Shaken, Not Stirred
Eva Baughman has worked as a mom, a pastry chef and a recipe tester. She enjoys travel and nature photography.
The Vesper cocktail originated in Ian Fleming’s Casino Royale as super-spy James Bond’s variation on his usual martini with olive. “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.” Kina Lillet (which had the addition of quinine) is no longer made.
Amateur mixologist Kiera Wilhelm of Bethlehem, Pennsylvania created a new version of the potent mixture with the mellowing effect of fruit and warm spices. Caveat: As Bond said: “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made.” 
Apple Spiced Simple Syrup
- Servings Makes 1 cup
Ingredients
- 5 ml (1 teaspoon) ground cinnamon
- 5 ml (1 teaspoon) ground ginger
- 5 ml (1 teaspoon) ground allspice
- 5 ml (1 teaspoon) ground nutmeg
- 198 grams (1 cup) granulated sugar
- 1 apple, sliced ¼ inch thick
- 118 ml (½ cup) water
- 118 ml (½ cup) apple juice or cider
Preparation
Place all ingredients in small saucepan and bring to a boil. Strain into airtight glass container, cool and refrigerate. Will stay fresh for up to 2 weeks.
Kiera Wilhelm’s Spiced Vesper Twist
- Servings Makes 1 cocktail
Ingredients
- 60 ml (2 fluid ounces) gin
- 30 ml (1 fluid ounce) vodka
- 30 ml (1 fluid ounce) Lillet Blanc
- Juice of ¼ lemon
- Apple Spiced Simple Syrup, to taste (see recipe)
- Lemon twist, for garnish
Preparation
Combine ingredients in ice-filled cocktail shaker. Shake vigorously and strain into cocktail glass, with or without ice. Garnish with lemon twist.
Evensong Mocktail
- Servings Makes 1 mocktail
Ingredients
- Apple Spiced Simple Syrup (see recipe)
- Club soda
- 5 ml (1 teaspoon) lemon juice
- Orange bitters
- Apple slice, for garnish
Preparation
In a highball glass with a few ice cubes, mix Apple Spiced Simple Syrup, to taste, with club soda, lemon juice, and a dash of orange bitters. Garnish with an apple slice.
Eva Baughman
Eva Baughman has loved studying and practicing photography since buying a second hand Nikkormat SLR when she was first out of college. Photography took a secondary role while she raised a family and worked as a pastry chef and as a recipe tester. When her nest emptied, her passion to create images was reignited. Now it’s with a Pentax DSLR, a Fujifilm X-T1 and in the digital darkroom. She especially enjoys travel and nature photography, has exhibited in New Hampshire, and has had her photos published by the New York Times for food-related stories. She is a member of the New England Chapter of Les Dames d’Escoffier.
Courtesy photo
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