James Bond: The Spectre of a Boozehound


007 is many things – a near superhero, seemingly unafraid of death or anything else; a relentless womanizer, though occasionally heartbroken; and, of course, an inveterate boozer. One part connoisseur, one part super-functional alcoholic, there was a time when he appeared to never let the opportunity pass to show off his knowledge of all types of fermented beverages.

As of this writing, just a week before the worldwide release of the 24th canonical James Bond film on November 6, we don’t know for sure what JB will be imbibing in his newest adventure, although reports of an olive brine-infused dirty martini made with Belvedere Vodka have been circulating. We can tell you that, while a couple of true loves have come and gone through James Bond’s world over six decades of novels and films, his deep and intense relationship with booze is likely to remain eternal. What follows is a brief education on Mr. Bond and his deeply committed relationship with demon alcohol.

Shaken, not stirred

Ask any cocktail snob and they will tell you that, generally speaking, cocktails that do not feature fruit juices should be stirred, not shaken. Shaking is said to harm the taste of gin and “cloud” drinks  of all types with ice crystals, making them a tad less pretty. James Bond’s creator, Ian Fleming – a snob of the highest order but not exactly a cocktail snob in the modern sense – simply detested stirred drinks and wanted them all shaken, all the time. So, when Bond ordered a martini, it was always shaken and never stirred. Personally, we think he’s wrong about gin martinis but right about vodka martinis.

The 21st century Bond derided the shaken/stirred controversy in the funniest line in 2006’s“Casino Royale” (“Do I look like I give a damn?” said a thoroughly stressed out 007 to a clueless barman.) He does, however, look on admiringly watching a shaken martini being made in 2012’s “Skyfall.”

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