RIEDEL Barware Rocks Glass

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.

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).

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.

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.

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).

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.

All RIEDEL glasses are dishwasher save, excluding VINUM GOLD and VINUM PLATINUM. RIEDEL exclusevly recommends MIELE.

All current produced items are made of crystal glass and lead free.

For a perfect result:

• Wash under warm water, detergent is not necessary.
• Place on line to drain for the time begin.
• For extra shine, steam over boiling water.

To polish use microfiber polishing cloths: Hold glass by base and polish. Use left hand to cradle the bowl and polish with your right hand. Never twist the base and bowl.

To avoid scratches: Avoid contact with other glass or metal. lf available use a stemware rack.

To avoid stains: Use soft water (low mineral content).

To remove stains: Use white vinegar.