17 replies to this topic

[Mr. Arlington Beech]

I don't know that much of cocktails, so I was wondering which is the most common type of Bond vermouth?? Particularly with the brand Martini & Rossi, which is the one that is used for the classic Vodka Martini or for the Dry Martini, is it "Martini Bianco" or is it "Martini Extra Dry"??

And the other question is... If I can't get a bottle of Kina Lillet (or Lillet Blanc) how can I replace it to make The Vesper- as I already own Gordon's gin and Smirnoff vodka and the Stolichnaya one-??

[Tybre]

I don't know that much of cocktails, so I was wondering which is the most common type of Bond vermouth?? Particularly with the brand Martini & Rossi, which is the one that is used for the classic Vodka Martini or for the Dry Martini, is it "Martini Bianco" or is it "Martini Extra Dry"??

And the other question is... If I can't get a bottle of Kina Lillet (or Lillet Blanc) how can I replace it to make The Vesper- as I already own Gordon's gin and Smirnoff vodka and the Stolichnaya one-??

One variation in place of Lillet Blanc is dry vermouth. I know some people who recommend Cinzano Extra Dry specifically. Some people will substitute absinthe for the Kinet Lillet/Lillet Blanc. Also in variations that do not have the Kinet Lillet, angostura bitters can be added to help replicate some of the bitterness. Afraid those are the only variations I know of.

[Mr. Arlington Beech]

I don't know that much of cocktails, so I was wondering which is the most common type of Bond vermouth?? Particularly with the brand Martini & Rossi, which is the one that is used for the classic Vodka Martini or for the Dry Martini, is it "Martini Bianco" or is it "Martini Extra Dry"??

And the other question is... If I can't get a bottle of Kina Lillet (or Lillet Blanc) how can I replace it to make The Vesper- as I already own Gordon's gin and Smirnoff vodka and the Stolichnaya one-??

One variation in place of Lillet Blanc is dry vermouth. I know some people who recommend Cinzano Extra Dry specifically. Some people will substitute absinthe for the Kinet Lillet/Lillet Blanc. Also in variations that do not have the Kinet Lillet, angostura bitters can be added to help replicate some of the bitterness. Afraid those are the only variations I know of.

So, the "Cinzano Extra Dry" and "Martini Extra Dry" are the proper vermouths for the classic Bond's vodka martini?? Because I have a bottle of "Martini Bianco" but it seems somewhat yellow, so that makes me doubt that could be suitable for 007's drink which in the movies seems to have a clear color.

[Judo chop]

Lillet Blanc has a yellow tinge to it.

I don't know what color Kina Lillet is/was, but rest assured that the-next-best-thing is definitely yellow'ish.

[Mr. Arlington Beech]

Lillet Blanc has a yellow tinge to it.

I don't know what color Kina Lillet is/was, but rest assured that the-next-best-thing is definitely yellow'ish.

I think I saw The Vesper drink with a clear color, and I thought that the supposed yellow tone came from the reflect of the lemon peel.

However, my quesion remains: the "Cinzano Extra Dry" and "Martini Extra Dry" are the proper vermouths for the classic Bond's vodka martini, or "Martini Bianco" does the thing??

Edited by Mr. Arlington Beech, 11 August 2009 - 04:24 PM.

[Eric Stromberg]

Regarding Vespers, the next time any of you are in San Diego try the drink at the new Hilton hotel next to the convention center (the bar is called Odysea).

It's on the current cocktail menu and is delicious. Don't know if they use traditional Fleming ingredients, but it arrives with a pale gold tinge and tastes slightly sweet.

Drop me a line before your visit and I'll join you!

[MkB]

Lillet Blanc has a yellow tinge to it.

I don't know what color Kina Lillet is/was, but rest assured that the-next-best-thing is definitely yellow'ish.

I think I saw The Vesper drink with a clear color, and I thought that the supposed yellow tone came from the reflect of the lemon peel.

However, my quesion remains: the "Cinzano Extra Dry" and "Martini Extra Dry" are the proper vermouths for the classic Bond's vodka martini, or "Martini Bianco" does the thing??

Well, I have never tasted kina lillet, but if we assume that it has a dominant bitter taste, I'd say that an extra dry vermouth would be closer than a "bianco", since the "bianco" is sweeter than the extra dry.
Although, I have already used "Martini bianco" for a Bombay Sapphire martini, and it was perfectly OK (but it's not a Vesper ).

[Mr. Arlington Beech]

Lillet Blanc has a yellow tinge to it.

I don't know what color Kina Lillet is/was, but rest assured that the-next-best-thing is definitely yellow'ish.

I think I saw The Vesper drink with a clear color, and I thought that the supposed yellow tone came from the reflect of the lemon peel.

However, my quesion remains: the "Cinzano Extra Dry" and "Martini Extra Dry" are the proper vermouths for the classic Bond's vodka martini, or "Martini Bianco" does the thing??

Well, I have never tasted kina lillet, but if we assume that it has a dominant bitter taste, I'd say that an extra dry vermouth would be closer than a "bianco", since the "bianco" is sweeter than the extra dry.
Although, I have already used "Martini bianco" for a Bombay Sapphire martini, and it was perfectly OK (but it's not a Vesper ).

Thanks. I will try with my recently acquired M & R "Martini Extra Dry" (the one with the green bottle), then.

[DR76]

What's wrong with stirring a martini, instead of shaking it?

[Mr. Blofeld]

What's wrong with stirring a martini, instead of shaking it?

Seriously?

[Double-0-7]

Lillet Blanc has a yellow tinge to it.

I don't know what color Kina Lillet is/was, but rest assured that the-next-best-thing is definitely yellow'ish.

I think I saw The Vesper drink with a clear color, and I thought that the supposed yellow tone came from the reflect of the lemon peel.

However, my quesion remains: the "Cinzano Extra Dry" and "Martini Extra Dry" are the proper vermouths for the classic Bond's vodka martini, or "Martini Bianco" does the thing??

Well, I have never tasted kina lillet, but if we assume that it has a dominant bitter taste, I'd say that an extra dry vermouth would be closer than a "bianco", since the "bianco" is sweeter than the extra dry.
Although, I have already used "Martini bianco" for a Bombay Sapphire martini, and it was perfectly OK (but it's not a Vesper ).

Thanks. I will try with my recently acquired M & R "Martini Extra Dry" (the one with the green bottle), then.

Lillet Blanc actually has a citrus taste to it and appears golden to orange in the bottle, which would also explain the slight yellowish tint that it brings to the appearance of a Vesper.

What's wrong with stirring a martini, instead of shaking it?

You'll never make Commander with that attitude!

[Tybre]

What's wrong with stirring a martini, instead of shaking it?

Stirred martini is warmer, first off. Even if you don't strain a shaken over ice, the act of shaking cools it a little. Some claim a stirred is more potent as well. I don't know about potency, I just note a difference of taste between shaken and stirred. Can't really describe it. Just don't much care for stirred myself. But hey, to each their own.

[Mr. Blofeld]

What's wrong with stirring a martini, instead of shaking it?

Stirred martini is warmer, first off. Even if you don't strain a shaken over ice, the act of shaking cools it a little. Some claim a stirred is more potent as well. I don't know about potency, I just note a difference of taste between shaken and stirred. Can't really describe it. Just don't much care for stirred myself. But hey, to each their own.

How can you be drinking martinis? You're younger than I am!

[Tybre]

What's wrong with stirring a martini, instead of shaking it?

Stirred martini is warmer, first off. Even if you don't strain a shaken over ice, the act of shaking cools it a little. Some claim a stirred is more potent as well. I don't know about potency, I just note a difference of taste between shaken and stirred. Can't really describe it. Just don't much care for stirred myself. But hey, to each their own.

How can you be drinking martinis? You're younger than I am!

Yes, I probably shouldn't be drinking them at all. Don't drink them regularly though. Matter of fact last time I drank was...Easter, and Christmas before that. Generally only drink small amounts on holidays in the company of family, largely because I don't much care for the taste of alcoholic drinks. Give me a good old fashioned bottle of Coke over a glass of wine any day.

[Mr. Blofeld]

What's wrong with stirring a martini, instead of shaking it?

Stirred martini is warmer, first off. Even if you don't strain a shaken over ice, the act of shaking cools it a little. Some claim a stirred is more potent as well. I don't know about potency, I just note a difference of taste between shaken and stirred. Can't really describe it. Just don't much care for stirred myself. But hey, to each their own.

