Cocktail from the novel Casino Royale revived just in time for film
Sun
Chad Gaskell of NU has updated the Vesper, James Bond’s original cocktail from Casino Royale. Photograph by : Jenelle Schneider, Vancouver Sun
NU RESTAURANT + LOUNGE
Where: 1661 Granville St.
Phone: 604-646-4668
Website: www.whatisnu.com.
Please Note: Starting later this month, NU will be offering complimentary canapés between 3 and 6 p.m. weekdays.
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We all know about James Bond and his penchant for ordering vodka martinis “shaken, not stirred.”
But before Agent 007 became synonymous with, frankly, one of the most boring cocktails in popular culture, he created one of great subtlety, sophistication and an appropriately lethal alcoholic kick.
Until recently, the Vesper had largely been lost to history, but with the resurgence of classic cocktails, it’s making a comeback — just in time for the midnight release of the latest Bond movie, Quantum of Solace. The Vesper was the creation of author Ian Fleming, who introduced it in his first James Bond novel, 1953’s Casino Royale, when the British spy orders a dry martini “in a deep champagne goblet.” He then instructs the casino barman how to make it: “Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”
Today, the original Vesper is impossible to recreate, in part because gin and vodka were much higher in alcohol content in 1953, but mostly because the aperitif Kina Lillet is no longer produced.
It can be replaced with Lillet Blanc, a French herbal aperitif similar to vermouth. It is not quite as bitter as the quinine-flavoured Kina Lillet, which is why some bartenders suggest adding bitters to recreate the Vesper’s original taste. But perhaps it’s best to let the Vesper evolve as any great drink does. That’s what Chad Garrett, restaurant manager at NU Restaurant + Lounge, has done with his tea-infused version.
“I’ve always really enjoyed classic cocktails,” he says. “And I’m a huge fan of Earl Grey, it’s my favourite tea.”
He’s also a huge fan of the new Bond, Daniel Craig — “He’s unequivocally the best Bond ever,” he says — and so the timing seemed right to update this classic cocktail.
“At NU, we’re all about taking classic food and putting a twist on it, so I thought, why not?”
As well as infusing the cocktail with tea, he has added just a tiny drizzle of cassis to brighten it up. And, just as you might suspect, while a martini should properly be stirred, the Vesper should be shaken vigorously.
“I am excited about the movie opening. I wish I wasn’t working, but I am,” he says. “I’m definitely going to see it, though. I might even have to smuggle a Vesper in with me.”
TASTY NU VESPER
3/4 oz. Hendrick’s Gin
3/4 oz. Earl Grey tea-infused Skyy Vodka (see note)
3/4 oz. Lillet Blanc
Place ingredients in a martini shaker and fill with large ice cubes. Shake vigorously. Strain into a chilled martini glass. Garnish with a tiny drizzle of cassis (blackcurrant liqueur) and top with a few filaments of orange or lemon zest, preferably macerated beforehand in vodka and Grand Marnier.
Note: To infuse vodka with tea, place 1/2 cup loose tea leaves in a 750 mL (26 oz) bottle of vodka. Place in a cool, dark place and allow to rest for up to 24 hours, then strain. Do not leave the tea in the vodka any longer, or the tannins will make it taste even more bitter than Bond’s memories of Vesper Lynd herself.
Makes 1 serving.
