Cocktail
Vesper
A gin-led combination with vodka and Lillet Blanc. This modern IBA version is shaken and uses the current wine aperitif, not historical Kina Lillet.
Gin · Spirit-forward · Herbal
Ingredients
Ice and water are assumed. Add everything else you have.
Method
Shake
Equipment: Jigger or measuring spoon · Cocktail shaker · Strainer · Fine strainer
- Chill a martini glass. Add gin, vodka and Lillet Blanc to a shaker.
- Fill with ice and shake for 10–15 seconds. Fine strain into the empty chilled glass.
- Express a lemon peel over the drink and add it if using.
A small detail
Lillet Blanc is a wine aperitif, not dry vermouth. Refrigerate it after opening and check the label for storage guidance.
Estimated strength
Strong
What does this mean?
Per serving: ≈ 30% ABV · ≈ 19.9 g alcohol
An estimate, not a measurement. Dilution lowers concentration but does not remove alcohol. Check your bottle label. These typical alcohol levels can vary by brand and market.
Added water from ice: 25%. Water added as a percentage of the measured liquid before mixing. Ice melt varies with temperature, time and technique.
Plan for a party
Prep the base
Measure the base ahead. Fresh additions and the final mixing happen per glass.
Guests: 6
Measure the base ahead. Fresh additions and the final mixing happen per glass.
One recipe serving per guest. Choose the amount you want to prepare.
Base only: 405 ml · Per serving: 67.5 ml. Use a container larger than the volume shown; allow room for fruit and stirring.
Prepare the base
- 270 ml Gin
- 90 ml Vodka
- 45 ml Lillet Blanc
Optional garnishes · Optional
- 6 pieces Lemon (peel, for garnish)
Water for the batch
Do not pre-dilute this base. The original shake or stir with ice supplies the dilution at service.
Prepare and serve
- Measure the base ingredients into a clean, covered container and stir to combine. Keep the quantities in the serving section separate.
- Prepare for today’s service. Label and refrigerate the covered base; follow ingredient storage labels. Keep ice out of the container and chill the glasses before serving.
- For each glass, use 67.5 ml of base in place of those ingredients in the original method. Add the separate ingredients at their per-serving amounts. Do not measure the base ingredients a second time.
The list saves ingredient names, not party quantities. Check the totals above against how much you have. Garnishes and ice are not added.
Bartender sources: Campari Academy: batching techniques · Dave Arnold: measuring dilution and batching · Simon Difford: water and dilution · Jeffrey Morgenthaler: batch calculator
Sources & inspiration
About this recipe
Recipes and house adaptations have source links. Measures, substitutions and estimated strength are explained separately. Images are AI-generated illustrations.
We do not claim every recipe has been physically tested. Community reviews are moderated user reports, separate from recipe sources.
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