One explanation I've heard is Bond requested it shaken rather than stirred so the ice would water it down more. He'd want it weaker since he was on the job
Mate, it’s purely sexual innuendo lol. Shaken....not stirred. If you had your “drink” “shaken” you’d have a hand... blame Fleming, back when he wrote most of this stuff the Beatles were still together... ciara’s very educational distinctions aside, this is puddle deep sexual innuendo. Ciara remains stunning either way. Cheers!
Shaken may dilute it a little more, but it’s still 4oz of booze if you drink it all. And when he ordered it, it would have been Gordon’s yellow label at 47% ABV and a 50% ABV vodka. Bond said he only has one drink before dinner, but must be very strong, very good, and very, very cold.
Shaken also adds air to the drink, you can not make a Bloody Mary correctly in my opinion without a shaker. The ice cools the drink but is strained out.
I've also heard that it was partially to make the other's at the table think he was a bit more innept. 'If this idiot doesn't even know how to make a martini, why should I worry about his poker game?'
Hello Ciara!! Thanks for continuing these videos! The Vesper and it's meaning is one of my favorites. The blending of London dry gin and preferably RUSSIAN vodka in this cocktail is meant to symbolize the fact that Vesper Lynd was a double agent. The bitterness of the cocktail matches the bitterness felt by Bond at the loss of Vesper and learning of her duplicity.
You need a little quinine in there somewhere, that’s what gave Kina Lillet its distinctive bitter note. Lillet Blanc no longer has the quinine, despite the company’s denials of a recipe change. The best modern interpretation of Kina is Cocchi Americano, with another being Kina L’aero d’or aperitif. These give the vesper its unique bite and off color. Alternatively, “The Executive” - a Martini made with bitter white wine is nearly indistinguishable to my taste. So as not to have so much volume, I use 1/2oz as the “measure” dictated by Mr. Bond: *Three measures of Gordons (any juniper heavy London Dry Gin works) *One of Vodka (I use Absolut or Kettle One, anything highly distilled) *Half a measure of Kina Lillet (Cocchi, Kina l’aero) Shaken over ice, and add a thin slice of lemon (peel not fruit). Make sure to twist the rind and rim the glass with the lemon oil.
I’ve had excellent results using Lillet Blanc with two dashes of lemon bitters. I have no idea if that brings it closer to Kina Lillet, but it adds a subtle bit of complexity.
@@pinverarity to make Lillet Blanc more similar to Kina Lillet you should add a teaspoon of quinine powder as that was the main ingredient that gave Kina Lillet both its color and bitterness; bear in mind though that doing so your leaving mixology for pure chemistry as it would take very little to go from a ok but not quite there cocktail to something completely undrinkable. It's definitely easier to go with the three options we wrote since they are professionally made and thus leaving very little to no room for mistakes. :)
@@nocturneJOJO - Yeah, I think I’ll take a pass on quinine powder, though I thank you for the tip. I’ve had an unopened bottle of Cocchi Americano sitting on my shelves for a few years...right next to my Lillet Blanc. ;)
@@IronmanV5 You know - that would be really cool. If you think of "James Bond" as an alias for whichever agent is currently # 007, a woman could be # 007. That would put an interesting new twist on the series. "My name is Bon. Jane Bond.".
One of my favorite cocktails. If you're not as much of a gin person (like me), I recommend Tanqueray over Bombay Sapphire. I also do 2.25 oz. (~67 ml) gin, 3/4 oz. (~22 ml) vodka, but keep the 1/2 oz. (~15 ml) Lillet Blanc to keep it smoother and not get drunk as a skunk off of one drink.
A martini is always shaken, never stirred. One of the best drinks for an instant take-off. This is the Concorde of Cocktails. Gets you where you want to be in half the time. As classic as it gets. Great vid. Paul from Canada.
I'm so glad you tried this drink, this is my own hands down favorite cocktail. We have Lillet Blanc here in the States and if you can get your hands on it, I highly recommend it! There is a subtle difference from the vermouth that makes it even more silky smooth and delicious!
I once read that vodka martinis should always be shaken in order to smooth out the "sharp edge" of the vodka. And that gin martinis should be stirred so as not to damage the flavor of the gin. But I say drink it how you like it!
Wrong, for 3 reasons. 1. If your vodka is sharp, then it’s a bad quality spirit. Just change it for a better one. 2. Shaking creates more dilution than stirring 3. There is really NO NEED to shake a cocktail that has only spirit and vermouth in it, these are very similar textures and they mix super easy.
Gods girl. Your hair is ON POINT! Stunning. Anywho, my favorite cocktail is a variation on the vesper. I substitute St. Germain for the Lillet and only use Botanist Gin. It is so light and floral it is crazy. I bought a special set of Martini glasses and gave them to my favorite bar to use just for this drink.
I prefer Vespers to regular Martinis. I like the split base of Gin and Vodka with the slightly bitter finish. To me, dry vermouth is just wrong for a Vesper. As Kina Lillet doesn't exist any more you can use Lillet Blanc, although it needs a dash of Angostora bitters and pinch citric acid. I usually use Cocchi Americano as it's very close to the old Kina Lillet. At Dukes in London they use an Amber Vermouth with an Angostora rinse, built in the glass with no dilution.
Thanks so much for giving my suggestions a try. I have made several .... well more than several. The “ watering down” is a myth. The lemon adds a touch of oil which adds. If your relaxing with good friends and sipping one of these wonderful conversations happenLOL. Thank you again for being so kind to give it a try. To honor this video I’m about to mix one for myself. Best video.... ok I’m bias LOL. Loved the live stream yesterday as always.
What about doing a vid trying it both shaken and stirred to see what the difference is, for yourself, and those of us that are on this adventure with you.
Another reason to stir spirit forward drinks like this is to get that perfect 'sweet spot' of dilution, when stirring taste the drink every 20 seconds or so and stop when it's just right! Really enjoyed the video!
15 year bar keep here. Great job and great drink! A good rule of thumb is stir booze forward drinks and shake mixers. If you put the tumbler in the in your palm, go in circular motion. Shakertin will frost letting you know it is chilled.
