Vesper mixology: the smoothest vodka?

[couch]

Esteemed colleagues: I am very fond, as I've said here before, both of Plymouth martinis and of Vespers. The one cloud over my Vesper contentment, however, is the slightly hotter effect added by the vodka component. I attribute this to not yet having found the right vodka, since it's a spirit I seldom employ in any other context. So: in your experience, what are the smoothest vodkas? What is the Plymouth of vodkas? I am not dazzled by the super-hype premium vodka phenomenon, so any smooth, clean (not hot or harsh) candidate will be entertained, whether it's fashionable, exotic, or rare or not. Many thanks for your suggestions.

[Trey]

Couch -

Finally a subject I know something about! I adore gin and abhor vodka - okay - an exaggeration, but you get my point. For my vespers I started using Rain Vodka, which is "distilled seven times from organic grains". Whatever. The stuff is just good,smooth, and is not expensive. It has made all the difference to me in my nightly vesper . . . or two. If this doesn't work, then skip the vodka and stick with all gin and the right amount and brand of vermouth.

Trey

[Aristide]

Vermouth? My recipe is 3 parts vodka (Ketel 1); 2 parts gin (Plymouth); and, 1 part Lillet. I believe this to be the true version of the Ian Fleming concoction.

[storeynicholas]

Vermouth? My recipe is 3 parts vodka (Ketel 1); 2 parts gin (Plymouth); and, 1 part Lillet. I believe this to be the true version of the Ian Fleming concoction.

According to the book it is 3 measures of Gordon's gin; 1 of vodka and 0.5 measure of Kina Lillet, shaken over ice and served in a deep champagme goblet with lemon peel. Gordon's gin has since been reduced in strength and they say that Tanqueray should be used and the Kina Lillet is no more so use Lillet Blanc or Lillet Blonde. Although it is not in Casino Royale itself, I read somewhere that Stolichnaya 100 proof is best. However, although Plymouth gin is definitely a naval drink, it didn't feature in the receipt in the book.
NJS

[Trey]

Gentlemen:

You are correct. A Vesper calls for Lillet - not vermouth. I started making Vespers by substituting Martini & Rossi vermouth (I used to use Noilly Prat) because I found the Lillet Vesper to be a tad too sweet for me. This is a personal preference though.

Trey

[storeynicholas]

The original Kina Lillet contained quinine (from the Peruvian Kina Kina tree) and so was bitter and this is the trouble: that modern Lillet branded drinks are not the right flavour - the bitterness has been toned down from 1986 - but absinthe is back on sale after its French ban in 1915 and, as already noted on another thread: absinthe makes the heart grow fonder.
NJS

[Cordovan]

I must say, I tried various vodkas in an effort to see the appeal. I remain left with my initial impression and I am happy to leave it as a beverage I will not likely imbibe in the near future.

BTW, for Grey Goose lovers, I understand that their current drink is not the same as it was in the mid - late '90s and that the change has been for the worse. Unfortunately, I do not have much information on the subject, but it not a drink I often have nor care to look into much.

Cordovan

[couch]

Thanks, Trey, I'll try the Rain. I've been using regular Absolut as I'd heard it to be smoother than regular Stoli etc. My impression is that in this drink you're not really supposed to taste the vodka; that it's just meant to keep the octane up while diluting the herbals in the gin slightly so that the Lillet will blend better. I find Plymouth is far the smoothest gin in these relatively strong and exposed drinks.Tanqueray is my fall-back when I can't get Plymouth.

For what it's worth, my recipe has been 2 oz gin, 1 oz vodka, 0.5 oz Lillet blonde, shaken over ice, garnished with a thin cucumber disk over the lip of a large martini glass. I think a 3 to 1 ratio as per the book would probably be better, just a little harder to estimate with my gear (without exceeding the capacity of the glass). I'll work on it. Certainly one has to be careful with the Lillet or, as you say, it becomes too sweet. But when the sweetness is just on the edge of perceptibility, balanced by the aromatic coolness of the cucumber (or lemon twist, as you prefer) it's a very refreshing drink.

NJS, you intrigue me. I suspect bitter absinthe will never be available in the Pennsylvania state-run wine and spirits system, but I know there are both French and New Orleans distilleries making it again, so one day I hope to acquire a bit and see what a few drops do to the vesper. And to its consumer . . . .