New York bartenders shake up James Bond's martini

There’s been plenty of buzz about James Bond knocking back a bottle of Heineken early in “Skyfall,” but it’s only when Daniel Craig’s spy is served a vodka martini that he utters the word “perfect.”

Martinis have been as much of a signature staple for the MI6 agent as fast cars and beautiful women since he ordered the Vesper version in Ian Fleming’s first Bond novel, 1953’s “Casino Royale,” also seen in the 2006 film with Craig. Of course, the superspy couldn’t resist putting his own twist on the classic cocktail by swapping vodka for vermouth, and insisting the mixture be shaken, not stirred.

“Three measures of Gordon’s [gin], one of vodka, half a measure of Kina Lillet,” he demands in the book. “Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”

Tipplers have been intoxicated by the chic concoction ever since — and with the latest Bond film opening on Friday, mixologists across the city have been perfecting their own twists on the original to leave New Yorkers shaken and stirred.

PRAVDA 281 Lafayette St., at Prince St. (212) 226-4944

The subterranean caviar bar, with its shadowy nooks and more than 70 types of vodka, would be right at home in a spy movie like “From Russia With Love” — and master mixologist Marcin Mrowka shakes a Vesper martini “just like 007 did” using Stoli vodka, Tanqueray gin and Lillet — with a dash of bitters — artfully shaken until ice-cold and served in a chilled champagne-bowl glass with a lemon twist.

“Temperature is very important when making martinis,” explains Mrowka, “because the tastes change and the drink loses its balance as it gets warmer. You want a martini to be nice and cold.” They remove the bitters for a “modernized” Vesper martini that tastes a little sweeter.

DEATH & CO. 433 E. Sixth St., at Avenue A. (212) 388-0882

Sippers serious about their martinis should flock to Death & Co., where the drinks are poured into 6-ounce glasses — and the remainder stays chilled in iced carafe sidecars, so you can carry on your conversation in the cozy East Village bar without worrying about your drink getting warm. The mixologists stir their classic gin martinis (Plymouth gin, Dolin dry vermouth, a lemon twist) over ice cubes so cold that vapor wafts off the drink as bar manager Jillian Vose stirs.

The lemon twist “adds a bright aroma, and since we taste with our nose first, it opens up the drink,” Vose explains, before serving the excellent drink. Bold imbibers should give the Mexi-Gin Martini a shot, which blends Plymouth gin, Dolin dry vermouth, Del Maguey Crema de Mezcal, jalape?o-infused tequila, celery bitters and green chartreuse for its colorful hue. Vose explains that the bitters “add a new dimension to a drink, the way salt and pepper will make a meal come alive.”

The Mexi-Gin Martini goes down with a fun kick, but leaves a smooth, peppery aftertaste perfect for a chill fall evening.