SJ and I had an opportunity to continue our conversation. This time it was about glassware. She wanted to know why (a) it was important to use a whiskey glass for her Negroni, and (b) why there are so many different glasses. I explained that customarily, a Negroni is served with a slice of orange rind along with some ice cubes in an “old fashioned” or more commonly known as a whiskey glass, which is more suitable for that than say a martini glass. But I get ahead of myself.
So, what is the big deal with glassware? Who cares what kind of glass I use to drink my martini or my smokey, peaty whiskey or even my bourbon? I'm not a wine snob. I don't need to have specialty glasses for the reds versus the whites versus the champagnes or the sparkling. Or do I?
However, as I write this, I am reminded of the Bistro’s Logan polishing the wine glasses one night, when the girlfriend and I were out with another couple. “Logan”, I said, “I see you are polishing the glassware. What’s up?” He responded, “it’s all about presentation”. He went on to say that he takes immense pride in his profession, and he strives to make the experience of sitting at the bar as elegant as possible. He pointed over to the Stella Artois "Pull" and said, "When I 'pull a pour' of Stella Artois in the lovely glasses, they give us to serve their beer, I make certain that the name and the emblem are pointed in front of the customer. In that way, they get the full appreciation for the beer even before they take a sip. (By the way - I am taking up a collection to send Logan to Lyon, France to learn how to properly polish the Blue Talon's "made in France" zinc bar! Don't get me started on the conversation Logan and I had on that subject.)
What I would suggest to you is that in your own home, sitting there in your easy chair smoking a cigar, it probably does not matter what kind of glass you're using if you're enjoying the cocktail or the drink. However, if you're entertaining friends and you want to show off some of your talent, or you want to share with them some of your Isle of Skye Talisker’ Storm Scotch whiskey, you may find that a couple of criteria are important for the overall enjoyment.
Presentation. Sometimes I have forgotten that as a precondition for anything ranging from a gift to serving food or liquor. So, you might want to think about whether you just carry the drink in your hand and in your other hand, a cocktail napkin. Or do you have a bar tray that would add to the enjoyment of how you present your cocktail to the guest you are entertaining. I would encourage you to think about that a little bit. See if you do not add a little magic to the moment by using a small tray. Perhaps it's something you picked up in one of your travels that reminds you of someplace like the Red Lion Inn of Stockbridge, Massachusetts or that bold red Campari tray from Milano. And often I find that my guests will inquire about the tray if it is unique. Asking “Where is that from?”
The type of glass you use.
There is some credence to the type of glass and the shape of the glass that enhances the enjoyment of a particular drink. I am not going to get into a lot of depth, because I want to give you some resources you can go to for the variety of different shapes and types of glassware, I would encourage you to consider.
There is a reason you use a tulip-shaped glass to serve your Lagavulin Single Malt. Think about it for a minute; you're going to spend $75 or €80 or 25 pounds to purchase a high-end outstanding scotch and only serve it in an old-fashioned glass. And what? You are going to add ice cubes to it? In Ireland, Kate told me, “They would throw you out of the pub.” So, what the experts tell us is that you use a tulip-shaped glass to enhance the nose of what you're drinking as well as when you take a sip. If you experience that a little or explore it, I think you will understand why they're saying you have a very smoky tasting scotch that you want to enjoy both the nose of and the aroma, as well as the taste as it hits your palate.
Care of glassware.
Recently, I was exploring this as my girlfriend, and I were sharing a glass of red wine. She said, “Can you smell the chemical or soapy aroma coming from this glass”? As I paid more attention to it, she was right - it had a harshness that would seem to indicate that the glass was washed in detergent and either not very well rinsed or polished. In any event, some would argue the interior of the glass should not be washed at all with chemicals. I am beginning to research this a little bit more, reading where vinegar and hot water might be your best approach. It also behooves you to have a microfiber cloth that you can use to polish it up a little bit, because you want your glassware to give the appearance of clarity of the glass. So, care is important. As did Landon remark to me!
Ice and water.
I am very particular about the ice cubes that I use and the water, as well. I try to make sure that, depending on the cocktail I'm making or the drink I'm serving, that I take a couple steps. One, to make sure the glass is clean and clear. Two, chill the glass with some ice and a little water inside. Three, I make my own ice cubes from distilled water, which permits me to have a uniqueness in shape and for the most part when I do it right, I am able to get a clear almost crystal-clear ice cube - sometimes with some streaks which is the oxygen molecule trying to escape. Water...I always use distilled water or filtered water, because the chemicals and odors are removed from the water; this is served in a little carafe to accompany a whiskey or bourbon.
Whether you are an accomplished bartender, host of parties or a novice to the world of entertaining, knowledge of the different varieties of glasses demonstrates your ability. A little research helps you to understand and to become a more knowledgeable person as it pertains to liquor and serving liquor. Here are some resources that you may use to investigate the different variety of barware. I do not believe it is necessary for an abundance of all these different varieties, sometimes one glass will serve a couple of different purposes. I would also bring to your attention, frequently you will see and read differences of opinion from the “experts" who may advise you on several types of use of glassware.
Resources
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| Schumann's Bar Book |
Personally, I have a couple of bar books with recipes, and they have a section on types of glassware. I particularly appreciate “the Master Barman, Restaurateur, & Connoisseur”, Charles Schumann of Munich. His book is a great resource on recipes, type of wines, liquor and the like, along with an articulate section on the different types of glasses to use. Each cocktail recipe is accompanied by a diagram of the preferred glass. I mean, how cool is that!
In addition, you can go to the website for Villeroy & Boch, which has an impressive line of glassware. There are also numerous European and central European countries like Germany and the Czech Republic, along with Denmark which have a long history of making fine glassware.
Drink moderately!
Drink: Lillet Blanc with soda
Appetizer: Slices of mozzarella and tomato with fresh basil
Music: Nocturne No. 1 in E flat major H24 by John Field
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Be Careful out there! Glass can crash and break.
Photo of fallen shelf, broken glass & "catastrophe".
The Bar at The Fat Canary. |
SIDEBAR FROM THE EDITOR IN CHIEF
The good folks at Google and I continue to work on diagnostics that prevents the corrections recommended. I just wanted you to be aware that as EIC, I am constantly upgrading and working for perfection. A shift to WordPress with its internal cybersecurity might benefit - still pondering.
EIC
