SHAKEN and not stirred. The Ian Fleming Estate has teamed up with award-winning Bar Swift, to offer 50 cocktail recipes that pay homage to the world’s most famous fictional spy.

They’re all featured an ‘official 007 cocktail book’ called Shaken: Drinking With James Bond & Ian Fleming,

A Martini was, famously, Fleming’s favourite drink. It isn’t, however, the one that appears most frequently in the Bond novels.

Here are four recipes from Shaken, made specifically with his preferred wines and spirits, each with an undeniable mystique...

1. Breakfast Royale

Many fans of the Bond novels relish the attention paid to the food and drink enjoyed by their hero. Like his creator, James Bond is an epicure and takes great pleasure in his food, with particular care dedicated to a good breakfast.

Perhaps because he knows that every meal may well be his last, he ensures each is of the highest quality. This cocktail - a member of the fizz family thanks to the egg white and champagne - is designed as the perfect accompaniment to a fine breakfast.

The predominance of dry flavours (gin, sherry, grapefruit) is levelled by a shot of sugar syrup, and the red fruit notes of the fine pink champagne (Taittinger for preference, as specified by Bond). This is a bracing, energizing breakfast tipple, certain to set you up for the day - even if you haven’t been to bed.

Ingredients: 35ml Tanqueray Gin (£25.50, Ocado), 15ml Tio Pepe sherry, 20ml grapefruit juice, 2tsp lime juice, 20ml simple syrup (mix equal quantities by volume of water and white caster sugar and stir until the sugar has dissolved), 20ml egg white, 50ml Taittinger Prestige Rose (£49.99 Waitrose) or other pink champagne.

Garnish: Peychaud’s bitters, pink grapefruit slice.

Method: Measure the ingredients, except the champagne, into a cocktail shaker without ice. Shake vigorously to whip the egg white into a foam, then top up with ice. Shake vigorously again, then strain into a large coupette. Top up with champagne and garnish with a a streak of Peychaud’s bitters and a pink grapefruit slice.

2. The Trigger Finger: Smooth and finessed, with its hefty slug of very dry vermouth and lashings of absinthe, this version of a Dry Manhattan is sure to hit the mark.

Ingredients: 50ml Glenfiddich 12 Year Old (£30.95, The Whisky Exchange) or other single malt whisky, 30ml Noilly Prat, 1 1/2tsp simple syrup, 1tsp Parfait Amour, 2 dashes of Angostura bitters, 2 dashes of absinthe, strip of lemon peel.

Method: Measure the liquid ingredients into a frosted mixing glass and top up with ice. Stir until very cold, then strain into a frosted martini glass. Spritz the lemon peel over the glass to express the oils and discard, then garnish with a primrose flower.

Extracted from Shaken: Drinking With James Bond & Ian Fleming, the official cocktail book in collaboration with Ian Fleming Publications and The Ian Fleming Estate and Bar Swift, photography by John Carey, published by Mitchell Beazley, priced £15. Available now (

* If you fancy trying your hand at mixology, why not learn from the experts at The Cosy Club in Bournemouth.

I was invited to the launch of a new cocktail masterclass in the upstairs private function room which included an ice-breaker shot to help us “get our shake on” and the chance to get behind the bar and create some fabulous Cosy Club cocktails including the Cherry Bakewell and English Garden.

Afterwards we got to sample a selection of tasty tapas from the Cosy Club menu.

Prices start from £29.95 per person. For more details see website