Love your channel and the video! Vermouth vs Lillet Blanc is going to change the taste of the martini. I find Lillet Blanc provides a slight citrus sweetness and makes them very smooth. 3 Vesper later...too smooth. lol
@Ben Finny Craig's character was right out of the book - it's *really* different from the character created by the movies. When Vesper asks him what it takes to become a 00 agent, he replies "It's not difficult. You just have to be willing to kill people."
I had this once and never forgot it (I didn't need to drink anything else after that night). Yeah! It's a strong one. I usually will stir my martini but I will shake it for fun at parties. I don't mind if it is shaken. Thanks for another great show! :)
I tip my ( non- existent ) hat to, dear Ciara. Big fan of Flemings novels since I was a kid, and in all my years I’ve never actually seen anyone make one, let alone taste one. Bravo, lady - you are the champion of all champions.
I've been saying this for years and just discovered the TRY channel and your winsome self. Feel free to quote me, " What I do when I'm blacked out is none of my business!!!!!!" Love your style!
I started adding lemon rather than olives to my Martinis last year. I think it perks up the drink and improves the flavor. Bombay Sapphire has a gin called Bombay Sapphire East which contains lemongrass as one of the botanicals, it is fantastic in a martini with a lemon twist.
Shaking cools the drink more than stirring in ice before straining out the ice. I like a cooler drink so that's how I get mine. Lemon drop martinis shaken are wonderful.
My late father loved his very dry, very dirty gin martinis. He taught me when I was ten-years old how to make one. As I kept chasing the ultimate dry dirty gin martini, this was my final recipe: 3 oz gin (Beefeaters was my father's favorite} 2 drops of dry vermouth (Martini & Rossi) 2 tsp of green olive juice (brine) Green olive w/ pimento Cocktail onion Cracked ice Put the gin and ice into a cocktail shaker and shake. Strain the diluted gin into a chilled glass. Add garnish of olive and onion on a pick. Then add the vermouth to the room's humidifier. Set the drink near the humidifier for 20 seconds, then enjoy.
That's good lol. There is an episode of M.A.S.H. where the recipe is something like chilled gin 1 olive and drink while looking at a painting of the inventor of vermouth.
I think the whole question of shaken or stirred (at least for a martini) comes down to dilution (caused by the shaking process) and the potential problem of cloudiness (again caused by the shaking process). In one sense the Vesper is a case study in dilution; gin is a flavor enhanced vodka so the vodka dilutes the gin, and the ice dilutes them both. It would have been interesting if you had "shaken the crap out of it" because the dilution would have been more apparent. Speaking of dilution, my aunt used to add water (shock and horror) to her martini precisely because it allowed her to drink one more than she otherwise would have.
I'm a big fan of extremely vigorously shaken martinis using gin from the freezer and vermouth from the fridge. The glass, shaker and ice must be straight from a very cold freezer. I drink it quickly enough that there're still chips of ice floating in the cloudy liquid when I drain the glass. My favorite gin is Cold River gin made a few miles from me in Freeport Maine. A less expensive, more widely available and very similar gin is Tanqueray Rangpour. Absolutely delicious!
This is a gorgeous drink that is a great choice for business meetings or formal events because of its high class look and sophistication. A specific pallet is needed. Not for everyone.
Shaking makes the ice melt faster. That's fine for some drinks where it won't be so noticeable, like with fruit juices or things with a lot of sugary booze or mixers (things with Kahlua, liqueurs, Curacao, simple syrups, etc.) and you want them very cold, and it helps mix the disparate ingredients. But a vodka martini is just a couple types of booze and supposed to be clear, so a simple stir is all you want and need. Also, over-shaking a drink with ice can "bruise" the liquor, meaning melted ice and air bubbles have clouded the drink. Not a problem with a dirty martini, nor any non-clear drink, but not something you want in a regular martini or clear cocktail.
One tip I was taught to do when using citrus fruit as a garnish/taste enhancer. before putting the peel in the glass slide it around the edge of the glass.
Lillet Blanc has a very different flavor profile to your Martini vermouth (depending on your sensitivity to flavors). The drink may taste considerably different with the Lillet Blanc, they do for me. You should try to get a bottle of it. I think Lillet Blanc is also good by itself.
You should add lighting to your kitchen. I suggest LED strips on top of the cabinets. A lot of them change color and dim using a remote. Under cabinet lighting would help too.
I like it shaken, as it wakes up the gin, and makes the flavors bloom. I make an alternative version, 3oz vodka to 1oz gin, with a splash of sweet vermouth, and garnish with orange peel. Lovely, just like Ciara. 🍸
Ciara, thank you for your beautiful video as always. 🙏 Vesper is one of my all time favourites, may I suggest you to try a different ratio/ingredients? First of all, ratios aren’t meant to be ounces, just parts, one part doesn’t have to be 30 ml, it can be 25 or 20 if you want. Secondly, Gordon’s gin back then was 70 proof or 35% ABV, hence James Bond ordered 3 parts of it to be able to feel enough juniper presence. Today’s London dry gin is higher in alcohol, so we don’t necessarily have to use too much. Gordon’s was made by Tanquaray, so that’s what I use, 2.5 parts instead of 3. Next is the vodka, in the 50s the only available vodkas were Russian, and 100 proof or 50% ABV, Bond used the vodka to increase the mouthfeel and bump up the alcohol content. Today’s vodka is typically 40% so my 2.5 gin and 1 vodka seems right (I use Grey Goose or Belvedere). And thirdly, vermouth. Kina Lillet was not a vermouth, Kina wines are a completely different category. It omits the wormwood, uses less herbs, and most importantly it adds cinchona bark for bitter quinine content. Also, they are typically more sweet than dry vermouth but less sweet than Bianco vermouth, yet have a richer taste with some zesty characters (typically orange or lemon). Yes, Kina Lillet is no longer available but there are many Kinas still available on the market, my current favourite is Kina L’Aero d’Or, but Cocci Americano and Mancino Bianco are also amazing, and there are many more. However, one thing is for sure, today’s Kina is less rich than in the 50s, so 1/2 part is not enough to stand up to the gin. So I use 2/3 part. Also, Bond didn’t like the V shape martini glass, he preferred a deeper coupe glass or goblet. The final recipe is this: 2.5 part Tanquaray 1 part Belvedere 2/3 part Kina wine Shaken and strained into coupe and served with lemon. Enjoy 😉
Another great vid. Not sure if it's been suggested, but a jalapeno margarita is awesome! Had my first one in San Antonio, Texas years ago, and I'm hooked!
