Through The Menu: Modern Classic, Vesper

Before Vesper undergone its development earlier this month. The group bar Manager Supawit ‘Palm’ Muttarattana added this menu in August. Aiming to offer more options for customers to learn more about post-prohibition cocktails recognized as ‘Modern Classic’ and there are 15 of them (at that time).

He tried to pay homage to the original recipe as close as possible but with a bit of adjustment, he finds suitable for palette here and some ingredients that are not available. I find them to be easy to drink on the sweet side with lightness and fruitiness.

I know I’m late for posting this 3 months after its released. I’d go through them short and brief. After finished reading this, you might know what to try on your next visit after their re-opening. There might be some changes in the menu though.


Vesper (B370)
Ian Fleming, James Bond Novel ‘Casino Royale’ (1953)

Vesper - Modern Classic - Vesper

Spirits and others: Tanqueray London Dry, Ketel One, Carpano Bianco
Garnish: Lemon Twist
Method: Shaken
Glass: Coupe
Served: Neat/Up
Words: (On that night it was Tanqueray Bloomsbury) Clean, very light bodied. Rounded and linger with warm juniper then sweet berries, delicate citrus and little bitterness.


Green Park (B370)
Erik Lorincz, American Bar, The Savoy Hotel, London (2011)

Vesper - Modern Classic - Green Park

Spirits and others: Tanqueray London Dry
Ingredient: Lemon Juice, Italian Basil, Simple Syrup, The Bitter Truth Celery Bitters, Egg White
Garnish: Basil Leaves
Method: Shaken
Glass: Coupe
Served: Neat/Up
Words: Fresh basil and herbaceous sweet stay in from the beginning though a layer of soft foam to a light finish.


Breakfast Martini (B370)
Salvatore Calabrese, Library Bar, Lanesborough Hotel, London (1996)

Vesper - Modern Classic - Breakfast Martini

Spirits and others: Bombay Sapphire, Cointreau
Ingredient: Orange Marmalade, Lemon Juice
Garnish: Dehydrate Orange (Round slice) (Torched)
Method: Shaken
Glass: Coupe
Served: On the Rocks (Ice Cube)
Words: Bright pale orange. Thin body with soaring fresh snappy sugary and sourness.


Bramble (B370)
Dick Bradsell, Fred’s Club, London (1980)

Vesper - Modern Classic - Bramble

Spirits and others: Tanqueray, Crème de Mûre
Ingredient: Lemon Juice, Simple Syrup
Garnish: Lime Slice (Rounds), Blackberry
Method: Build
Glass: Old Fashioned
Served: On the Rocks (Crushed Ice)
Words: Icy cold with a medium rich smack of berries and sharp sweet end.


White Negroni (B370)
Wayne Collins, VinExpo, Bordeaux (2001)

Vesper - Modern Classic - White Negroni

Spirits and others: Tanqueray London Dry, Carpano Bianco, Luxardo Bitters Bianco
Garnish: Lemon Twist
Method: Stirred
Glass: Old Fashioned
Served: On the Rocks (Cube Ice)
Words: (On that night it was Tanqueray Old Tom Gin) Has pale yellow and effortlessly easy to sip for its lightness that Suze leads a bit above all.


Trident (B390)  (Updated 29 November 2017, This has been removed from the menu after the re-opening)
Robert Hess, Seattle (2002)

Vesper - Modern Classic - Trident

Spirits and others: Tio Pepe, Cynar, Aquavit
Ingredient: The Bitter Truth Peach Bitters
Garnish: Lemon Twist
Method: Stirred
Glass: Coupe
Served: Neat/Up
Words: A quasi-moist and bittersweet sip that coats your mouth with herbal of cyan and the soft bite of aquavit with a crisp medium long finish.


Penicillin (B440)
Sam Ross, Milk & Honey, New York City (2005)

Vesper - Modern Classic - Pennicillin

Spirits and others: Johnnie Walker Black Label, Ardberg 10 YO
Ingredient: Lemon Juice, Honey, Fresh Ginger
Garnish: Dehydrate Orange (Round slice) (Torched), Fresh ginger (Slice)
Method: Shaken
Glass: Old Fashioned
Served: On the Rocks (Ice Cube)
Words: The smokiness from Islay is a short and intense bridge linking a fiercely rich swing of sweet and sour with a bit of spiciness to take down in no time.


