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Cocktails Wikipedia - Cocktail

 

- Vesper-Martini

- Martini - the classic

- Gin Martini

- Skyfall

- Neubauer

- Creole Scream

- Singapore Sling

- Cuba Libra

 

 

+ MARTINI

 

+ VESPER-MARTINI

- The Vesper-Martini Wikipedia - Vesper Martini Cocktail as specified by Fleming and drunk by James Bond makes its entrance in Fleming's first Bond novel Casino Royale (1953), page 42.5:

      »'Oh yes,' said his companion, 'and now let's see. What shall we have to celebrate?'
Bond insisted on ordering Leiter's Haig-and-Haig 'on the rocks' and then he looked carefully at the barman.
      'A dry martini,' he said. 'One. In a deep champagne goblet.'
      'Oui, monsieur.'
      'Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet Wikipedia - Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel. Got it?'
      'Certainly, monsieur.' The barman seemed pleased with the idea.
      'Gosh, that's certainly a drink,' said Leiter.
Bond laughed. 'When I'm . . . er . . . concentrating,' he explained, 'I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink's my own invention. I'm going to patent it when I can think of a good name.'
He watched carefully as the deep glass became frosted with the pale golden drink, slightly aerated by the bruising of the shaker. He reached for it and took a long sip.

      'Excellent,' he said to the barman, 'but if you can get a vodka made with grain instead of potatoes, you will find it still better.'
      'Mais n'enculons pas des mouches,' he added in an aside to the barman. The barman grinned.
      'That's a vulgar way of saying "we won't split hairs",' explained Bond.
But Leiter was still interested in Bond's drink. 'You certainly think things out,' he said with amusement as they carried their glasses to a corner of the room. He lowered his voice.
      'You'd better call it the 'Molotov Cocktail' after the one you tasted this afternoon.'
They sat down. Bond laughed.«

The proportions and method are:

Three measures of gin
One measure of vodka
One half measure of vermouth.
Shaken, then
large thin slice of lemon peel

Here we see the entrance of Bond's Martini, served in a deep champagne goblet. On the subject of alcohol, Fleming was the undisputed master. Unrivalled expertise which you would expect from a man of his class and background, as well as from Fleming's experience in several professions: Journalists, particularly foreign correspondents, were noted for the volume of their consumption of alcohol, rather than their discernment, but as a banker Fleming could easily pursue his interest in the more expensive alcoholic drinks natural to his station.

According to Andrew Lycett, biographer of Ian Fleming, the cocktail was called a Vesper.

From Ian Fleming by Andrew Lycett, page 222.9:

      »Vesper Lynd's name came from an incident Ian had experience with Ivar on Jamaica's north coast. One afternoon they had visited a large, isolated mansion tucked away at the end of a long drive. They were surprised to be met by an old butler who informed them, "The Colonel will be delighted to receive you." They were ushered into a dimly lit drawing-room where an old grey-haired gentleman sat. After chatting amiably for a while, they were interupted by the butler carrying a tray with three glasses. "Vespers are served," he announced stiffly. This turned out to be a mixture of iced rum, fruit and herbs which the Colonel habitually drank at six o'clock every evening. After a relaxing hour's conversation Ian and Ivar rose to leave. They promised they would return to see their elderly host. They never did, but in their boyish manner, the name Vesper took on its own aura of romance. They invented their own gin-based cocktail, the one ordered by Bond in Royal-les-Eaux, and called it Vesper. When Ian came to write his novel he appropriated the name, with its fiery connotation, for his heroine.«

 

In Chapter 08 of Casino Royale (1953) Fleming describes how the vesper-martini acquired its name:


   
'Vesper,' she said. 'Vesper Lynd.'
Bond gave her a look of inquiry.
'It's rather a bore always having to explain, but I was born in the evening, on a very stormy evening according to my parents. Apparently they wanted to remember it.' She smiled. 'Some people like it, others don't. I'm just used to it.'
'I think it's a fine name,' said Bond. An idea struck him. 'Can I borrow it?' He explained about the special martini he had invented and his search for a name for it. 'The Vesper,' he said. 'It sounds perfect and it's very appropriate to the violet hour when my cocktail will now be drunk all over the world. Can I have it?
'So long as I can try one first,' she promised. 'It sounds a drink to be proud of.'
'We'll have one together when all this is finished,' said Bond. 'Win or lose. And now have you decided what you would like to have for dinner? Please be expensive,' he added as he sensed her hesitation, 'or you'll let down that beautiful frock.'

 

Thus it seems that the cocktail invented by Fleming and detailed in Casino Royale (1953) was called by Fleming the Vesper..

Note in the above paragraph in Casino Royale (1953) Fleming's understanding of the methods of vodka production Wikipedia - Vodka Production (grain production versus potatoes production) and their bearing on the resulting product, born at least partly from his time in Moscow.

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+ MARTINI - CLASSIC

- Flemings Vesper-Martini differs from the classic Martini in that the classic Martini was composed of several parts gin to one part vermouth. No vodka.

- From the entry in the The International Bartenders Guide we can see that the original Martini Wikipedia - Cocktail - Martini from the 1890s consisted of six parts gin to one part vermouth. By mid century these proportions gradually drifted to ten parts gin to one part vermouth.

- From The International Bartenders Guide published by Random House:

The exact origin of both the Martini and its name are obscure. The cocktail seems to have appeared in the United States in the 1860s , when it consisted of 2 parts gin to 1 part vermouth. It is attributed to a bartender named Martinez, or may have been named after a town of that name. Later, the name somehow got linked with the Italian firm of Martini and Rossi, vermouth manufacturers.

