Archive for the ‘Food & Drink Recipes’ Category

Recipe: Negroni

September 13, 2009


  • 1 ounce Gordon’s Gin
  • 1 ounce sweet vermouth
  • 1 ounce Campari
  • A slice of orange

Pour the gin, vermouth, and Campari into a chilled glass over ice; garnish with a slice of orange.

This recipe is mentioned in Ian Fleming’s short story Risico, which can be found in For Your Eyes Only. As Bond waits for Kristatos in the Excelsior Bar, he orders a Negroni, specifying Gordon’s gin.

This article is not advocating the abuse of alcoholic beverages.
It is intended for responsible adults of legal drinking age.


Recipe: Black Velvet

August 8, 2009


  • 1 part Guinness Stout
  • 1 part chilled champagne (preferably Taittinger)

Add the Guinness to a pint glass, and pour the champagne on top.

This drink recipe comes from Ian Fleming’s Diamonds Are Forever.  In the novel, Bond offers to buy Bill Tanner lunch at Scotts, where they will have “dressed crab and a pint of black velvet.” A Black Velvet consists of equal amounts of Guinness Stout and champagne. The drink supposedly originated in London’s Brooks Club in 1861, created on the occasion of Prince Albert’s death. This is also the first time that the literary Bond has a brew.

Recipe: Spaghetti Bolognese

July 11, 2009


  • Olive oil
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, roughly chopped
  • 3 slices of bacon or pancetta
  • splash of milk
  • 500g minced beef
  • 1 can chopped tomatoes
  • 1 tablespoon tomato puree
  • 2 grated carrots
  • 1 tablespoon oregano
  • 2 bay leaves
  • 1 glass of red or white wine
  • Parmesan cheese

Heat the oil in a heavy saucepan and fry the bacon or pancetta for a couple of minutes.

Add the onion and garlic and fry until golden. Add the minced beef and stir until browned. Add the splash of milk and mix well. Add the tomatoes, tomato puree, carrots and herbs.

Use an electric blender to break down the meat and vegetable mixture into a smooth sauce.

Season with salt and pepper, mix well then add the wine and bring to the boil.

Turn down to the heat and simmer, covered, for and hour. If needed, add water to the mixture and stir well.

Bring a large saucepan of water to the boil. Add 125g of good quality spaghetti per person and cook for 8-10 minutes until al dente.

Serve the spaghetti and ladle on a portion of Bolognese sauce. Mix well and cover with as much grated Parmesan cheese as you like.

This recipe was taken from Ian Fleming’s Thunderball.

Following a period of rehabilitation and dieting at Shrublands health farm, James Bond is ready for a real meal or, as Fleming puts it: “a passionate longing for a large dish of Spaghetti Bolognese containing plenty of chopped garlic and accompanied by a whole bottle of the cheapest, rawest Chianti” and “an overwhelming desire for the strong smooth body of Patricia Fearing”.

We later read that Bond achieved “a most satisfactory left and right of Spaghetti Bolognese and Chianti at Lucian’s in Brighton and of Miss Patricia Fearing on the squab seats from her bubble car high up on the Downs”.

Recipe: Pink Gin

July 9, 2009


  • 2 oz. gin
  • Two to four dashes of Angostura bitters

Shake ingredients with ice, and strain into a chilled cocktail glass. Can also be served on the rocks.

While this drink makes an appearance in The Man With the Golden Gun, it is also said to be one of author Ian Fleming’s favorite drinks.

This article is not advocating the abuse of alcoholic beverages.
It is intended for responsible adults of legal drinking age.

Recipe: The Americano

June 28, 2009


  • 1 measure Campari
  • 1 measure Italian vermouth
  • 1 measure Perrier
  • A dash of freshly squeezed orange juice.
  • 1 large slice of lemon peel

Shake together the Campari and vermouth with ice, pour into a highball glass (with extra ice if desired), add Perrier and juice, stir and serve with a slice of lemon.

This drink recipe comes from Ian Fleming’s story From A View To A Kill. This can be found in his novel For Your Eyes Only, written in 1960. Bond can be found ordering this cocktail at a café in Paris.

This article is not advocating the abuse of alcoholic beverages.
It is intended for responsible adults of legal drinking age.

Recipe: The Vesper

June 22, 2009


  • 3 measures of Gordon’s gin
  • 1 measure of vodka
  • ½ measure of Kina Lillet

Shake until ice cold and serve in a deep champagne goblet with a large thin slice of lemon peel.

History of The Vesper:
This drink was supposedly invented by Ian Fleming and his friend, Ivar Bryce. The cocktail makes its first appearance in Fleming’s novel Casino Royale, in which James Bond orders it while conversing with his CIA counterpart, Felix Leiter. Here’s an excerpt of the scene, taken from page 45 of the novel:

“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 can think of a good name.”

Of course, if you’ve seen the film, or have read the remainder of the novel, you’ll know that Bond later names the drink after the woman he falls in love with — Vesper Lynd.


  • Kina Lillet is now called “Lillet“. (Pronounced: lee-lay)
  • It’s said that Lillet is hard to find. Therefore, another dry Vermouth would make a satisfactory substitute.
  • Smirnoff vodka is recommended.

This article is not advocating the abuse of alcoholic beverages.
It is intended for responsible adults of legal drinking age.

Recipe: Fleming’s Scrambled Eggs

June 21, 2009


  • 12 fresh eggs
  • Salt and pepper
  • 5-6 oz. of fresh butter
  • Chives or fine herbs

Break the eggs into a bowl. Beat thoroughly with a fork and season well with salt and pepper. In a small copper (or heavy bottomed saucepan) melt 4 oz. [half a stick] of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.

While the eggs are slightly more moist than you would wish for eating, remove the pan from heat, add the rest of the butter and continue whisking for half a minute, adding at the same time finely chopped chives or fines herbes. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.

Feeds: 4

Octopussy and The Living Daylights
Written by Ian Fleming