I’ve been a martini drinker most of my adult life, called them IBM’s ( instant big mouths.) Anyway the classic mixologist will say that clear liquors should be stirred and cream ones shaken. JB shook the world by going shaken, and frankly I love it, especially the tiny shards of ice that remain. Anyway, always drank gin, tried vodka, couldn’t get next to it. Was in London, went to Dukes Bar and had a Vespa, boom hooked ; still need the Lillet for a unique taste...
I also find the conical Martini glass unwieldy... which is why I invested in a pair of Nick and Nora glasses. Search for them, and see if you're interested.
I think you're missing out by not having the bitterness of a Cocchi Americano instead of vermouth. The Vesper is meant to be shaken, and thus makes an easier drink for people that don't like gin. But to answer your other question, my preferred martini is 2 measures of gin, 1 of vermouth (Dolin blanc, or Noilly Prat dry), stirred and garnished with a lemon twist.
Love your presentation: Honest and articulate as hell. My mixed drinks are mainly margaritas and scotch & water. However, I have a Canadian nephew-in-law who introduced me to Caesars, a Canadian concoction. I liked it. You may also.🥂
I typically shake a 'dirty' Martini, stir any others. I've made the Vesper and when I do I typically shake it lightly. Also, I've heard that Lillet claims their recipe hasn't changed. It's just they don't label it as "Kina" any longer. Though I can't confirm that. At the Dukes I think they still make it using a vermouth of their own formula.
A Martini that is shaken, not stirred, is a Bradford, not a Martini. The tiny ice chip turn it into what is basically a Martini Light, so it's not too strong. But if you're a fan of a Dirty Martini, and want to kick it up a notch, try replacing the gin or vodka, with Junior Johnson's Midnight Moon. It blends very well with olive juice. I call it The Midnight Martini. Try it, if you can find it in Ireland.
We all know that Ciara is attractive but one thing I love about her is even with the lovely accent, she is a very clear speaker. I've heard some people with different accents (Newcastle/Liverpool) where the accent is so strong you don't fully hear or understand them but Ciara is just perfect!
Same as Scottish, some actually speak quite well, whole others regionalized/small town) accents are very hard to understand, just like West Yorkshire, Midlands accents etc
While Kina Lilet is no longer available, Kina L’Aero D’or (Tempis fugit spirits) makes their version of it that is supposedly extremely close. The trick is that it has quinine, the modern Lilet Blanc may not have the quinine. Also amusing, he specifically request Gordon’s gin in the movie. I still laugh at the situation where $100m is at stake and Bond orders a drink with the cheapest liquor in the house.
It's my firmly held opinion that people do not use enough vermouth in the standard dry martini. It's an integral part of the flavor profile. Just rinsing your glass with vermouth is not enough. You need a whole half-ounce. It's a stunning element.
Shaking a gin is a big no-no. Gin has lots of botanicals and other organic compounds which are carefully balanced by their makers. When you shake it, you release the more volatile top notes that are otherwise balanced by the base notes. That causes gin to lose its very strong botanical presence. Those juniper, pine and coriander notes... they evaporate first when you shake. That’s called “bruising” alcohol. However, since a vesper martini is only 3/4 gin, it’s diluted anyway. It’s a big reason for the vesper not being popular. Also, you really shouldn’t make a dirty martini out of gin... especially good gin. Gin is basically vodka with botanicals, but olive juice is so strong that you can’t taste any of the botanicals. That’s why a good bar will make your “dirty martini” with vodka as a matter of standard, but will never even offer a vodka when you ask for a Martini (dry or wet).
“Stir or Shake”? To each his Own! I’m not offended by something so innocuous as Tending Bar etiquette. You are a Joy to watch,. Please keep doing what you do, I will continue following. “Erin go Bragh”!...SanJoseBob
To shake or to stir is largely a matter of personal preference. A good shake over ice can really change up the feel and flavor of certain cocktails, and very few drinks in my experience rarely come out the same either way. The Vesper will always be a personal favorite though. Three measures of Gordon's with one and half of good Russian vodka, and always the half measure of lillet. -- I have yet to taste a vermouth that can quite compare. Kina L'Avion d'Or does come close, and St-Germain is also a fair variant. Regardless, for a standalone drink that I know will hit the spot, soothe and enliven the palette in equal measures, I will always go for a Vesper. It's definitely an acquired taste and not for everyone, but for those who appreciate it there really isn't anything else that quite compares.
I always wanted to try this drink, just because I am a Bond fan. You should have described like the Bond Girl said on License to Kill. She made the shaking motion with her hands and moving her finger around for the stirring LOL. These look strong.
The 'key' to the Vesper is its underlying BITTERNESS from the infused quinine. Without it, you're missing an important part of the drink. I suggest either a few dashes of Angostura bitters, or Cocci Americano instead of the vermouths you're using.
One of the lore-friendly reasons I've heard Bond ordered his martini shaken was so he could slam it down quicker. And the point of a Vesper martini isn't to create a "good martini" but to recreate what Bond actually ordered, whether he asked for proper methods or not.
Ciara, Invest in a "Misto" Olive Oil Sprayer. You can find them on Amazon. It is the perfect bar tool to lightly mist your glass with vermouth. Comes in very handy for many different drink applications. CHEERS!
That was very interesting. I read the book but gosh that was like 40 years ago so I didn't remember the cocktail being mentioned but now it makes sense. I don't like gin so I don't think I'd ever try this drink but it was interesting to see it being made.
I know people who rinse the glass with sa splash of vermouth and pour it into the next glass. Some have vermouth in a little spray bottle and just mist the glass.
