Coupette glasses

Capacity in this collection runs from 12 to 31 cl. After dilution a shaken cocktail usually comes to 10 to 14 cl, so a coupette of 16 to 23 cl gives the right fill: about two thirds full, with a rim that stays dry. The RCR Melodia coupette at 16 cl and the Spiegelau Perfect Serve at 23.5 cl are good examples.

The smaller Onis Bespoke at 12 cl is meant for short servings and tastings. The roomier Spiegelau Lifestyle at 31 cl leaves space for a generous garnish, but then calls for a bigger recipe. Also look at the thickness of the rim: thin feels more refined on the lip, thicker lasts longer in a busy bar.

Chill the coupette first. Put it in the freezer for ten minutes, or fill it with ice and water while you shake and pour that away just before serving. Without ice in the glass, the starting temperature is all you have.

Always strain, and double strain for recipes with fresh citrus juice, so no ice shards end up in the glass. Hold the glass by the stem, because a hand around the bowl warms the drink noticeably within a minute.

The daiquiri is the most classic filling, and a margarita without a salt rim comes into its own better in this glass than in the wide sombrero.

A coupette almost always breaks in the same place: the transition from stem to bowl. So never lift the glass by the bowl while the stem is caught in a rack, and stand them upright between the pegs of the dishwasher rather than at an angle.

Lehmann and Spiegelau work with thinly pulled crystal glass that stays clear but prefers a short wash at a lower temperature. Bormioli Rocco supplies sturdier glass for busy bars. Polish afterwards with a linen cloth, because on a wide bowl in particular every streak shows.

If you are after the full, classic coupe for champagne, they are with the champagne coupes. For the angular V shape, look at the martini glasses, and for the smaller tulip model bartenders like to use, at the Nick and Nora glasses. The shaking itself starts with the cocktail shakers, and you measure out the ratios with a jigger, because a shaken cocktail forgives little.