Who here has actually drank the vodka martini (shaken, not stirred)?

Whirlybird_FanWhirlybird_Fan Sydney, Australia
I have; it's a very strong drink.

I would never try it again.

Comments

  • a) I think this would fit better under the AA thread we already have going.
    b) It can all depend on how you make the martini. I've seen someone order a bone-dry martini with no vermouth before. Then you're just drinking chilled vodka, and yes, that's a strong drink.
  • Posts: 12,596
    I remember the day I turned 21 some friends took me to a bar, where I uttered the classic line just like Connery in GOLDFINGER.

    The bartender didn't think it was funny.

    I drank my first martini in one sip, just like Dalton. Then I realized they used gin instead of vodka and had to do it over again. So I uttered the line again only adding the word "vodka" just like Pierce in GOLDENEYE.


    Again, I drank this vodka martini in one sip....just like my hero, Timothy Dalton.

    I was fairly buzzed.

    I've decided I'm really not much of a drinker.
  • BirdlesonBirdleson San Jose, CAModerator
    Posts: 31,015
    Many.
  • Posts: 3,769
    Several, though I prefer more Vodka than gin!
  • mtmmtm United Kingdom
    Posts: 8,364
    I find them to be lovely, which is embarrassing when people know you're a Bond fan! I had them in many places (and they can vary in quality an awful lot depending on who's making it), but one of the best ones I've ever had was actually at the Barbican Bond exhibition where they had set up a martini bar (which stayed around for a while after the exhibition- it may even still be there), and they even served Vespers (although I'm not sure they were quite to the novel recipe) which were especially delicious and clear.
  • DrunkIrishPoetDrunkIrishPoet On the coast of the Baltic Sea
    Posts: 130
    @Some_Kind_Of_Hero
    regarding b) I agree that bone-dry is bad; the vermouth (even if only a little) performs some alchemical magic which transforms the liquor into a proper cocktail. But it is not exactly just chilled vodka - the act of shaking it until it's ice-cold adds water into the mix.

    In my opinion, the one true martini is made with gin (obviously), not too dirty (one olive only) and not too dry.
  • Last_Rat_StandingLast_Rat_Standing South Florida
    Posts: 3,784
    I drank 4 at my buddy's wedding back in 2013. I'll probably get one when I see NTTD since it'll be a full liquor bar theater
  • mtmmtm United Kingdom
    Posts: 8,364
    I don't go in for dirty at all: I don't like the taste (although I do love olives! :) )
  • I drink vespers in the summer.
    scotch in winter.
  • Jordo007Jordo007 Merseyside
    Posts: 933
    Yeah I have, it's how I met my girlfriend.
    I just saw Skyfall with a few mates and we went out to this bar, she was waiting tables and I was telling my mate's how much I fancied her.
    As the night went on we decided to have cocktails ( I still don't know why 😅) and I came across a vodka martini on the menu. She came over to take our order,everyone ordered (purposely leaving mine till last, knowing I would order a martini) and I ordered my drink, I chickened out of saying the line. But she stood there with a cheeky look in eye and said how do you take it? I replied "shaken, not stirred" she laughed thankfully
    Later that night I somehow managed to convince this beautiful woman to take my number and we've been together ever since.

    Thank God I didn't order a Heineken
  • NickTwentyTwoNickTwentyTwo Vancouver, BC, Canada
    Posts: 4,405
    I make Vespers a lot at home. For me it’s:
    Always Gordon’s,
    Sometimes Smirnoff, sometimes Belvedere,
    Mostly Lillet Blanc, sometimes Cocchi Americano when I can get my hands on it.
  • RichardTheBruceRichardTheBruce I'm motivated by my Duty.
    Posts: 9,131
    Very strong, yes. I'm more partial to vodka tonic, gin tonics.

