Cocktail glasses

You can get by with three types of glass for most recipes. First, a stemmed glass for anything served without ice. If you hold the bowl, your drink will be lukewarm within a minute. Think martini glasses, coupes, coupe glasses and Nick & Nora glasses. Then a low, sturdy glass for drinks on ice, and the Old Fashioned glass is the classic choice. Finally, a tall glass for anything topped up with tonic, soda or sparkling water. Look for highball glasses. If you want more, there’s the hurricane glass for tropical drinks and the tiki mug for rum.

If you’re unsure about the capacity, go for something smaller. A cocktail without ice is usually eight to twelve centiliters. In a 25 cl bowl, it looks half empty, which seems skimpy. Allow 25 to 35 cl for drinks on ice and 30 to 40 cl for highballs. Choose the material last. Tempered glass has a thicker rim and can take a bit of a knock. Lead-free crystal is thinner and clearer. Are you by a swimming pool, on a boat or at a festival? Then polycarbonate plastic cocktail glasses are the smartest choice. From a meter away, they’re barely distinguishable from glass, and they don’t break.

Chill your glass first. Five minutes in the freezer is enough, or fill it with ice and water for a minute. You’ll notice the difference right away with cocktails served without ice. Pour out the ice water, shake the glass dry, and only then pour. A frosted glass looks great and keeps your cocktail cold much longer. Then add plenty of ice to your shaker. Too little ice melts quickly and makes your drink watery, much more so than vigorous shaking.

The right glass isn't all it takes. A negroni is stirred in a mixing glass, then strained over a fresh ice cube in a low glass. An espresso martini should be shaken as hard as you can. Otherwise, you’ll never get that layer of foam on top. A mojito is made right in the tall glass, with the mint at the bottom and crushed ice on top. Stirring or shaking really makes a difference. Stirred, a cocktail stays clear and smooth. Shaken, it becomes airier and a little watery, which is exactly what a sour needs.

A cocktail glass has it tougher than a wine glass. Think citrus acidity, sticky syrup, ice cubes tapping against the sides, and a dishwasher running twenty times on a busy night. If the glass is behind a bar, choose one with a tempered rim. That’s where breakage almost always starts. Wash it on a short glassware cycle or by hand, rinse well, and polish with a lint-free cloth. Limescale marks show up especially clearly on crystal glass. A splash of vinegar in the rinse water removes them.

Store your glasses bowl-up in the cabinet so the rim isn’t resting on anything. Give coupes some space. Most damage doesn’t happen while mixing. It happens in the cabinet and in the dishwasher rack, where stems knock against each other. That’s why a cocktail glass set with a single shape often works better in hospitality than five different models. It’s easier to stack, quicker to sort, and easy to reorder without a second thought.

Do you already know which shape you want? Then click through. The coupe glasses have their own page, as do the hurricane glasses, tiki mugs, margarita glasses, and Nick & Nora glasses. You can find them all in the menu. Actually looking for a recipe? Each classic on our recipe pages lists the proportions and the glass we serve it in. Already have the glasses but still need tools? Take a look at the cocktail shakers. You’ll also find bar spoons, jiggers, and strainers there. Still unsure about the size or material? The questions below will help you decide.