The New York Times Essential Book of Cocktails (Second Edition): Over 400 Classic Drink Recipes With Great Writing from The New York Times

Vesper

• 3 parts Gordon’s gin (007’s preference)
• 1 part vodka
• 1/2 part Lillet Blanc
• 1 generous strip of lemon peel

1. Pour the gin, vodka and Lillet into an ice-filled mixing glass and shake.

2. Strain into a chilled coupe. Twist the outsize peel over the drink, then drop it in.

Hanky Panky

• 1 1/2 ounces Plymouth gin
• 1 1/2 ounces Cocchi Vermouth di Torino
• 1/4 ounce Fernet-Branca
• Orange twist, for garnish

1. In a mixing glass filled with ice, stir together all ingredients except the orange twist.

2. Strain the mixture into a cocktail glass and garnish with the orange twist.

Bijou

• Ice
• 1 ounce dry gin, such as Plymouth
• 1 ounce sweet vermouth
• . ounce green Chartreuse
• 1 to 2 dashes orange bitters
• Maraschino cherry, for garnish

1. Fill a mixing glass or a cocktail shaker with ice, and add the gin, vermouth, Chartreuse and bitters. Stir for 30 seconds, then strain into a chilled coupe or Nick and Nora glass.

2. Garnish with a Maraschino cherry.