Recipe by Sarah Wollett
- 1.5 oz. Wódka Vodka
- .75 oz. Singani 63
- .5 oz. Lillet Rouge
- .25 oz. Giffard Passionfruit
- 2 d Crude “Pooter” Smoke & Salt Bitters
Preparation: Place all ingredients into a glass yari and stir until diluted and chilled. Strain over a large rock in a highball glass. Garnish.
Garnish: Lemon Expression and Edible Flower
For the last 6 years I’ve been obsessed with creating a version of a “Vesper” martini that I would personally love to crush. I always get excited to see them on menus, and I will try them wherever I see one on a menu, but I really wanted to get in there and play with it a little. Wódka created a perfect base; clean and strong. Living in Florida I also wanted to create a Vesper that would be tropical, but still true to its history. I chose to use a small amount of Singani 63 instead of gin. it’s a very aromatic grape distillate that added more body and aromas reminiscent of jasmine and magnolia. I used Cocchi Rosa for some flavor and color and paired it with a touch of passionfruit liqueur for a subtle taste of the tropics. Anyone who knows their Bond knows “Vesper Lynd” is a play on “West Berlin”—this name is a play on Honolulu. Passionfruit grows throughout Hawaii, and Honolulu has its own turbulent history.