The book Casino Royale contains the best Martini recipe of all time. It also contains a key truth about caviar
I am enjoying Ian Fleming’s book Casino Royale in the Folio edition, a welcome Christmas gift. Bond certainly is a dated, post-war creation. But he does have magnificent attributes, many associated with his lifestyle. Take this description of the Martini he orders:
- “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?”
I checked Kina Lillet – it’s a defunct aperitif whose main ingredient, quinine, was removed in 1985.
As Felix Leiter says: “Gosh, that’s certainly a drink.”
But I’m inspired to go into print by Bond’s comment to Jesper Lynd (after whom he decides to name his previously un-named Martini recipe, which I have been drinking regularly since reading the book) at dinner, after she has ordered caviar as a starter. Bond asks the waiter for extra toast.
- “The trouble always is,’ he explained to Vesper, “not how to get enough caviar, but how to get enough toast with it.”
So true, so true.
At a “Spectre” premiere in Istanbul
For: undeniable style, economy with words, terrific internal monologue. Bond is a creation to die for. In the books, he has feelings, makes mistakes, and has self-doubt.
Against: dated, sexist and often stereotypical.
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One Response
Now that really is a First World Problem, and can be just as much an issue with pâté as with caviare. The café at the Pallant House gallery in Chichester tried to charge me £1.90 for a slice of bread to go with my crab salad, but waived the charge when I protested. What would Bond have done?