Talk:Vesper (cocktail)

007's "signature drink"

The article says,

The correct way of preparing this type of cocktail is to stir it so that it remains clear. Later on, Bond wants it "shaken, not stirred". It has become 007's signature drink.

Actually, Bond's signature drink is not the Vesper, but a simple "vodka martini, shaken, not stirred". I don't know whether he drinks a Vesper in later books (or other movies), but the Vesper--which is mostly gin--could certainly not be called a "vodka martini".

So if'n it's okay, I'm rephrasing that paragraph... -- Narsil 20:53, 1 December 2006 (UTC)

Drinkware

what's the reference for a goblet being the proper glassware? —Preceding unsigned comment added by HunterAmor (talk • contribs) 19:50, January 25, 2007

According to an MSN Life article, James Bond ordered: "A dry martini," he said. "One. In a deep champagne goblet."

The article further describes how modern times have altered the ingredients, thus making a Vesper of today a very different drink from 1953. It also provides suggestions for how to create a version more like the original using modern alternate ingredients. It also says that a modern cocktail glass is an acceptable substitute for the goblet, as cocktail (martini) glasses are larger today than they were in 1953. The same article also appears in Esquire.

A Google search returns mixed results. Here is a random sampling:

Goblet

• 1001cocktails.com (wine goblet)
• Yahoo Answers (deep champagne goblet)

Cocktail Glass

• Drinkboy.com (cocktail glass)
• Mattoni Grand Drink (martini glass)

Part of the problem you're having is the drink is in the wrong glass and it's the wrong color. I've painstakingly replicated the drink, in it's correct color and have the correct glass on order. I will rectify the problem shortly Trelane (talk) 04:30, 18 December 2014 (UTC)

Since this is an encyclopedia article, probably the original style of glass should be listed, but I will add a footnote that a cocktail glass is often substituted. In fact, I just rewrote a large part of the article and included the entire quote I used above. I was also surprised to see that the picture I had found for the article was missing, so I added it in. --Willscrlt (Talk·Cntrb) 06:56, 27 January 2007 (UTC)

thanks for the great answer to my question. we need a better picture - maybe i'll take one myself in the next couple of days. the picture can't have an olive in it! HunterAmor 04:02, 28 January 2007 (UTC)

An entire teaspoon of quinine powder is a HUGE amount. An entire bottle of tonic water contains only a few milligrams of it. 69.207.177.222 23:25, 14 February 2007 (UTC)

• • I assume each "measure" of this drink is a standard 25ml? That seems like an awful lot. Monkeyspearfish 14:39, 13 July 2007 (UTC)

Problems

The problem with this article is that so much of it is a rewriting of the article in the references - the bond quote giving the original recipe and almost all the stuff about recreating it today. 82.3.73.196 (talk) 18:41, 26 November 2007 (UTC)

In the 2006 film, James does in fact make up and order the drink at the poker table after the hand in which he notices Le Chiffre's "tell." Several others at the table order it, including Felix Leiter who says "hold the fruit." I'll add this to the article. 69.113.224.73 (talk) 04:07, 10 March 2008 (UTC)

The photo of the Vesper has two olives in it. The recipe clearly has no olives but a "large thin lemon peal". —Preceding unsigned comment added by 96.28.98.233 (talk) 16:47, 31 May 2009 (UTC)

Casino Royale Variation

What about the modern film variation

Corrections and photo suggestion

The champagne goblet and champagne flute are two VERY different things. The champagne goblet was and now is very close to what a standard Martini cocktail glass is. The flute is the standard for drinking champagne. In Julie & Julia, you can plainly see what a "champagne goblet" looks like in the scene where Julia Child's sister, Doris, is getting married and Julia and her husband, Paul are talking to Julia's father at their table. In any case, they're two different pieces of glassware and this needs to be corrected for accuracy.

Lastly, I have four of my own photos of the Vesper that are perfect. It was made for me in two places in San Francisco (the restaurant above Neiman's and The Fog City Diner), once in Half Moon Bay (@ Sam's Chowder House) and I make my own at home and have a pic of it. Seeing as how it would be classier and more stylish and flashy and would make it more interesting and colorful for the reader, I would like to post the one from The Fog City Diner in San Francisco.

Just some thoughts on the matter.

Kina Lillet

It is disputed whether or not Kina Lillet and Lillet are of the same recipe or whether the formulation changed. In the early 2000's the standard Lillet response was that it had, since the purchase of Lillet by Pernod Ricard the narrative has changed. In his 1948 book "The Fine Art of Mixing Drinks" David Embury distinguishes between "Lillet" - a product likened in character to Noilly Prat and Kina Lillet - an aperitif. This suggests that Lillet Blanc is not the same as Kina Lillet.

TabascoMan77 (talk) 01:50, 15 December 2009 (UTC)