Matthew Kelly / Supercall

Gin • Dry
Sauvage Martini

“Crafting a meaningful new take on a classic is not a task I took lightly,” says Will Elliott, bar director of Brooklyn’s Sauvage. He certainly lived up to the challenge. There are two ingredients in this Martini that make it unlike any others that you have tasted: pot still-distilled Xoriguer Gin De Mahon, a wild, juniper-focused gin from a tiny Mediterranean island, and Luli Moscato Chinato, a beautifully elegant, layered vermouth made by retired chemist and famed fragrance maker Mauro Vergano. At Sauvage, the drink is pre-batched, bottled and frozen, creating an icy, viscous elixir that is intoxicating upon first sip. As for the garnish, Sauvage goes way beyond the basic olive. Instead, it’s served with a garnish sidecar complete with edible flowers, caper berries, juniper and lemon twists for a fully customizable cocktail.

The Essentials

Gin De Mahon
Luli Moscato Chinato
orange bitters
Bar Spoon
The Details
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4.5 oz Gin De Mahon
0.75 oz Luli Moscato Chinato
orange bitters
Caperberry, For Garnish
Nasturtium blossom, For Garnish
Fresh juniper sprig, For Garnish
Thin lemon peel tied into knot, For Garnish


  • Add all ingredients except for the garnishes to a mixing glass.
  • Stir with large, cubed ice and strain using a julep strainer into a chilled coupe glass.
  • Serve with a sidecar of crushed ice topped with the caperberry, nasturtium blossom, fresh juniper sprig and lemon peel to be used as garnishes.