In addition to the latest gadgets and glamorous ladies and locations, James Bond is synomous with cocktails. However it's not just the famous Martini for which Bond is known for.
When Pierce Brosnan ordered a mojito to help quench his thirst in Die Another Day, the 19th century drink went through a revival. Today we are joined by renowned cocktail maestro Erik Lorincz as he makes up five of the cocktails that have made Bond the most suave spy at the bar.
Erik is the Head bartender at The Savoy and has made a special cocktail to celebrate the 50th anniversary called the Royal Bond cocktail which is being served at the hotel throughout October.
Vodka Martini (GOLDENEYE)
2 x 1/2 oz gin
1/2 oz dry vermouth
1 green olive or lemon twist for garnish
Orange or Angostura bitters (optional)
Pour the ingredients into a mixing glass filled with ice cubes, stir for 30 seconds and strain into a chilled cocktail glass. Garnish with the olive or lemon twist.
Erik says: "We have all heard the line and many of us have used it in a Bond-like fashion on occasion ourselves... "a Vodka Martini, shaken not stirred." and throughout the series it is the catch phrase for Bond's (and Fleming's) preferred Martini. Besides Champagne, the Vodka Martini is the drink most often consumed by Bond (over 20 times), yet in the books it is outnumbered by another mixed drink, the Scotch and Soda."
1 oz Campari
1 oz sweet vermouth club soda
Lemon twist or orange slice for garnish.
Fill an old-fashioned glass with ice cubes, build with the Campari and vermouth and top off with club soda, garnish with the lemon twist or orange slice. Switch to a highball glass and add more club soda for a tall thirst quencher.
Erik said: "The Americano is significant in the adventures of 007 because it is the introduction to his refined drinking style. This is the first drink mentioned in Casino Royale (chapter 5) but it wasn't until From a View to Kill that we learn when Bond feels the Americano is the more appropriate drink. According to the story a drink like this is better suited than his preferred harder cocktails when dining at an outdoor cafe (in this case French) and we also learn of his preference."
Mojito (DIE ANOTHER DAY)
2 tsp sugar
6-8 mint leaves
1 lime, halves
2 oz light rum
Mint sprig for garnish
Place the sugar, the mint leaves, and a little club soda into a highball glass. Muddle well to dissolve the sugar and to release the mint flavor. Squeeze the juice from both halves of the lime into the glass. Drop one half of the lime into the glass. Add the rum and stir well. Fill the glass with ice cubes. Add the rest of the club soda. Garnish with the mint sprig.
Erik said: "The Mojito is one of the very few to be on the big screen but not in writing. This happens very late in the releases - 2002's Die Another Day- and is a possible reflection of the popularity of the cocktail at the time of production and was a fitting choice for the Cuban setting. As is his usual style, 007 uses this drink to introduce himself to the beauty of the story, in this case Jinx."
Vesper Martini (CASINO ROYALE)
3 measures of Gordon's Gin
1 measure of vodka
1/2 measure Kina Lillet (brand of French aperitif wine), lemon peel for garnish
Erik said: "The Vesper Martini that is the "true" Bond Martini as it was the first mentioned and the one that he claims to have invented in Casino Royale (and the only time he drinks one in the movies or novels)."
1 x 3/4 oz brandy,
3/4 oz white crème de menthe
Pour the ingredients into an old-fashioned glass with crushed ice, Stir well. You can also shake the ingredients with ice cubes and strained into a chilled cocktail glass.
Erik said: "Bond's favourite to share with Tiffany in the Diamonds are Forever novel and in Thunderball it is paired with coffee at the Nassau Casino bar while drinking with Felix Leiter. Everyone should try this cocktail at least once; it's an interesting mix of brandy and white crème de menthe liqueur. The Stinger makes an excellent dessert cocktail that pairs nicely with rich chocolate desserts. This is also one of those drinks that is most commonly served on the rocks, but it's also excellent shaken and served neat. If you try to substitute green crème de menthe you will end up with a muddy-coloured cocktail that, while it does have the same taste, the appearance is not as appealing."