Today is the launch of “Solo”, the new James Bond book by William Boyd. In true Fleming tradition, it’s packed full of detail on food and drink; there’s even a recipe for a vinegarette, as well as instructions on making a Vodka Martini and, finally, a new cocktail. I’m a big Bond fan (both books and films) and having now read the book in its entirety, I think that this is probably the best Bond novel since Kingsley Amis’ (Rober Markum) “Colonel Sun”.
Most of my writing on the new Bond Book will be on http://www.tjbd.co.uk, but, as this is a gin drink, I thought I’d share it with you:
The African Martini
Gordon’s Gin (47.3% ABV Export)
Limes
Ice
Tumblers
Pour a couple of fingers-worth of gin (50ml) into the glass, add the juice of half a lime (throw away the shells), and add ice. Give it a quick swirl.
When you want another drink, just build it on top of the remains of the existing one.
The Taste
A great combination of flavours and the use of Gordon’s harks back to the Vesper from Casino Royale. It is strong, yet refreshing and mellows with ice melt. The essential flavours are, understandably, juniper and lime and I think that it’s simple, but rather lovely. Essentially, it is a gin sour (without the sugar).
Postscript Inspired by Bond/Boyd’s African Martini:
Having made the drink above, I made a variation of my own:
Evans On Safari
Gordon’s Gin (47.3% ABV Export)
Lemons and Limes
Ice Tumblers
Pour a couple of fingers-worth of gin (50ml) into the glass, add the juice of quarter of a lime and quarter of a lemon (throw away the quarters), and add ice. Give it a quick swirl.
When you want another drink, just build it on top of the remains of the existing one.
This is inspired by the Evans Gin & Tonic (which uses both lemon and lime as garnishes). It has a more mellow and crisper (less sour) taste than the original, producing a slightly more nonchalant version.