I really agree. I always shake a classic martini. 2 true that a little olive juice is a necessary ingredient. I will try you're espresso martini one day. It sounds delicious. Txs 4 the clip. 🇨🇦
Next time you want to go to the races, try the Kentucky Oaks Lily. It's a little bit of a girlie drink, but really that's the point of the Kentucky Oaks race. The Phillie horses, the girls.
I've tried them before; totally kicked my arse. So, no thanks - I'll stick to my dirty 3 olive vodka martinis. BTW, I absolutely love your flat; as a designer, the lines and layout kill me in a good way! Between watching your engaging, genuine, and beautiful personage, I'm blown away by how modern yet classical it looks; almost like a professional set!
Ian Fleming wrote Bond infamously to be somewhat uncouth if not out right barbaric at first & over time the movies changed the character to be more refined. Bond asks for it to be shaken not stirred because he doesn't know the faux pa. Practically, double spirt drinks can benefit from ice or being heavily shook to more rapidly start the dilution.
I could watch her shake a martini all day long. Since it's a James Bond inspired drink, I was hoping you would've chosen the "Regal Rogue" instead, sounds like a fairly good description of Bond IMO.
Top Tip! How to make a proper Swedish fruit bowl! Two bottles of Absolut Vodka. (Non flavour) Moonshine is prefered, but hard to obtain these days. 1.Empty the bottles in a big bowl. 2. Ad one drop of lemonjuice. (Two, If u are fuzzy) No more, or you risk having it taste fruity! Enjoy a great evening!
There is a place about 40 minutes from here, McGuire's Irish Pub in Pensacola, Florida. It's actually a HUGE steakhouse restaurant but it is divided up into fairly intimate sections and does, as happens, have a "bar room." Anyway, following the Casino Royale movie, they began offering the "Vesper" as described in the movie. It is far, far from my favorite drink, but I have to grab one occasionally just as a nod to Bond and the works of Ian Flemming. In other Bond books, 007 becomes fond of "bourbon and branch" (Kentucky bourbon and fresh, cold branch water). I've tried that and it just tastes like bourbon in which the ice has melted to me. But, I ramble. Here's to Bond, Flemming, and of course, our incomparable Ciara.
I won't ever leave a comment unless i can share my experience with you. 1. My clients definitely prefer 2 oz of gin. The other measures are fine. 2. Use Lillet Blanc or Cocchi Americano (slightly bitter) instead of vermouth. The Cocchi Americano will taste closer to Kina Lillet due to it having a bit of quinine but both are excellent. Enjoy!
This is a VERY fun drink. I'd be at the hotel lobby bar and talk the big drinkers into trying it. They'd stagger out like no body's business. From Casino Royale: “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad.”
I understand that some ingredients are hard to get/find in general, even outside the current situation with Covid, but when a recipe calls for a specific ingredient by brand name it's usually for a reason and that is because that brand has something unique in its flavour that makes the drink what it is. That's not to say substituting a particular ingredient is not going to work and make a bad drink, you might even find you prefer it to the 'true' recipe if you ever get to try one to compare, but you're changing the flavour profile of the drink compared to what it should actually taste like.
Ciara: "I don't know if I'm the best measure for whether a cocktail is easy to drink."
Anyone who has watched the Try Channel: "NO. No you are NOT."
Lol right. Shes the goddess of drinks.
She could probably drink battery acid and comment on the flavour profile
When the video started I thought "Wow, Ciara is very glam today!" Then I realized Oh, 007 so "Bond Girl look". Well done!
The best looking Bond Girl I've seen.
She'd be an AWESOME Bond girl.
She could be Whiskey Galore
Her catchphrase would be "Care to Try me, James?"
One explanation I've heard is Bond requested it shaken rather than stirred so the ice would water it down more. He'd want it weaker since he was on the job
makes a lot of sense!
Mate, it’s purely sexual innuendo lol. Shaken....not stirred. If you had your “drink” “shaken” you’d have a hand... blame Fleming, back when he wrote most of this stuff the Beatles were still together... ciara’s very educational distinctions aside, this is puddle deep sexual innuendo. Ciara remains stunning either way. Cheers!
Shaken may dilute it a little more, but it’s still 4oz of booze if you drink it all. And when he ordered it, it would have been Gordon’s yellow label at 47% ABV and a 50% ABV vodka. Bond said he only has one drink before dinner, but must be very strong, very good, and very, very cold.
Shaken also adds air to the drink, you can not make a Bloody Mary correctly in my opinion without a shaker. The ice cools the drink but is strained out.
I've also heard that it was partially to make the other's at the table think he was a bit more innept. 'If this idiot doesn't even know how to make a martini, why should I worry about his poker game?'
Hello Ciara!! Thanks for continuing these videos! The Vesper and it's meaning is one of my favorites. The blending of London dry gin and preferably RUSSIAN vodka in this cocktail is meant to symbolize the fact that Vesper Lynd was a double agent. The bitterness of the cocktail matches the bitterness felt by Bond at the loss of Vesper and learning of her duplicity.
Great analysis!
You need a little quinine in there somewhere, that’s what gave Kina Lillet its distinctive bitter note. Lillet Blanc no longer has the quinine, despite the company’s denials of a recipe change. The best modern interpretation of Kina is Cocchi Americano, with another being Kina L’aero d’or aperitif. These give the vesper its unique bite and off color.
Alternatively, “The Executive” - a Martini made with bitter white wine is nearly indistinguishable to my taste.
So as not to have so much volume, I use 1/2oz as the “measure” dictated by Mr. Bond:
*Three measures of Gordons (any juniper heavy London Dry Gin works)
*One of Vodka (I use Absolut or Kettle One, anything highly distilled)
*Half a measure of Kina Lillet (Cocchi, Kina l’aero)
Shaken over ice, and add a thin slice of lemon (peel not fruit).
Make sure to twist the rind and rim the glass with the lemon oil.
Another excellent substitute for Kina Lillet is China Martini which should be relatively easy to find. ;)
@@nocturneJOJO good to know, I’ve never had that. Thanks!
I’ve had excellent results using Lillet Blanc with two dashes of lemon bitters. I have no idea if that brings it closer to Kina Lillet, but it adds a subtle bit of complexity.
