‘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. 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.

We made ours as shown in the cocktails book, Speakeasy


  • 2 ounces Charbay vodka
  • 1 ounce Plymouth Navy Strength gin
  • 3/4 ounce Lillet Blanc
  • 1 dash Angostura bitters
  • 1 lemon twist, for garnish

Pour the vodka, gin, Lillet Blanc, and bitters into a mixing glass.
Add large cold ice cubes and shake vigorously.
Strain into a chilled cocktail glass.
Garnish with the lemon twist.

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