In the past I've knocked up a Vesper for a giggle.
You've reminded me, so any recommendations in the absence of NP please?
The Vesper breaks the basic rule of a cocktail in that there should only be one base spirit, either gin or vodka but not both. So naff off Ian Fleming.
If you have no NP or Kina Lillet, (which you can't have as I have tried to get it and can't), just go for simple Dry Martini/Martini Bianco.
Lillet is making something of a come back and you can find it even on the shelves of Auchan, so I got some and tried it but it doesn't have "the shoulders" of Noilly Prat or the old Lillet. So when I say "you can't get it" I mean you can't get it as it used to be.
If you are into cocktails I recommend "The fine art of mixing drinks" by David Embury, you'll have to get a secondhand copy. It is my bible and covers everything you need to know in a nice, not heavy handed style.
My copy is in the UK otherwise I could quote you chapter and verse.
But a Martini, vodka based or gin based, is the one I would use to test a barman on, and indeed the Good Food guide inspector tested me with when she came to check out the hotel I was working in.
I was lucky in that we had loads of American guests, and they were wealthy and discerning, nothing got past them, so I learned fast.
So put a lot of ice in something, a jug preferably, a double of gin or vodka per person, a small amount of NP or MB, stir, allow to cool, then pour into cooled glasses keeping the ice back and put maybe one cube, or maybe not depending on the drinker's taste, in the glass. If they want it less "dry" you can always add a little more NP.
I prefer lemon zest, sliced so thin there is no pith on it and you can see through it. Rub it around the rim of the glass before squeezing it above the drink as you drop it in. Americans and very discerning Brits prefer almost no NP at all, just a whisper, younger peeps prefer a little more.
And as for the "Shaken not stirred" thing. Yes, it is true, if you put it in a cocktail shaker and give it beans there is a definite difference in taste. I like both versions.
Some peeps put an olive in a Martini, which really flips the taste, all the subtlety of the drink is thereby lost. I don't like it.
If you mix the same drink and put a cocktail onion in it, it is called a Gibson and people who drink those should be shot.
I am at risk of long posting as I am now on one of my hobby horses!