Welcome back friends. It's Anders! Today
we're talking glassware. I've received a lot of questions regarding glassware from all of
you. So I've decided to make a video specifically addressing this topic. We are going to talk about
all of these glasses. I'm going to break it down into three categories, and then I'm going to
talk about what I use for citrus and syrups in my videos - because that's another question I've
been getting a lot. Then at the end of the video I'm going to go over the glasses I use most out
of all of these, and then tell you the top three glasses I would buy if I were starting a bar from
scratch. Now I'm gonna try to link all of these glasses in the description down below, but some of
them might not be available. In fact I know some of them are not available. But I'll do my best.
If you're new to the channel, hit that subscribe button for more sips, tips, and recipes. And hit that
notification bell. Let's get started. To the bar. First we have the lowball glass. This is also
called a rocks glass or an old-fashioned glass. Extremely versatile. Most commonly it's used
for simple cocktails that are served with ice, but you'll also see neat pores of any spirit
served in a rocks glass. I like these a lot. They're sturdy, they're short - I'm not gonna knock
them over, they're durable. A lot of them have thick bottoms. Not only does it feel good in your
hand, but you can muddle and you don't have to worry about cracking the bottom. They're just
really good workhorse glasses. And they come in different shapes and sizes. So if you want you
can get a fun tiki glass that is a low ball, or another tiki glass that's a low ball. I
like this small one a lot for when I'm having neat spirits. This is actually called
a Gibraltar and it's one of my favorites. Most commonly though I use the ten and a half ounce
lowball glass for cocktails. It's bigger than the little one, clearly, and that's nice because I can
put a large chunk of ice in there and it doesn't overflow. I'd say if you're going to use large
format ice, have a glass that will hold at least eight ounces. If I could have one glass behind
the bar, it would be a low ball. I love the low ball. You should love the low ball. Every bar
needs a little ball. Next we have the high ball. A highball glass is like a low ball, but higher.
They're skinnier and taller. Both categories are actually tumblers, so they are related. A
tumbler is a drinking glass that has straight sides with no handles or stems. And the highball
glass, also known as a collins glass - technically there is a difference. The collins is supposed to
be a little bit taller and a little bit skinnier, but I don't know where that line is. Because I
call this a collins glass, but Libbey, which is the company that makes this glass, calls it a Chicago
high ball. So I don't know. Let's not overthink it. These are great for summery drinks like a
Pimm's Cup or Tom Collins. And they're great for any drink with carbonation because there's just a
lot of real estate on the side for the bubbles to travel. Also if you have a cocktail that you want
to see the layers in, like a Queen's Park Swizzle, use a highball - or a collins. They're interchangeable,
I don't know the difference. They range from eight ounces to 14 ounces. Now I'm sure there are some
that are smaller and bigger, but that's the main size. This one's ten and a half ounces.This
one, this is like 14 - 14 plus. I use this one for tiki drinks. A lot of tiki drinks have a million
ingredients and you just need volume. The high ball. Now we shall move on to the stemmed glassware.
This is a large category. I could go on, and on, and on talking about stemmed glassware because there
are so many - especially if we include wine glasses and beer glasses. So I'm going to try to keep this
to just the cocktail glasses. However that's tricky for me because the champagne flute, which is a
wine glass, I like to use for a champagne cocktail. Or the Bordeaux glass, it's perfect for
an Aperol Spritz. They're all fair game. I say pick a glass you like, put a cocktail in
it. It's gonna make it better. The purpose of the stemmed cocktail glass is to keep the cocktail
chilled. The idea is that you hold it by the stem. That way the heat from your hands doesn't warm up
the drink. It's - it's a genius model. Now I've got a lot of stemmed glassware here. So I'm not going to go
over everything, but I'm going to go over some of them. I'm going to focus on the ones that I use
in the videos. A good place to start with this is the martini glass. Very common. It's an iconic
shape and it was extremely popular. And then they started growing in size, and martini glasses
became huge. I like to keep them small. What I like to serve in a martini glass is a stirred,
spirit forward cocktail. So I don't like them to be too big. This one here is four and a half ounces,
and this is the perfect size for Anders' bar. What I don't like about the martini glass is I am more
likely to spill this than any other glass. It has straight sides that shoot the cocktail out - like
it's not my fault, it's the glass's fault. And it has a lot of surface area, so just the slightest tip
and you lose half your cocktail. But it is a pretty glass and it's classic, so I like to have it as
an option. But more often than not I would much prefer to have a cocktail in a coupe. This one I've
used a lot on the channel. This one is five and a half ounces, so it's perfect for the cocktails that
I'm mixing. It's just classy looking. A chilled coupe makes any cocktail look good. Although initially it
was not meant as a cocktail glass. This was meant for champagne. So it's also called a champagne coupe
or a champagne saucer, but I like it for cocktails. I mean, I also like it for champagne, but it makes
the cocktails look really nice. But I have to say my favorite is probably this one. The Nick and Nora.
