Fleming is widely quoted as saying he wanted to stimulate readers right down to their taste buds. In the books, however, it’s a different story. With the exception of the odd spoonful of caviar, screen Bonds tend to prefer liquid sustenance – though Daniel Craig is, somewhat improbably, seen making pancakes in his latest and last outing in the role. Yet such was James Bond’s fixation that a proofreader for Live and Let Die warned Ian Fleming that his hero’s “addiction to scrambled eggs was becoming a security risk” – which doesn’t stop Bond tucking into at least three plates during his pursuit of the sinister Mr Big. Scrambled eggs seem a somewhat unlikely obsession for a suave, sophisticated secret agent.

And to finish off our interpretation, for the gin we choosed, instead of gondon, the Berry Bro’s n 3 gin wich has a strong coriander and cardamon presence. For the vodka instead of a Russian or Polish vodka we choosed the french Grey Goose. We replaced it with Kina L’avion D’or by Tempus Fugit spirits. For the Kina Lillet wich doesn’t exist anymore since 1986, instead it became Lillet Blanc with a different recipe, after the company was bought by the french Boire family. Well, We are in Japan, small martini glasses would suits better than a champagne goblet. Shake well until it’s ice-cold, then add a large slice of lemon peel.

Three measures of Gordon’s gin, one of vodka, half a measure of Kina Lillet. In the novel, Bond explains to a Casino bartender exactly how to make and serve the drink, ” In a deep champagne goblet. This variation on the Dry Martini is said to have been created by Gilberto Preti at Duke’s Hotel, London, for the author Ian Fleming ( first James Bond novel, Casino Royale, published in 1951 ) That’s a wonderfull chance to try the Vesper martini wich still an almost forgotten cocktail among the japanese. As everyone is talking about the 007 recently because ot the new James Bond Sky Fall movie playing in Japan now we are having a slitly increasing in Martini orders.

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