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
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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