2019
NICK & NORA GLASS
ITEM-NOS.: RETAIL: 6417/05 ON PREMISE: 0417/05
FACTS: Height: 153 mm / 6 inch Diameter: 77 mm / 3 inch Capacity: 140 ccm / 4-7/8 oz
ZANE: “The most iconic glass is the Nick & Nora which allows for the correct delivery of a high alcohol content drink to the mid-palate, like the Manhattan and the Martini. The absence of this glass has forced bartenders to use the Champagne Coupes in their place, until now.”
NICK & NORA GLASS RECIPES
PREPARATION & SERVICE Unless otherwise specified, the following cocktails should be stirred with ice and strained into a chilled Nick & Nora glass.
MANHATTAN – 60 ml / 2 oz Rye Whiskey – 30 ml / 1oz Sweet Vermouth – 2 dashes Angostura Bitters – Cherries or Orange twist (The Manhattan Club, New York City, circa 1870’s) BOULEVARDIER – 44 ml / 1 1/2 oz Bourbon – 22 ml / 3/4 oz Campari – 22 ml / 3/4 oz Sweet Vermouth – Orange twist (Barflies and Cocktails by Harry McElhone, 1927) WIDOWS KISS – 44 ml / 1 1/2 oz Calvados – 22 ml / 3/4 oz Benedictine – 22 ml / 3/4 oz Yellow Chartreause – 2 dashes Angostura Bitters (The Official Mixer’s Manual by Patrick Gavin Duffy, 1940)
MARTINI – 60 ml / 2 oz Gin or Vodka – 30 ml / 1 oz Dry Vermouth
– 2 dashes orange Bitters (optional) – Lemon twist, olives, onion (Gibson) MARTINEZ – 60 ml / 2 oz Gin or Old Tom Gin – 22 ml / 3/4 oz Sweet Vermouth – 1 barspoon Maraschino Liqueur – 60 ml / 2 dashes Orange Bitters – Lemon twist (Byron’s Modern Bartender’s Guide, 1884) ALASKA – 66 ml / 2 1/4 oz Gin – 22 ml / 3/4 oz Yellow Chartreause – 2 dashes Orange Bitters – Lemon twist (The Savoy Cocktail Book by Harry Craddock, 1930) VESPER – 60 ml / 2 oz Gin – 15 ml / 1/2 oz Vodka – 15 ml / 1/2 oz Lillet – Lemon twist (James Bond, Casino Royal by Ian Flemming, 1953)
DOMINICANA – 44 ml / 1 1/2 oz Añejo Rum – 44 ml / 1 1/2 oz Coffee Liqueur Float fresh sweet whipped cream (Sasha Petroske, Milk & Honey)
SOUR GLASS
ITEM-NOS.: RETAIL: 6417/06 ON PREMISE: 0417/06
FACTS: Height: 158 mm / 6-1/4 inch Diameter: 97 mm / 3-7/8 inch Capacity: 217 ccm / 7-5/8 oz
ZANE: “With an outward flared lip, this glass delivers the silky smoothness of a traditional Sour to your entire palate. Ideal for aromatics, floated on the head of a well shaken drink, this makes Sours & Daiquiris taste as they should.“
SOUR GLASS RECIPES
PREPARATION & SERVICE Non-Traditional (no egg white):
Unless otherwise specified, the following cocktails should be shaken with ice and strained into a chilled Sour glass. Unless otherwise specified, all Sours are to be dry shaken (without ice) to emulsify the egg white, then shaken again with ice and strained into a chilled Sour glass.
