![]() ![]() While he prefers a dash of orange bitters alongside the lemon peel garnish for citrusy accent, it’s an optional flourish. “The big a-ha moment for me was Cocchi Americano, to make it a little more robust.” The quinine in Kina Lillet would have added a desirable “bitterness and robustness” that sweeter Lillet just doens’t provide. “It needs a robust gin with a ton of flavor that you want to see elongated with vodka.”Īlthough Kina Lillet-an ingredient lost to time-is called for in Bond’s formula, the modern-day Lillet just didn’t work in Johnson’s Vesper. ![]() “It doesn’t work well with soft gins,” Johnson explains. What didn’t work was a neutral gin, like Plymouth or Gordon’s, the brand Bond himself specifies. For the gin component, he experimented with a handful of bold, flavorful gins like Monkey 47, Old Raj and Amass, before landing on Tanqueray Ten-its floral and tea-like flavors harmonized best with the drink. For that vodka base, Johnson selects Absolut, for its “big, creamy mouthfeel” and subtle sweetness. ![]()
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