Weeski (B370) (Updated 29 November 2017, This has been removed from the menu after the re-opening))
David Wondrich, New York City (2004)

Vesper - Modern Classic - Weeski

Spirits and others: Tullamore Dew, Carpano Bianco, Cointreau
Ingredient: The Bitter Truth Orange Bitters
Garnish: Lemon Twist
Method: Stirred
Glass: Coupe
Served: Neat/Up
Words: A full bundle of whiskey and vermouth that further seeps into the pleasantly fruity finish.


Paper Plane (B390)
Sam Ross, The Violet Hour, Chicago (2007)

Vesper - Modern Classic - Paper PLane

Spirits and others: Bulleit Bourbon, Aperol, Amaro Nonino, Grappa
Ingredient: Lemon Juice
Garnish: Paper Plane
Method: Shaken
Glass: Coupe
Served: On the Rocks (Ice Cube)
Words: Some floating bubbles are on the surface. Tanginess twirls in with bourbon and traces of herbals. All becoming more explicit in each sip.


Espresso Martini (B370)
Dick Bradsell, Soho Brasserie, London (1980s)

Vesper - Modern Classic - Espresso Martini

Spirits and others: Ketel One
Ingredient: Noisette Espresso, Vanilla Syrup
Garnish: Coffee Beans
Method: Shaken
Glass: Coupe
Served: Neat/Up
Words: Flurry foam with very light body. Quite a persisting sweet and mildly creamy with little bitterness.


Maid in Cuba (B390)
Tom Walker, American Bar, The Savoy Hotel, London (2014)

Vesper - Modern Classic - Maid in Cuba

Spirits and others: Bacardi Carta Blanca, Absinthe
Ingredient: Cucumber, Mint, Lime, Sugar, Soda
Garnish: Cucumber slice (Rolled), Mint Leaves
Method: Shaken
Glass: Coupe
Served: On the Rocks (Ice Cube)
Words: All the ingredients brighten up both palette and nostril having Rum and Absinthe cradle behind its lightly medium texture.


Mulata Daisy (B390)
Agostino Perrone, Connaught Bar, London (2008)

Vesper - Modern Classic - Mulata Daisy

Spirits and others: Bacardi Carta Blanca, Crème de Cacao, Galliano
Ingredient: Lime, Sugar, Fennel Seed
Garnish: Chocolate Powder (Rimmed)
Method: Shake
Glass: Coupe
Served: Neat/Up
Words: A quick sheerly connecting steps of sweetness. Start off with Crème de Cacao, Galliano and Rum. It ends with a bit sharp and creamy from chocolate powder that steers the sweetness away.


Oaxaca Old Fashioned (B440)
Phil Ward, Death & Co, New York City (2007)

Vesper - Modern Classic - Oaxaca Old Fashioned

Spirits and others: Don Julio Blanco, Alipus Mezcal
Ingredient: Agave Nectar, Angostura Bitters
Garnish: Orange Twist
Method: Stirred
Glass: Old Fashioned
Served: On the Rocks (Ice Cube)
Words: Orange and Angostura give a big salute ahead of the creamy coarse tingling spirits that come to short and robust caramel-like stop.


Tommy Margarita (B390) (Updated 29 November 2017, This has been removed from the menu after the re-opening)
Julio Bermejo, Tommy’s Mexican Restaurant, San Francisco (early 1990s)

Vesper - Modern Classic - Tommy Margarita

Spirits and others: Don Julio Blanco
Ingredient: Lime Juice, Agave Nectar
Garnish: Lime (Round slice)
Method: Shaken
Glass: Old Fashioned
Served: On the Rocks (Ice Cube)
Words: After the taste of salt. It’s a to and fro of lime and agave before warm and a little rough velvety tequila after swallowed.


Chartreuse Swizzle (B440)
Marcovaldo Dionysos, San Francisco (2003)

Vesper - Modern Classic - Chartreuse Swizzle

Spirits and others: Yellow Chartreuse
Ingredient: Pineapple Juice, Lime Juice, Falernum, Mint Leaves
Garnish: Mint Leaves, Grated Nutmeg
Method: Build
Glass: Collins
Served: On the Rocks (Crushed Ice)
Words: A hard blow of Chartreuse which was later eased by acidity from juices. Mint leaves and grated nutmeg settles a short and soothing stop.


Vesper

Direction: 10/15, Convent Rd.

Phone: 02-235-2777

Opening Hours: (Currently Closed for Renovation)

Facebook: https://www.facebook.com/vesperbkk/

Website: https://www.vesperbar.co/


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