I’m delighted that you enjoy Cold Glass, thanks for letting me know. Yeah, not posting much recently, other projects at hand, but I think I’ll get back to writing here as cold weather draws in. Glad you’re enjoying your martinis!

Excellent! I’m glad you found us, too.

I’m delighted to be a source, thanks!

“…easy to mess up…”, oh yeah. I’m delighted that this is a favorite for you and your friends—and that you actually have a bartender who can put up great ones. Stick with that bartender!

Thanks!

Coupes don’t seem to be very popular among glass-makers right now. I’ve had the best luck trolling antique and collectibles stores, and that’s where I’ve found much of the glassware I use in the photos here.

But here’s one modern thing to check on: I like Schott’s Tritan series; the styling is between a coupe and a V-stem. They are commonly available in kitchen stores (here in Minneapolis,) affordable, and made with break-resistant, dishwasher-safe glass. (I’ve only tested the dishwasher part.) There are two styles: shorter and taller.

It would be very nice to see more coupes on the market, but it just doesn’t seem to be happening right now.

Thanks, Doug. I dug around a bit and wasn’t able to come up with anything either.

I like the idea of a coupe here for both it’s form (any other drink served up would work equally well) and it’s function (v-shaped martini glasses are more prone to spillage… especially as the night marches on). But, it may also be that the martini glasses I’ve encountered in the past have had overly shallow walls.

Would you have any recommendations for modern glassware in either style? If not, I suppose I’ll have to start checking out the vintage/antique stores.

Hi, Jason,

That glass is Vera Wang Wedgwood. I don’t recall the name of the specific style.

I just googled it—unsuccessfully, alas! Though it’s modern, it may be out of production right now. Your local china shops may have knowledgable people who can help hunt it down, though.

That’s a great way to put it.

How remarkable that would be, to be able to drink a Dirty Martini with Roosevelt, and listen to his cocktail-hour tales. He was, by all accounts, quite a raconteur.

I go through phases. Dirty Martinis will be just the thing for awhile; then I’ll go totally off olives for months—not in salads, not in dinner, and definitely not in Martinis. Of course, a few months later, the Dirty Martini is on again…

I’ve always had trouble with the little onions, too. Never liked the flavor straight, and gin doesn’t seem to rescue them. So I’m guessing that I won’t be writing up the Gibson anytime soon.

Speaking of martini garnishes, what’s up with the cocktail onions? I’ve been dubious of that particular style for eons. Possibly because I don’t like raw onions, but whatever.