Daniel Craig as James Bond sipping a Vesper, in Casino Royale (2006), a gin-based cocktail with a dash of Russian vodka, two dashes of Lillet Blanc and garnished with an orange twist. Shaken, not stirred, of course. Photo: Handout Daniel Craig as James Bond sipping a Vesper, in Casino Royale (2006), a gin-based cocktail with a dash of Russian vodka, two dashes of Lillet Blanc and garnished with an orange twist. Shaken, not stirred, of course. Photo: Handout
Daniel Craig as James Bond sipping a Vesper, in Casino Royale (2006), a gin-based cocktail with a dash of Russian vodka, two dashes of Lillet Blanc and garnished with an orange twist. Shaken, not stirred, of course. Photo: Handout

Vermouth makes more than just martinis – introducing the aromatic, fortified wine

  • There is much to discover about the discreet charms of the classic cocktail ingredient
  • Three basic styles – dry, sweet and bianco – each have their appeal and uses

Topic |   Wine and Spirits
Daniel Craig as James Bond sipping a Vesper, in Casino Royale (2006), a gin-based cocktail with a dash of Russian vodka, two dashes of Lillet Blanc and garnished with an orange twist. Shaken, not stirred, of course. Photo: Handout Daniel Craig as James Bond sipping a Vesper, in Casino Royale (2006), a gin-based cocktail with a dash of Russian vodka, two dashes of Lillet Blanc and garnished with an orange twist. Shaken, not stirred, of course. Photo: Handout
Daniel Craig as James Bond sipping a Vesper, in Casino Royale (2006), a gin-based cocktail with a dash of Russian vodka, two dashes of Lillet Blanc and garnished with an orange twist. Shaken, not stirred, of course. Photo: Handout
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