Right now, somewhere, some guy suavely orders a Vesper, imagining himself to be James Bond.
In “Casino Royale,” while at cards, 007 reveals the recipe: “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.”
To make the Vesper at The California Clipper, Lailaw Taherzadeh, general manager and bar director, follows a similar formula:1 1/2 ounces Martin Miller’s gin, 1 ounce Nuit Blanche vodka and 1/2 ounce Lillet Blanc, with requisite citrus skin added for “layers of lemon, aromatics and herbal undertones.”
But, gasp, it’s stirred … not shaken!
“Shaking,” explains Taherzadeh, “changes the texture, clouds the presentation and can over-dilute. Drinks that require shaking contain egg white or olive juice. The Vesper solely consists of alcohol: It’s stirred, for silky texture and pristine flavors. My guess is Mr. Bond prefers his shaken while he’s on the job … for better dilution.”
Saving the world, you know, requires a clear head.
The California Clipper, 1002 N. California Ave., 773-384-2547, www.californiaclipper.com
David Hammond is a freelance writer.
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