James Bond would have been in good spirits at Belvedere Vodka’s The Challenge semifinal.

Bond’s cocktail of choice — the Martini — was one of two vodka drinks each bartender had to prepare in three cocktail-competition semifinals held worldwide.

Nine mixologists, representing The Americas, competed Monday at Sweetwater Social in New York. Judges selected three to advanced onto the London final next month, joining six other bartenders who moved on from semifinals in Sydney and Berlin.

The Manhattan finalists were Sabrine Dhaliwal of West Restaurant + Bar, Vancouver, British Columbia; Keith Baker of Oak and Ivy, Las Vegas; and Matteo Zed of Del Posto, New York.

Each entrant also had to make an aperitif. But it was the Martini, and its association with England’s famous fictional spy, that set the theme for many of the bartenders’ short presentations.

“My cocktails pay tribute to all the girls Bond worked with,” Dhaliwal said during her presentation, “whether pleasantly or unpleasantly.”

As Dhaliwal described and mixed together her “Pink Skies at Night” Martini and “Departed Disposition” aperitif (recipes below), she compared ingredients to past Bond Girls.

Filling roles in Dhaliwal’s cocktails were not only the leading ladies, but also more minor characters. Miss Taro, a Jamaican informant for the chief antagonist in Dr. No, added Caribbean flavor, while Ruby Bartlett, one of Blofeld’s ‘Angels of Death’ in On Her Majesty’s Secret Service, was a sour agent.

“I like to imagine all of the Bond Girls getting together and talking about the good times and bad times with him,” she said, “and chatting about how they’re going to stick it to him next time.”

Baker’s Martini cocktail was called It Takes Two to Tangelo, while his aperitif was Tangelo Tincture. He hoped that his qualifying for London could help shine a light on the Las Vegas cocktail scene.

“People don’t know yet, but we’re becoming one of the major markets for great cocktails,” he said. “We’re becoming one of the big dogs. We’re going to bring it in London. I’ll be representing Las Vegas more than myself in London.”

The Challenge’s grand final winner will be announced on June 19 — World Martini Day.

Featured photo: From left, the three finalists selected from Monday’s The Challenge semifinals in Manhattan are Keith Baker, Matteo Zed and Sabrine Dhaliwal.

Finalist Cocktails

Sabrine Dhaliwal

Martini — Pink Skies at Night Martini

45 ml Belvedere Vodka
15 ml Lillet Rose
Cucumber slices
Grapefruit peel

Glassware: Coupe

In a mixing glass place chopped cucumber and grapefruit peel (pith removed), gently press fruit with muddler. Add spirits and ice. Stir for about 15 seconds until well chilled and properly diluted. Double strain and serve neat in a chilled coupe, garnish with a grapefruit twist.

Aperitif — Departed Disposition

45 ml Belvedere Vodka
22 ml Lemon Juice
15 ml Cointreau
15 ml Fig Syrup
Dash Orgeat (Allergy alert: almonds)
Fresh fig
Lemon peel

Glassware: Coupe Anise rinsed glass, can be Pernod, Absinthe, Ricard Pastis

Combine all ingredients into a shaker and add ice. Shake hard until well chilled. Double strain and serve neat in a chilled anise rinsed coupe. Express lemon oils and discard, garnish with fresh fig.

Matteo Zed

Martini — The International

45 ml Belvedere Vodka
12.5 ml Belsazar Vermouth Rosè
2.5 ml Strega Alberti liqueur

Glassware: Vintage Martini Cup

Garnish with fresh jalapeño pepper.

Aperitif — Garibaldi in Love

45 ml Belvedere Vodka
15 ml Martini Bitter
15 ml Fresh Pink Grapefruit Juice
30 ml Fresh Sicilian Citron Juice
22.5 ml Home Yerba Mate Fructose Syrup

Glassware: Champagne Cup

Garnish with Dry Sicilian Lemon Heart and mint bud.

Keith Baker

Martini — It Takes Two to Tangelo

1.5 oz Housemade Picon*
0.5 oz Belvedere
Side shot of San Pelligrino Orange Soda

*Picon Recipe
5 oz Cia Ciaro
6 oz Tangelo Tincture
3 oz Valencia Tincture
1 tablespoon muddled, dried gentian
1 tablespoon wormwood
Dashes peychauds bitters

Let sit one day and fine strain.

Aperitif — Tangelo Tincture

1 cup Belvedere
.5 cup water
2 Minneola Tangelo peels

*Valencia Tincture Recipe
2 cups Belvedere
. 75 cup water
6 Valencia oranges peels

Peel skin and put in open air vessel on window sill. Add Belvedere and sit for one week. Fine strain.