HELL-o and welcome kittens! Join me, Captain Cruella of the Carnivorous Cadavers, on my quest for the perfect libation to pair with what every zomBabe desires...BRAINS!

27th June 2011

Photo reblogged from On the periphery with 16 notes

daddahrednaxela:

The classic Vesper, inspired by Ian Fleming’s recipe from Casino Royale (the novel).
Last night’s bourbon/strawberry/basil punch was so good I decided today I wanted to make another unorthodox cocktail. Found Kina Lillet in the store and decided I’d splurge so I could finally try this recipe.
I’ll go ahead and say it: FUCKING DELICIOUS, y’all.
I know there are a lot of different ways of making this, but I made a relatively complex adaptation tonight, because I felt like improvising and I had a lot of ingredients on hand from which to choose. Here’s how I did it.
In a cocktail shaker over a couple ice cubes, combine:
1 and 1/2 measure of London dry gin (I used Sapphire, which is the closest thing to the original recipe for Gordon’s*, which is what James Bond uses in the book)
1/2 measure of vodka (I used Monopolowa; I’d suggest some other potato vodka like Tito’s)
1/4 to 1/2 measure of Lillet blanc (depending on how sweet you want it)
Shake and strain into a cocktail glass with a lemon twist. Add 1-2 drops of Angostura bitters, stir… and you’re golden.
Happy Sunday—
Bartender Al
* I did some research; apparently the original recipe for Gordon’s Dry Gin was quite a bit stronger than the current 37.5% - closer to 45% (Sapphire now clocks in at 43%). Bombay and Gordon’s are very close in taste to each other because they use, although in slightly different ratios, the same combination of botanicals during the distilling process. And now, I’m pretty sure that’s all you ever wanted to know on this subject, so I’ll leave it at that.

I don’t normally reblog but damn… this drink is pretty amazing and it was up on my list of drinks to post in the near future. So enjoy, bottoms up Kittens, and Viva la Liquor!

daddahrednaxela:

The classic Vesper, inspired by Ian Fleming’s recipe from Casino Royale (the novel).

Last night’s bourbon/strawberry/basil punch was so good I decided today I wanted to make another unorthodox cocktail. Found Kina Lillet in the store and decided I’d splurge so I could finally try this recipe.

I’ll go ahead and say it: FUCKING DELICIOUS, y’all.

I know there are a lot of different ways of making this, but I made a relatively complex adaptation tonight, because I felt like improvising and I had a lot of ingredients on hand from which to choose. Here’s how I did it.

In a cocktail shaker over a couple ice cubes, combine:

  • 1 and 1/2 measure of London dry gin (I used Sapphire, which is the closest thing to the original recipe for Gordon’s*, which is what James Bond uses in the book)
  • 1/2 measure of vodka (I used Monopolowa; I’d suggest some other potato vodka like Tito’s)
  • 1/4 to 1/2 measure of Lillet blanc (depending on how sweet you want it)

Shake and strain into a cocktail glass with a lemon twist. Add 1-2 drops of Angostura bitters, stir… and you’re golden.

Happy Sunday—

Bartender Al

* I did some research; apparently the original recipe for Gordon’s Dry Gin was quite a bit stronger than the current 37.5% - closer to 45% (Sapphire now clocks in at 43%). Bombay and Gordon’s are very close in taste to each other because they use, although in slightly different ratios, the same combination of botanicals during the distilling process. And now, I’m pretty sure that’s all you ever wanted to know on this subject, so I’ll leave it at that.

I don’t normally reblog but damn… this drink is pretty amazing and it was up on my list of drinks to post in the near future. So enjoy, bottoms up Kittens, and Viva la Liquor!