Perhaps the most English of modern British vodkas is made with Earl Grey tea. Cambridgeshire’s T.E.A. (Tea Enhanced Alcohol) also makes Jasmine Vodka. After all, East Anglia is the cereal basket of the UK. Why should good vodka be made just in Russia and Poland?”

In Casino Royal, Chapter 8 – Pink Lights and Champagne, Fleming describes an exchange between Bond and CIA Agent Felix Leiter about the potent martini: And even made one in honour of a famous property developer, adult magazine publisher and strip club owner. True fact: when writing the famous 'shaken not stirred' line, Ian Fleming sipped on a Martini specially created for him by the genius bar staff at Dukes hotel. Many think Fleming named his drink after real life Polish born spy and Second World War herione – Countess Krystyna Skarbek aka Christine Granville. One of her many codenames was ' Vesperale'. Shaking rather than stirring changes two properties. The fast, rapid movement in the shaker melts more of the ice than a gentle stir diluting the drink.

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There’s no right or wrong answer here – if you’re drinking a vodka Martini, at least. When it comes to gin, our bartenders all prefer a lemon peel garnish because it enhances, rather than clashes with, the spirit’s botanicals. (For the same reason, gin Dirty Martinis, using olive brine, are considered a no-no.) The name vodka is believed to come from the Slavic word meaning little water. According to Russian legend a monk based inside the Kremlin made the first recipe in 1430. Now it’s made on the east coast of Southern England too. Like Fleming, she was born into an aristocratic family and had a knowledge of many European languages, helping her become one of the most successful British agents on the continent. Eindhoven in the Netherlands boasts perhaps the most unusual and spikiest bottle design for a first-class vodka.

Fleming having a good command of languages, may have been inspired by the latin meaning for Vesper – Evening.

The bouquet is subtle and alluring, with distant notes of buttered popcorn and escarole broth; aeration stimulates aromas of peanut butter, rye toast and damp cobblestone. Silky palate entry is slightly sweet, concentrated and grainy; at midpalate, the flavor turns drier, lightly spiced and almost fruity (as in dried fruit). Aftertaste is long and spicy. Well crafted and quality driven." (90-95 Points) Wine Enthusiast Add the ingredients into a mixing glass, strain and serve in a pre-chilled martini glass. Garnish with a thin slice of lemon peel.