![]() Curiously, the first drink Bond orders in 1953’s Casino Royale, an Americano, is not included in the book is but a minor omission. ![]() The cocktails contained in this book, are not unlike Fleming’s villains, both delicious, and devilishly diabolical. We also learn that while in Jamaica, Fleming liked to offer his Goldeneye guests a flaming punch, composed of “bottom shelf” rum, sugar, and citrus peel, which he called “Old Man’s Thing”. The authors remind us that the aperitif Fleming stipulates, Kina Lillet, was discontinued in 1986, and contained quinine. While James Bond’s recipe for the martini is well-known thanks to its’ inclusion in the films “Casino Royale” and “Quantum of Solace”, Fleming found the drink terrible (according to Fergus Fleming, Ian’s nephew, in his witty introduction). ![]() After a hard day at the office, who could refuse a “Smersh”, made with Beluga Noble vodka and black-olive infused Noilly Prat, garnished with lemon peel and a teaspoon of caviar? Or the “Spectre”, an enticing combination of Tanqueray gin, Chartreuse, Absenteroux vermouth, Lillet Blanc, orange bitters and Dr Adam Elmegirab’s Boker’s bitters (two dashes each-not three). ![]() The 50 drink recipes in this properly-sized, handsomely photographed book include both the ten classic cocktails Bond orders in the novels, and 40 new creations, all named after characters and descriptors found in Fleming’s thrillers. ![]()
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