Liqueur glasses

What are you pouring? That determines the capacity. For strong, sweet liqueurs like amaretto, Grand Marnier or homemade nut liqueur, 6 to 8 cl is enough, since you only fill the glass about a third of the way. Ice-cold limoncello straight from the freezer goes in the same size glass, preferably one with a thick base to keep it cold. Port and sherry call for a larger measure, 10 to 12 cl. You pour more of them, and these fortified wines need room to breathe.

How much you smell depends on the shape. A small tulip-shaped glass that narrows at the top, like the 8.1 cl grappa glass, traps the aromas. A straight-sided 8 cl cordial glass doesn’t. The alcohol evaporates faster in it, which is just right for liqueurs with a sharp aroma. If you’re looking for one liqueur glass for everything, choose a small 12 to 17 cl bowl on a stem. Stemmed liqueur glasses like this work just as well for port as for rum, and your hand won’t warm the drink.

Temperature makes the biggest difference. Limoncello comes straight from the freezer, served in a small glass that went in to chill fifteen minutes earlier. Drink Amaretto and Baileys at room temperature or with one ice cube. Cognac, aged rum, and dark herbal liqueurs can be a little warmer. Just hold the glass in your hand for a moment.

Fill the glass no more than a third full. Seems stingy, perhaps. But the aroma needs that empty space, and without it, all you really taste is alcohol. After dinner, have coffee first and liqueur afterward. If you’re making a Baileys cocktail or something in the limoncello cocktailscategory, use a larger measure. You’ll be adding ice or cream, so you really need that 17 to 23 cl.

Most of the glassware in this collection is lead-free crystal glass. It contains potassium and zinc instead of lead oxide. The glass catches the light just as beautifully, but doesn’t release heavy metals into your drink. Lead-free crystal is also harder. You can see this on the rims, which are less likely to chip when the glasses clink together in the cupboard.

Small glasses break more often than large ones, simply because more of them fit on a shelf. Place them upright in the dishwasher with some space between them, and choose a short glassware cycle at no more than fifty degrees. Sweet liqueur leaves a sticky film that remains at low temperatures. So rinse a glass with warm water after limoncello or Baileys. Then wipe it dry with a lint-free cloth, because every streak shows on such a small glass.

If you tend to serve an aperitif or genever rather than liqueur, take a look at the aperitif glasses. limoncello glasses with thick bases, the slim grappa glasses and the slightly larger sherry glasses. If you make your own liqueur and often pour precise measures, the jiggers from the bar tools range are easier to use than a measuring cup. They let you measure out two and four centiliters without thinking, and you don't have to keep rinsing them.