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.