Traditional (egg white):
WHISKEY SOUR – 60 ml / 2 oz Bourbon – 22 ml / 3/4 oz Fresh Lemon Juice – 22 ml / 3/4 oz Simple syrup – White of one egg (optional)
DAIQUIRI – 60 ml / 2 oz Blanco Rum
– 30 ml / 1 oz Fresh lime juice – 22 ml / 3/4 oz Simple syrup* (Jennings Cox, Santiago de Cuba, late 1890’s)
– Dash Angostura Bitters (Waukesha Plain Dealer, in 1870)
BOURBON CRUSTA – 44 ml / 1 1/2 oz Bourbon – 15 ml / 1/2 oz Fresh lemon juice – 15 ml / 1/2 oz Orange Curaçao – 15 ml / 1/2 oz Maraschino liqueur (The Bon Vivant’s Companion, or How to Mix Drinks by Jerry Thomas, 1862)
CLOVER CLUB – 60 ml / 2 oz Gin – 22 ml / 3/4 oz Fresh Lemon Juice – 22 ml / 3/4 oz Grenadine** – White of one egg (The Ideal Bartender by Tom Bullock, 1917)
SIDECAR – 44 ml / 1 1/2 oz Cognac
PISCO SOUR – 60 ml / 2 oz Pisco
– 15 ml / 1/2 oz Fresh lemon juice – 30 ml / 1 oz Orange Curaçao – Spray with a lemon twist & discard (Harry’s ABC of Mixing Cocktails by Harry MacElhone , 1919)
– 22 ml / 3/4 oz Fresh lemon juice – 22 ml / 3/4 oz Simple syrup* (Victor Vaughen Morris, Morris Bar, 1920)
* 1:1 sugar to water by volume **Raspberry syrup could be used
ALL PURPOSE GLASS
ITEM-NOS.: RETAIL: 6417/0 ON PREMISE: 0417/0 FACTS: Height: 187 mm / 7-3/8 inch Diameter: 79 mm / 3-1/8 inch Capacity: 350 ccm / 12-3/8 oz
Suitable for all kind of bar beverages such as Rosé Champagne, Champagne, Prosecco, White Wine, Red Wine, Beer
NEAT GLASS
2 oz 60 ml
ITEM-NOS.: RETAIL: 6417/01 ON PREMISE: 0417/01
FACTS: Height: 77 mm / 3 inch Diameter: 70 mm / 2-3/4 inch Capacity: 174 ccm / 6-1/8 oz
ZANE: “Simply put, this is a glass for straight spirits or drinks which are stirred and served neat, like a Sazerac. This glass is the perfect size that doesn‘t appear small and is perceived as full when served both neat spirits and neat cocktails. Neat implies no ice.”
NEAT GLASS RECIPES
PREPARATION & SERVICE Neat:
Fill the Neat glass to the top of the thicker oar design on the glass. This is the 60 ml or 2 oz line.
Cocktail:
Unless otherwise specified, the following cocktails should be stirred with ice and strained into a chilled Neat glass.
SAZERAC COCKTAIL – One white sugar cube – 3–4 dashes of Peychaud’s bitters – 60 ml / 2 oz Rye Whiskey – 7.5 ml / 1/4 oz Herbsaint or Absinthe rinse Place a white sugar cube in a chilled mixing glass and add bitters to saturate. Muddle. Add Whiskey and stir with ice. Strain into a chilled Neat glass with an Herbsaint or Absinthe rinse Spray (zest) the glass with a lemon twist.
PINK GIN – 60 ml / 2 oz Gin or Old Tom Gin – 2–4 dashes Angostura Bitters
(The Gentleman’s Companion: Being an Exotic Drinking Book or Around The World With Jigger, Beaker, and Flask, by Charles H. Baker Jr. ,1939)
IMPROVED COCKTAIL – Six-to-eight dashes of a 2:2:2:1 combination
of Angostura bitters, simple syrup*, Maraschino liqueur, and Absinthe – 60 ml / 2 oz Any spirit – Garnish with a long lemon twist (adapted from a recipe in Jerry Thomas’ The Bar-Tender’s Guide, 1876 ed.)
