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).
Made with FlippingBook Online newsletter