Reformulated for todays tastes, the Vesper is a boozy but balanced cocktail.

Shake it very well until it’s ice-cold, then add a large thin slice of lemon-peel.

If youre thinking, wow, that sounds boozy?

Vesper Cocktail on the Counter and in the Background, Another Glass on a Silver Tray

Simply Recipes / Elana Lepkowski

You would be correct.

But I updated the recipe to balance out the booze while still keeping it true to its roots.

First up isLillet Blanc, which is technically Kina Lillet with the quinine removed.

Two Glasses of Vesper Cocktail on a Silver Tray

Simply Recipes / Elana Lepkowski

To counteract this discrepancy in flavor, a few dashes of Angostura bitters are recommended.

Another bottle, and my preferred choice for this drink, isCocchi Americano.

Choosing Gin and Vodka for the Vesper

The other two bottles here are pretty no-nonsense.

Vesper Cocktail with a Lemon Peel Surrounded by Vesper Cocktail Ingredients (Vodka, Americano, and Gin)

Simply Recipes / Elana Lepkowski

Same for the vodka; use your favorite (non-flavored just!)

I like Titos here, but any medium to higher price point bottle works, too.

Stir, Dont Shake

I recommend you steer away from Bonds advice about shaking martinis.

Vesper Cocktail Poured into a Martini Glass from a Mixing Glass and to the Left, Bottles of Vodka, Gin, and Americano

Simply Recipes / Elana Lepkowski

Shaking waters down the drink and dulls the flavor in a Vesper.

Stirring will give you enough water from the melting ice to dilute the drink without watering it down.

Vesper Cocktail

If you use Lillet Blanc, I recommend adding a few dashes of Angostura bitters.

Vesper Cocktail on the Counter and in the Background, on the Left, a Marble Tray with Americano and Gin Bottles and on the Right, Another Glass on a Silver Tray

Simply Recipes / Elana Lepkowski

Stir for 20 seconds to chill and dilute.

Strain into a cocktail glass.

Garnish with the lemon peel.

Leave us stars below!