Onis N.Y.C.

Start with what you serve most often. If you pour a lot of gin and tonic, the 59 cl glass is your workhorse, as it holds a generous amount of ice without making the tonic look diluted. For soft drinks and mixed drinks, choose between the highball glasses of 26 and 36 cl, with the smaller size working especially well for juices. The tumblers of 28 cl rocks and 35 cl old-fashioned are the workhorses for whisky and aged genever. For the cocktail menu, keep the 19 cl coupe, 19 cl martini glass, and 29 cl champagne coupe ready. In hospitality, plan on approximately three glasses per seat per model.

Fill the 19 cl martini glass to just below the rim, so a guest can lift it without spilling. espresso martini looks its best in the same style of glass, with the foam layer as a natural seal. The 19 cl coupe is intended for shaken cocktails without ice, while the 29 cl champagne coupe is for sparkling wine. Always build a gin and tonic in the glass itself: first fill it with ice to above halfway, then add the gin and pour the tonic down the side.

The models are made of tempered glass, which means the rim has had an extra heat treatment and is therefore less prone to chipping. They are safe in the professional dishwasher. Place them upright in an open rack and let them dry out before stacking, otherwise you get streaks of limescale on the sides. A stemmed glass usually breaks at the join between bowl and stem, so always pick it up by the stem.

Looking for a wider selection in the same category? Take a look at the cocktail glasses, which also include coupes and martini glasses from other brands. If you run a hospitality business and want to purchase glassware by the crate, then hospitality glassware is the logical next step. Anyone looking to stock the bar with tools should start with cocktail shakers, because without a shaker, even the finest coupe remains empty. If you're unsure between two sizes, choose the larger one.