Bar technique
Cocktail glassware: which glass for which drink
The glass sets the size of the drink, how it is held and how long it stays cold. Drinks served up, without ice, go in a stemmed glass so the guest’s hand does not warm them. Drinks over ice go in a tumbler.
Coupe, rocks and highball cover most of the classics. The rest are specialist glasses for a handful of drinks.
How to do it
- 1Chill glasses for drinks served up: in the freezer, or filled with ice and water while you make the drink.
- 2Tip out the ice water and shake the glass dry before straining in.
- 3Check every glass against the light for chips, cracks and lipstick before it goes out.
- 4Hold glasses by the stem or the base. Fingers never touch the rim.
- 5Match the glass to the drink’s volume, so a short drink does not look lost in a big glass.
Common mistakes
- A warm glass for a drink served up.
- Sending out a chipped glass. Bin it, do not set it aside.
- Carrying glasses stacked inside each other.
Related: ice and dilution, garnish, rims and rinses.