Every glass has a reason
The glass isn't decoration: it sets temperature, aroma and how long the drink stays at its best. This is the bar's glassware, piece by piece.
Coupe
18–22 clCoupé or Pompadour glass
The glass for classics served 'up'. A wide mouth for the aroma, a stem so your hand doesn't warm the drink.
- Served
- No ice, strained
- Cocktails
- Daiquiri · Clover Club · Aviation
Nick & Nora
15–18 clSmall stemmed glass
Smaller and taller than the coupe: the drink is finished before it warms. Our pick for short shaken and stirred serves.
- Served
- No ice, strained
- Cocktails
- Manhattan · Last Word · Bamboo
Martini
18–20 clV-shaped cocktail glass
Any bigger and the Martini warms before you finish it. Out of the freezer and served at once.
- Served
- No ice, very cold
- Cocktails
- Dry Martini · Vesper · Espresso Martini
Margarita
24–30 clMargarita glass
The stepped bowl asks for a salt or sugar rim. For high-volume events we move the Margarita to a coupe or a rocks glass.
- Served
- No ice or frozen, salt rim
- Cocktails
- Margarita · Frozen Daiquiri
Sour
12–15 clSour glass
Small and open at the top to show off the egg-white or aquafaba foam.
- Served
- No ice, with foam
- Cocktails
- Whisky Sour · Pisco Sour · Amaretto Sour
Flute
17–20 clChampagne flute
Narrow so the bubbles last. Anything topped with cava or champagne.
- Served
- No ice, sparkling
- Cocktails
- French 75 · Mimosa · Bellini
Old Fashioned
25–32 clHeavy-bottomed rocks glass
A heavy base to stir in and a big cube that chills without watering down. Also for spirits neat.
- Served
- On a large ice block
- Cocktails
- Old Fashioned · Negroni · Sazerac
Shot
4–6 clShot glass
For shots, spirit tastings and layered serves. Tall and narrow when layered.
- Served
- In one go
- Cocktails
- B-52 · Kamikaze · tastings
Highball
25–30 clTall glass
Spirit, ice and a mixer: the right glass so the ratio isn't lost in soda.
- Served
- Long, with ice and mixer
- Cocktails
- Cuba Libre · Paloma · Americano
Collins
30–40 clTube glass
Taller and narrower than the highball. Holds ice, soda and herbs without overflowing.
- Served
- Long, with ice
- Cocktails
- Tom Collins · Mojito · Dark 'n' Stormy
Balloon glass
60–70 clThe gin & tonic glass
The Spanish-style gin & tonic: plenty of ice, the aroma trapped in the bowl, tonic that keeps its fizz.
- Served
- Long, with lots of ice
- Cocktails
- Gin & Tonic · Vermouth on ice
Wine glass
45–55 clSpritz glass
For spritzes and wine-based drinks: a big bowl, ice and bubbles.
- Served
- Long, with ice
- Cocktails
- Aperol Spritz · Hugo · Sangría
Julep
35–38 clMetal julep cup
The metal frosts over with crushed ice. Hold it by the base; the mint goes on top, by your nose.
- Served
- With crushed ice
- Cocktails
- Mint Julep · Whiskey Smash · Sherry Cobbler
Copper mug
35–50 clMule mug
Copper keeps the cold and signals what's coming: ginger, lime and ice.
- Served
- Long, with ice and ginger beer
- Cocktails
- Moscow Mule · London Mule
Tiki
40–60 clCeramic tiki mug
Ceramic, crushed ice and rum. The mug is part of the bar's spectacle.
- Served
- Long, with crushed ice
- Cocktails
- Zombie · Painkiller
Irish Coffee
24–30 clHandled coffee glass
Tempered glass with a handle for hot drinks. Warm it with hot water before serving.
- Served
- Hot
- Cocktails
- Irish Coffee · Hot Toddy
The vessel makes the drink too
Before it was «glassware» it was clay, gourd, metal and ceramic — and each material changes the drink. Fine glass sharpens aroma and rim; clay holds the cold and adds earth; ceramic is ritual; metal frosts; the gourd was the first cup.
Jícara
GourdMexico · pre-Hispanic
Mezcal's first cup: half a dried calabash. Sacred to many peoples; porous, it soaks up the spirit — solving that gave us the copita.
Copita
Clay or glassOaxaca / Jerez
«Copita» = little cup. A wide mouth to get your nose into the smoke. Ron Cooper (Del Maguey) popularized it seeking a cup that wouldn't absorb like the jícara; its echo is Jerez's sherry copita.
Cantarito
ClayJalisco
The little clay jar of Jalisco's street fairs. Round and earthy, it holds the cold and adds terroir; it names the Cantarito — citrus, salt, tequila and grapefruit soda.
Caballito
GlassMexico
Tequila's «little horse»: tall and narrow, for the straight shot. More height than aroma — which is why fine agave moved on to the copita.
Porrón
GlassCatalonia
Drunk without the glass touching your lips: a stream through the air, passed hand to hand. The «rhyton 2.0» — born for hygiene, kept for the shared ritual.
Tiki mug
CeramicDreamed Polynesia · 1949→
Carved ceramic with a tiki face. From bar tableware to cult object: vintage pieces tied to a single bar are now collector's items.
Julep cup
Metal (pewter/silver)USA · the South
A metal cup that frosts on the outside: that frost is part of the Mint Julep. Metal carries the cold like no glass can.
Copper mug
Copper1941
The Moscow Mule's mug: copper chills aggressively and lifts the ginger. Vessel and cocktail were born together, as a sales campaign.
The vessel as gesture
And there's something older than the bar in all this. Raising a cup was never only drinking: the lotus cup of ancient Egypt, the chalice of the Mass, the grail of the Arthurian legends, the porrón passed hand to hand. The vessel is the gesture — the one that shares, that celebrates, that remembers. No need to get mystical: just choose it on purpose.
Glassware has become «the new garnish» (Punch). Oslo's Himkok commissions bespoke ceramic vessels from Studio Sløyd, one per cocktail; Del Maguey turned the clay copita into fine mezcal's signature.