Vesper Martini – 007’s Signature Sip

Vesper martini recipe

One evening, after watching a Bond movie marathon, I found myself inspired to try my hand at making a Vesper drink myself. I gathered the ingredients, feeling a little like a secret agent myself as I scoured my local liquor store for the essential ingredients. All are stirred until well-chilled and strained into a chilled martini glass.

As I took that first sip, it was exquisite, and I understood why Bond was so enamored with this Vesper recipe. I sat down with my homemade Vesper Martini cocktail, savoring a moment of elegance and indulgence, one that was entirely my own.

If you’re an ardent fan of spy novels like me, you shouldn’t skip the Vesper Martini. Here is how to make the Vesper Martini:

Vesper martini cocktail recipe

Classic Vesper Martini

A James Bond iconic drink
Total Time 5 minutes
Course Drinks
Cuisine British
Servings 1
Calories 195 kcal


  • 3 oz London dry gin
  • 1 oz vodka
  • 0.5 oz Lillet Blanc (or Cocchi Americano)
  • Lemon peel or twist for garnish
  • Ice cubes


  • Place a martini glass in the freezer for a few minutes to chill it. A cold glass ensures your martini stays crisp and refreshing.
  • Use a vegetable peeler or a knife to cut a thin strip of lemon peel. Be cautious not to include any of the bitter white pith. Twist the peel gently to release its aromatic oils, and set it aside for garnish.
  • In a mixing glass or cocktail shaker, add the gin, vodka, and Lillet Blanc.
  • Fill the mixing glass with ice cubes, and then stir for about 20-30 seconds. This chilling and dilution process is crucial for achieving the perfect balance in your Vesper Martini.
  • Remove the chilled martini glass from the freezer and strain the cocktail into it. The cold glass will help maintain the martini's temperature.
  • Twist the lemon peel over the martini to release its citrusy oils, then drop it into the drink as a garnish.
  • Your Vesper Martini is now ready to be enjoyed. Sip and savor the elegance of this iconic cocktail.


The Vesper Martini, made famous by James Bond in Ian Fleming’s “Casino Royale,” is a strong and sophisticated drink. Adjust the proportions of gin and vodka to your personal taste if desired.
Keyword alcohol, British, cocktails, James Bond, martini

If you find the original Vesper too strong, you can adjust the ratio of gin and vodka to make it milder to your taste. You can experiment with different gins and vodkas to find your preferred flavor combination. Some gins have more botanical notes, while others are more citrus-forward.

The James bond martini

I’ve always been a fan of James Bond, the iconic British spy known as 007. I mean, who hasn’t? From his dashing charisma to his daring missions, there’s no denying that he’s a captivating character.

Over the years, I’ve been captivated not just by his daring exploits but also by his impeccable taste, especially when it comes to his signature drink – the Vesper Martini. It’s more than just a drink; it’s a symbol of sophistication and style. Bond’s order for this classic cocktail has become legendary- shaken, not stirred, and I couldn’t help but be impressed by this scene.

Perfect vesper martini

It was during one of those movie nights when I decided to delve deeper into this iconic cocktail. It wasn’t until much later that I discovered that the Vesper Martini didn’t actually exist until it appeared in the 1953 novel “Casino Royale” of Ian Fleming, the famous author of the James Bond novels. The cocktail was named after the character Vesper Lynd, Bond’s love interest in the novel.

The cocktail request became one of Bond’s iconic catchphrases and is often associated with his taste for strong, bold cocktails made of the boldness of gin and vodka with the subtle complexity of Lillet Blanc. It’s become one of the most popular Martini types now.

Johanna Cleveland
About the author

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

Leave a Comment

Recipe Rating