Champagne coupe glasses

First, look at the capacity. At 16 to 22 cl, you’re in cocktail-glass territory. A shaken or stirred drink of around twelve centiliters fills the glass nicely and won’t spill over the rim when you lift it. If you want to serve champagne, choose 26 to 33 cl and fill the glass no more than halfway, leaving room for the aroma. Building a champagne tower? You’ll need a model with a wide, flat base and a sturdy stem. Otherwise, the glasses won’t stack stably.

Next, the rim. If it curves slightly inward, the liquid stays in the glass better, and you can add a garnish. A fully open coupe looks more elegant, but it’s easier to spill from. The stem also makes a difference. With ranges such as Paris, London, and Roma, Lehmann makes thin, delicate stems that stand out on the table. Onis and Arcoroc are sturdier and hold up longer behind a busy bar.

A wide surface warms quickly, so the shape works against you. Chill the coupe beforehand. Five minutes in the freezer is enough, or one minute filled with ice and water. Pour the champagne down the side rather than into the middle. That way, more bubbles stay in, and your champagne glass won't overflow with foam.

Hold a coupe by the stem, not the bowl, and keep it level. With this shape, every clumsy movement is punished. In cocktail bars, the coupe glass is the standard for everything served without ice. A champagne cocktail with a sugar cube and bitters goes in it, as does a french 75 with gin, lemon, and champagne. If you're building a champagne tower, fill only the top glass. The rest will fill up on its own if you pour steadily and without stopping.

Coupe glasses are top-heavy. You notice this especially in the cupboard and in the dishwasher rack. A wide bowl on a small stem tips over as soon as you set it down at a slight angle. So store them upright, with some space between the rims, and make sure the bowls don't touch anywhere in the machine.

The weakest point is the wide rim. You feel even a small chip in the glass immediately on your lips, so take that glass out of use. Lead-free crystal champagne coupes can go on a short glass cycle. Too much rinse aid and hard water will make them cloudy. Wipe them afterward with a lint-free cloth while they're still lukewarm. That way, you won't leave streaks on that large surface.

It's right beside it. The slim champagne flute glasses keep the bubbles for much longer. Find them all together under champagne glasses. For cocktails without ice, there are also the smaller coupette glasses and Nick and Nora glasses, which are less likely to spill. If the bottle needs to stay cold while you pour, take a look at the champagne coolers. We group together the tools for stirring, measuring, and straining with the mixing glasses, under bar spoons. You’ll also find the fine strainers you need for a shaken cocktail there.