    I'd rarely drink a martini but enjoy the Vesper on several levels. Last at John's Grill in San Francisco. If I ever go back I'll try the “Bloody Brigid”.

    https://media-cdn.getbento.com/accounts/bfba47fa7712c9cabf1465ed8300f799/media/miNMBK8OSa66UZ42S40u_Cocktails_winelist_4-20-21.pdf

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  • Finding the nearest bar of class and deepening your first-hand understanding of the Vesper should be a rite of passage for every Bond fan.
  • Jordo007Jordo007 Merseyside
    Posts: 933
    Is the way Bond describes the drink in Casino Royale the most faithful version of the cocktail?
    I've only made it once for myself and I followed that to the letter
  • Posts: 3,281
    Yes. I recall my household mates having a huge Bond marathon in the late 80's where we watched all the existing Bond movies on VHS and drank copious amounts of vodka martini—shaken, not stirred. We were off our proverbials by the fourth glass!!
  • NickTwentyTwoNickTwentyTwo Vancouver, BC, Canada
    Posts: 4,405
    Jordo007 wrote: »
    Is the way Bond describes the drink in Casino Royale the most faithful version of the cocktail?
    I've only made it once for myself and I followed that to the letter

    Deep French champagne goblet instead of a martini glass then I hope! ;)
  • edited September 19 Posts: 5,984
    @Some_Kind_Of_Hero
    regarding b) I agree that bone-dry is bad; the vermouth (even if only a little) performs some alchemical magic which transforms the liquor into a proper cocktail. But it is not exactly just chilled vodka - the act of shaking it until it's ice-cold adds water into the mix.

    In my opinion, the one true martini is made with gin (obviously), not too dirty (one olive only) and not too dry.

    You're correct of course. The ice dilutes the drink too.

    As far as martinis go, I typically make Vespers. The additions of the minor amounts of Kinet Lillet (or in my case Cocci Americano) and lemon scent really do transform the whole flavor profile of the drink.

    I've also come to really enjoy very dirty martinis, having been inspired by Spectre to experiment with those to find the right balance.
  • NickTwentyTwoNickTwentyTwo Vancouver, BC, Canada
    Posts: 4,405
    This thread's inspired me to order a bottle of Cocchi Americano for future Vespers.
  • This thread's inspired me to order a bottle of Cocchi Americano for future Vespers.

    I’ve never tried it with Lillet Blanc though I’d like to some day. It’s remarkable how a change in just one ingredient can produce a very different drink. I’ve actually never tried the Vesper with Gordon’s before either. I always use Tanqueray. I did try it with Bombay Sapphire instead once and did not like it at all. But then gin does comprise the greater portion of the drink.
  • NickTwentyTwoNickTwentyTwo Vancouver, BC, Canada
    edited September 20 Posts: 4,405
    This thread's inspired me to order a bottle of Cocchi Americano for future Vespers.

    I’ve never tried it with Lillet Blanc though I’d like to some day. It’s remarkable how a change in just one ingredient can produce a very different drink. I’ve actually never tried the Vesper with Gordon’s before either. I always use Tanqueray. I did try it with Bombay Sapphire instead once and did not like it at all. But then gin does comprise the greater portion of the drink.

    Interesting, given how widely available Lillet Blanc is. If you’re drinking them with Cocchi, you won’t want to go to Lillet.
  • This thread's inspired me to order a bottle of Cocchi Americano for future Vespers.

    I’ve never tried it with Lillet Blanc though I’d like to some day. It’s remarkable how a change in just one ingredient can produce a very different drink. I’ve actually never tried the Vesper with Gordon’s before either. I always use Tanqueray. I did try it with Bombay Sapphire instead once and did not like it at all. But then gin does comprise the greater portion of the drink.

    Interesting, given how widely available Lillet Blanc is. If you’re drinking them with Cocchi, you won’t want to go to Lillet.

    Just for comparison. Those two seem to be the two most commonly suggested Kina Lillet substitutes.
  • MeanwhileMeanwhile Brooklyn
    edited September 20 Posts: 15
    Big Vesper fan myself, and generally keep everything stocked at the home bar for special occasions involving them. However, even to a New York functioning drunk like me, two or three of ‘em and I’m f***ed.
  • imranbecksimranbecks Singapore
    Posts: 890
    I have, a few times now. Tastes good, really strong too depending on how its prepared and varies between different bars I went to.

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