Lost in all the pointless bitching over Heineken briefly appearing in Skyfall is the fact that, like us, James Bond is a raging alcoholic. While others are busy complaining about beer, we’re just using it as an excuse to drink.
I’m a big Bond fan, but admittedly not to the point of many. That still doesn’t mean there’s a reason to complain about what the man drinks. He’s had beer before, so it’s not like he’s too good for a brew. He drank a Miller High Life in Diamonds are Forever fergodsakes. And for those who say he’s way too classy for Heineken, he also used to drink Smirnoff and Finlandia. While I have nothing against either brand, they don’t scream the level of drinking sophistication that people pretend exists. Just because he frequently drinks high class cocktails doesn’t mean he demands it.
The beauty of everyone’s obsession with Bond drinking vodka martinis is that the only reason he does is because it was trendy with the younger crowd when the books were being written. Fleming was a bourbon and gin guy, but the cool hip kids in London were drinking vodka to seperate themselves from their fathers’. If Ian Fleming were just starting to write the 007 books now, he might well be drinking Three Olives Loopy or Smirnoff Fluffed Marshmallow.
If you want to stick with an “up” cocktail, Trevor Easter, US Brand Ambassador for Beefeater, has created a his own spin on the Queen Elizabeth martini.
2 parts Beefeater Dry
¾ part Dry Vermouth
¼ part Benedictine
Stir in a cocktail glass. Garnish with edible gold flakes
You want classy? It has freakin’ gold flakes in it! What more could you want? Given the price and availability, though, I’d probably just stick with the booze. Don’t hesitate to pick up a bottle of Benedictine. There are plenty of easy drinks that can be made using the stuff to kick your standard cocktail repertoire.
For a lesser known option, you can’t go wrong with one of Fleming’s favorite drinks – Pink Gin. Don’t be fooled by the name, there’s nothing ladylike about this cocktail.
2 ounces Plymouth Gin
4 dashed Angostura Bitters
Put a few dashes of bitters into the glass and swirl to coat the inside. Dump the remains then add two shots of gin.
Water is frowned upon, but it was f’ing 10am when I made this. I was in Plymouth, and the water came directly from the river in the background. Forgive me.
I want more like this!
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