Lemon peel not olives, and shaken not stirred - everyone knows how the world’s most famous fictional spy likes his martinis.

Now the Ian Fleming Estate has teamed up with London’s award-winning Bar Swift, to offer 50 cocktail recipes in book called Shaken: Drinking With James Bond & Ian Fleming.

Fleming liked to surround himself with stories, his fertile mind finding romance in the most mundane item. Cars, clothes, food, cigarettes and travel - he wove legends around them all, but none were so memorable as those involving drink.

Transferred to the page, these tales of the everyday became hallmarks of the Bond novels.

A martini was, famously, Fleming’s favourite drink. It isn’t, however, the one that appears most frequently in the Bond novels. The winner here is champagne with 121 mentions, followed by whisky at 77.

Here’s a recipe from Shaken, for those James Bond moments in your life.

Diamonds are Forever

Ian Fleming had a long fascination with diamond smuggling, and his investigation into the illicit trade in 1950s Africa yielded both a well-received non-fiction book, The Diamond Smugglers, and the James Bond novel Diamonds Are Forever. In it, Bond investigates a diamond-smuggling pipeline which begins in French Guinea and ends in Las Vegas.

The title calls for a drink that is clear to the centre, but with remarkable depths of flavour. Against the backdrop of an excellent vodka, subtle notes of pear and citrus complement a light and floral champagne, and the aromatized wine (Lillet Blanc) adds enough complexity to make this cocktail an enduring classic. A chunk of clear ice keeps the drink chilled with minimum dilution and provides a smart visual reference to the name of the drink.

Ingredients: 15ml Belvedere vodka (£32.45, 31 Dover) or other premium vodka), 1/2tsp pear eau de vie, 15ml creme de poire, 15ml Lillet Blanc, 2 dashes of lemon bitters, brut champagne, to top up.

Garnish: Strip of lemon peel, jasmine flower.

Method: Measure the vodka, eau de vie, creme de poire, Lillet and bitters into a frosted mixing glass and top up with ice. Stir until very cold, then strain into a frosted coupette over a single large chunk of ice, preferably moulded or carved into a diamond shape. Top with the champagne, spritz the lemon peel over the glass to express the oils and discard.

From Shaken: Drinking With James Bond & Ian Fleming, published by Mitchell Beazley, priced £15.