Ian Fleming  writing his "spy story to end all spy stories", which included the recipe for James Bond's first contribution to the cocktail world, the Vesper (overshadowed later by the Vodka martini of course). 
The recipe given by Fleming is as follows:

• 3 measures of Gordon's gin
• 1 measure of vodka
• 1/2 a measure of Kina Lillet
• Shake until ice cold and serve in a deep champagne goblet with a large thin slice of lemon peel

Vesper

Casino Royale" author Ian Fleming was as notorious for his strong tastes as his creation James Bond.

Ian Flemings  favourite food was scrambled eggs

The ‘Vesper’ Martini (Fleming’s choice) Den "Vesper" Martini (Fleming val)

• 3 parts Gin 3 delar Gin
• 1 part Vodka 1 del Vodka
• 1 part kina lillet 1 del Vermouth
• 1 Lemon wedge 1 Lemon k

Using a standard cocktail shaker and plenty of ice, vigorously shake until the drink is ice cold. Serve in a champagne goblet with a thin slice of lemon peel.

Scrambled egg with bacon in butter salt and peppar a la` Ian Fleming.
Break eggs into a bowl. Beat with fork and season with salt and pepper. In a small, heavy-bottomed pan, melt 4 oz. of the butter. Pour eggs and cook over very low heat, whisking with a small whisk.

When eggs are slightly moist and not quite how you’d want to eat them, remove pan from heat. Add remaining butter and continue whisking for 30 seconds, adding the herbs. Serve on hot buttered toast in individual copper dishes, with pink champagne.

Make sure you serve it in the copper dishes and with the champagne and tell us if they make a difference.

Bond as a cultural phenomenon has moved, with varying degrees of success, through the many decades since his birth at the simple writing desk in the spartan bungalow on Jamaica's north shore. How many people in the western world couldn't answer this question; 'Who likes his Martinis shaken, not stirred?'

Served in champagne glass not Martini glass

• 3 measures of Gordon's gin
• 1 measure of vodka
• 1/2 a measure of Kina Lillet 
• Shake until ice cold and serve in a deep champagne goblet with a large thin slice of lemon peel

Skakad men inte rörd

Casino Royal. I kapitel 7 sitter Bond tillsammans med Felix Leiter i en bar. Det är då vår hjälte beställer en Vodka Martini, skakad men inte rörd. Men det är inte vilken Martini som helst. Den skall bestå av följande ingredienser:

• Tre mått Gordons gin

• Ett mått vodka

• Ett halvt mått Kina Lillet

Serveras i ett djupt champagneglas dekorerad med ett citronskal.

Carey Lowell as Pam Bouvier from Licence To Kill Shaken not Stirred

Skakad men inte rörd

Casino Royal. I kapitel 7 sitter Bond tillsammans med Felix Leiter i en bar. Det är då vår Bond beställer en Vodka Martini, skakad men inte rörd.  Den skall bestå av följande ingredienser:

• Tre mått Gordons gin

• Ett mått vodka

• Ett halvt mått Kina Lillet

Serveras i ett djupt champagneglas dekorerad med ett citronskal.

Vilken vodka som skall användas anger inte Ian Flemming men man kan anta att det är en vodka gjord på säd, inte på potatis. I andra böcker påpekar nämligen 007 potatisens olämplighet vid vodkaframställning. Ian Flemming kallar denna drink ”Vesper” efter Vesper Lynd.

Bland kännare är man oense om vodkan tillför eller förstör. Vissa säger att den dödar ginsmaken andra påstår att vodka är smak och luktlös och därför vare sig gör från eller till.

Aperitif eller Vermouth 

Stämmer då Amis uppgifter om Kina Lillet som en aperitif? Det kan stämma men det kan också vara så att Kina Lillet är det gamla namnet på tillverkaren, båda uppgifterna finns.

Glaset

Varför då ett djupt champagneglas? Min teori är att öppningen på ett sådant är smalare än på ett vanligt Martiniglas och när man skakar drinken så bildas det luft i drinken som inte försvinner lika snabbt.

Skakad?

Varför över huvud skaka en Martini. Ja, till att börja med så gör detta drinken kallare och det vet alla som tagit en snaps att kallt brännvin är godare än varm. Skakar man en Vesper med is blir den kallare och  godare.

James Bond 007 museum looks back at the literary roots of James Bond's world famous drink "the Vesper", better known as the vodka martini... James Bond's Vodka Martini 8th November 2006 If being the central character to the world's most famous and most successful film franchise is not enough, Ian Fleming's creation can lay claim to one other pop culture icon - the vodka martini. Now popular in bars throughout the Western world, and more so following the 2006 big screen adaptation of "Casino Royale" when 007 invents the drink, the vodka martini is as synonymous with 007 as the Walther PPK, the Aston Martin DB5 or the sight of a beautiful girl hanging off his gun arm. James Bond first ordered his trademark drink when he met CIA agent Felix Leiter in an early chapter in Ian Fleming's debut novel "Casino Royale", first published in 1953: 'A dry martini,' he said. 'One. In a deep champagne goblet.' 'Oui, monsieur.' 'Just a moment. 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. Got it?' 'Certainly, monsieur.' The barman seemed pleased with the idea. 'Gosh, that's certainly a drink,' said Leiter. Bond laughed. 'When I'm . . . er . . . concentrating,' he explained, '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. I hate small portions of anything, particularly when they taste bad. This drink's my own invention. I'm going to patent it when I can think of a good name.'   Above: "Casino Royale" author Ian Fleming was as notorious for his strong tastes as his creation James Bond. Shaken Or Stirred? The concept of "bruising the gin" as a result of shaking a martini is an oft-debated topic. The term comes from an older argument over whether or not to bruise the mint in preparing a Mint Julep. A shaken martini is different from stirred for a few reasons. The shaking action breaks up the ice and adds more water, slightly weakening the drink but also altering the taste. Some would say the shaken martini has a "more rounded" taste. Others, usually citing hard-to-track-down scientific studies, say that shaking causes more of a certain class of molecules (aldehydes) to bond with oxygen, resulting in a "sharper" taste. Shaking also adds tiny air bubbles, which can lead to a cloudy drink instead of clear. In addition the drink is a perfect aperitif - it cleanses the mouth before eating - and the tiny air bubbles restrict the gin (or vodka) from reaching all tastebuds. This is why purists would claim that a martini should always be stirred. Some martini devotees believe the vermouth is more evenly distributed by shaking, which can alter the flavour and texture of the beverage as well. In some places, a shaken martini is referred to as a "Martini James Bond".