The Vesper, Negroni or the Goldfinger, Bond’s extravagant cocktail recipes have evolved with time and mixologists use Vermouth to make it even more glamorous
“A dry martini,” he said. “One. In a deep champagne goblet. 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,” says James Bond, in ‘Casino Royale’, the first of Ian Fleming’s Bond books.
Bond was a man who knew exactly which brands he wanted, to the point of specifying Perrier as his preferred sparkling water. Attention to every detail and an undiluted glamour gave Fleming’s books a cinematic feel. And cocktails were key to Bond’s personality and his allure. According to a recent study in British Medical Journal, the spy, across the James Bond books, downs 1,150 units of alcohol in 88 days: around 92 units a week, or four times the recommended maximum intake for men in the UK. Nonetheless, the glamorous image of 007, the hard-drinking spy still lives in readers imagination. The series inspired many classic cocktails and 40 new drinks with names were invented. And who cannot remember ‘Shaken’, it comes in five sections –straight up on the rocks, tall, fizzy and exotic. His recipes have evolved and now mixologists serve his favourites with Vermouth.
In interest of research we sampled a few:
It is infused with 37 botanicals and natural spirit on Trebbiano di Romagna and is a wine based vermouth. It’s clear, pale yellow with a hint of green and filled with a lot of Mediterranean herbs, sage, marjoram and oregano and with delicate aromas of lemon grass, dog rose and iris—a perfect for a chilled Vesper or Mancino Negroni.
Dark Imperial Amaranth red with a glint of caramel—a grand anatomy. This deep red vermouth is infused with 38 botanicals, and is a perfect balance of woody notes and herbs. Vanilla, Rhubarb, Juniper, toasted wood, Myrrh, Chiretta, Christmas spices (Cloves, Cinnamon bark, dried Orange) are all remarkably balanced with a bittersweet medicinal root finish. Perfect for heady Negronis and a warm fuzzy feeling.
Did we see you mix Mancino Vermouth Rosso in your Manhattan?