@@pinverarity to make Lillet Blanc more similar to Kina Lillet you should add a teaspoon of quinine powder as that was the main ingredient that gave Kina Lillet both its color and bitterness; bear in mind though that doing so your leaving mixology for pure chemistry as it would take very little to go from a ok but not quite there cocktail to something completely undrinkable. It's definitely easier to go with the three options we wrote since they are professionally made and thus leaving very little to no room for mistakes. :)
@@nocturneJOJO - Yeah, I think I’ll take a pass on quinine powder, though I thank you for the tip. I’ve had an unopened bottle of Cocchi Americano sitting on my shelves for a few years...right next to my Lillet Blanc. ;)
More proof that Ciara should totally be the next Bond Girl.
i agree
Or the next Bond. She could drink them to death.
@@IronmanV5 You know - that would be really cool. If you think of "James Bond" as an alias for whichever agent is currently # 007, a woman could be # 007. That would put an interesting new twist on the series. "My name is Bon. Jane Bond.".
Irish girl makes martini with one hand while firing Walther PPK at Chinese agents!
Hoy! I agree! But she is too sweet to be a villain.
One of my favorite cocktails. If you're not as much of a gin person (like me), I recommend Tanqueray over Bombay Sapphire. I also do 2.25 oz. (~67 ml) gin, 3/4 oz. (~22 ml) vodka, but keep the 1/2 oz. (~15 ml) Lillet Blanc to keep it smoother and not get drunk as a skunk off of one drink.
I appreciate that your kitchen counter space is slowly replacing appliances with alcohol.
I've been sober for 28 years this August. Yet these videos are so fascinating to watch. My sponsor would not be pleased.
One can appreciate art, and not be a painter...
@@bravowhiskey4684 I appreciate the artist in the case of Ciara. She is sophistication incarnate.
I’m 4 months sober. I watch as a way to still enjoy through someone else, without directly being around it. Plus Ciara is pretty awesome so
I’ve been clean 22 years. I don’t share these videos with my sponsor either.
A martini is always shaken, never stirred. One of the best drinks for an instant take-off. This is the Concorde of Cocktails. Gets you where you want to be in half the time. As classic as it gets. Great vid. Paul from Canada.
I'm so glad you tried this drink, this is my own hands down favorite cocktail. We have Lillet Blanc here in the States and if you can get your hands on it, I highly recommend it! There is a subtle difference from the vermouth that makes it even more silky smooth and delicious!
I once read that vodka martinis should always be shaken in order to smooth out the "sharp edge" of the vodka. And that gin martinis should be stirred so as not to damage the flavor of the gin. But I say drink it how you like it!
Exactly, and it's the ice crystals broken off the ice cubes while shaking which does this.
Wrong, for 3 reasons.
1. If your vodka is sharp, then it’s a bad quality spirit. Just change it for a better one.
2. Shaking creates more dilution than stirring
3. There is really NO NEED to shake a cocktail that has only spirit and vermouth in it, these are very similar textures and they mix super easy.
Damaging the gin (bruising it is the expression generally used) is one of the most stupid things i've ever heard. How do you bruise a liquid?
Gods girl. Your hair is ON POINT! Stunning. Anywho, my favorite cocktail is a variation on the vesper. I substitute St. Germain for the Lillet and only use Botanist Gin. It is so light and floral it is crazy. I bought a special set of Martini glasses and gave them to my favorite bar to use just for this drink.
I prefer Vespers to regular Martinis. I like the split base of Gin and Vodka with the slightly bitter finish. To me, dry vermouth is just wrong for a Vesper. As Kina Lillet doesn't exist any more you can use Lillet Blanc, although it needs a dash of Angostora bitters and pinch citric acid. I usually use Cocchi Americano as it's very close to the old Kina Lillet. At Dukes in London they use an Amber Vermouth with an Angostora rinse, built in the glass with no dilution.
This man gets it!
Thanks so much for giving my suggestions a try. I have made several .... well more than several. The “ watering down” is a myth. The lemon adds a touch of oil which adds. If your relaxing with good friends and sipping one of these wonderful conversations happenLOL. Thank you again for being so kind to give it a try. To honor this video I’m about to mix one for myself. Best video.... ok I’m bias LOL. Loved the live stream yesterday as always.
So glad you enjoyed it Sam! Thanks again for suggesting it 🙏🏻 Xxx
What about doing a vid trying it both shaken and stirred to see what the difference is, for yourself, and those of us that are on this adventure with you.
It’s been done on Mythbusters
@@bigredmed yes Jim but Ciara hasn't done it.🙂
Not stirred. Would be a travesty to even attempt. Bond himself would probably come crashing through your door.
Omg wish came true, cinematic icon ahaha legit thought you’d play the clip from casino royale when he orders it
"I don't know if I'm the best measure for whether or not a cocktail is easy to drink......" I actually laughed out loud at that.
Another reason to stir spirit forward drinks like this is to get that perfect 'sweet spot' of dilution, when stirring taste the drink every 20 seconds or so and stop when it's just right! Really enjoyed the video!
15 year bar keep here. Great job and great drink! A good rule of thumb is stir booze forward drinks and shake mixers. If you put the tumbler in the in your palm, go in circular motion. Shakertin will frost letting you know it is chilled.
Thank you, I begged, nagged and begged you to make this, thank you for making it :) xxxx
Hope you enjoyed it!
@@CiaraODohertyl did xx can't wait to see what you make next! I'll see if I can find something Aussie or kiwi based to inspire you
Canadian version of this is White Owl Whisky and Blood Orange
Love your channel and the video! Vermouth vs Lillet Blanc is going to change the taste of the martini. I find Lillet Blanc provides a slight citrus sweetness and makes them very smooth. 3 Vesper later...too smooth. lol
I like Bond's attitude in the 2006 film toward the shaken or stirred choice: "Do I look like I give a damn?"
That was from the book! The whole "shaken, not stirred" stuff was entirely from the Albert Broccoli films.
