The ‘Vesper Martini’ is the famous drink ordered by James Bond in both the book and the movie Casino Royale.
The recipe for Bond’s “Vesper” martini, as described in the 1953 book: ‘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?’
The recipe for Bond’s “Vesper” martini, as described in the 2006 movie: ‘Three measures of Gordon’s; one of vodka; half a measure of Kina Lillet. Shake it over ice, and add a thin slice of lemon peel.’
In the movie Casino Royale, when Vesper asks Bond if he named the drink after her “because of the bitter aftertaste”, 007 replies that he named it for her, “Because once you have tasted it, you won’t drink anything else.”
To make this drink yourself, you have to mix the ingredients, strain, and serve in a chilled cocktail glass. Garnish with a large thin slice of lemon peel. Kina Lillet, now called Lillet, is hard to find in regular stores, but can easily be purchased online, at Amazon.com but you could replace this with another dry Vermouth if necessary. As Lillet is slightly different from the original Kina Lillet, you might want to add a small dash of bitters to recreate the original taste even more accurately.
Jean Lillet came from Saint-Morillon in Gironde and moved to Podensac, a small town near Sauternes in the Graves region, in 1680. His descendants Raymond and Paul Lillet, merchants of fine wines, liqueurs and spirits, founded Lillet in 1872. They created Bordeaux’s first and only aperitif, . Around the same time the Lillet brothers, Paul and Raymond, created Kina Lillet, which also contained quinine but instead of the Dubonnet blend they added wines and fruit liqueurs from the Bordeaux region of France. known as Kina Lillet until the 1970s when it became simply Lillet, a blend of Bordeaux wines and handcrafted fruit liqueurs produced in Podensac.
Maison du Lillet is situated in Podensac, a village in the Aquitaine region of Bordeaux, in southwestern France. Production is constant year round and consists of a blend of vintages to ensure a consistent taste from year to year. And it’s this taste that the famous and infamous adore. The Duchess of Windsor introduced Lillet to Paris in the 50s and traveled with a bottle in her luggage. In the 20s and 30s, Lillet was served on very special occasions and at official receptions, soon becoming the aperitif in vogue all over the world.
- Equal parts Lillet Blanc and Lillet rouge
- Drop of Crème de Cassis
- Splash of Perrier
- Slice of orange
- 8cl of Lillet Rouge
- ice cubes
- 1 slice of orange
Glass: Tall
Decoration: Slice of orange
Preparation: Pour 8cl of Lillet Rouge into a glass full of ice cubes. Add a slice of orange.
- 5cl of Lillet Rouge
- 10cl of tonic water
- 1 slice of Orange
Glass: Tall
Decoration: Slice of orange
Preparation: Pour 5cl of Lillet Rouge into a glass full of ice cubes. Add 10cl of tonic water and a slice of orange.
- 50cl of Lillet Rouge
- 5cl of Crème de Framboise
- 10cl of pink grapefruit juice
- 10cl of lemonade
Glass:Tall
Decoration: Berries and lemon slices
Preparation: Mix all the ingredients together in a punch bowl. Add the berries and lemon slices.
- 5cl of Lillet Rouge
- 10cl of bitter lemon
Glass: Highball
Decoration: Slices of lime
Preparation: Pour 5cl of Lillet Rouge into a glass full of ice cubes. Add 10cl of bitter lemon, then add 2 slices of lime and stir slowly.
- 4cl of Lillet Rouge
- 2cl of Absolut Vanilia + 2cl of Absolut Raspberri
- 2cl of cranberry juice
- 2cl of passion fruit juice
- 1cl of cinnamon syrup
Glass: Highball
Decoration: Orange and ginger slices
Preparation: Fill the cocktail shaker with ice cubes. Add all the ingredients with 3 slices of ginger. Shake vigorously for 8 to 10 seconds. Pour into the glass using a cocktail strainer and decorate with a few orange slices.
- 8cl of Lillet Rosé
- ice cubes
- 1 slice of orange
Glass: Tall
Decoration: Slice of orange
Preparation: Pour 8cl of Lillet Rouge into a glass full of ice cubes. Add a slice of orange.
- 5cl of Lillet rosé
- 10 cl of tonic water
- ice cubes
- 1 slice of lime
Glass: Tall
Decoration: Slice of lime
Preparation: Pour 5cl of Lillet Rosé into a glass full of ice cubes. Add 10cl of tonic water and a slice of lime.
