But it's just not terribly stable. And especially when one gets to the second cocktail or to the point where conversation calls for particularly emphatic gesticulation, the imbiber (at least those of less than Olympically gymnastic hand-eye coordination) quickly finds him- or herself working hard to manage the preservation of delectable concoction within the cocktail glass's mercurial embrace.
At risk of sounding positively heretical, would not the ordinary wine glass do all of the requisite tasks better? Or, perhaps more radically, could we design some finer, more appropriate serving vessel?
A well-stocked bar not only requires different types of drinks, but also coordinating glasses and barwarefor serving various beverages. While most drinks have traditional glassware, you can be as creative as you want with your cocktail glasses. Mix and matchglasses and barware or choose unique cocktail glasses to reinvent your favorite drinks. Cocktail glasses can also be used for nonalcoholic beverages, such as bubbling punches and sparkling cider. To make sure you have enough bar glasses for all your guests, plan for one to two glasses per person for each beverage served at an event or party.
Highball and lowball glasses: The tall, straight highball glass typically holds between 12 and 14 ounces of liquid. The base and rim of the glass are the same size. Highball glasses are often used to serve Bloody Marys and mixed drinks such as cranberry and vodka or gin and tonic. Drinks served in highball glasses are commonly served with ice. Lowball glasses are smaller than the highball, holding between 8 to 10 ounces of alcohol. Lowball glasses are commonly used to serve mixed drinks or a couple ounces of fine whiskey or scotch, served neat or on the rocks.
Martini glass: Also referred to as the classic cocktail glass, the martini glass has a slim stem and a wide, cone-shaped bowl. The cone shape of the bowl helps to keep ingredients from separating. Martini glasses are used to serve martinis, Manhattans, gimlets and various mixed drinks.
Shot glass: The smallest cocktail glass is the shot glass, or shooter. The ingredients of the shot glass are intended to be consumed in one swallow. The average shot glass contains 1.5 ounces of alcohol. Straight whiskey, vodka and other liquors are served in the shot glass. Some shot glasses include decorative embellishments, labels and pictures.
Wine glass: This thin, elegant stemmed glass is used for various wines. Red wine glasses have wider bowls to increase oxidation, while white wine glasses are slightly narrower. Wine glasses are meant to be held by the stem so as not to change the temperature of the wine. It is also important to hold the glass by the stem to avoid fingerprints on the glass, which can be distracting when looking at color and clarity of the wine.
Champagne flute: Made to serve sparkling wine, the flute is an elegant, ultra-slim goblet. The elongated shape of the glass prevents the champagne or other carbonated beverage from going flat; the long shape lets bubbles rise slowly, adding to the visual effect of the drink. Besides champagne, you can serve mimosas, champagne cocktails and even sparkling water in champagne flutes.
Brandy snifter: Unlike other types of stemware, the bowl of the brandy snifter is meant to be held in the palm of the hand in order to warm the brandy or cognac. The glass has a wide base and a smaller rim, allowing the aroma to linger in the top portion of the glass and not escape.
The reason we drink Bordeaux, for example, from tall, bell-shaped glasses which taper toward the top (other than elegant appearance) is that the shape focuses the flow of vapor. This is all quite helpful when your nose is eager to gambol across meadows of subtle aroma, and the alcohol (by volume) is unlikely to exceed 14 percent. Tasting from this type of glass is the equivalent of turning up the volume.
When approaching the classic 40 percent liquor proof, however, the same level of magnification is more than enough to scorch nasal passages. Imagine cranking up the volume on a 747.
Of course, I realize I've gone on and on about the practical, and only ended up smuggling in the aesthetic along the way. There's a good bit more to be said on that subject, though, so please let me know if I haven't scribbled you cross-eyed already. Also, your proposal of a new vessel is intriguing, and we should discuss it further. In the meantime, regardless of which vessel you choose, may all of your concoctions bedazzle and delight.
And how do you feel about the cocktail glass, gentle reader? Does it make you feel majestic, or anxious? Do you wear your Martinis up or down? (Surly and warlike readers are also welcomed to respond, but I find the gentle ones require more coaxing.)
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