The production value and cinematography on this channel are so good. It's leaps and bounds better than a lot of other channels. I can't wait to watch this grow. Also that's an amazingly crafted and stocked bar you get to use as a backdrop!
You’re making me blush… haha. Thank you. There’s a strange dividing line between just making a video to make one and then trying to flex some creative muscles. Thanks for joining along on the journey.
Great video. I’ve prepared this cocktail in all kinds of ways and tested it amongst the number of party guests. People universally love a frozen martini glass, Langley’s London Dry, Americano, and funny enough Kirkland 6 times distilled American vodka. Santa Teresa lemon expressed over. Do not shake or stir, pour directly into the martini with showmanship.
Beautiful videos. I myself like a 3:2:1 gin-americano-vodka. And aromatized wines are so niche, and contain such multitudes, that is hard to know what's what. But cocchi is delicious! Though isn't Americano bittered with gentian?
Just found your channel yesterday (lucky find / algorithm boost for you!). A few months ago I had a Vesper or two at a local restaurant, and they severed it as an up drink plus an extra ounce or so in a chilled carafe. They definitely used lillet blan, and now I really want to try it with Cocchi Americano (which I also enjoy chilled) so I would get a bottleZ
As someone who has recently watched many of the old bond movies for the first time this video was awesome. Also I bet this was one of the more fun videos to work on
Thank you! Yes, I grew up on the movies and always loved them. Pretty sure the first "produced" thing I ever filmed was a Bond movie when I was about 10. Fun fact: All of those poker chips put hundreds of dents and dings in the bar top
I appreciate that! It’s one thing to get a compliment from your mom but another when it’s from someone online! My dream as a kid was to make a Bond movie… but isn’t that everyone’s dream?
I agree that a 4oz martini is a bathtub full of gin. That being said, if a “measure” is not assumed to be a whole ounce, but rather HALF an ounce, then your specs would be 1-1/2 oz of Gordon’s, 1/2 oz of vodka (brand not specified?), and 1/4 oz of Kina Lillet (debate rages on…). That would be a far more reasonable quantity of booze, I would think.
I agree. Also depends on what a “measure” is which tends to then get even more complicated. From what I know, a measure is defined different country by country, and even then its not official. And it’s just cooler to say “1 measure of gin…” compared to “30 ml gin…”
I myself like it so you said. 4.5cl Tanqueray n°10 (more citrusy), 1.5 of vodka, 2 or 3 cl of white vermouth (I use Noilly Prat because i live in France), barspoon of marasquino (compensate the dry vermouth and add a little flavour), lemon peel. I really enjoy it that way
I make my Vespers with Lillet Blanc, replacing the Kina in the "traditional" recipe. It's still good and boozy, although I haven't tried the other substitutions you recommended.
There's also an anachronistic detail missing in the historic recipe: Gordon's gin in this context was 70% ABV, 140 proof, so a lot boozier than you'd think. That is a long dead product.
Please, you don’t need to use 3oz Gin & 1oz Vodka. It’s 3-parts Gin, NOT 3oz. “Parts” can be any measure. This is a great Martini when it’s made correctly.
You are correct that “parts” can be anything. And anything can equal 1 ounce. Scaling it up or down does not fundamentally change the drink at all if you properly account for dilution. In addition, the Vesper does not call for “parts” but for “measures.” What you’re arguing doesn’t make a ton of sense unless you are arguing that a part/measure must be 1/2 oz, 3/4 oz, or something else so long as it’s not 1 oz. If it’s about the ratios, which it is, then the recipe in the video is correct.
@@makeanddrinkFirst, your video was great. Entertaining! But didn’t you say “I don’t like this recipe. It calls for way too much booze…4 ounces of Gin & Vodka”? I’ve made it with that quantity and it was way too much booze, until I realized “measures” didn’t mean ounces. The Vesper is a good Martini when the “measures” are not ounces. Keep up the good work👍
Smirnoff would be traditional to the marketing campaign, Absolut 100 would be period-accurate and easy to find(any overproof would work), Belvedere would be the premium modern choice, and you'd be best-served by just leaving it out altogether.
This got a thumbs up just from the intro!
The production value and cinematography on this channel are so good. It's leaps and bounds better than a lot of other channels. I can't wait to watch this grow.
Also that's an amazingly crafted and stocked bar you get to use as a backdrop!
You’re making me blush… haha. Thank you. There’s a strange dividing line between just making a video to make one and then trying to flex some creative muscles. Thanks for joining along on the journey.
Great video. I’ve prepared this cocktail in all kinds of ways and tested it amongst the number of party guests. People universally love a frozen martini glass, Langley’s London Dry, Americano, and funny enough Kirkland 6 times distilled American vodka. Santa Teresa lemon expressed over. Do not shake or stir, pour directly into the martini with showmanship.