@Ben Finny Craig's character was right out of the book - it's *really* different from the character created by the movies. When Vesper asks him what it takes to become a 00 agent, he replies "It's not difficult. You just have to be willing to kill people."
@@YonatanZunger Yeah but the movie used it to denote that Bond was a bit rough about his tastes at that point
@@YonatanZunger Connery changed Bond officially, meaning the books, by making him Scottish.
I had this once and never forgot it (I didn't need to drink anything else after that night). Yeah! It's a strong one. I usually will stir my martini but I will shake it for fun at parties. I don't mind if it is shaken. Thanks for another great show! :)
I literally traveled around the world to drink this in the place it was invented. 😂
Eva Green was the perfect Vesper Lynd.
So true. She was stunning and did extremely well portraying Vesper.
I tip my ( non- existent ) hat to, dear Ciara.
Big fan of Flemings novels since I was a kid, and in all my years I’ve never actually seen anyone make one, let alone taste one. Bravo, lady - you are the champion of all champions.
I've been saying this for years and just discovered the TRY channel and your winsome self. Feel free to quote me, " What I do when I'm blacked out is none of my business!!!!!!" Love your style!
My go too Martini when I hit the bar. Def a great drink to sip.
Like the other posters, you HAVE to remake this with Cocchi Americano!! You have to it is the best way to make this drink.
Someone‘s been eavesdropping cause i was just rewatching casino royale and suddenly youtube suggests this video :))
Some people binge on Netflix...I binge on Ciara making cocktails. Getting more and more curious about trying some of these myself. Cheers!
I started adding lemon rather than olives to my Martinis last year. I think it perks up the drink and improves the flavor. Bombay Sapphire has a gin called Bombay Sapphire East which contains lemongrass as one of the botanicals, it is fantastic in a martini with a lemon twist.
Shaking cools the drink more than stirring in ice before straining out the ice. I like a cooler drink so that's how I get mine.
Lemon drop martinis shaken are wonderful.
I love these. I make mine like this half the time. Bianco makes it a touch sweet, thus more smooth and drinkable.
Quantum of Solace: Kina LiIlet, which is not Vermouth, shaken well until it is ice-cold, then served with a large thin slice of lemon peel.
My late father loved his very dry, very dirty gin martinis. He taught me when I was ten-years old how to make one. As I kept chasing the ultimate dry dirty gin martini, this was my final recipe:
3 oz gin (Beefeaters was my father's favorite}
2 drops of dry vermouth (Martini & Rossi)
2 tsp of green olive juice (brine)
Green olive w/ pimento
Cocktail onion
Cracked ice
Put the gin and ice into a cocktail shaker and shake. Strain the diluted gin into a chilled glass. Add garnish of olive and onion on a pick. Then add the vermouth to the room's humidifier. Set the drink near the humidifier for 20 seconds, then enjoy.
That's good lol. There is an episode of M.A.S.H. where the recipe is something like chilled gin 1 olive and drink while looking at a painting of the inventor of vermouth.
I like it shaken not stirred. Yeah!
My doctor told me to cut down just a little on my whiskey drinking. I have a new doctor now!😎
Thank goodness. Your former doctor had must have barely passed the reading of chicken bones in med school.
She is always so stylish and classy! Thank you for giving me another drink to try.
I think the whole question of shaken or stirred (at least for a martini) comes down to dilution (caused by the shaking process) and the potential problem of cloudiness (again caused by the shaking process). In one sense the Vesper is a case study in dilution; gin is a flavor enhanced vodka so the vodka dilutes the gin, and the ice dilutes them both. It would have been interesting if you had "shaken the crap out of it" because the dilution would have been more apparent.
Speaking of dilution, my aunt used to add water (shock and horror) to her martini precisely because it allowed her to drink one more than she otherwise would have.
One small variation is to put the lime zest in the glass and cover it with the vodka while you were preparing the vermouth and gin in the shaker.
I'm a big fan of extremely vigorously shaken martinis using gin from the freezer and vermouth from the fridge. The glass, shaker and ice must be straight from a very cold freezer.
I drink it quickly enough that there're still chips of ice floating in the cloudy liquid when I drain the glass.
My favorite gin is Cold River gin made a few miles from me in Freeport Maine. A less expensive, more widely available and very similar gin is Tanqueray Rangpour. Absolutely delicious!
This is a gorgeous drink that is a great choice for business meetings or formal events because of its high class look and sophistication. A specific pallet is needed. Not for everyone.
Shaking makes the ice melt faster. That's fine for some drinks where it won't be so noticeable, like with fruit juices or things with a lot of sugary booze or mixers (things with Kahlua, liqueurs, Curacao, simple syrups, etc.) and you want them very cold, and it helps mix the disparate ingredients. But a vodka martini is just a couple types of booze and supposed to be clear, so a simple stir is all you want and need.
Also, over-shaking a drink with ice can "bruise" the liquor, meaning melted ice and air bubbles have clouded the drink. Not a problem with a dirty martini, nor any non-clear drink, but not something you want in a regular martini or clear cocktail.
One tip I was taught to do when using citrus fruit as a garnish/taste enhancer. before putting the peel in the glass slide it around the edge of the glass.
Love watching these, they're always fun to try making with you... and of course then enjoying them afterwards! Thanks for your channel Ciara!
Vesper is an awesome cocktail. And here's my new favorite channel! Well spoken, funny, and gorgeous, wow :^)
Lillet Blanc has a very different flavor profile to your Martini vermouth (depending on your sensitivity to flavors). The drink may taste considerably different with the Lillet Blanc, they do for me. You should try to get a bottle of it. I think Lillet Blanc is also good by itself.
You should add lighting to your kitchen.
I suggest LED strips on top of the cabinets. A lot of them change color and dim using a remote.
Under cabinet lighting would help too.
I like it shaken, as it wakes up the gin, and makes the flavors bloom. I make an alternative version, 3oz vodka to 1oz gin, with a splash of sweet vermouth, and garnish with orange peel. Lovely, just like Ciara. 🍸
Congrats on 100,000 subscribers
Ciara, thank you for your beautiful video as always. 🙏
Vesper is one of my all time favourites, may I suggest you to try a different ratio/ingredients?
