First Rule of a Well-Made Cocktail? Start Cold.

Before the spirits are measured, before the ice hits the shaker, before the garnish is sliced, there’s a quiet ritual that separates the average drink from the exceptional: chilling the glass is one of the easiest – and most overlooked – ways to elevate a cocktail.

Placing your Martini glass or stemmed coupe in the freezer for at least 15 minutes before serving isn’t just about style; it’s about science and respect for the drink. A well-chilled glass does more than feel nice in the hand, it creates the ideal temperature environment for your cocktail to shin

Cocktails, especially those served "up" (without ice), are delicate structures of flavor and balance. Their temperature can shift everything – from the texture to the aromatic profile. Serve a Martini or a Manhattan in a room-temperature glass, and you risk dulling the edges, flattening the brightness, and shortening the life of the cocktail's chill. In contrast, a frosted glass keeps that perfect dilution and temperature locked in longer, allowing the drink to stay crisp, focused, and properly refreshing.

Chilling the glass is an act of anticipation. It tells your guest – or yourself – that something considered, balanced, and beautifully made is on the way. It’s the bartender’s equivalent of a fresh white tablecloth or a warm loaf of bread at a fine restaurant: a subtle cue that you care about every detail, right down to the temperature of the vessel in your hand.