Sauvage Martini

Will Elliott, Sauvage | Brooklyn


At Sauvage, the presentation of this bracing Martini is lean and spare: pre-batched in bottles, chilled in the freezer and poured when ordered, inspired by similar presentation at London hotel bars and in Japan. Here’s a version to make a generous single-serve version at home, as well as the instructions for batching (and freezing) ahead.


Serving: 1

  • 2 3/4 ounces Mahon Xoriguer gin
  • 1/2 ounce Luli Moscato Chinato
  • 3 dashes orange bitters

Garnish: caperberry, nasturtium blossom, fresh juniper sprig, thin lemon peel

  1. In a mixing glass, stir together all ingredients with ice.
  2. Stir and strain into a coupe.
  3. Serve with a sidecar of ice, caperberry, nasturtium blossom, fresh juniper sprig and lemon peel.
Editor's Note

Pre-batched Sauvage Martini
5 1/2 parts Mahon Xoriger gin
1 part Luli Moscato Chinato
2 parts water
Orange bitters
1. Stir together all ingredients, and decant into a 750ml bottle.
2. Store the bottle in the freezer for several hours, or overnight.
3. When ready to serve, give the bottle a quick shake and pour 3 1/2 ounces into a chilled cocktail glass.

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  • Rich

    Any reason why the single serving is a 6:1 ratio and the batched version at a 2.5:1 ratio?

  • Carlyn Gill

    Is anyone having issues with their pre-batched bottle freezing due to the dilution?

    • Rich

      I haven’t tried it as I never received a response to my question below. But I do see they changed the batch recipe from 2 1/2 parts to 5 1/2 parts gin, to match single serving recipe.
      Maybe you had the older version of the recipe? The 2 1/2 parts gin had less alcohol, so that could be the possible reason that the contents froze!

  • Dave

    congrat’s….you managed to post a drink with ingredients that are not available and obscure…nice job but stupid

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