Green Vesper Cocktail Recipe & Tutorial
October 3, 2022 2022-10-06 18:11Green Vesper Cocktail Recipe & Tutorial
Green Vesper Cocktail Recipe & Tutorial
Looking for an extremely strong cocktail that will likely knock you out within a glass or two ?
" Green Vesper "
History behind this cocktail
If you are a fan of James Bond movies, you must have heard of his popular Vesper or Vesper Martini Cocktail.
The original drink was made with Gordon’s Gin, Vodka & Kina Lillet. It was invented and named by Ian Fleming in the 1953 James Bond novel Casino Royale.
The following recipe substitutes the Kina Lillet with Absinthe ( Supposedly some green absinthe which will give the drink it’s green color ) but our Absinthe that we used was a transparent one.
If you want to follow the recipe to the tee, make sure you get yourself some Green Absinthe !
Here is
how the cocktail looks
Ingredients
90 ml ( 3 oz ) Gin
30 ml ( 1 oz ) Vodka
15 ml ( 0.5 oz ) Absinthe
Garnish : Lemon Wheel
How to do it
- Pour the Gin, Vodka & Absinthe into the Double Walled Mixing Cup using the Diamond Spouted Single Jigger
- Add ice using the Stainless Steel Ice Scoop
- Stir very well !
- Add 2 Large & Round ice cubes into the Possessed Ancient Glass
- Strain the cocktail into the glass
- Garnish with a Lemon Wheel
- Insert your favorite matching straw
Nazdravlje !
How long should I stir a cocktail ?
First let’s explain when and why we usually stir a cocktail.
When the mix is made purely out of liquors / spirits ( does not contain eggs, cream or juices ) we will almost always stir the ingredients because it blends them together just right without overdoing it such as the case when we shake instead.
As for the duration of a stir, it will depend on your personal preference when it comes to the alcoholic strength of the cocktail.
Like your cocktails super strong ? Stir lightly
Do you like them light and very diluted ? Stir longer
In this case the ingredients would be quite strong for our taste so we chose to stir extra long and dilute the cocktail enough for it to be bearable for us.
