ShareThisBy JAY DEDRICK
Sunday, November 12, 2006
His name is . . . ah, heck, you know that. And he likes his martinis . . . well, you know that, too.
James Bond has his guns, his girls, his gadgets, and he gets new life Friday when "Casino Royale" opens in theaters.
It's the first 007 movie to star Daniel Craig, who's the first blond Bond on the big screen, and it's based on Ian Fleming's first novel about the British spy. The character's dossier notes that he enjoys adult beverages, though not to excess. And in the new movie he'll drink . . . Heineken? That's modern product placement for you.
Make no mistake: Bond always has been, always will be, a martini man. He prefers vodka martinis, which is why he requests them shaken, not stirred. Shaking "bruises" the gin in a classic martini, leading to a more bitter taste. Vigorous blending doesn't have the same effect on vodka and brings about a much colder drink. There's no reason a fictional superspy should have all the fun. No, we can't all take on monocle- wearing supervillains, race Aston-Martins at perilous speeds or woo dangerous beauties in Monte Carlo. We can mix and sip a stylish martini, though. Just as the movies have offered a variety of Bonds over the years, here's a variety of cool cocktails from recent mixology books _ seven sips in honor of 007 and seven stars who have worn the tuxedo well.
001 Classic Gin Martini
The secret: gin, vermouth
The agent: David Niven, "Casino Royale" (1967)
Legend has it that Fleming hoped to see the dapper Niven as Bond when the character leapt from page to screen. It took several more years for him to wind up in the role in this spoof. Another original: the gin martini, a 19th century creation that inspired today's more common vodka martinis.
002 Lime Rickey mocktail
The secret: angostura bitters
The agent: George Lazenby, "On Her Majesty's Secret Service" (1969)
For the times when a spy needs to keep his wits about him. This nonalcoholic citrus concoction honors the least potent of the big-screen Bonds, former model Lazenby, who appeared in just one 007 film before turning in his license to thrill.
003 Las Vegas Martini
The secret: Goldschlager (cinnamon-flavored schnapps)
The agent: Sean Connery, "Diamonds Are Forever" (1971)
Connery was the first Bond at the movies and thus the first to order a "vodka martini _ shaken, not stirred." That was in 1964's "Goldfinger." There's a kiss of gold in this spicy Las Vegas Martini, saluting the spy and the high-rolling location of the seventh Bond film.
004 Chocolate Mint Martini
The secret: white creme de cacao, green creme de menthe
The agent: Roger Moore, "Moonraker" (1979)
Bond wasn't always serious and smooth; at times, he could be silly and sweet. 007 in space? Moore, the lighthearted Bond, managed it, and he probably would have smiled at the sight of this after-dinner concoction.
005 Margatini
The secret: tequila, citrus vodka
The agent: Timothy Dalton, "License To Kill" (1989)
A mash-up of the vodka martini with one of the favorite drinks in the West. Bond might have blended one when he ventured into Mexico for this adventure. And Dalton could have used one, since this was his second _ and last _ time in the role.
006 Playboy Martini
The secret: Starbucks Coffee Liqueur
The agent: Pierce Brosnan, "GoldenEye" (1995)
The name certainly fits the character. And the actor who revived the movie franchise in the '90s pairs well with another '90s franchising icon, Starbucks. The coffee- flavored liqueur makes for a decadent drink with a kick.
007 Vesper (James Bond Martini)
The secret: Lillet Blanc (French vermouth)
The agent: Daniel Craig, "Casino Royale" (2006)
The newest Bond arrives in the oldest 007 story, in which he names his own concoction after an intoxicating woman. The character describes the drink in the text of the book; Esquire magazine recently offered a modern updating that tweaks the taste.
Bond basics
From Mr. Boston: Platinum Edition (Wiley, $19.95)
_ Shaking: As a rule of thumb, shake any drink made with juices, sugar or cream.
_ Stirring: Use a barspoon, a long-handled, shallow spoon with a twisted handle. After you've assembled your liquids and ice, hold the barspoon by the twisted shaft, between your thumb and first two fingers. Plunge the spoon end into the mixing glass and begin twirling the spoon back and forth between your fingers while at the same time moving the spoon up and down in the glass. Do this for at least 30 seconds to completely chill the cocktail while also allowing sufficient time for the ice to melt.
RECIPES
Chocolate Mint Martini
Makes 1 serving
1 1/2 ounces white creme de cacao
1 ounce vanilla vodka
1 ounce light cream (or half-and-half)
1/2 ounce green creme de menthe
Chocolate stick for garnish
Chocolate shavings or sweetened cocoa powder, for martini rim
_ For a chocolate rim, wet the martini-glass rim with white creme de cacao. Dip into sweetened cocoa powder or chocolate shavings several times to ensure coverage. Set aside.
Combine the white creme de cacao, vodka, light cream and creme de menthe in a cocktail shaker filed with ice and shake moderately.
Strain into the rimmed martini glass.
Garnish with a chocolate stick.
- 101 Martinis, by Kim Haasarud (Wiley, $15.95)
Nutritional information per serving, not including chocolate stick, shavings or powder: 179 cal., 4 g fat (2 g sat.), 12 mg chol., 11 g carb., 41 mg sodium, 0 fiber, 2 g pro.
LIME RICKEY
Makes 2 servings
4 ice cubes
1/2 cup frozen limeade concentrate
Dash angostura bitters
1 cup soda water
2 twists lime rind
In blender, pulse ice until crushed.
On high speed, blend in limeade concentrate and bitters until smooth.
Pour into martini glasses on top with soda.
Garnish each glass with a lime twist.
- 400 Blender Cocktails, by Andrew Chase, Alison Kent and Nicole Young (Robert Rose Inc., $19.95)
Nutritional information per serving: 111 cal., 0 fat, 0 chol., 24g carb., 6 mg sodium, 0 fiber, 0 pro.
CARAMEL APPLE MARTINI
Makes 1 to 2 servings
4 ounces vodka
4 ounces Sour Apple Pucker
1 ounce Buttershots
Assemble all ingredients in a shaker glass with ice. Shake.
Strain into one large martini or two small glasses.
Garnish by dropping unwrapped caramel apple lollipop into glass.
- From Slim 7 Bar
Nutritional information per serving: 667 cal., 0 fat, 0 chol., 43 g carb., 1 mg sodium, 0 fiber, 0 pro.
VESPER (JAMES BOND) MARTINI, 2006 VERSION
Makes 1 serving
3 ounces Tanqueray gin
1 ounce 100-proof Stolichnaya vodka
1/2 ounce Lillet Blanc
1/8 teaspoon (or less) quinine powder or, in desperation, 2 dashes of bitters
Shake (if you must) all ingredients with plenty of cracked ice.
Strain into a chilled cocktail glass and twist a large swatch of thin-cut lemon peel over the top.
- Esquire Magazine
Nutritional information per serving: 294 cal., 0 fat, 0 chol., 0 carb., 3 mg sodium, 0 fiber, 0 pro.
LAS VEGAS MARTINI
Makes 1 serving
4 ounces Finlandia vodka
1 ounce Goldschlager cinnamon-flavored schnapps
Garnish: playing card
Fill a cocktail shaker with ice.
Add vodka and schnapps.
Stir and strain into a big martini glass.
Cut halfway through a small playing card with scissors and attach it to the rim of the glass.
It's hot and quite flashy for those willing to bet.
- Tini Bigs Big Martinis, by Keith Robbins and Patrick Haight (Documentary Media, $19.95)
Nutritional information per serving: 353 cal., 0 fat, 0 chol., 0 carb., 2 mg sodium, 0 fiber, 0 pro.
