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.
SKU 0417/06
RIEDEL Drink Specific Glassware Sour
The innovative machine-made Sour Glass of the functional glass collection RIEDEL Barware is equipped with an outward flared lip, essential for the traditional sour. The shape of this 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. The RIEDEL BARWARE DRINK SPECIFIC GLASSWARE is made in collaboration with spirits specialist Zane Harris, answering the need for cocktail-specific glassware among restaurants and bars with six glasses perfected for thousands of cocktails. The glasses are based off the traditional serves for 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 company. “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.” Each unique glass in the RIEDEL BAR DRINK SPECIFIC GLASSWARE collection is crafted in Riedel’s familyowned factories. All RIEDEL glasses are dishwasher safe.
Year of design 2019
Volume 217 ccm
Height 158 mm
Box quantity 1
Type of Manufacturing machine production
Material Crystal
Caring for your RIEDEL Crystal
- RIEDEL glasses are dishwasher safe. RIEDEL exclusively recommends MIELE
- To avoid stains: use soft water (low mineral content)
- To avoid scratches: Avoid glass contact with other glass or metal
- To remove stains: use white vinegar
- If available use a stemware rack
- Wash the glass under warm water (use detergent and rinse the glass carefully)
- Glass polishing: Use two polishing cloths, never hold the glass by the base to polish the bowl
- Stem snap: Occurs through mishandling = torque or bend pressure at the stem
- Storage: Avoid glass storage in kitchen cabinets which have strong aromas that translates into glass
- Wash at boiling temperature (to kill bacteria) with odorless soap
- Should be machine washed at min. 170° F/75° C
- Never use fabric softener when rinsing your microfiber polishing cloth (avoids grease film on surface)
RIEDEL Drink Specific Glassware Sour
Frequently asked questions
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 is in every drink, not just cocktails. In the hospitality industry, having high quality ice made by machines is quickly becoming 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 displacement 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.
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 restaurant 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).
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.
