Gin and tonic glasses

Size matters most, and yet people pay the least attention to it. A gin and tonic is about five centiliters of gin, twice as much tonic, and plenty of ice. You need a glass of at least 50 cl for that. With a 65 to 80 cl glass, you can really fill it with ice. That’s not excessive. More ice melts more slowly than just a few cubes, so your drink gets less watered down. Under 50 cl, you have to choose between ice and tonic.

Next, the shape of the bowl. A classic copa with a slightly tapered rim holds the aroma best. If you’re using botanicals, that’s your glass. A sleeker, straighter bowl, like the 53 cl Alkemist, looks more modern and suits a minimalist bar. The low models, around 53 cl, sit more securely on a patio or tray. Also consider the stem. A short, thick stem is less likely to break and is the smart choice for hospitality venues. A long stem looks more elegant and keeps your hand farther from the ice.

The order matters more than which gin you choose. First fill the glass three-quarters full with large ice cubes and let it sit for a moment until it’s cold. Pour off the melted water. Then pour the gin over the ice and stir briefly with a bar spoon. Add the tonic last, down the side of the glass or over the back of the spoon, to keep the fizz in. Then stir no more than half a turn.

Match the garnish to the gin, not to what you always do. A classic London Dry pairs well with a lemon peel. A gin with lots of citrus calls for a slice of orange. For a spicy gin, use a sprig of rosemary or a few peppercorns, not half a fruit bowl. Always squeeze a peel over the glass first. You’ll find the exact ratio on the page about gin and tonic. You can also pour a Hugo Spritz into this glass, because the elderflower needs the same space.

A large goblet gets cloudy sooner than a small glass. It’s not the glass’s fault, but the water’s. Limescale builds up over that broad surface, and you can see it as soon as the light shines through. So wash them on a short glass cycle, use a little rinse aid, and if your water is hard, add a splash of vinegar to the rinse water. Dry-polish them with a lint-free cloth while they’re still warm.

Citric acid takes care of the rest. If a slice of lime is left in the glass overnight, it leaves a cloudy ring that’s hard to remove. So rinse the glasses right after use. In the dishwasher, keep them separate, because a copa with a long stem can easily tip over and knock against the glass next to it. Store them upright with the bowl unobstructed, not upside down on the rim.

Prefer a tall, straight glass to a goblet? Then take a look at long drink glasses. A gin and tonic tastes just as good in one, but less aroma lingers. You’ll find low, heavy models among the tumbler glasses. Want to see all the cocktail glass styles together first? Take a look at the cocktail glasses. The French house Lehmann makes the Barcelona, a 50 cl copa developed in collaboration with sommeliers. To pour in the tonic gently, grab a bar spoon.