Rating: 4.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Invented by James Bond in the 1953 novel Casino Royale, the vesper today uses Lillet Blanc since Kina Lillet is no longer made. The resulting cocktail is delicious and potent.

Recipe Summary test

prep:
5 mins
total:
5 mins
Servings:
1
Yield:
1 cocktail
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine gin, vodka, and Lillet in a cocktail mixing glass. Add ice and stir until chilled. Strain into chilled cocktail glass.

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  • Garnish with an orange twist.

Nutrition Facts

289 calories; protein 0.1g; carbohydrates 1.5g; sodium 9.6mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 4 stars
09/14/2016
very good but I don't know what lillett blanc is and didn't add it. still liked it Read More
(1)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/13/2016
very good but I don't know what lillett blanc is and didn't add it. still liked it Read More
(1)
Rating: 5 stars
06/20/2014
Dry but smooth with a hell of a kick! Perfectly sophisticated flavor. This is a grown up cocktail. No sugary fruitiness here.;) Read More
(1)
Rating: 4 stars
02/12/2016
I made this for me and another similar recipe from this site for my husband. The one I made for him called for lemon instead of the orange. I preferred this one much better. Knowing that I would be sipping on this very slowly I made a custom ice cube with fresh orange zest frozen inside which made it super fun. This drink is not for the faint of heart for sure. About halfway through it I wimped out and added some 7-up to finish it off. Read More
(1)
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Rating: 4 stars
08/21/2019
I prefer a little extra Lillet for added sweetness, but admittedly I am using fairly cheap gin and vodka :) I also like both lemon and orange rind, and I usually rub those around the rim of the glass Read More