- 8cl of Lillet Rosé
- 2cl of Beefeater Gin
- ice cubes
- 2 dashes of Orange Bitters
Glass: Cocktail
Decoration: Slice of orange peel
Preparation: Place all the ingredients in a cocktail shaker full of ice. Shake vigorously for 8 to 10 seconds. Pour into the glass using a cocktail strainer. Squeeze the orange peel to release the flavour and place in the glass.
- 5cl of Lillet Rosé
- 10cl of limonade
Glass: Highball
Decoration: Slice of lemon, 2 mint leaves
Preparation: Pour 5cl of Lillet Rosé into a glass full of ice. Add 10cl of lemonade and a slice of lime. Decorate with a mint leaf.
- 5cl of Lillet Rosé
- 10 cl of Schweppes Wild Berry
Glass: Highball
Decoration: Strawberry slices
Preparation: Pour 5cl of Lillet Rosé into a glass full of ice. Add 10 cl of Schweppes Wild Berry and decorate with a few strawberry slices.
- 6cl of Lillet Rosé
- 2cl of elderflower liqueur
- 10cl of lemon tonic
Glass: Highball
Decoration: Slice of lime
Preparation: Pour 5cl of Lillet Rosé into a glass full of ice. Add 10cl of lemon tonic and 2cl of elderflower liqueur. Add a slice of lime for decoration and stir slowly.
- 6cl of Lillet Rosé + 3cl of Gin
- 1.5cl of Grenadine + 0.75cl of Orgeat syrup
- 1.5cl of freshly squeezed lemon juice
- 6cl of sparkling water
Glass: Cocktail
Decoration: Mint leaves
Preparation: Place all the ingredients except the sparkling water in a cocktail shaker full of ice. Shake vigorously for 8 to 10 seconds. Pour into the glass using a cocktail strainer. Add 6cl of sparkling water and decorate with a mint leaf.
- 4cl of Lillet Rosé
- 1cl of fresh grapefruit juice
- 1cl of sugar syrup + 1 egg white
- 8cl of Perrier-Jouët Champagne
Glass: Highball
Decoration: Slice of grapefruit peel
Preparation: Place all the ingredients except the champagne in a cocktail shaker full of ice. Shake vigorously for 8 to 10 seconds. Pour into the glass using a cocktail strainer. Add 8cl of Champagne. Squeeze the grapefruit to release the flavour then place it in the glass.
- 6cl of Lillet Rosé
- 2cl of Crème de Pêche
- 4.5cl of freshly squeezed grapefruit juice
Glass: Cocktail
Decoration: Sprig of thyme
Preparation: Place all the ingredients in a cocktail shaker full of ice. Shake vigorously for 8 to 10 seconds. Pour into the glass using a cocktail strainer. and decorate with a sprig of thyme.
- 6cl of Lillet Rosé
- 4cl of Brut Champagne
- 4cl of Orange Bitters
Glass: Champagne flute
Decoration: 1 slice of flambéed orange peel
Preparation: Briefly mix all the ingredients in a glass of ice to chill them. Strain into a champagne flute. Garnish with a slice of flambéed orange peel.
- 6 cl of Lillet Rosé
- 3 cl of Whisky
- 1 soupspoon of gomme syrup
- 2 dashes of Grapefruit Bitters
Glass: Cocktail
Decoration: Slice of grapefruit peel
Preparation: Place all the ingredients in a cocktail shaker and shake until chilled. Strain off the ice and pour into the glass. Decorate with a slice of grapefruit peel.
Preparation: 5 – 10 minutes
- One 200g jar of onion jam
- 200g of duck fois gras
- ½ French baguette (sliced)
- Fleur de sel
Thinly slice the baguette. Make the thinnest possible shavings from the foie gras. Spread the onion jam on the bread slices and sprinkle with foie gras shavings. Add a pinch of fleur de sel.
