Seven 007 Cocktails

Welcome back to another Gourmet Geek post!

Since 2007, I have been throwing an annual James Bond Cocktail party.   Every guest attends in formal wear, we eat some fancy styles finger food, and generally sit down and watch a Bond film, or, depending on the crowd, lovingly make fun of everything happening on screen…

…and we drink some really nice cocktails.

Each year, I try a different spin on the classic vodka martini, as well as creating a general cocktail which has a name relating to the film being watched that year.   Here I compile a list of seven of the best of these beverages, with recipes and photographs, to help kick start your own evening of MI6 action.

Vodka Martini


2 parts vodka

1 part dry vermouth

Shaken over ice, served in a martini glass with a single green olive.



Vesper Martini (as featured in Casino Royale)


3 parts Gordons Gin

1 part vodka

½ part Lillet Blanc (formerly Kina Lillet)

Shaken over ice, and served in a martini glass with a thin slice of lemon peel

Note: Kina Lillet is known to have been more bitter than Lillet Blanc.   For a more authentic taste, one may like to add a few drops of Agnostura Bitters.


Choc-Mint Martini


3 parts vodka

2 parts white creme de cacao

1 part creme de menthe

Shaken over ice and served in a martini glass.   Garnish with milk chocolate shavings.


White-Choc Martini


1 ½ parts white chocolate liqueur

1 ½ parts crème de cacao

½ part vodka

2 ½ parts half-and-half

Shaken over ice and poured into a martini glass drizzled with chocolate topping.


Kamikaze (for a You Only Live Twice theme)


1 ½ parts vodka

1 part lime juice

1 part Triple Sec

Shaken over ice and served in a martini glass.   Garnish with a lime wedge (not in image).


Goldfinger Cocktail


1 part Goldschlager

½ part Grand Marnier

1 ½ parts Ginger Ale

Served on ice in a high ball glass.


Dr. Rasberry (for a Dr. No theme)


2 parts Dr. Pepper

1 part Chambord

Served on Ice in a high ball glass.

Fish fingers and custard (Steamed savoury egg custard with tempura fish fingers)

For those who are fans of the 11th Doctor, this is my tribute to the interesting combination that was the only thing that the 11th Doctor could stomach.


But firstly for pure research purposes, I decided to make film nerd eat the real deal…..


Ok, it was not actually as bad as it sounded with the secret being getting the ratio of custard to fish finger right. However it becomes rather gag-worthy when you get a rather ‘fishy’ fish finger…


Anyways film nerd and I still wanted to create a tribute that was palatable enough to serve at a dinner party as an entrée or any Dr Who themed parties. So here is the recipe. Enjoy!


Steamed savoury egg custards with tempura fish fingers


You will need:

4 1 cup ramekins or 8 ½ cup ramekins (if you are doing this fingerfood size)

For the savoury custard (adapted from Poh’s Kitchen):

160g prawns chopped (this also works well with chicken thigh fillets)
2 tsp (Chinese rice wine)
1/2 tsp caster sugar
pinch of white pepper
1 tsp soy sauce
4 large eggs
1 1/4 cups (310ml) chicken stock
4 large or 12 small dried shiitake mushrooms, soaked in hot water for 20 mins, drained, squeezed, stems removed, sliced


For the tempura fish fingers


4 fish fillets (we used ling, but any firm white fish will do)

5g (1/2 cup) cornflour (cornstarch)
75g (1/2 cup) plain flour
1 egg, lightly beaten (we use eggs with a minimum weight of 59g)
188ml (3/4 cup) cold soda water

Vegetable oil for deep-frying

1.  Half-fill a wok or saucepan with water. Top with a bamboo or metal steamer that will hold your ramekins. Bring the water to the boil then reduce to a simmer.
2.  Meanwhile, combine prawns, chinese rice wine, sugar. pepper and soy sauce and set aside to marinate for 10 minutes.
3.  In a bowl, briefly mix the eggs, chicken stock and a pinch each of salt and pepper. Whisk slowly but firmly in order to avoid excessive bubbles in the mix.
4.  Divide prawns and marinade, shiitake, and egg/stock mixture into the bowls and steam with the lid on for 7-10 minutes.  When done, the custards should be opaque and creamy in colour and still a bit wobbly.


5. while the custards are steaming, cut up your fish fillets into finger lengths. Sift flours together in a medium bowl. Add egg and soda water and mix until just combined (it is okay if the batter is a little lumpy). Allow batter to stand for a few minutes.


6. heat oil in a wok or deep fryer. Dip fish fingers in batter, allowing the excess to drain away and deep-fry fish until batter is very lightly browned and fish fingers are cooked through. (It is best to fry fish fingers in batches, so as not to overcrowd the deep fryer.)
5.  Remove savoury custards from the steamer and top with tempura fish fingers. sprinkle with spring onion and some light soy sauce if you wish.  Serve while hot.


Here is the result…


Now for the taste test…


Introducing Gourmet Geek

My Bride and I have had an idea that has slowly been coming to boil, but we have held off until now in case it came off a little half-baked. We feared the elements of the idea were not yet fully ripe.   This weekend however the cloche will be lifted, and our readers will be introduced to our new segment, Gourmet Geek.

The idea is that we will be making food and beverages that are inspired or influenced by some element of pop culture.   Our own take on the Klingon delicacy Gagh washed down with Bloodwine or Butterbeer with chocolate frogs, we will give it a go.   In each case one of us will play the role of chef….

and the other will be the assistant taste tester….

This weekend it starts, with myself providing recipes for tried and true James Bond themed cocktails, while Bride of Film Nerd will assemble the Eleventh Doctor’s favourite delicacy, Fish Fingers and Custard (I will have the Fourth Doctor’s jelly babies on standby in case I need them!!)