Production value through the roof. Love your content mate
Thank you!
Awesome video. Love your production
Thank you!
Beautiful videos. I myself like a 3:2:1 gin-americano-vodka. And aromatized wines are so niche, and contain such multitudes, that is hard to know what's what. But cocchi is delicious! Though isn't Americano bittered with gentian?
Great presentation of the presentation of the cocktail.
Thank you!
Just found your channel yesterday (lucky find / algorithm boost for you!). A few months ago I had a Vesper or two at a local restaurant, and they severed it as an up drink plus an extra ounce or so in a chilled carafe. They definitely used lillet blan, and now I really want to try it with Cocchi Americano (which I also enjoy chilled) so I would get a bottleZ
As someone who has recently watched many of the old bond movies for the first time this video was awesome. Also I bet this was one of the more fun videos to work on
Thank you! Yes, I grew up on the movies and always loved them. Pretty sure the first "produced" thing I ever filmed was a Bond movie when I was about 10. Fun fact: All of those poker chips put hundreds of dents and dings in the bar top
@@makeanddrinksuch a cool sacrifice!
Tank aray gin? Have you tried it with bitters and Sacred amber vermouth?
Fabulous video and a must make cocktail
Love the production value you put into this video. Awesome Job! I though I was watching the intro to the next J. Bond movie! Thank you!
I appreciate that! It’s one thing to get a compliment from your mom but another when it’s from someone online! My dream as a kid was to make a Bond movie… but isn’t that everyone’s dream?
love the Ace Ventura reference, my favorite movie growing up!
Mine too! At the time, I could have quoted every line. At that age I also thought the rhino scene was one of the best moments in cinematic history.
@@makeanddrink at one point i could even do the gotcha scene in the trophy room with the backwards talking haha
What a time to be alive!
Wasn’t it supposed to have vermouth as well?
Recipe from the book calls for Kina Lillet and no vermouth.
I agree that a 4oz martini is a bathtub full of gin. That being said, if a “measure” is not assumed to be a whole ounce, but rather HALF an ounce, then your specs would be 1-1/2 oz of Gordon’s, 1/2 oz of vodka (brand not specified?), and 1/4 oz of Kina Lillet (debate rages on…). That would be a far more reasonable quantity of booze, I would think.
I agree. Also depends on what a “measure” is which tends to then get even more complicated. From what I know, a measure is defined different country by country, and even then its not official. And it’s just cooler to say “1 measure of gin…” compared to “30 ml gin…”
I myself like it so you said. 4.5cl Tanqueray n°10 (more citrusy), 1.5 of vodka, 2 or 3 cl of white vermouth (I use Noilly Prat because i live in France), barspoon of marasquino (compensate the dry vermouth and add a little flavour), lemon peel. I really enjoy it that way
I make my Vespers with Lillet Blanc, replacing the Kina in the "traditional" recipe. It's still good and boozy, although I haven't tried the other substitutions you recommended.
As long as it tastes good that’s all that matter!
Do the Lillet people not watch YT? With all the noise about the cocktail renaissance, wouldn't there be a keen market for a relaunched Kina Lillet?
❤
There's also an anachronistic detail missing in the historic recipe: Gordon's gin in this context was 70% ABV, 140 proof, so a lot boozier than you'd think. That is a long dead product.
Cannonball Navy Strength is 57% and in the same London dry style, and does make a damn fine martini for those who like gin.
😢 i like the strong original recipe
Please, you don’t need to use 3oz Gin & 1oz Vodka. It’s 3-parts Gin, NOT 3oz. “Parts” can be any measure. This is a great Martini when it’s made correctly.
You are correct that “parts” can be anything. And anything can equal 1 ounce. Scaling it up or down does not fundamentally change the drink at all if you properly account for dilution. In addition, the Vesper does not call for “parts” but for “measures.” What you’re arguing doesn’t make a ton of sense unless you are arguing that a part/measure must be 1/2 oz, 3/4 oz, or something else so long as it’s not 1 oz.
If it’s about the ratios, which it is, then the recipe in the video is correct.
@@makeanddrinkFirst, your video was great. Entertaining! But didn’t you say “I don’t like this recipe. It calls for way too much booze…4 ounces of Gin & Vodka”? I’ve made it with that quantity and it was way too much booze, until I realized “measures” didn’t mean ounces. The Vesper is a good Martini when the “measures” are not ounces. Keep up the good work👍
Where's the vodka? And what brand do you use?
Smirnoff would be traditional to the marketing campaign, Absolut 100 would be period-accurate and easy to find(any overproof would work), Belvedere would be the premium modern choice, and you'd be best-served by just leaving it out altogether.