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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (May 13, 2021)
Cocktail Time with Emily: Glassware BY EMILY O’CONNOR waste a drop. Cheers! A glass is not just a vessel for a cocktail, it is part of the whole enjoyment. For instance, imagine having a beauti- fully crafted martini served to you in a cof- fee mug. It may be appropriate for a Zoom meeting but it will not have the same eff ect as stemware. Presentation is just as important as the overall quality of the cocktail itself because each attentive detail aff ects the subconscious of the consumer. Seeing the garnish, the feel of chilled glass and the way the aromatics of a cocktail are released all engage the senses — even before the fi rst taste. The coupe glass, pronounced “coop,” is one of my favorites of the stemmed styles because of its versatility. This is mostly due to its unique shape, the origin of which has stirred up historical debate. Legend is that Marie Antoinette modeled the glass after her own breast, imagining the courts toasting her health while holding her bosom’s likeness. Unfortunately, this rumor is false: the glass was developed in England a century before her time. Though that particular story is untrue, there have been modern celebrities who have lent the shape of their breast for a spe- cialty coupe glass. The coupe gained its pop- ularity in Europe as a vessel for Champagne and was then later adopted in the U.S. by the 1920s fl apper generation. Eventually, the fl uted glass would become the new trend in the 1940s and 1950s, leaving the classic coupe to serve craft cocktails like a Manhat- tan or sidecar instead. Not all glassware has the coupe’s quirky history, though. One of my other favorite classic cocktail glasses is the low-ball glass, commonly referred to as the “old fashioned,” named after one of the original classic whis- key cocktails in the book. Though the orig- Gin Fizz (yields one serving) ABOVE LEFT: A negroni. ABOVE RIGHT: A rye Manhattan. Photos by Emily O’Connor A pair of gin fi zzes. inal recipe has been modernized, the glass remains a staple used for far more than its namesake. What characterizes a great old fashioned glass is the short, stout and heavy bottomed nature. You will want a thicker glass to maintain the chill without absorbing warmth from your hands. If you’re feeling fancy, there are dou- ble wall old fashioned glasses, trapping a layer of chilled air between the layer of glass that touches your cocktail and the one that touches your hand, like a wetsuit for your whiskey. Though the glass was named specif- ically after the old fashioned, the style lends itself to any cocktail served over a large ice cube and intended to be sipped luxuriously. There are nearly infi nite glassware options and shapes for your cocktails (not to men- tion beer and wine). One more of my favor- ites is the fi zz glass, another necessity for your home bar. The fi zz glass is more com- monly referred to as the Collins glass after the classic Tom Collins cocktail. This tall and skinny style can easily become a dressed up alternative option to an average pint glass or other mixed drink glass that you might usu- ally have at home. This glass is also great for a classic gin fi zz. The shape of this glass- ware lends itself perfectly to the domed foam eff ect from the drink’s combination of egg white and soda. The key to achieving this presentation is utilizing the dry shake method and double straining into the glass. Then, add ice (leav- ing some room) and gradually pour the soda into the cocktail, staying on the inside of the rim of the glass until you have the desired dome look and enough “fi zz” added to your drink. Garnish with a lemon peel twist and a cherry if you have it. There are many glasses to choose from. If you would like to do a deeper bar dive, I rec- ommend the “Death & Co: Modern Clas- sic Cocktails” book for inspiration. And as always, please drink responsibly and never NEW GO KART TRACK Rye Manhattan (yields one serving) Ingredients • 2 ounces James E. Pepper 1776 Rye • ¾ ounces Dolin Rouge vermouth • Two dashes of Angostura Aromatic Bitters Preparation Add all ingredients to a stirring glass. Fill with ice and stir for 20 to 30 seconds until chilled. Strain into a chilled coupe. Garnish with a cherry. Negroni (yields one serving) Ingredients • 1 ounce Freeland Spirits gin • 1 ounce St. George Spirits Bruto Ameri- cano (or your own favorite amaro) • 1 ounce Dolin Rouge vermouth Preparation Add all ingredients to stirring glass. Add ice and stir for 20 to 30 seconds until chilled. Strain over a large ice cube in a chilled old fashioned glass. Garnish with a lemon or orange peel twist. Emily O’Connor works at the Pickled Fish in Long Beach, Washington. BREWERY AND TAP ROOM NOW OPEN! GO KARTS MINI GOLF GYROXTREME ROCK WALL KIDDIE RIDES AND MORE! SEASIDE, OREGON HWY 101 (1/4 mi South of Seaside) • 2735 S. Roosevelt • 503-738-2076 OPEN DAILY 11 A M T O 6 P M Ingredients • 2 ounces New Deal Gin No. 1 • ¾ ounces lemon juice • ½ ounces simple syrup • One egg white • Club soda Preparation Add all ingredients except soda to the shaker and shake without ice for 20 to 30 seconds. Add ice and shake for another 20 seconds. Double strain into a Collins glass. Add ice, leaving room for the soda. Slowly add the soda until the foam has domed over the rim of the glass. Top with a lemon twist and cherry garnish if desired. 4200 Pacific Way Seaview, Washington 98644 Open Sun/Mon 12-7 pm, Wed/Thu 12-9 pm, Fri/Sat 12-10 pm www.northjettybrewing.com (360) 642-4234 We f e a t u r e 16 o f o u r ow n b e e r s , a r o t a t i n g c i d e r, o n e r e d a n d o n e w h i te wi n e a n d m i m o s a s in our taproom. C hild ren are welcome u ntil 6 : 0 0 PM d aily, dogs are welcome on outside patios. THURSDAY, MAY 13, 2021 // 7
