Ci Siamo Martini

Matt Chavez | New York

At chef Hillary Sterling and Danny Meyer’s new Italian restaurant, Ci Siamo, bar director Matt Chavez (formerly the head bartender at The NoMad) has crafted an incredible list of Italian-leaning spins on classics and clever, like this house Martini. A blend of Bordiga’s Occitan gin, Boatyard gin, Lustau’s sherry-based blanco vermouth, Bordiga dry vermouth and orange bitters, it’s a terrific argument for endless tinkering of the classic.


Serving: 1

  • 1 1/2 ounces Bordiga Occitan gin
  • 1 ounce Boatyard gin
  • 1 ounce Bordiga dry vermouth
  • 1/4 ounce Lustau Vermut Blanco
  • 2 dashes Regan's orange bitters

Garnish: Cerignola olives, onion, lemon twist

  1. Add all ingredients to a mixing glass.
  2. Add ice, and stir until chilled.
  3. Pour the contents into a Martini glass. Add the remaining to a sidecar nestled into crushed ice.
  4. Serve with two skewered Cerignola olives, a pickled onion and a lemon twist on the side.

Tagged: Martini