(The World’s Drinks and How to Mix Them by William T. “Cocktail” Boothby, 1908)
ALLAN DARCY – 60 ml / 2 oz Aged rum
– 7.5 ml / 1/4 oz Crème de Cacao – 7.5 ml / 1/4 oz Crème de Griotte
– 3 dashes Peychaud’s Bitters – 44 ml / 1 1/2 oz Still water – Build in Neat glass. Serve at room temperature (Zane Harris)
* 1:1 sugar to water by volume **Raspberry syrup could be used
ROCKS GLASS
2 oz 60 ml
ITEM-NOS.: RETAIL: 6417/02 ON PREMISE: 0417/02
FACTS: Height: 83 mm / 3-1/4 inch Diameter: 82 mm / 3-1/4 inch Capacity: 283 ccm / 9-7/8 oz
ZANE: “The Rocks glass is the go-to for the Old Fashioned and the non-traditional Sour (no egg white). This glass has been designed to accommodate all ice programs including large format ice.”
ROCKS GLASS RECIPES
PREPARATION & SERVICE Old Fashioned Style:
Build in a room temperature Rocks glass. Saturate the sugar cube with the bitters, add a barspoon (or 3.75 ml / 1/8 oz) of soda water, and gently muddle. Add spirit, and ice. If there are no sugar cube or bitters components to the cocktail, then build each drink directly in a Rocks glass over ice. Unless otherwise specified, the following cocktails should be shaken with ice and strained into a chilled Rocks glass over ice.
Shaken Over Ice:
OLD FASHIONED – One white sugar cube – 2–4 Dashes of Angostura bitters – 60 ml / 2 oz Bourbon – Lemon & orange twist Colonel James E. Pepper, Pendennis Club, 1880’s) NEGRONI – 30 ml / 1 oz Gin – 30 ml / 1 oz Campari – 30 ml / 1 oz Sweet Vermouth (created for Count Camillo Negroni by Gloomy Scarselli at the Bar Casoni) PENICILLIN – 60 ml / 2 oz Scotch Whisky – 22 ml / 3/4 oz Fresh lemon juice – 11 ml / 3/8 oz Honey syrup – 11 ml / 3/8 oz Ginger syrup – Float 7.5 ml / 1/4 oz of Islay scotch (Samuel J. Ross, Milk & Honey)
SMASH – 60 ml / 2 oz Any spirit – 3–4 Lemon wedges – 4–6 Mint leaves – 22 ml / 3/4 oz Simple syrup – Muddle lemons, mint, and simple syrup Add spirit and shake with ice. Strain into a chilled rocks glass over ice. Garnish with a lemon wedge and a mint sprig.
VIEUX CARRE – 2 dashes of Angostura bitters – 2 dashes of Peychaud’s bitters – 7.5 ml / 1/4 oz Benedictine – 22 ml / 3/4 oz Sweet Vermouth – 30 ml / 1 oz Rye Whiskey – 30 ml / 1 oz Cognac – Garnish with a long lemon twist (Famous New Orleans Drinks And How To Mix ‘Em, by Stanley Clisby Arthur, 1937)
HIGHBALL GLASS
2 oz 60 ml
ITEM-NOS.: RETAIL: 6417/04 ON PREMISE: 0417/04
FACTS: Height: 154 mm / 6 inch Diameter: 65 mm / 2-1/2 inch Capacity: 310 ccm / 10-7/8 oz
ZANE: “When designing the Highball glass, there were two main considerations: volume and height. The glass allows for the correct waistline that delivers the drink seamlessly without a straw creating the perfect pour.”
HIGHBALL GLASS RECIPES
PREPARATION & SERVICE All Bucks, Collins, and Highballs are to be shaken with a small ice and strained into a chilled Highball glass over ice and topped with soda water -- unless otherwise specified.
