I finally got around to acquiring all the makings for a Vesper Martini. I'm surprised it isn't mentioned in the descruotuib, "'A dry martini,' he (Bond) 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. " Regretably, Kina Lillet ceased producction in 1986; but Cocchi Americano Bianco is the most-mentioned replacement. It is sweeter than I expected - I cut back the proportions to 3 gin, 1 vodka, 1/2 Cocchi Americano.
Cocchi Americano Bianco
Dessert & Fortified Wine /16.5% ABV / Piedmonte, Italy
Cheese - Creamy & Bloomy, Cheese - Fresh & Soft, Cheese - Nutty & Semi-Firm
Made to the same recipe since 1891, this Moscato-based aperitif wine has long been a staple of Asti. While the Americano name implies a gentian focus, the wine also includes quinine and citrus for a flavorful, refreshing profile. The simplest Cocchi Americano cocktails are often the best—just add club soda or sparkling wine. A slice of orange or grapefruit lifts everything up and stimulates the nose and brain. Cocchi has produced wine-based aperitifs and traditional Piemontese sparkling wines since 1891. Giulio Cocchi was a young and creative pastry chef from Florence, where he worked in a popular bar located in Piazza del Duomo. In the late nineteenth century he moved to Asti, a small but lively town in northwest Italy, not far from Torino, and established himself as a distiller and winemaker. More information: https://alpenz.com/product-cocchi_americano.html Americano Classico Build in a double rocks glass filled with ice: 3 oz Cocchi Americano Bianco 3 oz club soda Garnish with an orange peel or orange slice. https://alpenz.com/recipe-0526-0092.html Corpse Reviver #2 Prepare a coupe rinsed with absinthe. Shake with ice: 0.75 oz Hayman’s London Dry Gin 0.75 oz Cocchi Americano Bianco 0.75 oz orange liqueur 0.75 oz lemon juice Strain into the prepared glass. https://alpenz.com/recipe-0526-0084.htmlView all products by CocchiCalifornia Residents: Click here for Proposition 65 WARNING
PatchVerified BuyerVerified Buyer Greg G.
Yuck, sorry- was looking for a dry/bitter aperitif wine to make a Vesper or Corpe Reviver and this just tastes like cheap chardonnay mixed with a ton of simple syrup or honey. And I do mean a TON. It smells nice, but is undrinkably sweet, cloying, and ultimately very one-dimensional. Not sure what all the hype is about Cocchi(?)
Michael L.Verified BuyerVerified Buyer
Perfect for my Vesper Martini!
FinnVerified BuyerVerified Buyer
Versatile and tasty. As a professional bar tender, I use this instead of a dry vermouth in most of my recipes.
GarethVerified BuyerVerified Buyer
The essential ingredient for the vesper cocktail
Marcia C.Verified BuyerVerified Buyer
Maybe even better than the current Lillet, a great mixer that doesn't water down a great cocktail..if I wanted a 'spritzer' I'd make one! I have been perusing old cocktail recipes like Aviation and French everything circa 1940's..a friend gave me the name of this wine with spirits and herbs added..phenomenal!