[{"id":359000715,"handle":"cocktails","updated_at":"2022-05-22T21:30:06+01:00","published_at":"2017-07-15T13:16:28+01:00","sort_order":"best-selling","template_suffix":"","published_scope":"global","title":"Cocktail Catalogue","body_html":"","image":{"created_at":"2020-08-09T21:29:02+01:00","alt":"Cocktail Catalogue | Myatt's Fields Cocktails","width":2048,"height":458,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2172\/9393\/collections\/cocktail-catalogue-401008.jpg?v=1597004942"}},{"id":163557769285,"handle":"cocktail-lovers","updated_at":"2022-05-22T21:30:06+01:00","published_at":"2021-01-20T18:26:00+00:00","sort_order":"best-selling","template_suffix":"","published_scope":"web","title":"Cocktail Lovers","body_html":""},{"id":260668325957,"handle":"gin-lover","title":"GIN LOVER","updated_at":"2022-05-22T21:30:06+01:00","body_html":"","published_at":"2021-04-01T13:02:26+01:00","sort_order":"best-selling","template_suffix":"","disjunctive":false,"rules":[{"column":"tag","relation":"equals","condition":"GIN"}],"published_scope":"global"},{"id":159853543493,"handle":"the-miniature-collection","title":"THE MINIATURE COLLECTION","updated_at":"2022-05-22T21:30:06+01:00","body_html":"","published_at":"2020-06-05T11:44:59+01:00","sort_order":"best-selling","template_suffix":"","disjunctive":false,"rules":[{"column":"variant_price","relation":"equals","condition":"5"}],"published_scope":"global","image":{"created_at":"2020-08-09T21:29:08+01:00","alt":"THE MINIATURE COLLECTION | Myatt's Fields Cocktails","width":2048,"height":351,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2172\/9393\/collections\/the-miniature-collection-509703.jpg?v=1597004949"}},{"id":158876336197,"handle":"the-vegan-collection","title":"THE VEGAN COLLECTION","updated_at":"2022-05-19T17:30:11+01:00","body_html":"\u003cp\u003e99% of the spirits you're ever likely to come across are vegan, so that's a great start when you want to build a cocktail. However, many wonderful ingredients sadly use animal products in their production process.\u003c\/p\u003e\n\u003cp\u003eWe have found that most vermouths use isinglass (a fish bladder product) for filtering. Other drinks we have seen include gelatine, egg white, and sea shells.\u003c\/p\u003e\n\u003cp\u003eWe didn't set out to create a vegan cocktail business, but we think it's fair to call out what is safe and what's not. We believe that none of our ingredients use animal testing in any way. The drinks in this collection do not include any animal products in the drink itself, or in the production process.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.barnivore.com\/\"\u003ebarnivore.com\u003c\/a\u003e is an awesome resource if you want to look further into this.\u003c\/p\u003e","published_at":"2020-05-15T20:53:19+01:00","sort_order":"best-selling","template_suffix":"","disjunctive":false,"rules":[{"column":"tag","relation":"equals","condition":"VEGAN"}],"published_scope":"global","image":{"created_at":"2020-08-09T21:29:13+01:00","alt":"The Vegan Collection | Myatt's Fields Cocktails","width":2048,"height":1336,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2172\/9393\/collections\/the-vegan-collection-496054.png?v=1597004954"}}]
A blend of gin, vodka, aromatised wine and quinquina.
Allergen: quinine Vegan: Yes
The quinine released by the cinchona bark makes this martini remarkably dry. The Lillet is distinctive but does not mask the gin. Drink this, and you too are James Bond, even if only for a moment.
Stir over ice and then strain into a cocktail glass. Garnish with a slice of lemon. Make ‘shaken not stirred’ comment, but don’t actually ever shake it.
History of the Myatt's Fields Vesper Martini
As has been retold a zillion times, the Vesper Martini is the cocktail ordered by James Bond in the first book. As has also been recounted many times, one of the key ingredients, Kina Lillet, was pulled from sale many years ago, rendering the Vesper Martini that James drank that day a lost treasure. At Myatt’s Fields Cocktails, we believe we have solved that puzzle.