TOM COLLINS – 60 ml / 2 oz Gin or Old Tom Gin – 22 ml / 3/4 oz Fresh lemon juice – 22 ml / 3/4 oz Simple syrup* (The Bar-Tender’s Guide, by Jerry Thomas, 1876) FISH HOUSE PUNCH – 22 ml / 3/4 oz Jamaican rum – 22 ml / 3/4 oz Cognac – 15 ml / 1/2 oz Fresh lemon juice – 30 ml / 1 oz Peach liqueur – Lemon wedge
MOSCOW MULE – 60 ml / 2 oz Vodka – 15 ml / 1/2 oz Fresh lime juice – 22 ml / 3/4 oz Ginger syrup (Wes Price, Chatham Hotel, 1941)
EL DIABLO – 60 ml / 2 oz Blanco Tequila – 15 ml / 1/2 oz Fresh lime juice – 22 ml / 3/4 oz Ginger syrup – Float 7.5 ml / 1/4 oz Crème de Cassis
(The Gentleman’s Companion: Being an Exotic Drinking Book or Around The World With Jigger, Beaker, and Flask, by Charles H. Baker Jr. ,1939)
(The Gentleman’s Companion: Being an Exotic Drinking Book or Around the World with Jigger, Beaker and Flask by Charles H. Baker, 1946 - dating back to 1732, the State in Schuylkill Classic)
SUFFERING BASTARD – 30 ml / 1 oz Gin – 30 ml / 1 oz Bourbon
GIN-GIN MULE – 4–6 Mint leaves – 60 ml / 2 oz Gin
– 30 ml / 1 oz Fresh lime juice – 15 ml / 1/2 oz Simple syrup* – 15 ml / 1/2 oz Ginger syrup – Two dashes of Angostura Bitters – Orange wheel, three cucumbers, & bouquet of mint (Joe Scialom at The Shepheard’s Hotel, Cairo Egypt,1942)
– 30 ml / 1 oz Fresh lime juice – 15 ml / 1/2 oz Simple syrup – 15 ml / 1/2 oz Ginger syrup – Bouquet of mint and a piece of candied ginger (Audrey Saunders, Pegu Club)
* 1:1 sugar to water by volume **Raspberry syrup could be used
FIZZ GLASS
2 oz 60 ml
ITEM-NOS.: RETAIL: 6417/03 ON PREMISE: 0417/03
FACTS: Height: 163 mm / 6-3/8 inch Diameter: 60 mm / 2-3/8 inch Capacity: 265 ccm / 9-3/8 oz
ZANE: “The elusive, yet essential, Fizz glass which no other manufacturer produces, but every cock- tail bar needs. lntrinsically a Fizz is a Gin Sour with the addition of egg white (either whites, yokes, or both) and soda water, with no ice. The aim here is to achieve a perfect “push-pop“ head, where the sides of the glass are parallel.“
FIZZ GLASS RECIPES
PREPARATION & SERVICE Unless otherwise specified, all Fizzes are to be dry shaken (without ice) to emulsify the egg white, shaken again with ice, then strained into a chilled Fizz glass and topped with soda.
RAMOS GIN FIZZ – 44 ml / 1 1/2 oz Gin – 15 ml / 1/2 oz Fresh lemon juice – 15 ml / 1/2 oz Fresh lime juice – 22 ml / 3/4 oz Simple syrup* – 30 ml / 1 oz Heavy cream – White of one egg – Two drops of orange blossom water (Henry C. Ramos, Meyer’s Restaurant and adapted from MORNING GLORY FIZZ – 60 ml / 2 oz Rye Whiskey – 22 ml / 3/4 oz Fresh lemon juice – 22 ml / 3/4 oz Simple syrup* – White of one egg – Absinthe rinse on glass – Four-to-five dashes of Angostura bitters over completed cocktail – Garnish with a star anise Around The World With Jigger, Beaker, and Flask by Charles H. Baker, Jr.,1939)
GOLDEN FIZZ – 60 ml / 2 oz Rye Whiskey
– 22 ml / 3/4 oz Fresh lemon juice – 22 ml / 3/4 oz Simple syrup* – Yolk of one egg (Harry Johnson’s New and Improved Bartender’s Manual by Harry Johnson, 1900)
DERBY FIZZ – 60 ml / 2 oz Rye Whiskey – 22 ml / 3/4 oz Fresh lemon juice – 22 ml / 3/4 oz Curaçao – White of one egg white – Orange wedge (The Fine Art of Mixing Drinks by David Embury, 1948)
PEACH BLOW FIZZ – 4–6 Strawberry halves – 44 ml / 1 1/2 oz Gin
– 15 ml / 1/2 oz Fresh lemon juice – 15 ml / 1/2 oz Simple syrup* – 15 ml / 1/2 oz Heavy cream (adapted from Modern American Drinks by George J. Kappeler, 1895)
(Harry’s ABC of Mixing Cocktails by Harry MacElhone , 1919)
* 1:1 sugar to water by volume **Raspberry syrup could be used
MIXING GLASS
3 oz 60 ml
ITEM-NO.: RETAIL/ON PREMISE: 0417/23
FACTS: Height: 176 mm / 7 inch Diameter: 86 mm / 3-3/8 inch Capacity: 650 ccm / 22 oz
INTRODUCTION All drinks can be traced back to 7 Classics. The Old Fas- hioned, Manhattan, Daiquiri, Sour, Peasant, Buck and Julep.