It has a classic look, and it falls between the coupe - here I should go like this. It falls between the
coupe and the martini glass, so it's like the best of everything. Simple but elegant. This one is six
and a half ounces so it's a good size. Now I will say there are also non-conventional glassware.
Or some that kind of fall into a few different categories, like this guy here. I've used this one
for a number of cocktails. The Vieux Carré, Ward Eight, 12 Mile Limit. They all went in this glass, which is
called a footed rocks glass. But that's a little deceiving because it's a stemmed glass too. It's five
and a half ounces as well, so I will interchange it with the coupe depending on my mood. What else?
This one. This is my shot glass. It's not really a shot glass. This is actually a cordial glass. It's meant to
hold liqueurs or cordials. You know, something you would sip after a meal. It makes me feel classy
about doing a shot - which seems a little ridiculous. What's important about stemmed glassware is knowing
the volume of the glass. The cocktails that I make, after dilution, they usually come in between
four and six ounces. So if you have a glass much bigger than that it's kind of unnecessary,
unless you're gonna add ice. Moving on! Now this next thing is not drinking glassware, but it's
still glassware. And you may have seen me use this on previous videos, like pretty much all of them. A
lot of people have inquired about my citrus bottle and my syrup carafe. The truth is this is a
repurposed bottle. I have a few of these and I honestly don't remember where I got them, and what
was in them. But what I like is the size because I don't juice a ton of juice when I'm making
cocktails here at home. And it also fits my speed pours. So it's a good fit for me, but you don't have
to use this bottle. Look for a bottle that you like. Whether it's a pop - I don't say pop. Why did
I say that? A soda. Just a fun bottle that you like the look of, and then use that. Wash it
out, but use it. As for the carafe, this is called a cocktail decanter, and they come in different
sizes. This one is four and a half ounces, but I know they're smaller - you can have three ounces. And
larger - six and a half ounces. They're really nice. They're meant for, well if you have a little extra
cocktail and you can have a little side car, but I like it for syrup. Find a bottle you like, if you
like the carafe then get the carafe, but it doesn't have to be that. You could use a jar.
But yeah, thank you for noticing. Now, out of all the glassware we went over, I would say these are the glasses I use most behind my bar. Get them all here. So if you have the budget, I say go for it. Get all of
these and you will be happy. I've got the cordial glass - or in my case, shot glass, lowball, Nick and
Nora, footed rocks glass, Chicago high ball - or collins, Gibraltar rocks glass, martini glass, and a
champagne coupe. But if I had to narrow it down even further to just three glasses that I would have to
build my bar from scratch, I would have to go with these three. The ten and a half ounce low ball
glass, ten and a half ounce Chicago high ball glass, and the Nick and Nora glass. With these three glasses
you can pretty much build any cocktail behind your bar, and one at a time you can start adding more
glassware. A good place, and fun place, to hunt for glassware is a thrift store. It's a slippery slope,
but it's a fun venture. Thank you for watching. Next week we'll make a cocktail in one of these glasses.
We'll talk about the cocktail that's inside the glass. Maybe you'll recognize the glass.
I will see you next time. Cheers! Like and subscribe. Cheers! Hit that notification bell also. [sigh] And before anybody gives me [squeek] I call this a coupe, not a coupé. Because coupe when
used for a glassware, for this glass specifically, it doesn't have the accent aigu. A coupé, as far
as like a car, actually has the accent. You're gonna - I know people are gonna say, "that's a coupé." But
spell it out. Look at it. There's no accent. I think.
