Ingredients
3 ounces gin (Gordon's)
1 ounce vodka
1/2 ounce dry vermouth (Lillet)
Garnish: lemon peel
How to Make It:
In a cocktail shaker, combine the ingredients.
Shake well and strain into a chilled cocktail glass.
Garnish with a large piece of lemon peel.
The "Shaken, Not Stirred" Controversy
That recipe is easy enough, though many people prefer to stir it like they do a classic martini. The shake is actually a good thing here because it dilutes the drink, which is very heavy on the alcohol.
Interpreting Bond's Vesper Martini
The Kina Lillet that Bond speaks of can be found today labeled as White or Blanc Lillet (pronounced lee-lay). It's a brand of dry vermouth that has been made in France since the late 1800s. It is often referred to as "the apèritif of Bordeaux."
The Gordon's Gin available in the U.S. today is different than that found in the U.K. They're both different than the Gordon's that Fleming knew because the recipe and strength have changed.
While Gordon's is a good everyday gin, there are plenty of better options to choose from today. Many people prefer Tanqueray or Beefeater, though some like Plymouth. Pretty much any top-shelf London dry gin will make a nice Vesper.
As mentioned, the vodka Bond would have likely drank (had he not been a fictional character, of course) would have been 100 proof. These are not the easiest bottles to find, though brands like Absolut, New Amsterdam, and Svedka are available. If you want an upgrade, don't worry about the strength and pour your favorite premium vodka.
Finally, Bond's glassware of choice for the Vesper is a deep Champagne goblet. Many of the cocktail glasses used back in Fleming's time would have held only 3 ounces and, when shaken, the Vesper tops off at almost 5 ounces.
It's reasonable to assume that the goblet preference was simply a matter of volume. However, today big martini glasses are very common so you won't find any issues with the majority of modern drinkware options.
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