Simple, briny, bright
Give your Kangaroo a dish of olives, a plate of oysters, or a heap of king crab legs.
The proper name for a dry vodka martini, the Kangaroo screamed to popularity after the famous Bond scene in 1962’s Dr. No, when Sean Connery orders it “shaken and not stirred.” Before this scene, a martini meant gin, and stirred—the common wisdom being that shaking bruised the gin. But vodka didn’t bruise, went the theory, so shaking became the new standard. It felt thoroughly modern at the time, and this cocktail reigned for twenty-five years in Bond-land, until Daniel Craig’s 007 returned to the Vesper in Casino Royale in 2006.
3½ ounces (105 ml) vodka (Stolichnaya)
Vermouth rinse (Noilly Prat)
Olive or lemon twist, for garnish
Pour a dash of dry vermouth in a chilled martini glass, swirl, and discard. Shake vodka with ice and strain into chilled martini glass. Garnish with an olive or a lemon twist.