First of all, ratios aren’t meant to be ounces, just parts, one part doesn’t have to be 30 ml, it can be 25 or 20 if you want.
Secondly, Gordon’s gin back then was 70 proof or 35% ABV, hence James Bond ordered 3 parts of it to be able to feel enough juniper presence. Today’s London dry gin is higher in alcohol, so we don’t necessarily have to use too much. Gordon’s was made by Tanquaray, so that’s what I use, 2.5 parts instead of 3.
Next is the vodka, in the 50s the only available vodkas were Russian, and 100 proof or 50% ABV, Bond used the vodka to increase the mouthfeel and bump up the alcohol content.
Today’s vodka is typically 40% so my 2.5 gin and 1 vodka seems right (I use Grey Goose or Belvedere).
And thirdly, vermouth. Kina Lillet was not a vermouth, Kina wines are a completely different category. It omits the wormwood, uses less herbs, and most importantly it adds cinchona bark for bitter quinine content. Also, they are typically more sweet than dry vermouth but less sweet than Bianco vermouth, yet have a richer taste with some zesty characters (typically orange or lemon). Yes, Kina Lillet is no longer available but there are many Kinas still available on the market, my current favourite is Kina L’Aero d’Or, but Cocci Americano and Mancino Bianco are also amazing, and there are many more.
However, one thing is for sure, today’s Kina is less rich than in the 50s, so 1/2 part is not enough to stand up to the gin. So I use 2/3 part.
Also, Bond didn’t like the V shape martini glass, he preferred a deeper coupe glass or goblet.
The final recipe is this:
2.5 part Tanquaray
1 part Belvedere
2/3 part Kina wine
Shaken and strained into coupe and served with lemon. Enjoy 😉
I typically use a vesper to cleanse my palate between bourbons. It works fairly well.
I can see that making for a fun night🤔😜
Another great vid. Not sure if it's been suggested, but a jalapeno margarita is awesome! Had my first one in San Antonio, Texas years ago, and I'm hooked!
love the use of the technical 'shake the shite out of it' term
I’ve been a martini drinker most of my adult life, called them IBM’s ( instant big mouths.) Anyway the classic mixologist will say that clear liquors should be stirred and cream ones shaken. JB shook the world by going shaken, and frankly I love it, especially the tiny shards of ice that remain. Anyway, always drank gin, tried vodka, couldn’t get next to it. Was in London, went to Dukes Bar and had a Vespa, boom hooked ; still need the Lillet for a unique taste...
The Passion Express can give a nice Caribbean feel ... Also ... If you want .. You can also add Triple Sec for added alcohol
I hope to make it over to Ireland someday!! It'd be an honor to have a drink with ya or one made by ya! Much respect and support from Yuma, AZ. 👍👍
I also find the conical Martini glass unwieldy... which is why I invested in a pair of Nick and Nora glasses. Search for them, and see if you're interested.
I think you're missing out by not having the bitterness of a Cocchi Americano instead of vermouth. The Vesper is meant to be shaken, and thus makes an easier drink for people that don't like gin. But to answer your other question, my preferred martini is 2 measures of gin, 1 of vermouth (Dolin blanc, or Noilly Prat dry), stirred and garnished with a lemon twist.
Love your presentation: Honest and articulate as hell.
My mixed drinks are mainly margaritas and scotch & water. However, I have a Canadian nephew-in-law who introduced me to Caesars, a Canadian concoction. I liked it. You may also.🥂
I typically shake a 'dirty' Martini, stir any others. I've made the Vesper and when I do I typically shake it lightly.
Also, I've heard that Lillet claims their recipe hasn't changed. It's just they don't label it as "Kina" any longer. Though I can't confirm that. At the Dukes I think they still make it using a vermouth of their own formula.
A Martini that is shaken, not stirred, is a Bradford, not a Martini. The tiny ice chip turn it into what is basically a Martini Light, so it's not too strong. But if you're a fan of a Dirty Martini, and want to kick it up a notch, try replacing the gin or vodka, with Junior Johnson's Midnight Moon. It blends very well with olive juice. I call it The Midnight Martini. Try it, if you can find it in Ireland.
Thanks for posting . I've been curious about the Vesper .
We all know that Ciara is attractive but one thing I love about her is even with the lovely accent, she is a very clear speaker. I've heard some people with different accents (Newcastle/Liverpool) where the accent is so strong you don't fully hear or understand them but Ciara is just perfect!
Same as Scottish, some actually speak quite well, whole others regionalized/small town) accents are very hard to understand, just like West Yorkshire, Midlands accents etc
@@artmallory970 very true, I figure in the bigger metro areas, the accents even out, but in the smaller towns it's full blown 'accent'
While Kina Lilet is no longer available, Kina L’Aero D’or (Tempis fugit spirits) makes their version of it that is supposedly extremely close. The trick is that it has quinine, the modern Lilet Blanc may not have the quinine.
Also amusing, he specifically request Gordon’s gin in the movie. I still laugh at the situation where $100m is at stake and Bond orders a drink with the cheapest liquor in the house.
Martini Bianco is nowhere near Lillet or Kina Aéro d'Or. I really love everything by Tempus Fugit!
It's my firmly held opinion that people do not use enough vermouth in the standard dry martini. It's an integral part of the flavor profile. Just rinsing your glass with vermouth is not enough. You need a whole half-ounce. It's a stunning element.
Shaking a gin is a big no-no. Gin has lots of botanicals and other organic compounds which are carefully balanced by their makers. When you shake it, you release the more volatile top notes that are otherwise balanced by the base notes. That causes gin to lose its very strong botanical presence. Those juniper, pine and coriander notes... they evaporate first when you shake. That’s called “bruising” alcohol.
However, since a vesper martini is only 3/4 gin, it’s diluted anyway. It’s a big reason for the vesper not being popular.
Also, you really shouldn’t make a dirty martini out of gin... especially good gin. Gin is basically vodka with botanicals, but olive juice is so strong that you can’t taste any of the botanicals. That’s why a good bar will make your “dirty martini” with vodka as a matter of standard, but will never even offer a vodka when you ask for a Martini (dry or wet).
