The Home Bar Glassware Guide
You don't need a cabinet full of specialty glasses. Here's what actually matters — and why.
Coupe
The most elegant glass in the bar. Shallow, wide bowl on a long stem — designed for stirred and shaken cocktails served without ice. The wide bowl allows aromas to open up; the stem keeps your hand from warming the drink. Use for: Martinis, Daiquiris, Sidecars, Last Words, Clover Clubs.
Nick & Nora
Smaller and more upright than a coupe — named after the cocktail-loving couple in 'The Thin Man.' Holds less volume, which means your drink stays colder longer. The preferred glass for Martinis among serious bartenders. Use for: Martinis, Manhattans, Negronis (stirred and strained).
Rocks / Old Fashioned
Short, wide, and sturdy — designed for drinks served over ice. The wide mouth allows you to express citrus oils over the surface and gives you room for a large ice cube. Use for: Old Fashioneds, Negronis, Whiskey Sours on the rocks, Mezcal Negronis.
Collins / Highball
Tall and narrow — designed for long drinks with a carbonated component. The narrow opening preserves carbonation; the height gives you room for plenty of ice and mixer. Use for: Tom Collins, Gin & Tonic, Moscow Mule, Paloma, Mojito.
Wine Glass
The large bowl allows aromas to develop — essential for wine-based cocktails and spritzes. Use a large, wide-bowled glass for spritzes; a standard wine glass for wine-based cocktails. Use for: Aperol Spritz, Cocchi Rosa Spritz, Sangria.
Champagne Flute
Tall and narrow — designed to preserve carbonation in sparkling wine and Champagne cocktails. The narrow opening keeps the bubbles in the glass longer. Use for: French 75, Champagne Cocktail, Kir Royale.