With the passage of time, the Martini has become drier and drier. 6-1 is no longer considered dry. 10-1 (below) has become standard, and some fadists perform such tricks as merely rinsing the glass with vermouth before adding gin or dipping the ice cubes in vermouth before placing them in the shaker with gin. But when the ratio goes much beyond 10-1, there is little reason to use any vermouth at all since its flavor is lost.

Here is the standard dry Martini, with the proportions 10 to 1. For other types of Martinis see variations below.

2 1/2 oz (5 Tbsp) gin

1/4 oz dry Vermouth

twist of lemon peel or olive

Stir liquid ingredients with ice and strain into a chilled cocktail glass, the rim of which has been rubbed with with the cut edge of the lemon peel. Garnish with Lemon peel or olive.

Some Hints:

1) Use nothing but the best liquor. Most confirmed Martini drinkers specify the gin when ordering in public. A cheap vermouth can ruin an otherwise fine Martini. This is particularly unnecessary since even the finest vermouth is not expensive.

2) Buy the vermouth in small bottles unless you consume a lot of it. Once opened, vermouth gradually loses its flavor.

3) Pour the gin over the ice cubes for quicker chilling. Cracked or crushed ice will turn the Martini into a watery mush.

4) Stir the Martini to keep it clear. Shaking will turn it cloudy.

Ingredients: for a drier Martini decrease the amount of vermouth, some individuals prefer only a drop or two going so far as to add it with an eyedropper.

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- The Oxford English Dictionary Wikipedia - 
(OED), motherlode of the English language, gives the following entry for Martini:

Oxford English Dictionary:

The proprietary name of a type of vermouth; a cocktail consisting of gin and vermouth; dry Martini, such a cocktail containing more gin than vermouth, sometimes with the addition of orange bitters. Also attrib.

1894 Puck (U.S.) 28 Nov. 238/2 (Advt.), The Club Cocktails Manhattan, Martini, Whisky, [etc.]. 1896 Crescent (Brooklyn, N.Y.) 1 Aug. 11/2 As he sipped his martini and inhaled its seductive bouquet, a far-away look came into his baby-blue eyes. 1903 Ade People you Know 20 It was an actual mystery to him that any one could dally with a Dry Martini while there was a Hydrant on every Corner. 1906 Mrs. Beeton's Bk. Househ. Managem. xlix. 1511 Martini cocktail. 1909 [see Bronx 1]. 1919 C. Mackenzie Sylvia & Michael v. 203 What are you going to have? Ordered a Martini here the other day. 1930 Wodehouse Very Good, Jeeves! ii. 57 A nicely-balanced meal, preceded by a couple of dry Martinis, washed down with half a bot. 1953 D. A. Embury Fine Art of Mixing Drinks 36 Martinis, Manhattans, and other cocktails containing wine can be stirred with a rod or long spoon. Ibid. 106, I have already referred to the Martini as the most perfect of apéritif cocktails. 1958 Times Lit. Suppl. 19 Dec. 733/4 The sham, artificial life of all-night martini parties. 1962 ‘E. McBain’ Like Love (1964) vii. 100 A tray with a Martini shaker and two iced Martini glasses. 1967 A. Lichine Encycl. Wines 542/1 The Italian Cinzano may be red or white, sweet or fairly dry—as also may Martini and Gancia. 1968 [see Gibson2]. 1972 J. Mosedale Football vii. 100 People tend to think of us professionals as guys who spend all their time around the swimming pool with a blonde in one hand and a martini in the other.+ A lot of us don't like martinis.

- Note that the earliest entry for Martini which the OED can find is 1896.

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The culinary refernece, Larousee Gastronomique, compiled by Emporer of Chefs August Escoffier Wikipedia - Auguste Escoffier and first published 1938 usually condences a subject to its essential elements, and gives the following entry for the Martini:

- Larousee Gastronomique Wikipedia - Larousse Gastronomique by August Escoffier Wikipedia - Auguste Escoffier and Philéas Gilbert published by Larousee 1938, this edition by Crown Publishers, NYC, 1961 edited by Prosper Montagné writes:


   Martini (gin and vermouth)- 3 parts gin, I part dry French vermouth, garnished with an olive, a twist of lemon peel or a pearl onion (in which case the drink is called a Gibson).
   Proportions may vary; some people prefer a straight Martini which means less gin and more vermouth. A sweet Martini would contain 5 parts gin and I part sweet Italian vermouth, and is garnished with a twist of orange peel


 

 

- CHILLED GLASS METHOD

- - One method I have see is to chill the Martini glass in the freezer. Remove the glass and using a spray, spray the chilled Vermouth onto the interior of the glass. Thence add the vodka.

 

 

- COMPONENTS - VODKA

 

-- In Moonraker (1955) Ian Fleming, through Bond, shows his understanding of vodka production:

»M. shrugged his shoulders.
     "You've got a head like a rock, James," he said. "Drink as much as you like if it's going to help. Ah, here's the vodka." When M. poured him three fingers from the frosted carafe Bond took a pinch of black pepper and dropped it on the surface of the vodka. The pepper slowly settled to the bottom of the glass leaving a few grains on the surface which Bond dabbed up with the tip of a finger. Then he tossed the cold liquor well to the back of his throat and put his glass, with the dregs of the pepper at the bottom, back on the table. M. gave him a glance of rather ironical inquiry.

