Naoto has spoiled me the entire pandemic by pouring my Manhattan into a frosty cocktail glass. This spring, as we’ve branched back into other cocktails (mostly involving gin,) we have continued to serve things up in a frosty glass. Most of my vintage cocktail glasses are tucked away until we remodel the kitchen. And they are too delicate for the freezer. So we’ve been using our Libbey workhorses–we have twelve of these, which are perfect for larger parties and for keeping a few in the freezer at all times.
Even when he’s not home and I’m mixing for myself while I water the garden, I’ve been treating myself to a frosty glass. I’ve been on a Jasmine kick since June. Jasmine cocktails are so crisp and tart and slightly bitter…perfectly refreshing on a hot evening. The original recipe calls for Campari, but I prefer the slightly more subtle Cappelletti. Both are delicious, so use what you have.
0.75oz fresh lemon juice
0.25oz Cappelletti (or Campari)
Add all ingredients to a cocktail shaker filled with ice. Shake until chilled. Strain into a frosty glass (or a coupe if you want to be proper.) Serve as a reward for putting the hose away without swearing.