The pefect James Bond cocktail

The new James Bond film Quantum of Solace is out this week so bar manager at the Vanilla Rooms Lee Hyde gives his tips on making the perfect Bond cocktail which of course is shaken not stirred

Here’s his preferred recipe for the Vesper, so called because of Bond’s femme fatale Vesper Lynd :

60ml Beefeater Crown Jewel Gin

20ml Wyborowa Exquisite Vodka

10ml Lillet Blanc Vermouth

Add plenty of ice and shake it very well until it’s ice-cold, strain into a chilled cocktail glass, and garnish with a large thin slice of lemon peel.

In Ian Flemming’s books, Bond was very much a Gin Martini drinker, but when the films were produced and Smirnoff struck an advertising deal, Bond became a Vodka Martini drinker. But whether it was gin or vodka, Bond always had his cocktails ‘shaken not stirred’, but does it really make a difference.

The answer is, of course, yes. Lee explains: “Firstly, when we shake a cocktail, we are thrashing around several blocks of ice that are ripping and tearing each other apart, and this is going to result in lots of tiny, little shards of ice that will float around in the top of your drink. Secondly, we’re ‘aerating’ the drink, which is going to throw loads of little air bubbles into the mixture, and this is going to effect the texture and mouth-feel of the cocktail. Thirdly, from the result of shaking, you’re going to be left with a cloudy, effervescent looking drink giving an all round better cocktail.”

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