Imagine you are in a Bond movie while you sip your delicious warm Peartini, hot frothed, not stirred!
The earliest form of the “shaken, not stirred” motif appears in the first Bond novel, Casino Royale (1953). After meeting his CIA contact Felix Leiter for the first time, Bond orders a drink from a barman while at the casino.
‘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 … er … 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.’— Casino Royale, Chapter 7: Rouge et Noir
Ingredients:
- 25ml Vodka
- 25ml Amaretto
- 25ml Winter Spice Syrup
- Splash of lemon juice
- Pear juice to top up
Method:
- Put all of the ingredients into your Milk Frother and then top up with pear juice to the max mark.
- Replace the lid and then press the start button and wait until finished.
- Meanwhile, heat up your glass using hot water from a kettle.
- When your milk frother has finished, empty the water out of the glass and fill with your Hot Cocktail.
- Enjoy your Peartini.
Lucy’s Top Tip: For a twist, try adding 25ml of Cherry Syrup instead of the Winter Spice Syrup and topping it all off with a layer of double cream and a glace cherry to garnish.
