The vesper is one of those drinks that comes up again and again in the cocktail canon. It tastes good, for one, but is also captures our imagination with its origin story: it was invented in a James Bond novel from the 1950s, Casino Royale.
In the book, Bond orders a dry martini. This is how he asks the bartender to make it:
“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.”
Later in the story he names the drink after one of his, um, ladies, Vesper Lynd.
Anyhow, The Herbfarm is serving a vesper tonight paired with smoked salmon-green garlic souffle. So if you have a reservation, bottoms up. But if you don’t, you can still try one. Any good Seattle bartender can, and will, make you a vesper, though not with Kina Lillet, as they don’t have any of that. Take a lesson from Toby Cecchini and ask for one with Cocchi Americano. (The Herbfarm, for its part, is using chardonnay and herbal infusions).