     "It's a trick the Russians taught me that time you attached me to the Embassy in Moscow," apologized Bond. "There's often quite a lot of fusel oil Wikipedia - Fusel Oil on the surface of this stuff-at least there used to be when it was badly distilled. Poisonous. In Russia, where you get a lot of bath-tub liquor, it's an understood thing to sprinkle a little pepper in your glass. It takes the fusel oil to the bottom. I got to like the taste and now it's a habit. But I shouldn't have insulted the club Wolf-schmidt," he added with a grin. M. grunted.
   "So long as you don't put pepper in Basildon's favourite champagne," he said drily.«


-- While the ceremony used to remove the Fusel oil may sound like an affectation, the impurities such as the Fusel oil used to give you a gigantic hangover the next day. Every time your foot stepped onto the ground the impact resounded back up to the top of your head. It was well worth avoiding.

-- To show you the extent of illicit vodka production in the Soviet Union: In the 1960s the Soviets produced short comedy films, usually with an underlying political message. This film is called The Moonshiners (1961) Wikipedia - The Moonshiners , at www.youtube.com Link - "The Moonshiners".

 

-- Fleming mentions Martinis in most of his books, starting with Casino Royale (1953).

-- From Live and Let Die (1954) Chapter I The Red Carpet:

'You've said it. That's just exactly what they have done. What a break! At least, it is for me. CIA thought we did all right together on the Casino job so they hauled me away from the Joint Intelligence chaps in Paris, put me through the works in Washington and here I am. I'm sort of liaison between the Central Intelligence Agency and our friends of the FBI.' He waved towards Captain Dexter, who was watching this unprofessional ebullience without enthusiasm. 'It's their case, of course, at least the American end of it is, but as you know there are some big overseas angles which are CIA's territory, so we're running it joint. Now you're here to handle the Jamaican end for the British and the team's complete. How does it look to you? Sit down and let's have a drink. I ordered lunch directly I got the word you were downstairs and it'll be on its way.' He went over to the sideboard and started mixing a Martini.

'Well, I'm damned,' said Bond. 'Of course that old devil M never told me. He just gives one the facts. Never tells one any good news. I suppose he thinks it might influence one's decision to take a case or not. Anyway, it's grand.'
Bond suddenly felt the silence of Captain Dexter. He turned to him.

 

- COMPONENTS - VERMOUTH

-- Kina Lillet Wikipedia - Lillet, used in the Vesper-Martini, was a French aperitif wine made in Podensac and contained a lot of quinine. It would have tasted bitter. In the mid Eighties they changed the formula to reduce the quantity of quinine in it (quinine makes you go deaf, in the end) and the name became Lillet Blanc and Lillet Rouge.

-- A Vermouth is a fortified wine, a wine to which has been added alcohol, as well as other ingredients.

 

 

- COMPONENTS - STIRRING VERSUS SHAKING

-- There is an interesting discussion on James Bond's Vesper-Martini and the merits or shaking or stirring during its preparation here: Wikipedia - Shaken not Stirred

From the The International Bartenders Guide page 11:

'Stirring versus Shaking'

   A cocktail that is stirred rather than shaken will retain its clarity, and recipes using clear liquors (Martinis, Manhattans, etc) are usually mixed in this manner regardless of what James Bond would have you believe. A stirred drink will also remain free of ice chips. A cocktail must be stirred enough to mix the ingredients but not so much that the ice begins to dilute the liquor. 12 to 15 stirs are usually enough for proper mixing. If a carbonated beverage is used in a recipe, stir slowly and briefly for proper mixing.
   Recipes using fruit juices, eggs, cream or other hard to mix ingredients should be shaken vigorously to ensure they are thoroughly mixed. For extra frothiness, use a blender.

-- In my opinion, Fleming preferred this method because he liked the ingredients to be thoroughly chilled. I do not think he was that interested in shaking versus stirring as such, just that the ingredients would be washed over the ice enough times to cool them. In England, during the war through to the 1960s, household refrigerators were rare, and only owned by the sort of people who owned a television set. English beer in public houses was served at room temperature. Air-conditioning was unheard of and unnecessary in such a cold damp climate. To make ice you needed a refrigerator. Fleming was from a wealthy and privileged background where these modern devices would have been available. Likely, only important hotels would possess refrigerators and thus, could manufacture ice. It is possible that Fleming would have to preferred to start the manufacture of the martini by chilling the entire bottle of contents. However, refrigerators were sufficiently uncommon that this would not have been possible.

-- People who drink cocktails at a regular time every day tend to prepare them in the same manner from the same ingredients. They like their cocktails mixed in a specific way. They have the time to experiment and try differing ingredients in differing combinations. Their palate becomes able to distinguish small differences. Fleming belonged to a set which drank a lot of cocktails and he would have had a lifetime of experimentation behind him. Furthermore, in Fleming's novels, you can discern that he is a master of two subjects, in which he needs to refer to no other person: Seduction (and the psychology of sedecution) and alcohol. Fleming makes observations such as

From Casino Royale (1953):


   He sat down and lit a cigarette. He felt flat. He suddenly realized that he was tired. The stuffiness of the room hit him as it had hit him in the Casino in the early hours of the previous day. He called for the bill and took a last mouthful of champagne. It tasted bitter, as the first glass too many always does. He would have liked to have seen Mathis's cheerful face and heard his news, perhaps even a word of congratulation.

This observation would have been drawn from Fleming's extensive experience. There are a number of other observations visible in Fleming's novels. It is these observations which lead me to believe that Fleming did in indeed have sufficient distinction in his palate to distinguish between shaken and stirred.

-- If you speak with cocktail barmen at the major cocktail bars in the hôtels of Paris and London there seems to be agreement that it is possible to taste the difference between shaken and stirred in some cocktails. This seems to be because of the oxygenation which shaking produces but which stirring does not. Furthermore the consensus seems to be that the Vesper-Martini should be shaken.

