The Cocktail Glasses You Really Need and What to Put in Them
Each order has a preferred term for drunkenness. Quote and then immediately regret quoting Eminem: “Get it, get drunk, get drunk, dammit.” For my group of college buddies, that phrase has always been “Drink from the cups.” For example, “Hey Jack, are we going to drink from the cups today?”
Almost everyone drinks and, with the exception of beer bongs, shotskis, etc., everyone drinks from cups. Here are the trendy glass glasses you will need to drink cocktails from cups in your home.
Coupe glass
The natural home of the cocktail is the cocktail glass (compartment or compartment). You have undoubtedly seen coupes before – they look like martini glasses, except that they cannot be held without spilling, and they have the advantage of not looking like the scenery from the Big Bad Voodoo Daddy swing dance scene in Blast from the Past .
The coupé’s logic revolves around ingredients and trust in the person who prepares your drink. In terms of ingredients, most cocktails – simple or complex – fall into the Martini / Manhattan, Sour and Old-fashioned categories. Of these, Manhattan-style cocktails and sour contain enough additional ingredients (vermouth, additional modifiers such as bitters and liqueurs, sugar and / or citrus fruits) that are naturally not overly heady. Therefore, they can be served on the table, and they do not need additional dilution with ice and do not need it.
Cocktails, blended correctly by someone who knows what they are making, come to you balanced, perfectly watered down and pretty darn cold. The mixer has carefully added the required amount of water by shaking or stirring, so you don’t want to spoil it with extra ice or warm it up by wrapping dirty hands around it that go into the rod.
Generally speaking, you also need a compartment that is slightly larger than the total volume of your drink. This prevents spills and also helps the use of flavors, whether naturally present in your chosen spirits or added with citrus fruits, an absinthe gargle, or a couple of drops of orange blossom water (a delicious trick for all sour drinks) …
Side note: some people (males) always seem disgusting (afraid) of any glasses that are not designed to hold a big, bold California red or a few manly whiskey fingers. Often bartenders try to lull those ears with a story about how the coupe glass was originally molded to the shape of Marie Antoinette’s breasts, but honestly, if you want a story about how to hold your breasts to calm your fragile masculinity, you should just grow up. …
Glass Double Rocks
While most cocktails require no additional thinning after mixing, some cocktails, especially old style drinks, benefit greatly from this. By “old fashioned” we mean cocktails that contain alcohol, sweetener, modifier and water. Most often it means whiskey, sugar (or sugar syrup), bitters and ice, but it can just as well mean any barrel-aged alcohol – rum, tequila, barrel-aged gin, jenever, WHAT IS – and sweet liqueur or amaro. or a combination of both, which can simultaneously perform the work of a sweetener AND a modifier. One of the great pleasures of these simpler beverages is that they gradually change in flavor as they are diluted.
Likewise, some sour drinks – punches, tiki drinks, etc. – need a little more water because their ingredients may be too sweet, sticky, drunk, or otherwise unpleasant. In all these cases, you need to adapt the type of ice you are using to the level of additional dilution you want. The fact is that these drinks need ice, and a double glass with stones can hold all this ice. A large cube of fat works great old-fashioned because it is a slow, strong drink, regular one-inch cubes are better for punch or punch, and crushed or granulated ice is good for drinking because it provides maximum cooling. … However, in any of these cases, the usual double glass for stones does the job.
Collins Glass
Collins glasses serve the same function as champagne flutes – they are longer and taller to get the maximum sizzle from any carbonated ingredients you add. They are usually slightly larger in volume to accommodate 1 1/2 to 2 ounces of extra liquid you add to your base sour or sprites, and also make you (me) feel just like you ( I’m on vacation. As with double glasses, you’ll want to tailor your ice to your situation, keeping in mind that soda is still water, so these drinks will be a little looser in nature to begin with.
Anything else related to glass is probably irrelevant, although trends in glassware, like any other, are still highly variable. Wine glasses are currently fashionable for all sorts of sour, collins and spritz, as are chunks of ice floating in oversized compartments. Manhattan can be served in a glass, and sazeraki always ignore all conventions. It all tastes good. If, however, your final stage is to be hammered, hammered, drunk or drunk, you probably just need to drink from the cups, and these three cups will do.