With the six glasses you will be able to make thousands of drinks based off those original 7 Classics.
PROJECT OVERVIEW The first known print of the word “cocktail“ in the context of an alcoholic beverage was in the May 13, 1806, edition of “Balance and Columbian Repository“, a newspaper in Hud- son, New York, where the editor printed an answer to the question „What is a cocktail?“ To which he answered: “A
cocktail, then, is a stimulation liquor composed of spirits of any kind – sugar, water and bitters – it is vulgarly called a bittered sling and is supposed to be an excellent electionee- ring potion, in as much as it renders the heart stout and bold, at the same time that it fuddles the head.
COCKTAIL BREAK DOWN
Spirit – Any distilled, alcoholic liquid Sugar – Refers to a sweetener. Sugar, honey, agave, etc. Water – Used for dilution, most cocktails use ice as their water component. Bitters – Bitters are traditionally an alcoholic preparation flavored with botanical matter such that the end result is characterized by a bitter, sour, or bittersweet flavor. Think of them as the salt & pepper of the drink world. Though all of these elements are important, ice is the one that influences the glassware design the most.
ICE & WHY IT‘S IMPORTANT TO CONSIDER
Ice is in every drink, not just cocktails. In the hospitality indus- try, having high quality ice made by machines is quickly be- coming the standard. The cubes made by these machines are much larger than regular ice cubes and, therefore, displace more liquid in the glass. They also don‘t properly stack in
most other glassware. This may sound trivial, but displace- ment goes a long way with customer perception. If only one cube fits on the bottom of a glass, less displacement occurs and the wash line or level of liquid is lower, making the guest or customer think they are being under served.
GLASS DIMENSIONS
Most high-end ice machines produce ice cubes which are 1 1/4“ (3.25 cm). If the goal is to stack 2 cubes side by side, the inside diameter of the bottom of the glass needs to be 2 7/8“ (7 cm). The next level of ice in bars and res-
taurant is referred to as “large format“ ice. This is crystal clear ice, cut from large blocks of ice or made in molds. They can be cut to any size, but the standard is no smaller than 2“ (5 cm).
ZANE HARRIS SPIRITS SPECIALIST, BEVERAGE CONSULTANT, BAR DESIGNER
For almost 2 decades I’ve been working in the spirits industry in one form or another. At the age of 24 I opened my first bar in Seattle, Rob Roy. It’s been listed as Esquire’s top 50 bars on 2 occasions, Playboy’s Top American bars, GQ’s Great American Bar Crawl and featured on Anthony Bourdain’s The Layover. This is largely to do with a bartender exchange program that we started for the sole purpose of sharing information and experience. In 2009 I, along with a few other bartenders, started the large format ice movement that is found in many of the top bars around the world. Six years ago, I moved to New York to help the Milk & Honey family of bars with their ice programs and ended up working with them until going into private consulting.