James’ recipe is fierce:
‘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 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 think of a good name.”
There are problems with this recipe.
As James is drinking a Martini out of a champagne goblet (?) it sounds pretty big – over 200ml. The problem with that is that either a) it will go warm before you’ve finished it, and nobody likes a warm martini (at all), or b) you will back 200ml of martini in less than ten minutes, and the rest of the evening will be challenging.
That’s not the big problem. The big problem is the absence of Kina Lillet from the shops. Kina Lillet had been one of France’s most popular and best exports for 150 years, all through the stomping around India and Africa that Europeans were very fond of at the time. However, in 1986, under pressure from the US market, the winemakers removed most of Lillet’s quinine and dropped the Kina label (Kina being another word for quinine in French). The result was “fresher, fruitier, and less bitter.”
The winery called it Lillet Blanc, and it’s been available ever since. All fine, but as you can imagine, taking the quinine out of the drink transformed it into something extremely different. If you care about this, you will be pleased to hear that at Myatt’s Fields Cocktails, we have taken the time to infuse the vodka we are using in the Vesper with (we hope) just the right amount of cinchona bark to release the quinine ping that returns our Vesper back to being . Let us know what you think.
Lastly, in the movie Casino Royale, when Vesper asks James if he named the drink after her “because of the bitter aftertaste”, he replies that he named it for her, “because once you have tasted it, you won’t drink anything else.” Pretty cool, and our aspiration for our Vesper.
Really finally, rumour has it that the character Vesper Lind was so named with the idea that if you say it in a Cold War German accent, it sounds like 'West Berlin' - try it.
This is the driest of dry martinis. Let us know what you think.
*Thank you, Anistatia Miller, for this in your book Shaken not Stirred – get yourself a copy
Lesley C.
This was a birthday gift for my husband who is a massive James Bond fan, he loved it, along with the engraved martini glass.
Sarah D.
Really good cocktails.
Enjoyed by both myself and my friend - we quite often have a virtual chat over a martini.
Glad we found you and will definitely reorder soon.
Elizabeth E.
I bought this for my husband after he saw it ordered on Casino Royal. He enjoyed it as a treat but said not for a regular drink. However he said it was strong and very alcoholic and enjoyed drinking it … with ice, shaken not stirred as Bond suggests. Worth the money
Tracey L.
Bought as a gift, strong but enjoyable
Joshua R.
Never tried this cocktail before and I loved it would totally recommend. Strong but very tasty
Claire B.
Not only are the cocktails amazing the customer service was wonderful I had to order quite a few 50ml bottles for an event and the team hand delivered them to me. I chose these cocktails because of how they looked (great design) and the reviews and was very happy indeed. Thank you!
Liz D.
A superb martini - deliciously dry with a real punch. I'll definitely be back for more!
Stuart R.
Jusht how Mishter Bond ordered it.
Mr D G.
Great start to date night. My wife was delighted and I was delighted because my wife was delighted. A special occasion became even more special.
Angela B.
This cocktail is so good I had to go out and buy new cocktail glasses to match the standard of the drink. A good kick of alcohol with a fresh taste, just add ice and a slice then relax and enjoy.
James
A more than adequate Martini
Like I imagine many who come across Myatt's cocktails, I was sceptical about the idea of a premixed martini, but figured it would be worth a try for those times when a zero effort cocktail would be ideal.
I have to say, I am definitely a fan, and would recommend giving it a shot to any martini fan. The quinine infusion gives Myatt's Vesper that unique dryness without any of the effort tweaking recipes to try and achieve perfection!
Excellent work guys!
John
Quinine infused Vodka - class.
Premixing martini - hmmm.
That was my starting position on the idea, until a crazy night in Rome with a barman blending his gins for premix martinis. He was also evaporating Campari for a crystal power to rim negroni glasses, it was an enlightening night.
I was kind of converted, I could see the reasoning and taste the difference. Aging and premixing offered balance and softened the edges, a bit.
Myatt's stroke of genius is their quinine infusion. I love their stories of getting the blends right, and I love this Vespa mix.
Anything that makes a great martini, the king of all drinks, appear faster, drier, crisper is magic.