Carte Blanche Cocktail – New James Bond Drink – SPOILER ALERT!

The Carte Blanche cocktail comes from the new James Bond book by Jeffery Deaver (also called Carte Blanche) that was released today and I am throughly enjoying it so far. I’ve just got to the introduction of “the new cocktail of the book”; I will detail the cocktail after the picture below, so be aware there may be a spoiler or two, I will try to keep these to a minimum.

Carte Blanche Recipe

Rock Glass

Add Double measure of Crown Royal Canadian Whisky

Add Ice

Add Half a Measure of Triple Sec (I used Cointreau)

Add Two Dashes of Angostura Bitter

Twist of Orange Peel

Bond does not mention shaking or stirring this drink

but I might suggest a quick stir or at least swirl the ice cubes round.

This is, effectively, a variation on the Old Fashioned and it tastes like it. We already know that Bond is a fan of Bourbon and the Old Fashioned, most notably in Live and Let Die; for more details click here.

I like this new drink and it has quite a good balance, but I can’t help but think that the triple sec seems a bit out of place. As the ice melts, the drink opens up more and does improve, it also get a bit lighter.

However Mrs. B thought it was excellent and described it as: “the equivalent of adult jaffa cakes”.

It’s a nice deviation from the Martinis (those are in Carte Blanche, too; Stolichnaya, of course) and will hopefully get more people to appreciate the complexity and sophistication of American Whisk(e)y cocktails; after all, bourbon is Bond’s favourite spirit.

Fan of James Bond Cocktails? Why not try The Vesper.


I was recently writing this article on Van Wee’s Angostura Bitters and tried it out in a Carte Blanche (rather then the variety made with the over-sized label by the angostura company) and I thought the different was rather surprising. The bitters brought a lot more depth and life to the drink. If you can use these bitters than the Carte Blanche starts to look like a decent rival to the Vesper.

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About DTS

partial to a martini? to a smoke-hazed gin joint & a perfect tipple poured with the style, swank & skill of a true aficionado? …then pull up your stool to the bar, prepare to stock up your cocktail cabinet & get ready to drink it all in as we introduce you to a stitch in times’ resident barman… David T. Smith is a drinks enthusiast currently residing in the U.K. a long-time fan of tasting & exploring various types of alcohol, he has a fascination for vintage spirits and cocktails, in particular their heritage & origins; this was strengthened last year when he presented a talk and accompanying monograph on the Martini. it was as a result of his research of this topic that he was introduced to drinks paraphernalia, & he is now the happy owner of a colourful collection of bottles, books, and gadgets from a wide range of eras… an avid believer in the validity and variety of personal opinion, particularly in the subjective area of tasting, he enjoys hosting tasting sessions for friends, constantly challenging them to find their own favourite tipple. in addition to all of this, he is also interested in economics, three-piece suits, board games & keeping alive the art of engaging in enjoyable conversation with a good glass of port whilst surrounded by pipe smoke… Thanks to Analiebe for writing this rather flattering blurb for me.

5 thoughts on “Carte Blanche Cocktail – New James Bond Drink – SPOILER ALERT!

    • Thanks for the question. Essentially it just means that you use 4 time as much Crown royal Whisky as you do Triple Sec.

      It could be written as 4 parts Crown Royal Whisky to 1 part Triple Sec
      OR 40ml Crown Royal Whisky and 10ml Triple Sec.

  1. So happy to have found you — and to be reminded of this recipe…We are now sitting here in Canada enjoying one! Thank-you!

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