The Vesper Recipe

Chill glass

Place the coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure the finished drink stays crisp and cold.

Combine spirits and aromatized wine

Add the Bombay Sapphire gin (1.5 oz), Absolut Elyx vodka (0.75 oz), and Lillet Blond (0.25 oz) to a mixing glass or shaker filled approximately two-thirds with large ice cubes.

Stir

Using a bar spoon, stir the mixture briskly but smoothly for 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted. Aim for the outside of the mixing glass to feel very cold and slightly frosted.

Prepare glass and garnish

Discard ice water from the chilled glass if used. Using a channel knife or paring knife, cut a lemon peel about 1" x 2" and express the oils: hold the peel over the glass, skin-side down, and give a quick twist to release the oils across the surface of the cocktail. Rub the rim lightly with the peel if desired.

Strain and serve

Double-strain the stirred mixture into the chilled coupe or martini glass using a Hawthorne or julep strainer (and a fine strainer if you want extra clarity). No additional ice should be added to the glass.

Garnish and present

Drop the expressed lemon peel into the drink or rest it on the rim. Serve immediately.

If you prefer a colder, slightly more diluted Vesper, use smaller ice and stir 30–40 seconds. If you want a brighter citrus aroma, flame the lemon peel briefly before expressing the oils (careful with open flame). Clean tools and glasses after service.