Alex
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.
There you go, The Vesper.
Put on my black suits, strip tie, ST DuPont cufflinks and white long sleeve shirt.
Headed down to City Space Bar located at Swissotel The Stamford.
Sat in front of the window to enjoy the city view, ordered The Vesper and made a song request “Skyfall by Adele”.
The drink finally arrived.
Could smell the strong Gin’s scent.
Took a sip and savoured the drink.
Bitter after taste.
Scent of lemon stayed in the mouth after swallowing.
It was refreshing and great!!!
Strongly recommended!!!
Sounds like a great night out – good to see another Bond fan in Singapore!
As far as the making of a ‘vesper’ goes…she should not be shaken, the ingredients should be swirled with ice in the cocktail shaker, lest you lose the crystal clarity of the finished drink. If you managed to get genuine Kina in yours, then well done! the accepted substitute is Lillet blanc, which lacks the characteristic quinine bitterness of the Kina. As for the making of her, I’m a member of a club, the location and clientele of which must remain undisclosed, however, the wine curator’s Father served with Fleming and they drank in the same bars. Fleming adopted this recipe from the barman and gave it the ‘shaken, not stirred’. I have the original recipe at home and it packs a very, very big punch.