Just poured myself my first Vesper of the evening

[Rabrrrrrr]

Garnished with a bit of orange zest.

What are you drinking, you old pirates?

[Rising Phoenix]

1. bud light

its cheap, low in calories, and gets the job done.....

[seemunkee]

2. A Duvel clone I brewed last summer.

[Fox Mulder]

3. Red Bicyclette French Rosé wine.

:)

[DS1]

4. What's a Vesper?

And damn, now I get the name in the latest Bond movie.

I'm so out of touch.

[Fox Mulder]

6. Oh geez, I finally got the name of the movie just now.

I had to look it up.

:banghead:

[Rabrrrrrr]

7. I was surprised - I really thought after the last Bond movie that yuppies would flock to Vespers.

But it never seemed to catch on at all.

Usually the mindless like to go with trendy and faddish that way and ruin it for us who were already enjoying something, like they did with the Cosmopolitan (which then got bastardized into a Cosmo and became almost impossible to find one that wasn't made in a shitty, cheap, awful way) and the Mojito (which had same effect).

I'm curious as to why it never happened. It's a wonderful drink.

I remember making my very first one in 1996, using a totally new to me mysterious bottled elixir called "Lillet".

Exciting times those were!

[taterguy]

5. Blood of sacrificial virgins

[Mike03]

8. Ashamed to ask: What is vesper? Is this a wine? NT

[Rabrrrrrr]

9. A Vesper, always capitalized since it's a proper name,

is a wondrous libation of 6 parts gin, 2 parts vodka, and 1 part Lillet.

An Ian Fleming invention.

[DS1]

10. Really?

According to the book, it's 6 parts Gordon's, 2 parts vodka, one part Lillet

[Rabrrrrrr]

11. Whoops - you're right. I edited it.

One of the problems of posting after one has already finished a cocktail and hasn't eaten in 7 hours... and is using my own mixture of Vesper that I keep in the fridge, so I didn't have to do any measuring tonight and was going by memory...

hiccup.

Thanks for the correction!



(Yes, I keep a bottle of Vesper in the fridge, and a bottle of Negroni in the fridge)

[DS1]

13. perfectly understandable

:thumbsup:

[Mike03]

16. Whoa, H.R. Giger insignia on your post.

I collect some of his work. It's nice to see someone else who knows who he is.

[DS1]

18. Yes

Huge fan here. Always trying to get the airbrush look right in photoshop, so I can do my own designs with a similar look, but never seem to get there.

[pokerfan]

19. Here's the complete passage from CR

"A dry martini," Bond said. "One. In a deep champagne goblet."

"Oui, monsieur."

"Just a moment. 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?"

"Certainly, monsieur." The barman seemed pleased with the idea.

"Gosh, that's certainly a drink," said Leiter.

Bond laughed. "When I'm...er...concentrating," he explained, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink's my own invention. I'm going to patent it when I can think of a good name."

-Ian Fleming, Casino Royale

[DS1]

21. I had one of those tonight

It's a bit too sweet for my tastes, but a decent drink.

[pokerfan]

22. What did you use for the Kina Lillet?

More from wiki:

Since many of the original ingredients from 1953 are no longer available or have been reformulated, several variations are available that attempt to recapture the original flavour of the drink:

* The original recipe called for Kina Lillet, which is no longer available. Lillet Blanc (also known as Lillet Blonde) is the usual replacement.
* Dry Vermouth (e.g. Cinzano Extra Dry) may be used as an expedient in the place of Lillet Blanc if it is unavailable.
* To recreate the original bitter flavor of Kina Lillet, add a dash or two of Angostura bitters or a pinch (1/16 (or .0625) of a teaspoon) of Quinine powder.
* For a more traditional flavor, use 100-proof Stolichnaya Vodka to bring the alcohol content of the Vodka back to 1953 levels (it was also one of James Bond's favorite brands).
* Likewise, Tanqueray Gin provides the traditional flavor of 94-proof gin; whereas Gordon's Gin was reformulated to less than 80-proof.
* Some esoteric Bond fans may prefer to substitute Boodles British Gin, as is named for Boodle's gentlemen's club, of which Ian Fleming was a member.
* A cocktail glass, which is larger today than was common in 1953, is often substituted for the deep Champagne goblet, which reduces the volume of the drink.
* A "Green Vesper" substitutes absinthe for the Kina Lillet. Lime peel may be substituted for lemon.

____________________________
Myself, I prefer a dry martini, Winston Churchill style: pouring a glass of cold gin while looking at a bottle of vermouth.

[DS1]

23. It was Lillet

A sweet liquor. The bartender who knows I don't like sweets warned me away from it, but I insisted, and it wasn't bad. In fact, it was a decent drink.

[pokerfan]

24. Kina Lillet was supposedly very bitter, not sweet

I wouldn't know. More of G&T guy myself, especially when the weather is hot.

[Mike03]

15. Yum....

That sounds like the ticket. Wish I had the ingredients to make one!

[Mike03]

17. I will Google on Lillet, by the way, since I've never heard of it. NT

[pokerfan]

20. You can't get Kina Lillet anymore

The original recipe called for Kina Lillet, which is no longer available. Lillet Blanc (also known as Lillet Blonde) is the usual replacement.

-wiki

[sniffa]

12. I just poured my second martini

:9

[IzaSparrow]

14. Sam Adams variety pack!

:woohoo: