COCKTAIL ZERO% BAR MANUAL ALEMBIC The straight up glass comes in various guises. Here are the most common: 1. Martini or v-shaped cocktail glass 2. Coupette, saucer, marie antoinette or vintage champagne glass 3. Flute or champagne glass 4. Sour glass 5. Tasting or sherry glass 6. Small wine glass If you’ve got friends coming round and you plan to serve drinks straight up, put your clean and polished glasses in the freezer. If you don’t have the space, use the “old is gold” method of putting lots of ice in the glass to chill it. Adding water speeds up this process. I like to fill the glass with crushed ice and then return the ice to the well and use it again. If a cocktail glass needs a salt rim, wipe the area you want to cover with a piece of citrus or soft fruit, then carefully rock the lip of the glass back and forward in a dish of salt. Not everyone is keen on the salt flavour so keep it optional. Remember the salt is a garnish and not an ingredient so remove any from the inside of the glass. If it’s a sugar rim you’re after do the same but go all the way around the glass. Don’t worry about any sugar granules found on the inside of the glass. STRAIGHT UP: This term refers to a mixed drink that is served without ice. Generally this would happen when using a Martini/Cocktail glass but there are occasions when this occurs in a tumbler. You may have come across the word ‘neat’ written in a drinks menu. This relates to a liquid served on it’s own, without anything added. No mixer, no ice, no nothing! GLASSWARE GUIDE GLASSWARE 1. 3. 5. 2. 4. 6.
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