Jenever & shot glasses

How should you drink it? That’s where the choice begins. For traditional jenever, reach for a spout glass or roemer holding 3.5 to 6 cl. Ideally, choose one with a fill line, because in hospitality a free-pour measure can easily get out of hand without one. If spirits are meant to be downed in one, a straight shot glass holding 3 to 6 cl is a better choice. Thick glass, a heavy base, and no stem to get in the way.

If you prefer to sip a liqueur, choose a small glass holding 7 to 12 cl with a short stem. Fill it only halfway so the aroma lingers above the drink. Hold it by the stem so your hand doesn’t warm the drink. Also check how many glasses come in a box. Sets of twelve are common for hospitality, while four or six are enough at home. If you’re carrying them on a tray, a low, wide shape is handy because it’s less likely to tip over. If they’re going on display in a cabinet, you can consider cut crystal.

Serve a small glass of gin cool, but not ice-cold. Around ten degrees is good. Place the glass on the table first, then fill it. That way, you can fill it to the brim without spilling, and your guest takes the first sip while the glass is still on the table. Young gin can perfectly well come from the freezer. Don’t freeze aged gin, though, as it loses its malty flavor. If you have beer with it, that’s called a kopstoot. Have the gin first, then the beer.

Shots are different. Set out the glasses in advance and chill the bottle, not the glasses. Pour only when you hand them out. For a layered shot such as the B52 , let the liquor flow slowly over the rounded side of a bar spoon so the layers stay neatly separated. Serve liqueur and limoncello in 4 to 6 centiliters after a meal. Limoncello can certainly come straight from the freezer.

Small glasses often go through the dishwasher, and that’s exactly where things go wrong. They’re lightweight, so they tip over in the rack, fill with water, and clatter against each other. Place them in a compartment rack or a special glass rack, tilted rather than upside down. Heavy cut crystal, such as RCR shot glasses, keeps its shine better when washed by hand.

Liqueur and syrup are sticky. They dry quickly and leave a ring that’s hard to remove later. So rinse the glasses with warm water right away, even if you won’t do the dishes until later. If a glass has a gold rim, like the Pasabahce Timeless, it shouldn’t go in the dishwasher, because the rim will visibly wear away. Store aperitif glasses upright, and don’t stack them inside each other.

If you’re looking for glasses for spirits you drink in one go, you’ll find them together under shot glasses. The larger stemmed glasses are under liqueur glasses, and the narrow glasses for ice-cold limoncello are under limoncello glasses. If you’re more interested in tasting than drinking, take a look under tasting glasses. They hold the aroma better. If you work behind a bar and pour measured servings, keep a jigger handy. It lets you measure more precisely than using a mark on the glass. Still unsure about the capacity? Below are the most frequently asked questions.