RIEDEL BAR DRINK SPECIFIC GLASSWARE

Riedel Introduces the RIEDEL BAR DRINK SPECIFIC GLASSWARE Collection

All drinks can be traced back to 7 Classics. The Old Fashioned, 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.

Continually innovative and at the forefront of design, Riedel presents the RIEDEL BAR DRINK SPECIFIC GLASSWARE collection, made in collaboration with spirits specialist Zane Harris, known for his mixology at cocktail meccas including Dutch Kills, Maison Premiere, and Rob Roy. This new collection answers the need for cocktail-specific glassware  with six glasses perfected for thousands of cocktails.

 

 

 

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Riedel has always been a great proponent in helping to identify and create consumer and hospitality demand for better stemware as we believe that elevating any experience elevates all experiences,”

notes Riedel CEO and President Maximilian J Riedel.

 

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 the large format ice, a growing favorite among restaurants and bars.

The Fizz Glass captures the perfect frothy and pillowy “push-pop” head of foam with its parallel sides in cocktails like the gin sour. Sized to be cradled by the hand of the imbiber favor for ultimate comfort, the Neat Glass is proportioned smaller than the Rocks glass but appears full when the ideal amount of spirit or cocktail is added.

Nick & Nora, named after the characters in the timeless thriller “The Thin Man,” remembered for its mystery and martini-loving husband-and-wife detective team. The glass ensures an effortless and chic sip, delivering the drink without forcing the tilt of the head perfect.

Equipped with an outward flared lip, essential for the traditional sour, the Sour Glass delivers the silky smoothness to the entire palate, directing the otherwise strong flavor profile to the tip of the tongue where it will be most enjoyed, in keeping with Riedel’s form-follows-function ethos.

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“Ice has the greatest influence in glassware design as it is in practically every drink, not just the cocktail,” notes Harris. “RIEDEL BAR DRINK SPECIFIC GLASSWARE ice glasses are designed to seamlessly answer two of hospitality’s greatest frustrations– liquid displacement and the distorted consumer perception of being underserved. Created to accommodate the industry’s preferred 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 bartender efficiency, guest perception and pour cost. We even consider 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.

 

 

 

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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)

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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)

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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.

(The World’s Drinks and How to Mix Them by William T. “Cocktail” Boothby, 1908)

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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)

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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 Around The World With Jigger, Beaker, and Flask by Charles H. Baker, Jr.,1939)

RIEDEL Barware Neat Glas
RIEDEL Barware Rocks Glas
RIEDEL Barware Fizz Glas
RIEDEL Barware Highball
RIEDEL Barware Nick & Nora