We’re stepping into the time machine today and digging deep into the Cocktail College vaults, as we resurface our conversation on the Vesper. Little did we know it when we first recorded this episode, but the Vesper has been on something of a quiet tear in recent times, with bartenders building on the Martini trend and lending their interpretations of this version of the cocktail to their menus. Join us for that chat was Patrick Smith, the then manager of bar openings for, and now senior beverage manager of, Union Square Hospitality Group. Listen on (or read below) to discover Smith’s Vesper recipe — and don’t forget to subscribe! 

Patrick Smith’s Vesper Recipe 

Ingredients 

- 2 ounces London Dry gin 

- 1 ounce vodka 

- 1 ounce of Tempus Fugit Kina L'Aéro d'Or 

Directions 

1. Combine all ingredients in a mixing glass with ice. 

2. Stir until cold and strain into a chilled coupe glass. 

3. Garnish with an expressed, manicured lemon twist. 

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