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James Bond Martini Recipe

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This recipe for James Bond Martini, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
3 ounces vodka (Russian or Polish)
1/2 ounce dry vermouth
Ice
Lemon peel twist or olives, for garnish

Directions:
Directions:
Chill the glass: Before you build your Martini, put your Martini glass in the freezer to chill.

Build the drink: Place vodka and dry vermouth in a cocktail shaker.

Shake the drink: Add cubed ice and shake vigorously for 10 seconds.

Strain the drink: If you prefer ice shards floating at the top of your Martini, then simply strain the drink into your chilled Martini glass. If you don't want the ice shards, then strain the drink through a fine-mesh strainer to catch the ice shards.

Garnish the drink: Pare a lemon peel, and express (pinch) the back of the lemon peel over the Martini. Rub the lemon peel around the rim of the glass and drop it into the glass.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
5 Min
Personal Notes:
Personal Notes:
Everyone knows James Bond likes his martinis shaken, not stirred, but creator Ian Fleming also specified the exact measurements and garnish required

The first reference to the make-up of James Bond’s preferred vodka martini occurs at the end of Ian Fleming’s 1954 novel Live and Let Die.

He drinks a martini that is six parts vodka, one part vermouth, and served - on this occasion by Solitaire - from a cocktail shaker.

Four years later, in the Dr No novel, Bond orders “a medium Vodka dry Martini – with a slice of lemon peel. Shaken and not stirred please. I would prefer Russian or Polish vodka.”

It is not until the 1964 film Goldfinger that Connery utters the words: “A Martini. Shaken, not stirred.”

According to Ajay Chowdhury, president of the James Bond International Fan Club, the drink became so synonymous with the Connery era that Roger Moore was never heard to order one.

Bond also drinks gin, beer and champagne in the books and films, and in Casino Royale orders a drink he names a Vesper: “Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet, shake it over ice, and then add a thin slice of lemon peel.”

Charles Gibb, president of Belvedere Vodka – one of the sponsors of the new Bond film, Spectre - said there was nothing wrong with a stirred martini.

“There’s always discussion in the drinks industry about ‘should you shake or should you stir’.

“Shaking and stirring basically gets the drink to the same temperature. You have to stir for 90 seconds to get the right elements of dilution and chilling; shaking imparts a lot of energy and you dilute the drink more quickly, but you get it down to the required temperature in 10 or 15 seconds.

“Then the dilution of the vermouth gives you a completely different sensation – a very wet martini is normally three parts vodka to one part vermouth, and a very dry martini can be 15:1. That is also known as a Montgomery, after Field Marshal Montgomery.”

Gibb does not advise keeping vodka in the freezer as it “can stun some of the character”.

His brand advises a sliver of grapefruit peel as a garnish, but how does Gibb like his martinis? “I’m shaken, 6:1, and I do like a little lemon peel in mine.”

 

 

 

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