Comments on: Which is the authentic Vesper cocktail?

By: Doug Ford

Doug Ford — Tue, 04 Oct 2016 19:19:20 +0000

In reply to Carlos.

Nice idea, infusing Lillet Blanc. I’ve never tried that. And that’s an interesting way to characterize the effect of the bark—that you notice its absence more than its presence, sort of like salt in bread.

I enjoy the New Amsterdam, but I’ve found it to be a bit sweet; I wonder if that’s what you’re tasting?

Thanks for taking time to comment.

By: Carlos

Carlos — Sun, 02 Oct 2016 20:23:00 +0000

My local store was out of Cocchi Americano, so I steeped cinchona bark pieces in Lillet Blanc until it tasted a little bitter. I’m not sure there was any point – it gets drowned out by the gin and vodka. I get the feeling that it smoothens the two, and you’d notice its absence more than its presence.

To be true to the period I looked for a 100-proof vodka and ended up with a bottle of New Amsterdam. I’m tasting it a little more than I’d like.

By: The Corpse Reviver No. 2 Cocktail — not just for breakfast anymore | Cold Glass

Fri, 16 Nov 2012 17:44:21 +0000

[…] bitterness and spice not found in the Lillet. (I recommend Cocchi Americano for the famous Vesper, too, for the same […]

By: What is an authentic Vesper? | Cold Glass

What is an authentic Vesper? | Cold Glass — Wed, 30 Nov 2011 18:29:44 +0000