Jonathan Waxman

1919

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Preparation info
  • Makes

    1

    cocktail
    • Difficulty

      Easy

Appears in
The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant
The Barbuto Cookbook

By Jonathan Waxman

Published 2020

  • About

This was the first (successful) cocktail that Tynan Cray-craft, Barbuto mixologist extraordinaire, put on the menu and it has remained a bestseller ever since. After starting with Aperol, we decided to move to Cappelletti, probably because we felt it really paired well with the fresh grapefruit juice.

Ingredients

  • 1½ ounces Cappelletti Apertivo wine
  • 2 ounces fresh grapefruit juice
  • 4 to 5

Method

In a large wineglass filled with ice, mix the Cappelletti, grapefruit juice, and prosecco. Stir and express one large grapefruit peel over the glass. Garnish with the peel.