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.
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
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?
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
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?
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.
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.
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
Love that you did a video on Vespers! I had a classic version on the opening menu of The Knox Bar at MGM Springfield back in 2018, made with 1 1/2 oz. Nolet's Silver Gin, 3/4 oz. Ketel One Vodka, and 3/4 oz. Tempus Fugit Kina L'Aero D'Or. Garnished, of course, with a lemon peel. Sublime. For public clarity, I would like to emphasize that Cocchi Americano is not a quinquina, because it's bitterness is not derived from chichona bark, but rather gentian root, putting it closer in style to products like Salers. It has been much more readily available for years now than the TS Kina, and makes an excellent cocktail, but when trying to emulate the original recipe, it's earthiness brings an overall different flavor experience to the palate, drifting into White Negroni territory. Haus Alpenz, the importer of Cocchi Americano, also has Cap Corse Quinquina Blanc in their portfolio, which is a Corsican quinquina, and also works quite well in a Vesper.
Thank you and thanks for the feedback. One thing to note is that according to Cocchi they did use Cinchona in their recipe and while it might not be the main component or labeled as a quinquina, to me the quinine in it is unmistakable and in my opinion it overpowers the gentian. I prefer it to the tempus fugit
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👍
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.
This got a thumbs up just from the intro!
Production value through the roof. Love your content mate
Thank you!
Awesome video. Love your production
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
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?
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!
Great presentation of the presentation of the cocktail.
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?
Fabulous video and a must make cocktail
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!
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.
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?
Where's the vodka? And what brand do you use?
Tank aray gin? Have you tried it with bitters and Sacred amber 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
Love that you did a video on Vespers! I had a classic version on the opening menu of The Knox Bar at MGM Springfield back in 2018, made with 1 1/2 oz. Nolet's Silver Gin, 3/4 oz. Ketel One Vodka, and 3/4 oz. Tempus Fugit Kina L'Aero D'Or. Garnished, of course, with a lemon peel. Sublime.
For public clarity, I would like to emphasize that Cocchi Americano is not a quinquina, because it's bitterness is not derived from chichona bark, but rather gentian root, putting it closer in style to products like Salers. It has been much more readily available for years now than the TS Kina, and makes an excellent cocktail, but when trying to emulate the original recipe, it's earthiness brings an overall different flavor experience to the palate, drifting into White Negroni territory. Haus Alpenz, the importer of Cocchi Americano, also has Cap Corse Quinquina Blanc in their portfolio, which is a Corsican quinquina, and also works quite well in a Vesper.
Thank you and thanks for the feedback. One thing to note is that according to Cocchi they did use Cinchona in their recipe and while it might not be the main component or labeled as a quinquina, to me the quinine in it is unmistakable and in my opinion it overpowers the gentian. I prefer it to the tempus fugit
Wasn’t it supposed to have vermouth as well?
Recipe from the book calls for Kina Lillet and no vermouth.
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👍
I'm afraid the vesper is a triumph of marketing over quality