- 2 glasses of Lillet
- 12 large, milky oysters
- 1 piece of caul fat
- 5 thin sausages
- wooden skewers
Preparation: 10 minutes
- One 200g tin of cooked lentils
- 1 bunch of parsley
- 1 bunch of chives
- 1 shallot
- 10cl of olive oil
- 1 cured or smoked duck breast, sliced
Preparation: 15 minutes
- ½ French baguette (sliced)
- 1 tin of sundried tomatoes (200g)
- 1 garlic clove
- 1 goats cheese log
- 1 bunch of basil
- 15 cl of olive oil
- Salt, freshly ground pepper
Preparation: 15 minutes
- 2 melons
- 10 cl of Lillet Blanc
- 1 bunch of fresh mint
Remove the rind and seeds from the melons. Combine with the Lillet in a blender. Add the chopped mint. Serve with crushed ice like a granita.
- 3 packs of 6 little gem lettuces
- 1 bottle of Lillet Rouge
- 1 bottle of olive oil
- 1 bottle of balsamic vinegar
- 100 – 150 g of parmesan
- Salt & pepper
Guacamole with cumin and Tabasco
served with a glass of Lillet Blanc.
- 9 ripe avocados
- 1 bottle of Tabasco sauce
- cumin
- Salt & pepper
- 3 to 6 bags of potato or tortilla chips
Mash the ripe avocados in a bowl using a pestle. Add a few drops of Tabasco sauce and some cumin, salt and pepper. Mix well to form a delicious guacamole, and serve with potato or tortilla chips.
- 25 cl of LILLET Blanc
- 16 scallops with their shells
- 5 dl of rockfish fumet
- 4 pastilla pastry sheets
- 2 dl of melted butter
- 100 g of black chanterelle mushrooms
- 1 bunch of chopped chervil
- 1 finely chopped shallot
- 2 sliced shallots
- 2 bay leaves
- 1 bunch of chervil stalks
- ½ a lemon
- 150 g of butter
- Salt, white pepper
- 10cl LILLET Rouge
- 1 large gilthead sea bream
- 1 shallot
Select a large gilthead sea bream and have it filleted. Fry for 7 minutes then cover the fish. For the sauce: fry one finely chopped shallot in butter. Cover with LILLET Rouge and reduce until the consistency turns syrupy, then whisk in the butter.
- 190g of puff pastry dough, rolled
- 1 litre of milk
- 20g of flour
- 200g of sugar
- 3 eggs
- 7 egg yolks
- 2 dL of Lillet Blanc
- 160g of whipped cream
- 10 cL of red berry coulis
- 10 strawberries
- 2 sprigs of fresh mint
Cut the rolled out pastry into 8cm x 10 cm rectangles. Lay the pastry rectangles in a baking tin, dust with flour and cover with a wire tray to prevent them from rising. Bake, then turn the pastry over and dust the other side with icing sugar and bake.
Put the milk and vanilla pod in a pan and bring to the boil. Meanwhile, beat together the sugar, eggs and egg yolks then add the flour. Pour in the boiling milk, whisking constantly, and cook on a high heat for 5 mins. Add the Lillet and cook for 1 more minute, then leave to cool, stirring regularly. To assemble the millefeuille, beat 160g of the filling mixture until smooth, then incorporate the whipped cream with a spatula. Using a pastry bag with a plain nozzle, place dots of filling all around the edge of the rectangle then fill the middle. There should be two layers of filling between three layers of pastry. Serve with a decoration of fresh fruits and coulis.
- 1 bottle of LILLET Blanc
- 9 large ripe white peaches
- 1 clove
- 3 sprigs of fresh verbena leaves
- 3 pepper corns
- 15 cl of LILLET Blanc
- 400g of raspberries
- 50g of brown sugar
- 50g of powdered almonds
- 50g of flour
- 50g of butter
- 1 lemon
- 10 cl of LILLET Blanc
- 5 pepper corns
- 2 cloves
- 2 sticks of cinnamon
- 2 slices of orange peel
- 1 bunch of fresh mint
- 50 cl of LILLET
- 12 eggs
- 175g of brown sugar
- 50 cl of single cream
- 75 cl of LILLET Rouge
- 6 large pears
- 50g of sugar
- 1 stick of cinnamon
- peel of ½ an orange, in thin strips
- peel of ½ a lemon, in thin strips
- 3 cloves
- 5 pepper corns
- juice of ½ a lemon
- 2 soupspoons of LILLET Rouge
- 100g of strawberries
- 50g of raspberries
- 15g of castor sugar
- 1 soupspoon of orange juice
- A few drops of lemon juice
Pour the LILLET Rouge over the fruit then add the sugar, orange juice and lemon juice. Chill for one hour before serving.
Curtosy : Lillet.com.