 

In From The Man with the Golden Typewriter by Fergus Fleming, Ernst Cuneo muses about his long friendship with Fleming:

Fleming, he discovered, knew very little about wine but could tell good from bad. He did, however, seem to be an expert on caviar and had a keen sense of fantasy. ‘He told me, for example, the old Russian boyars used to carry a small solid gold ball to test it. They dropped it from a few inches and it was supposed to imbed itself half-way. I asked him why the hell he didn’t have one, and I relished a small sense of victory when he just sniffed.’ And then there were the martinis. ‘Of all the maddening trivia through which I have suffered, nothing quite matched Fleming’s instructions on how his were to be made. [He] was painfully specific about both the vermouth and the gin and explained each step to the guy who was going to mix it as if it were a delicate brain operation. Several times I impatiently asked him why the hell he didn’t go downstairs and mix it himself, but he ignored me as if he hadn’t heard and continued right on with his instructions. Equally annoyingly, he always warmly congratulated the captain when he tasted it as if he had just completed a fleet manoeuvre at flank speed.

 

+ MARTINI - The Classic Martini

- In Live and Let Die (1954) Fleming tells how Felix Leiter orders what appear to be two classic Martinis:

Leiter sat down with a broad grin.
'I suddenly decided to take these people seriously,' he explained. 'This stuff's only a rinse. It'll come off in the morning. I hope,' he added.
Leiter ordered medium-dry Martinis with a slice of lemon peel. He stipulated House of Lords gin and Martini Rossi. The American gin, a much higher proof than English gin, tasted harsh to Bond. He reflected that he would have to be careful what he drank that evening.
'We'll have to keep on our toes, where we're going,' said Felix Leiter, echoing his thoughts. 'Harlem's a bit of a jungle these days. People don't go up there any more like they used to. Before the war, at the end of an evening, one used to go to Harlem just as one goes to Montmartre in Paris. They were glad to take one's money. One used to go to the Savoy Ballroom and watch the dancing. Perhaps pick up a high-yaller and risk the doctor's bills afterwards. Now that's all changed. Harlem doesn't like being stared at any more. Most of the places have closed and you go to the others strictly on sufferance. Often you get tossed out on your ear, simply because you're white. And you don't get any sympathy from the police either.'
Leiter extracted the lemon peel from his Martini and chewed it reflectively. The bar was filling up. It was warm and companionable — a far cry, Leiter reflected, from the inimical, electric climate of the negro pleasure-spots they would be drinking in later.

-- Note that Fleming specifies a slice of lemon peel.

-- Bond appears to be mixing a Martini using a brand of gin called 'House of Lords' , which was distilled by Booths Wikipedia - Booth's Gin , and the Vermouth Martini Rossi Wikipedia - Martini Vermouth.

Booths House of Lords Gin

 

- From Live and Let Die (1954):

An occasional group of negroes, walking home from the fields, would hear the distant rumble on the silent sighing silver rails and one would pull out his watch and consult it and announce, 'Hyah comes da Phantom. Six o'clock. Guess ma watch is right on time.'
'Sho nuff,' one of the others would say as the great beat of the Diesels came nearer and the lighted coaches streaked past and on towards North Carolina.
They awoke around seven to the hasty ting of a grade-crossing alarm bell as the big train nosed its way out of the fields into the suburbs of Raleigh. Bond pulled the wedges from under the doors before he turned on the lights and rang for the attendant.
He ordered dry Martinis and when the two little 'personalized' bottles appeared with the glasses and the ice they seemed so inadequate that he at once ordered four more.
They argued over the menu. The fish was described as being 'Made From Flaky Tender Boneless Filets' and the chicken as 'Delicious French Fried to a Golden Brown, Served Disjointed'.
'Eyewash,' said Bond, and they finally ordered scrambled eggs and bacon and sausages, a salad, and some of the domestic Camembert that is one of the most welcome surprises on American menus.

 

- Later, Bond appears to order 'vodka-martinis'

- From Live and Let Die (1954):

The graded blue waters of the bay were quite still. The cliffs of the island were a deep rose in the light of the setting sun behind the house.
There was a smell of evening and of coolness after a hot day and a slight scent of peat-smoke that came from cassava being roasted in one of the fishermen's huts in the village away to the right.
Solitaire came out of the house and walked on naked feet across the lawn. She was carrying a tray with a cocktail shaker and two glasses. She put it down on a bamboo table beside Bond's chair.
'I hope I've made it right,' she said. 'Six to one sounds terribly strong. I've never had Vodka Martinis before.'
Bond looked up at her. She was wearing a pair of his white silk pyjamas. They were far too large for her. She looked absurdly childish.
She laughed. 'How do you like my Port Maria lipstick?' she asked, 'and the eyebrows made up with an HB pencil. I couldn't do anything with the rest of me except wash it.'
'You look wonderful,' said Bond. 'You're far the prettiest girl in the whole of Shark Bay. If I had some legs and arms I'd get up and kiss you.'
Solitaire bent down and kissed him long on the lips, one arm tightly round his neck. She stood up and smoothed back the comma of black hair that had fallen down over his forehead.
They looked at each other for a moment, then she turned to the table and poured him out a cocktail. She poured half a glass for herself and sat down on the warm grass and put her head against his knee. He played with her hair with his right hand and they sat for a while looking out between the trunks of the palm trees at the sea and the light fading on the island.

 

From Moonraker (1955):

M. beckoned to a passing waiter.

"Piquet cards, please, Tanner," he said. The waiter went away and came back a moment later with the two thin packs. He stripped off the wrapping and placed them, with two markers, on the table. He stood waiting.

"Bring me a whisky and soda," said M. "Sure you won't have anything?"
Bond looked at his watch. It was half-past six.

"Could I have a dry Martini?" he said. "Made with Vodka. Large slice of lemon peel."

