Shot glasses

Start with the capacity. A classic shot is 3 to 4 cl: that is the size of the Boston shot and of most bar models. If you want room for ice or for a layered shot, 5 to 6.5 cl suits you better. Above 7 cl you are really talking about a liqueur glass, meant for sipping rather than drinking in one. For a hot shot or a layered drink, a taller, narrow model is handier, because the layers stay visible.

Then look at the wall thickness. Thick-walled bar models with a heavy base are the logical choice if the glasses are set down hard on the table and washed often. Thin-walled or cut models come into their own with a good grappa or eau de vie, where you tend to hold the glass in your hand. If you work with fixed measures, a jigger with a graduation line is more accurate than the shot glass itself.

Chill the glass along with the drink. Vodka, aquavit and herbal bitters are at their best when glass and bottle both come out of the freezer: the glass frosts over, the spirit turns syrupy and the alcohol bites less. Do put ice-cold glasses on a coaster, because condensation runs straight onto the table.

With a layered shot such as the B52, pour each layer gently over the back of a spoon, so the lighter liquid floats on the heavier one. With a shaken shot, a kamikaze for instance, strain it from the shaker so no ice splinters come along. For a table full of glasses at once, the easiest approach is to line them all up and pour along the row in one movement, and only garnish afterwards. Count on roughly half a bottle for twelve shots of 3 cl, so you know how much you need before you start pouring.

Most bar models are made of tempered glass. That does not mean they are unbreakable, but it does mean they stand up better to knocks and to the temperature difference between the freezer and hot rinsing water. So never put a frozen glass straight under the hot tap, because that is exactly the shock that makes even tempered glass crack.

All the shot glasses here can go in the dishwasher. The pitfall is stacking: shot glasses fit exactly inside one another and then suck tight, after which you rarely get them apart intact. Place them upright and separately in the rack. If they develop a dull haze over time, that is limescale; washing them by hand once with a little vinegar brings the shine back.

If you are looking for a glass for genever or a traditional Dutch tipple, you belong more with the genever glasses, which are slightly fuller and rounder in shape. If you want to know what to pour into them, the recipes sit together on the page with shots. And for the tools around it, from strainer to measure, look at the cocktail shakers. If what you want is a larger glass for spirits over ice, the tumblers are the right place.