Riedel Introduces the Collection Continually innovative and at the forefront of design, RIEDEL presents the RIEDEL BAR DRINK SPECIFIC GLASSWARE col- lection, conceived in collaboration with spirits specialist Zane Harris, known for his mixology at cocktail meccas including Dutch Kills, Maison Premiere, and Rob Roy. In union of past and present, this new collection answers the need for cock- tail-specific glassware among restaurants and bars, with six glasses, which have been perfected for thousands of cocktails. The glasses are based off the traditional serves for the seven classic cocktails: The Old Fashioned, Manhattan, Daiquiri, Sour, Peasant, Buck and Julep. Working in partnership with RIEDEL, Harris created each glass giving specific attention to its size, shape, volume and capacity for ice, a concept in its totality never before explored by any glassware brand.
of spirit or cocktail is added. The Nick & Nora glass is famous- ly named after the characters in the timeless thriller “The Thin Man,” – a film remembered for its mystery and it‘s Martini-loving husband and wife detective team. The glass ensures an effort- less and chic sip, delivering the drink without forcing the tilt of the head perfect. Equipped with an outward flared lip, which is essential for the traditional sour, the Sour Glass delivers a silky smoothness to the entire palate, directing the otherwise strong flavor profile to the tip of the tongue, where it will be most en- joyed: all in keeping with RIEDEL’s form-follows-function ethos. “Ice has the greatest influence in glassware design as it is in practically every drink, not just the cocktail,” notes Harris. RIE- DEL BAR DRINK SPECIFIC GLASSWARE glasses are designed to seamlessly answer two of hospitality’s greatest frustrations – liquid displacement and the resulting consumer perception of being underserved. Created to accommodate the industry’s pre- ferred luxury, “large format” ice, as well as standard ice cube dimensions, the glasses effortlessly allow both types to either fall centered or side by side. Ultimately, it is crucial to understand the finest points of luxury hospitality’s classic and trendy serves, by factoring in barten- der efficiency, guest perception and pour cost. We even con- sider carbon footprint reduction in our designs. This is the only line of glassware that combines all of these important issues and gives you peace of mind that these glasses were made with your business in mind.” Each unique glass in the RIEDEL BAR DRINK SPECIFIC GLASSWARE collection is crafted in RIEDEL’s family owned factories. For more information on the collection, visit riedel.com.
“RIEDEL has always been a great proponent in helping to identi- fy and create consumer and hospitality demand for better glass- ware, as we believe that elevating any experience elevates all experiences,” notes RIEDEL CEO and President Maximilian J RIE- DEL. “Every RIEDEL series has resulted from our keen pulse on consumer tastes and a drive for constant innovation to meet these demands. RIEDEL Bar Drink Specific Glassware is no different.” The Highball and Rocks Glasses are specially made for the standard ice cube, as well as for the large format ice; a growing favorite amongst restaurants and bars. The Fizz Glass , with its straight, parallel sides, captures the perfect frothy and pillowy “push-pop” head of foam with its parallel sides in cocktails such as the gin sour. Sized to be cradled in the hand of the imbiber, with ultimate comfort, the Neat Glass is proportionally smaller than the Rocks glass, and so appears full when the ideal amount
ALL PURPOSE
MIXING
RIEDEL Crystal is a 300-year-old family owned com- pany known for the creation and development of varietal specific stemware. RIEDEL Crystal was the first in history to recognize that the taste and aroma of a beverage is affected by the shape of the vessel from which it is consumed and has been recognized for its revolutionary designs complementing alcoholic beverages and other drinks.
Founded in 1756 and pioneering varietal specific stemware since 1958, RIEDEL has become the brand of choice for wine connoisseurs and drink specialists, hospitality professionals and consumers globally. RIEDEL glassware is distributed worldwide and can be found at all good retailers, wineries, bars and restaurants.
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Tiroler Glashütte GmbH Weissachstraße 28 A-6330 Kufstein Phone: +43 (0) 5372 64896-0 E-Mail: info@riedel.com www.riedel.com Product images shown in actual size, Item-Number: 3334/53
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