"Rot-gut," commented M. briefly as the waiter went away. "Now I'll just take a pound or two off you and then we'll go and have a look at the bridge. Our friend hasn't turned up yet."

For half an hour they played the game at which the expert player can nearly always win even with the cards running slightly against him. At the end of the game Bond laughed and counted out three pound-notes.

- From Moonraker (1955):

The colourful ogreish figure of Drax was a pleasant contrast in this chilly company and Bond was grateful to him for the cheerful roughness of his welcome and for his apparent wish to bury the hatchet and make the best of his new security officer.
Drax was very much the host. He rubbed his hands together.

"Now, Willy," he said, "how about making one of your excellent dry Martinis for us? Except, of course, for the Doctor. Doesn't drink or smoke," he explained to Bond, returning to his place by the mantelpiece. "Hardly breathes." He barked out a short laugh. "Thinks of nothing but the rocket. Do you, my friend?"

The Doctor looked stonily in front of him. "You are pleased to joke," he said.

- From Moonraker (1955):

They're already as sharp as razor blades-hardly any wind resistance at all. And he suddenly gets it into his head that they're going to melt. Friction of the air. Of course everything's possible, but they've been tested at over 3000 degrees and, as I tell him, if they're going to melt then the whole rocket will melt. And that's just not going to happen," he added with a grim smile.
Krebs came up with a silver tray with four full glasses and a frosted shaker. The Martini was excellent and Bond said so.

"You are ferry kind," said Krebs with a smirk of satisfaction. "Sir Hugo is ferry exacting."

"Fill up his glass," said Drax, "and then perhaps our friend would like to wash. We dine at eight sharp."

- Note in the above paragraph, Fleming's arch-villians, however evil they are, always know how to mix a good Martini.

 

- In Moonraker (1955), Fleming has Bond drinking a 'Vodka dry Martini':

- In the opening paragraph of Chapter Nineteen, Bond is seated at the table of his favorite restaurant. This is Fleming's favorite restaurant, Scott's Link - Scotts in Mayfair in Piccadilly, which in 1968 relocated to Mayfair a few doors away from the Connaught Hotel.

 

- From Moonraker (1955):

»BOND SAT at his favourite restaurant table in London, the right-hand corner table for two on the first floor, and watched the people and the traffic in Piccadilly and down the Haymarket. It was 7.45 and his second Vodka dry Martini with a large slice of lemon peel had just been brought to him by Baker, the head waiter. He sipped it, wondering idly why Gala was late. It was not like her. She was the sort of girl who would telephone if she had been kept at the Yard. Vallance, whom he had visited at five, had said that Gala was due with him at six.«

- From Moonraker (1955):

"No," he looked across at Bond and his eyes held an unusual note of urgency. "It looks as if it's all up to you. And that girl. You're lucky she's a good one. Anything you want? Anything I can do to help?"
"No, thank you, sir," Bond had said and he had walked out through the familiar corridors and down in the lift to his own office where he had terrified Loelia Ponsonby by giving her a kiss as he said good-night. The only times he ever did that were at Christmas, on her birthday, and just before there was something dangerous to be done.
Bond drank down the rest of his Martini and looked at his watch. Now it was eight o'clock and suddenly he shivered.
He got straight up from his table and walked out to the telephone.

- From Fleming's novel On Her Majesty's Secret Service (1963)

He sat down and ordered a double medium-dry vodka Martini, on the rocks, with lemon peel, and edged his feet up against Ruby's.

From Fleming's novel From Russia with Love (1957), Bond has entered the Paris Ritz, where he is posing as Nash, in order to meet Nash's SPECTRE handler:

Bond looked at Nash's watch. 11.45. He must be dead punctual. He knew that if a Russian spy was even a few minutes early or late for a rendezvous the rendezvous was automatically cancelled. He paid off the taxi and went through the door on the left that leads into the Ritz bar.
Bond ordered a double vodka martini. He drank it half down. He felt wonderful. Suddenly the last four days, and particularly last night, were washed off the calendar. Now he was on his own, having his private adventure. All his duties had been taken care of. The girl was sleeping in a bedroom at the Embassy. The Spektor, still pregnant with explosive, had been taken away by the bomb-disposal squad of the Deuxième Bureau. He had spoken to his old friend René Mathis, now head of the Deuxième, and the concierge at the Cambon entrance to the Ritz had been told to give him a pass-key and to ask no questions.

 

- From Ian Fleming's novel Octopussy (1966):

And though he ate their canapes and drank their martinis, he had nothing but contempt for the international riffraff with whom he consorted on the North Shore. He could perhaps have made friends with the more solid elements - the gentleman-farmers inland, the plantation owners on the coast, the professional men, the politicians - but that would mean regaining some serious purpose in life which his sloth, his spiritual accidie, prevented, and cutting down on the bottle, which he was definitely unwilling to do.

 

From The Man with the Golden Typewriter by Fergus Fleming:

Then, in January 1955, he was off to Jamaica for the usual stint, returning in March to see the April publication of Moonraker and resume duties at the Sunday Times. By now his schedule was so busy that for his Atticus column he relied occasionally on his assistants – among them his future biographer John Pearson – to supply copy. But his hand was still in evidence. He always liked to end the column with a joke, and on 24 April he offered a wry take on what would become a Bond catchphrase, ‘shaken, not stirred’.
   “‘A new recruit to the “Mounties” was being despatched to the wilds of the North-West on a lone and perilous mission.
   Before he left, his commanding officer handed him a miniature cocktail shaker and two small bottles containing gin and vermouth.
   “What am I to do with those sir? I don’t drink.”
   “They’re in case you get lost.”
   “I don’t get you sir.”
   “If you think you’re lost, empty those two bottles into the shaker, put in some hunks of ice and shake vigorously. Before you’ve shaken very long somebody’s bound to appear out of the blue and say ‘That’s not the way to make a Martini’.”