“Stir or Shake”? To each his Own! I’m not offended by something so innocuous as Tending Bar etiquette. You are a Joy to watch,. Please keep doing what you do, I will continue following. “Erin go Bragh”!...SanJoseBob
The Vesper Martini, The choice of the SPY!!
To shake or to stir is largely a matter of personal preference. A good shake over ice can really change up the feel and flavor of certain cocktails, and very few drinks in my experience rarely come out the same either way. The Vesper will always be a personal favorite though. Three measures of Gordon's with one and half of good Russian vodka, and always the half measure of lillet. -- I have yet to taste a vermouth that can quite compare. Kina L'Avion d'Or does come close, and St-Germain is also a fair variant. Regardless, for a standalone drink that I know will hit the spot, soothe and enliven the palette in equal measures, I will always go for a Vesper. It's definitely an acquired taste and not for everyone, but for those who appreciate it there really isn't anything else that quite compares.
I always wanted to try this drink, just because I am a Bond fan. You should have described like the Bond Girl said on License to Kill. She made the shaking motion with her hands and moving her finger around for the stirring LOL. These look strong.
You should try the Spicy Mexican Martini. It has got the olive brine but with the extra kick of Jalapenos.
Yesss been waiting for this
The 'key' to the Vesper is its underlying BITTERNESS from the infused quinine. Without it, you're missing an important part of the drink. I suggest either a few dashes of Angostura bitters, or Cocci Americano instead of the vermouths you're using.
One of the lore-friendly reasons I've heard Bond ordered his martini shaken was so he could slam it down quicker. And the point of a Vesper martini isn't to create a "good martini" but to recreate what Bond actually ordered, whether he asked for proper methods or not.
Ciara, Invest in a "Misto" Olive Oil Sprayer. You can find them on Amazon. It is the perfect bar tool to lightly mist your glass with vermouth. Comes in very handy for many different drink applications. CHEERS!
That was very interesting. I read the book but gosh that was like 40 years ago so I didn't remember the cocktail being mentioned but now it makes sense. I don't like gin so I don't think I'd ever try this drink but it was interesting to see it being made.
I know people who rinse the glass with sa splash of vermouth and pour it into the next glass. Some have vermouth in a little spray bottle and just mist the glass.
That’s potent but delicious especially with the lemon zest.
You should explore the mysteries of the long island ice tea. You will not be disappointed 🍻
I really agree. I always shake a classic martini. 2 true that a little olive juice is a necessary ingredient. I will try you're espresso martini one day. It sounds delicious. Txs 4 the clip. 🇨🇦
Never noticed her hands before. Totally mesmerized now.
Next time you want to go to the races, try the Kentucky Oaks Lily. It's a little bit of a girlie drink, but really that's the point of the Kentucky Oaks race. The Phillie horses, the girls.
I've tried them before; totally kicked my arse. So, no thanks - I'll stick to my dirty 3 olive vodka martinis. BTW, I absolutely love your flat; as a designer, the lines and layout kill me in a good way! Between watching your engaging, genuine, and beautiful personage, I'm blown away by how modern yet classical it looks; almost like a professional set!
I had no idea James Bond had gin in his martini! Thank you !!!
Ian Fleming wrote Bond infamously to be somewhat uncouth if not out right barbaric at first & over time the movies changed the character to be more refined. Bond asks for it to be shaken not stirred because he doesn't know the faux pa.
Practically, double spirt drinks can benefit from ice or being heavily shook to more rapidly start the dilution.
I could watch her shake a martini all day long. Since it's a James Bond inspired drink, I was hoping you would've chosen the "Regal Rogue" instead, sounds like a fairly good description of Bond IMO.
Next time!
Top Tip!
How to make a proper Swedish fruit bowl!
Two bottles of Absolut Vodka. (Non flavour) Moonshine is prefered, but hard to obtain these days.
1.Empty the bottles in a big bowl.
2. Ad one drop of lemonjuice. (Two, If u are fuzzy)
No more, or you risk having it taste fruity!
Enjoy a great evening!
There is a place about 40 minutes from here, McGuire's Irish Pub in Pensacola, Florida. It's actually a HUGE steakhouse restaurant but it is divided up into fairly intimate sections and does, as happens, have a "bar room." Anyway, following the Casino Royale movie, they began offering the "Vesper" as described in the movie. It is far, far from my favorite drink, but I have to grab one occasionally just as a nod to Bond and the works of Ian Flemming.
In other Bond books, 007 becomes fond of "bourbon and branch" (Kentucky bourbon and fresh, cold branch water). I've tried that and it just tastes like bourbon in which the ice has melted to me. But, I ramble. Here's to Bond, Flemming, and of course, our incomparable Ciara.
Love the music. Reminds me of my highschool band days.
I won't ever leave a comment unless i can share my experience with you. 1. My clients definitely prefer 2 oz of gin. The other measures are fine. 2. Use Lillet Blanc or Cocchi Americano (slightly bitter) instead of vermouth. The Cocchi Americano will taste closer to Kina Lillet due to it having a bit of quinine but both are excellent. Enjoy!
have you had a gibson martini?? i love mine with extra liquid from the onion jar! so pickly and delicious!
This is a VERY fun drink. I'd be at the hotel lobby bar and talk the big drinkers into trying it. They'd stagger out like no body's business. From Casino Royale: “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad.”
I understand that some ingredients are hard to get/find in general, even outside the current situation with Covid, but when a recipe calls for a specific ingredient by brand name it's usually for a reason and that is because that brand has something unique in its flavour that makes the drink what it is. That's not to say substituting a particular ingredient is not going to work and make a bad drink, you might even find you prefer it to the 'true' recipe if you ever get to try one to compare, but you're changing the flavour profile of the drink compared to what it should actually taste like.
Congratz on 100k ☺
If you mix blue sapphire and ketel one vodka in exact measure then it tastes like the best spring water but hits you like a waterfall.
love it, can't wait to see you make drinks for friends
I’m not sure if someone else pointed this out but in the book the drink is specifically ordered in a “deep champagne goblet” not a martini glass.