Eighty years ago today, on January 22, 1941, that architect Margarete Schutte-Lihotzky was arrested by the Gestapo at the Café Victoria in Vienna. Despite her incredible life and career, Schutte- Lihotzky is most well- known for her Frankfurter kitchen, the first modern kitchen. She took a very scientific approach to designing the Kitchen, using time efficiency studies and assembly line manufacturing principals, to pack the maximum amount of functions into an absolute minimum of space. Similarly, the Vesper, combining vodka and gin, packs a powerful punch in a single cocktail. Served up in cocktail coupe (to maximize the efficiency of the alcohol) but tempered with Lillet Blanc, the Vesper is a delicious way to savor the life of this pioneering architect and WWII resistance fighter. Read more about her fascinating life here.
Named after James Bond's double agent girlfriend Vesper Lynd, from Casino Royal, the Vesper seemed like the perfect sip to accompany Margarete Schutte-Lihotzky's incredible story. When Bond orders the Vesper, he provides strict instructions to the bartender. “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?”
However, I was taught that one only shakes a cocktail that contains citrus. (A thorough shake prevents the drink from separating). Unless of course you want your drink watered down, which is what shaking vigorously does, most cocktails should be stirred in a mixing glass . We make our Vesper with the classic Lillet, a French vermouth with hints of orange. The Vesper 3 ounces gin 1 ounce vodka 1/2 ounce Lillet
While your glasses are chilling in the fridge, pour the above into a mixing glass with ice and stir. Inhale the delicious aroma. Pour into your chilled cocktail coupes and garnish with a lemon twist.