 

Sean Connery pours some Vodka

 

 

 

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+ GIN AND TONIC - As specified by Fleming.

 

From Fleming's novel Dr No (1958):


   Bond ordered a double gin and tonic and one whole green lime. When the drink came he cut the lime in half, dropped the two squeezed halves into the long glass, almost filled the glass with ice cubes and then poured in the tonic. He took the drink out on to the balcony, and sat and looked out across the spectacular view. He thought how wonderful it was to be away from headquarters, and from London, and from hospitals, and to be here, at this moment, doing what he was doing and knowing, as all his senses told him, that he was on a good tough case again.
He sat for a while, luxuriously, letting the gin relax him. He ordered another and drank it down. It was seven-fifteen. He had arranged for Quarrel to pick him up at seven-thirty. They were going to have dinner together. Bond had asked Quarrel to suggest a place. After a moment of embarrassment, Quarrel had said that whenever he wanted to enjoy himself in Kingston he went to a waterfront nightspot called the Joy Boat. "Hit no great shakes, cap'n," he had said apologetically, "but da food an' drinks an" music is good and I got a good fren' dere. Him owns de joint. Dey calls him 'Pus-Feller' seein' how him once fought wit' a big hoctopus."
Bond smiled to himself at the way Quarrel, like most West Indians, added an 'h' where it wasn't needed and took it off when it was. He went into his room and dressed in his old dark blue tropical worsted suit, a sleeveless white cotton shirt and a black knitted tie, looked in the glass to see that the Walther didn't show under his armpit and went down and out to where the car was waiting.

 

THE GIN MARTINI

- Gin Martini, Sir Roger Moore's favorite aperetif

Vermouth placed in the glass and thrown away. Tanquery gin, a twist of lemon, and then chilled in a freezer so that it crackles with frost.

 

Roger Moore celebrates becoming James Bond

 

 

 

THE SKYFALL COCKTAIL

2012-NOV-01 - Erik Lorincz, The cocktail barman at the American Bar at the Savoy Hotel in London are serving a Skyfall Cocktail, the ingredients of which are secret, presently (2011). For the production of a Martini as described by Fleming in Casino Royale (1953) the American Bar have (supposedly) sourced some 1950s era of Gordons Gin and Smirnoff vodka in addition to some Kina Lillet Wikipedia - Kina Lillet. This is very worthy but I am skeptical when I hear "new old stock" stories because the wrist-watch trade use them a lot to cover the fact that they are trying to sell reproductions. I am prepared to be convinced by proof, however. The cost of the Martini appears to be the best part of a thousand Pounds (that is Pounds, not Euros or Dollars). At that price I would want to see proof.

 

 

 


On Cocktails, Larousee Gastronomique Wikipedia - Larousse Gastronomique by August Escoffier Wikipedia - Auguste Escoffier and Philéas Gilbert published by Larousee 1938, this edition by Crown Publishers, NYC, 1961 edited by Prosper Montagné writes:


    COCKTAIL - Drink of (usually) alcoholic liquor mixed with other liquid and aromatic ingredients, stirred or shaken with ice and served ice-cold in special glasses. The origin of the word 'cocktail' is uncertain. Probably Anglo-American, it might refer to the shimmering which results from mixing coloured liqueurs, or, according to some etymologists, because the primitive cocktail of the Manhattan pioneers consisted of cocks' tails, dipped in a concoction of pimentos, with which they tickled their throats to incite them to drink. The French origin of the word coquetel is, however, told by a number of authors, who maintain that it was in Bordeaux, towards the end of the eighteenth century, that this kind of drink was invented.
   
   The cocktail party is a phenomenon of the twentieth century, and is used for entertaining small or large gatherings. On such an occasion one or more kinds of cocktails are served as well as'straight'liquor, usually Scotch, Irish, Bourbon or rye whisky, poured over ice cubes ('on the rocks') or with crushed ice ('in a mist'), and served in short glasses; or mixed with water or carbonated water and served in long 'highball' glasses. Accompanying these drinks are hors-d'euvre that can be eaten while holding the glass. These range from the simple to the elaborate.
   
   There are a great many cocktails which have been in vogue from time to time, either because of their exotic nature or because of their fantastic names, but certain mixtures have stood the test of time and continue to win the approval of connoisseurs. These include the following:
   
   Dry Manhattan @ronx) - 3 parts whisky (Scotch, rye, or Bourbon), I part dry French vermouth. Garnish: twist of lemon peel.
   
   Gin and Dubonnet (Dubonnet cocktail) - 2 parts Dubonnet and I part gin, combined with cracked ice, shaken hard in a cocktail shaker and strained into cocktail glasses.
   
   Manhattan - 3 parts whisky (Scotch, rye or Bourbon), I part sweet Italian vermouth and a dash of Angostura bitters. Garnish (optional): a maraschino cherry.
   
   Martini (gin ad vermouth)- 3 parts gin, I part dry French vermouth, garnished with an olive, a twist of lemon peel or a pearl onion (in which case the drink is called a Gibson).
    Proportions may vary; some people prefer a straight Martini which means less gin and more vermouth. A sweet Martini would contain 5 parts gin and I part sweet Italian vermouth, and is garnished with a twist of orange peel,
   
    Old-fashioned - Whisky (Scotch, ry, or Bourbon), Angostura bitters or cherry juice, sugar. Garnish: cherries, orange slices, lemon slices or pineapple wedges. A small lump of sugar moistened with the Angostura bitters or cherry juice is placed in an 'old fashioned' glass. Ice cubes are added and ] dl. (3 tablespoons, scant t cup) whisky poured over them. One or more of the garnishes are added or, if preferred, a piece of lemon peel is twisted over the drink. A 'muddler'(stirring stick) is placed in each glass.
   
