The Vesper Martini is the cocktail James Bond invents at the card table in Ian Fleming's first novel, Casino Royale, published in 1953: gin, vodka and Kina Lillet, shaken until ice-cold and served with a long strip of lemon peel. Later in the book Bond names it after the woman he falls for, Vesper Lynd.
It is a close relative of the Dry Martini, but not the same drink. It is stronger and more aromatic, and it comes with a practical problem: one of its three ingredients is no longer made. Here is the official recipe, Fleming's version, and what to use today instead of Kina Lillet.
The IBA recipe
The Vesper is codified by the IBA, the International Bartenders Association, with these measures:
- 45 ml gin
- 15 ml vodka
- 7.5 ml Lillet Blanc
- a long strip of lemon peel to garnish
The proportions are the novel's own, 6:2:1, scaled down to a sensible serve. Fleming's was considerably bigger: three measures of gin, one of vodka and half a measure of Kina Lillet, which with the measures of the day made a drink close to twice today's size.
How to make it
- Chill the glass. Fill it with ice and water while you build the drink, then tip it out. The Vesper is served without ice, so all the cold has to live in the glass.
- Pour gin, vodka and Lillet into a shaker (or a mixing glass, see below) filled with ice.
- Shake hard for 10–12 seconds, until the outside of the shaker frosts over.
- Strain into the chilled glass, leaving the ice behind.
- Garnish with a wide, thin strip of lemon peel: twist it over the drink to release the oils, then drop it in.
Shaken or stirred?
The Vesper is the exception. For a Dry Martini the rule is to stir, because shaking clouds a drink made only of clear spirits, as we explain in our Dry Martini guide. With the Vesper, shaking is in the text: Bond specifically asks for it to be shaken until ice-cold.
Many bartenders stir it anyway today, to keep it clear and silky. They are two slightly different drinks, and both are legitimate.
- Shaken: colder, a touch more diluted, slightly hazy. Fleming's Vesper.
- Stirred: crystal clear, rounder on the palate, more of a "Martini".
The Kina Lillet problem (and what to use today)
The Kina Lillet of the novel was a French aromatised wine with a serious dose of cinchona, the bitter bark that quinine comes from. In the 1980s the producer changed the recipe: less bitter, softer and fruitier, and renamed it Lillet Blanc. That is what the IBA specifies, and what you'll find in shops today.
The result is a sweeter, rounder Vesper than the one Bond drank. To get closer to the original there are two routes:
- Cocchi Americano. An Italian wine-based aperitivo from Asti, flavoured with cinchona. Many bartenders consider it the closest thing to the old Kina Lillet, precisely because of that bitter note.
- Lillet Blanc with a dash of bitters, quinine or orange, to put back some of the lost bitterness.
With neither to hand, dry vermouth works, but the drink drifts towards a vodka-spiked Martini. The Vesper's character lives in that cinchona-and-citrus note.
Vesper vs Dry Martini
| Vesper | Dry Martini | |
|---|---|---|
| Base | gin and vodka | gin only |
| Aromatised wine | Lillet Blanc | dry vermouth |
| IBA measures | 45 + 15 + 7.5 ml | 60 + 10 ml |
| Method | shaken (as in the novel) or stirred | stirred |
| Garnish | lemon peel | lemon peel or olive |
| Profile | softer and more aromatic, with a cinchona edge | drier and sharper |
Why gin and vodka together
The vodka in a Vesper adds no aroma: it softens. It stretches the alcohol without adding botanicals, making the drink rounder than an all-gin Martini. The gin remains the backbone, bringing the juniper and citrus that talk to the Lillet and the lemon peel. What actually separates the two spirits is covered in gin vs vodka: what the difference really is.
How strong it is
Very. The liquid in the shaker starts at about 37% ABV; with the meltwater from the ice it reaches the glass at around 30% ABV, the same as a Dry Martini. It comes to about 145 calories, almost all from the alcohol. It is a one-drink drink, to be taken cold and slowly.
The glass
In the novel Bond wants it in a deep champagne goblet. Today it goes in a Martini glass or a coupe, always chilled beforehand, and never with ice in the glass. Glass-by-glass reasoning for gin drinks is in our glassware guide.
Mistakes to avoid
- A room-temperature glass. With no ice in the glass, the drink warms up within minutes.
- Too much Lillet. It plays a supporting role: 7.5 ml is enough. Double it and the drink turns sweet and heavy.
- Forgetting the peel. The lemon oils are half the Vesper's aroma.
- A timid gin. Between the vodka and the Lillet, a delicate gin disappears. You want juniper and citrus that read clearly.
The Vesper with GIN NIRO
A Vesper needs a gin that stays recognisable with vodka alongside it. GIN NIRO, a Sicilian gin built on Zibibbo grapes and a clear citrus profile, brings exactly that: citrus that locks onto the lemon peel and the Lillet's cinchona note. If you like the style, try our Nironi Martini too.
To make it: discover GIN NIRO, the Sicilian craft gin made with Zibibbo grapes.
Frequently asked questions
What is in a Vesper Martini?
Gin, vodka and Lillet Blanc in a 6:2:1 ratio: the IBA recipe is 45 ml gin, 15 ml vodka and 7.5 ml Lillet Blanc, with a lemon peel.
Why is it called a Vesper?
In Casino Royale (1953) Bond invents the drink and then names it after Vesper Lynd, the woman he falls for.
What is the difference between a Vesper and a Martini?
A Dry Martini is gin and dry vermouth, stirred. The Vesper adds vodka, swaps the vermouth for Lillet and is traditionally shaken.
What can I use instead of Lillet?
Cocchi Americano, considered the closest to the original Kina Lillet. Failing that, dry vermouth, knowing the drink will change character.
Should a Vesper be shaken or stirred?
Shaken in the novel, and that remains the canonical version. Stirred gives a clearer, silkier drink: it's a matter of taste.
How strong is a Vesper?
Around 30% ABV in the glass, the same as a Dry Martini, and about 145 calories per drink.