How can you be drinking martinis? You're younger than I am!

Yes, I probably shouldn't be drinking them at all. Don't drink them regularly though. Matter of fact last time I drank was...Easter, and Christmas before that. Generally only drink small amounts on holidays in the company of family, largely because I don't much care for the taste of alcoholic drinks. Give me a good old fashioned bottle of Coke over a glass of wine any day.

Well, how could you have tried stirred and shaken martinis long enough to prefer one, then? Just curious, is all.

[Tybre]

What's wrong with stirring a martini, instead of shaking it?

Stirred martini is warmer, first off. Even if you don't strain a shaken over ice, the act of shaking cools it a little. Some claim a stirred is more potent as well. I don't know about potency, I just note a difference of taste between shaken and stirred. Can't really describe it. Just don't much care for stirred myself. But hey, to each their own.

How can you be drinking martinis? You're younger than I am!

Yes, I probably shouldn't be drinking them at all. Don't drink them regularly though. Matter of fact last time I drank was...Easter, and Christmas before that. Generally only drink small amounts on holidays in the company of family, largely because I don't much care for the taste of alcoholic drinks. Give me a good old fashioned bottle of Coke over a glass of wine any day.

Well, how could you have tried stirred and shaken martinis long enough to prefer one, then? Just curious, is all.

I've had a Vesper stirred, a Vesper shaken, a dry martini stirred, a dry martini shaken, and a vodka martini shaken over various points in time. Prefer the shaken variants, as I said above. Dry martini out of all of them, though. Been drinking lightly over scarce points in time for...two or three years now. Should be noted as well my family is a bit alcohol-loving. My maternal grandmother's solution to simple things like toothaches is to give you a sip of a bourbon. Kind of been exposed to it my whole life. That said, I don't advocate underage drinking, mostly because most other people I know who are my age who drink are idiots, who do it behind their parents backs and then get plastered and it just becomes an ugly scene. If you don't have friends or family to back you up in such scenarios, wait until you're legal and you do.

[Mr. Blofeld]

What's wrong with stirring a martini, instead of shaking it?

Stirred martini is warmer, first off. Even if you don't strain a shaken over ice, the act of shaking cools it a little. Some claim a stirred is more potent as well. I don't know about potency, I just note a difference of taste between shaken and stirred. Can't really describe it. Just don't much care for stirred myself. But hey, to each their own.

How can you be drinking martinis? You're younger than I am!

Yes, I probably shouldn't be drinking them at all. Don't drink them regularly though. Matter of fact last time I drank was...Easter, and Christmas before that. Generally only drink small amounts on holidays in the company of family, largely because I don't much care for the taste of alcoholic drinks. Give me a good old fashioned bottle of Coke over a glass of wine any day.

Well, how could you have tried stirred and shaken martinis long enough to prefer one, then? Just curious, is all.

I've had a Vesper stirred, a Vesper shaken, a dry martini stirred, a dry martini shaken, and a vodka martini shaken over various points in time. Prefer the shaken variants, as I said above. Dry martini out of all of them, though. Been drinking lightly over scarce points in time for...two or three years now. Should be noted as well my family is a bit alcohol-loving. My maternal grandmother's solution to simple things like toothaches is to give you a sip of a bourbon. Kind of been exposed to it my whole life. That said, I don't advocate underage drinking, mostly because most other people I know who are my age who drink are idiots, who do it behind their parents backs and then get plastered and it just becomes an ugly scene. If you don't have friends or family to back you up in such scenarios, wait until you're legal and you do.

I'd like to have a Vesper stirred and shaken...

[scottish peasant]

First off, a dry martini is made with little or no vermouth...has really nothing to do with the dryness of the vermouth, though M&R Extra Dry will serve you well in situations where you want to taste something other than Gin or Vodka. Adding to the dryness is the choice of Gin; Beefeater, Bombay and Tanqueray are dryer, while Gordon's has a fuller flavor. I like Tanqueray for the juniper taste and don't really like the multiple filterings of Bombay. Gordon's is a nice, cheap throwback and flavorful offering. A truly dry martini often has the vermouth poured in the glass or mixer, then poured out so that there is only a slight trace.

Lillet is golden in hue and should be added according to the prescribed parts.

Another good, strong pre-dinner drink is the Negroni, but that is probably another thread.