   Pink gin - Made by putting Angostura bitters in a glass and agitating the glass so that the bitters coat the inside. The bitters are then poured away and gin added until the drink is pale pink.
   
   Rum Daiquiri- I part lime juice, I part sugar syrup,4 parts Bacardi rum. Blend syrup and lime juice. Add rum and finely crushed ice. Shake hard and strain into chilled glasses.
   
   Whisky sour - 4 parts whisky (Scotch, rye, or Bourbon), I part orange juice, I part lemon juice, sweetening to taste. Garnish: maraschino cherry, orange peel or lemon peel.
   
   The following is a selection of various types of cocktail, classified for easy reference:
   
   Classic cocktails - Adam I.C.D. I tin grapefruit, I bitter
   
   Cinzano, f, dry Cinzano, I gin.
   
   Alexandra. $ fresh cream, ] CrEme de Cacao, j Cognac.
   
   Americano. ] bitter Campari, $ sweet vermouth, * d.V vermouth, twist of lemon peel.
   
   Arc-en-ciel. Pour in without mixing: I grenadine, I Marie
   
   Brizard,f V6ramint Ricqlds, I green Chartreuse. Bacardi. t rum, t grenadine, I lemon juice.
   
   Black velvet ] stout, I Champagne.
   
   Bloody Mary. 175 ml. (6 oz.) tomato jjuice dash lemon juice, 2 dashes Worcester sauce, 3-4 tab,lesPocJns (2-3 oz.) vodka, salt and cayenne pepper.
   
   Bronx. S grn, * Orange juice, f Cinzano rosso, I Cinzano bianco.
   
   Canasta. $ Cinzano bianco, * gin, * maraschino.
   
   Champagne cocktail.l glass Champagne, I dash Angostura bitters, twist of lemon peel, I sugar lump.
   
   Champagne "flip. 1 glass Champagne, I beaten egg yolk, twist of lemon peel. Sprinkle with grated nutmeg.
   
   Cherry blossom. j Cognac, I cherry brandy, I dash
   
   Curagao, I dash grenadine, I dash lemon juice.
   
   Cinzano cobbler. t Cinzano rosso, f, Curagao, f kirsch, I tablespoon sugar, I slice orange, diced fresh fruit.
   
   Cuba libre.l glass rum, I glass Coca-Cola.
   
   . .Curnonsky. t Cognac, $ Cointreau, I tablespoon orange Julce.
   
   Daiquiri. t rum, $ lemon juice, I tablespoon grenadine. Dubonnet fizz. I glass Dubonnet, juice of I orange. Top up with Champagne.
   
   Evming delight. I glass rye whiskey, I dash Curagao, I dash apricot brandy.
   
   Ginfizz.l glass gin, juice of I lemon, I tablespoon sugar, soda water.
   Half andhalf.lpale ale, f stout. Maca.* gitt, i sweet Martini, $ Noilly Prat,Zdashes cassis, I slice orange.
   
   Manhattan. f Scotch whisky, $ Noilly Prat, 2 dashes Angostura bitters, 2 dashes Cointreau, I twist of lemon, I cherry. Dry.t white vermouth, f gin, I olive.
   
   Mr. Callaghan. 3 dry Cinzano, $ apricot brandy, f Angostura bitters.
   
   Negroni. * gin,l Campari, j Cinzano rosso, twist of lemon peel.
   
   Planter's. f rum, f lemon juice, I orange juice. Porto flip. I glass port, I egg yolk, I tablespoon sugar. Sprinkle with grated nutmeg. Rose. -:gin, t Noilly Prat, -a cherry Rocher, I cherry.
   
   Sherry cobbler. I glass sherry,2 dashes Curagao,3 dashes orange juice, 1 slice orange, I slice lemon.
   
   Side car.{ lemon juice, } Cognac, } white Curagao.
   
   Sputnik.I vodka, { dry Cinzano, I cocktail onion.
   
   Tom Collins. I glass gin, I tablespoon sugar, I tablespoon lemon juice, soda-water.
   
   Coffee-based cocktails - Roman holiday (for 4 people). 100 g. (a oz., lt cups) very finely ground coffee, f Al $ pint, l| cups) water, 2 to 5 teaspoonJ icing sugar, according to taste, 3 to 4 ice cubes per glass. Make the coffee tn a bain-marue. Crush the ice cubes and fill the glasses three-quarters full with them. Sprinkle with the sugar. Pour the boiling coffee over. Romans top this drink with a generous swirl of sweetened Chantilly cream flavoured with cinnamon. Bourbon coffee. Black coffee, ice, Bourbon whiskey. Fill the glasses with ice and pour a liqueur glass of Bourbon whiskey in each. Top up with black coffee. If you like sugar or cream, or both, add these and stir. If the coffee is prechilled less iee is required.
   
   Mllk-based cocktails - Tango.l cup milk, 2 ice cubes, 2 tablespoons fruit syrup, (grenadine, cassis, raspberry, strawberry, pineapple or orange). Shake vigorously. The cocktail must be frothy. BrCsilien. Evaporated milk diluted with $ water, 2 teaspoons soluble coffee, { teaspoon cinnamon, sugar to taste, ice cubes. Prepare asfot Nigrillonne (see below), the chocolate being replaced by coffee. NCgrillonne. Evaporated milk diluted with $ water, 1 tablespoon chocolate powder, f, teaspoon vanilla or cinnamon, sugar to taste, ice cubes. Blend the chocolate, vanilla and sugar. Add the milk diluted with the water and pour into the mixer or shaker. Shake until frothy. Serve with ice.
   
