If you want your serve to scream perfection, there is nothing more important than the glassware it is served in! Have a look at our top tips on how to ensure your glassware is always at the top of its game in your venue.

Glassware is where the anticipation of a great drink begins. Research has revealed beautiful glassware not only enhances a customer’s perception of quality but even has an impact on taste! A great drink requires a great glass, and customers are demanding this more and more. They expect their cocktails in clean, correctly differentiated glassware, making your glasses an essential feature to maximize your customer's experience in your bar.

With a varied range of glassware now available through many different suppliers, there are countless styles out there to suit each and every occasion. Every style of serve has specific needs from the glassware it is served in. By using the right glassware, you can be more creative and playful with your serves, ingredients and garnish creating an opportunity to promote appealing seasonal drinks in your venue.

Getting to know the various types of glassware will help improve your knowledge and the advice you can give your customers. When drinks are served perfectly, customers will feel more satisfied and be more likely to come back for more. Eventually they may even encourage their friends to come to your venue via word of mouth and posting on social media. Our guide not only outlines the fundamentals of glassware, but it will also take you through the different glasses to use for each of your cocktail serves. If you’re aiming to impress, take note…

Highball and Collins glasses are very similar and can often be used interchangeably. Both are typically used for tall mixed drinks built in the glass with plenty of ice. 

Used for: Whisky Highball, Bloody Mary, Mojito. 

Short tumblers are often referred to as “lowball” or “rocks” glasses. Typically used for short mixed drinks served with ice (“on the rocks”) or neat spirits, such as whisk(e)y.  

Used for: Old Fashioned, Whisk(e)y Sour, Negroni. 

Most often associated with Martinis, these are the best options for serving cocktails “straight-up” without ice. Best kept chilled and lifted out before service.  

Used for: Martinis, Cosmopolitans, and Daiquiris.

Stemmed with a broad, shallow bowl, coupe glasses were originally intended for champagne but are now used interchangeably with martini glasses.  

Used for: Espresso martini, Sidecar, Manhattan.

The smallest glasses behind the bar, are used for neat shots or small mixed drinks. 

Used for: Boilermaker, Tequila.

Also known as a “snifter”, the size and shape showcase the color, legs, and aromas of the liquid. Typically used for dark spirits and simple brandy drinks. 

Used for: Brandy, B&B.

A thin stemmed glass with a tapered rim designed to retain bubbles in the glass longer. Typically used for champagne and champagne-based cocktails. 

Used for: Kir Royale, Bellini, Mimosa.

White wine glasses tend to be taller and are more open and are best kept chilled. Typically used for wine and wine-based cocktails.  

Used for: White wine, Sangria, Wine Spritzer.

Red wine glasses are rounder and fuller to bring out the flavor and aromas of red wine. The large, wide bowl also enhances the botanical flavors in gin and allows space for creative mixers and garnishes.  

Used for: Red wine, Gin & Tonic.

These come in a variety of styles and shapes, often specially treated (nucleated) to help beer keep its head.  

Used for: Beers, ciders, ales.

You can also use unusual and bespoke glassware to create unique and engaging guest experiences. 

Some innovative glassware ideas to get you started: 

• Tiki style   
• Jars  
• Mugs  
• Teacups  
• Bottles

Don’t Touch the Top of the Glass - This is not just for hygiene reasons—the less you handle the glass, the colder your drink will be and we all know that means a better serve! Always hold glasses at the base, leaving the top two thirds for the customer.

Size Variations of Glassware - There are subtle differences between the sizes of different glasses, and these distinctions are very important. Think Wine glass vs. Martini glass: we all know these look very similar so it’s important to know the distinctions. The size of the glass also has implications for the quality of the serve, as the glass needs to accommodate the right amount of ice and liquid to achieve a great tasting drink.

Always Check Glassware - Before serving a drink, check the glass for marks, lipstick or cracks. Even if the glass has been washed, there is a chance that some traces of detergent may remain. To ensure this is removed, polish glassware with paper towels after washing. You only get one chance to make a good first impression.

Allow Glassware to Cool - Chilled glasses keep drinks colder. If glassware has been freshly washed, a cold substance can cause the glass to shatter. Take care when using washed glassware and allow time to cool.

Stock Up - To maintain high levels of service throughout the shift, make sure there are a sufficient number of glasses washed and polished. Regularly prep glassware throughout your shift to ensure service levels are maintained. In every bar, there’s always a quiet period—use this to your advantage.

Storage Is Key - Take care with glasses that have delicate rims as these are more likely to shatter. All shelving for glassware should be lined with matting and cleaned regularly.

• Modern glassware is more than just a vessel to drink from. The design of a specific glass can have a significant impact on both the aesthetic and sensory perception of a drink.  
• Ensure you’re familiar with the various styles of glassware kept in your bar and their uses.  
• Glassware is both delicate and a very direct touchpoint between the bar and the guest, so make sure your handling and cleaning processes are up to scratch to deliver spotless glassware and minimize breakages consistently.