The Cocktail Spirit with Robert Hess
Special Series - Shawn Soole - Art of the Cocktail - Vesper
Our special guest, Shawn Soole, mixes up the classic James Bond cocktail, the Vesper. November 7th and 8th join Shawn Soole and other top mixologists in Victoria, B.C. for Art of the Cocktail a two day festival celebrating the art, craft and tradition of the cocktail. Art of the Cocktail opens the door to a world of elegant spirits: great classics, the fresh trend, the established players, niche bitters and the artisan, small, regional distillers.
Comments
My only comment would be that it might be better when making a stirred drink, to use a mixing glass instead of a tin. Again, for presentation to the customer.
I second Blair’s Comment. Other than that, I think the use of a small amount of quinine powder is necessary to achieve the bitterness Of Kina Lillet, the vermouth Fleming specified, which has not been manufactured since 1986. (just a pinch). Also, I would chill my glass down. Temperature is such a critical element for a drink like this.
As a variation, substituting St. Germaine for the Lillet works well.
I agree with the guys before me,if you stir a cocktail you should do so in a Mixing glass.
But I have a question…the 007 martini ...is Shaken not stirred isn’t it?
I think that Shawn did a great job in this video. Lots of good information and details as he was producing the drink. Yeah, I would have used a mixing glass as well, but that’s just a nit. If you compare this video to the vast majority of cocktail videos on youtube and such, it beats them hands down!
Federico, you are right. In “Casino Royale” Mr. Bond specifically instructed the bartender to shake this drink (although to the best of my knowledge the phrase “Shaken, not stirred” is never used in the books, only the movies?). However I take the approach that Mr. Bond knows nothing about proper mixology, and so just because he wants his drinks shaken, doesn’t mean that is the right way to do it. If a customer asks for their drink shaken, of course that is how they should get it, just as if a customer asks for their fillet mignon “well done”, they should have it that was as well. But at the same time, the bartender should be aware that this isn’t the best way to make it.
-Robert
Robert you’re right the tin or the mixing glass do not change the essence of the drink.
And Shawn made a great job, clean, fast and smiling
Thanks for the information, I always thougt this drink was shaken.
I prefer all my martinis stirred.
007 only knows about guns and adventures I suppose.
Best
Cuco
Heh, after having just posted on Twitter that I’m sick of Indy bartenders not being able to make a halfway decent martini, much less a Vesper, I stumble (in a slightly drunken stupor) upon this video. As usual Small Screen Network wins, Indianapolis bars lose; and while I absolutely despise vodka, I enjoy this one, as Lillet makes this cocktail, and as long as you add a pinch of quinine, I’m sold.
May also need to move out to the general pacific northwest direction.
Now that it is available, Cocchi Americano should be used instead of lillet