   Tea-based cocktails - Casbah. This Algerian drink is an excellent thirst quencher. Drunk hot, even very hot, during the hottest season, it is delightfully refreshing. I tablespoon green tea, I tablespoon mint tea, 100 to I 50 g. (4 to 5 oz., I cup) loaf sugar, ol fitre ( l! pints) water. Mix the green and mint tea together and leave them to infuse for some time. Crush the sugar and add gradually to the tea, until it all dissolves. The infusion must be very strong and sweet, almost syruplike in consistency. Serve very hot with a fresh leaf of mint in each glass. This beverage can be entirely prepared from powdered mint, in which case honey is substituted for sugar. Tea punch (for 4 people). 2 teaspoons tea, rind of I lemon, water, 3 tablespoons sugar, I dl. (6 tablespoons, scant * cup) rum, i@ cubes. Make the tea, but add the lemon rind before pouring in the boiling water. Infuse for quarter of an hour. Add the sugar. Leave the tea to get quite cold; it can be placed in the refrigerator. To serve, place a large cube of sugar in each glass, pour in the rum and, lastly, the cold tea. This cocktail is often drunk through a straw stuck through a slice of lemon.
   
    Vitamin-based cocktails - The following cocktails have been specially devised by the dietician Gayelord Hauser.
   
   Cocabacrem. I glass milk, I tablespoon yeast, I tablespoon honey, I tablespoon powdered milk, I sliced banana.
   
   Cocabana. I glass pineapple juice, I tablespoon milk, I tablespoon honey, I mashed banana.
   
   Cocabricot. I large glass apricot juice, f cup skimmed milk, I tablespoon honey.
   
   Cocktomate. I glass tomato juice, I tablespoon lemon juice, I tablespoon chopped parsley.
   
   Complete cocktail. I glass pineapple juice, I tablespoon crushed walnuts, I tablespoon yeast, I tablespoon honey, l0 wild strawberries.
   
   Maraicher. $ celery juice, $ carrot juice, $ apple juice. Milk shake. I glass I glass orange juice, 2 tablespoons milk, I tablespoon honey.
   


 


THE NEUBAUER COCKTAIL

- The Neubauer Cocktail from the memoirs of the supremo of supremos, Alfred Neubauer Wikipedia - Alfred Neubauer, head of Mercedes-Benz Motor Racing.

Speed was my Life by Alfred Neubauer The Neubauer Cocktail from Alfred Neubauer's memoirs Speed was my Life

»The Neubauer Cocktail« from Alfred Neubauer's memoirs Speed was my Life :

 

»Then I gave him a glass of my special 'racing mixture', which includes, among other things, Malaga Wikipedia - , black coffee, sugar, the yolk of an egg and a few spices. It worked wonders.«

Alfred Neubauer, Rheims, 1954
The Supremo of Supremos, Alfred Neubauer at Rheims, 1954

 

 

THE CREOLE SCREAM

- The Creole Scream

In the first episode of The Persuaders! (1971) Lord Brett Sinclair (Roger Moore) and Daniel Wilde (the late Tony Curtis) have not yet met each other and simultaneously arrive in the bar at the Hôtel de Paris. Tony Curtis overhears Roger Moore ordering a cocktail, a Creole Scream. A violent argument breaks out between Curtis and Moore over whether the Creole Scream should contain one olive, as asserted by Moore, or two olives, as asserted by Curtis. The argument develops into a fight and the hôtel bar is wrecked. Curtis and Moore are arrested and it is only the interjection of Judge Fulton which saves them from ninety days in jail.

 

A Creole Scream Link - Creole Scream

4 cl white rum
2 cl dry vermouth
1 dash Angostura® bitters
1 cl grenadine syrup
1 green olive

Mix the rum, grenadine, vermouth and angostura. Shake with ice. Add the olive.

In honor of the late Tony Curtis, you should add two olives, not one.

 

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SINGAPORE SLING

- The Singapore Sling Wikipedia - Singapore Sling Link - Drinksmixer - Singapore Sling: Fear and Loathing in Las Vegas (1971)

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CUBA LIBRA

- The Cuba Libra cocktail was ordered by Hunter S. Thompson in Fear and Loathing in Las Vegas (1971) when the arrive in the bat or their hotel in Las Vegas:

 

We struggled through the crowded lobby and found two stools at the bar. My attorney ordered two cuba libres with beer and mescal on the side, then he opened the envelope. “Who’s Lacerda?” he asked. “He’s waiting for us in a room on the twelfth floor.”

 

 

 

 

+ SEE ALSO

- Tabak - Cigars and Cigarettes

 

+ EXTERNAL LINKS

- The Savoy Cocktail Book Wikipedia - Savoy Cocktail Book - A new edition is being prepared by all present and past cocktail waiters of the Savoy Link - Savoy Cocktails Book

- Link - Institute for Alcoholic experimentation www.instituteforalcoholicexperimentation.blogspot.co.uk/ of England's New Sheridan Club. Impressive detail and breadth.

- The CHAP Magazine Link - The Chap Magazine - Has a monthly column on cocktails.

- The Drinks Mixer Website Link - Drinksmixer

- The Absinthe Wikipedia - Absinthe Society Link - Wormwood Society http://www.wormwoodsociety.org

- Ministry of Rum Link - www.ministryofrum.com

 

- Link - Taste Tequila Taste Tequila

 

- London Cocktail Week https://drinkup.london/cocktailweek/

 

+ BIBLIOGRAPHY

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