough but I'm not really a fan of peaches so I tried the same concept at home, first with apple Brandy, then later with vanilla Brandy. Just a dash mind you, no more than a half teaspoon. Wonderful drinks, but not for the casual drinker.