Limoncello glasses

The sizes in this collection run from 6 to 17 cl, and the question is mainly how much you want to pour. For the classic digestif of 3 to 4 cl, a small bowl of 6 to 10 cl is the right size, such as the RCR Opera liqueur glass of 6 cl on a stem or the Chef & Sommelier Spirits of 8 cl. The glass then stands half full, which keeps it cold for longer.

Roomier models of 13 to 17 cl, such as the Spiegelau Authentis or the NUDE Glass Savage pony glass, are meant for limoncello on ice, with tonic, or as the base for a spritz.

Choose a stemmed glass if you take it out of the freezer, because then your hand does not pass any warmth on to the liqueur. For a drink at the table a small stemless glass is more practical, such as the Bormioli Rocco Restaurant. Thin crystal glass feels finer on the lip; thicker glass from Bormioli Rocco and Eclat survives the freezer better.

Put both the bottle and the glasses in the freezer for at least two hours. Pour 3 to 4 cl straight after taking them out, and drink within a couple of minutes, before the glass fogs up and the liqueur warms. Limoncello belongs after the meal and not before it: the sugar content is too high for it to work as an aperitif, and the cold numbs your taste buds just enough to make you miss the next course.

If you want something longer, the spritz is the most common variation, with prosecco and sparkling water in a larger bowl. The recipe is with the limoncello spritz, and more ways to use the liqueur are with the limoncello cocktails. For the broader Italian repertoire, from sgroppino to negroni sbagliato, look at the Italian cocktails, where each recipe states which glass goes with it.

Not every glass can take the freezer. Thin crystal glass handles the cold well as long as you let it acclimatise quietly, but you must never rinse it with warm water straight after taking it out. That shock is the most common cause of cracks in liqueur glasses.

Soda-lime glass and tempered glass from Bormioli Rocco and Chef & Sommelier are the least sensitive and can go in the dishwasher without worry. Crystal glass from Spiegelau and NUDE Glass washes better on a short programme at a lower temperature.

Sugar residue dries into a sticky film that is hard to remove later. So rinse the glasses briefly before putting them away, even if they are not going into the machine right away.

For other digestifs and liqueurs, the liqueur glasses are the broader range, and for grappa and eau de vie there are the narrower bowls with the grappa glasses. If you would rather pour a plain shot, the shot glasses have a more practical shape and a sturdier base. And if you turn it into a spritz, that goes in the roomy bowls with the Aperol Spritz glasses, which leave plenty of room for ice cubes, prosecco and a thick slice of orange or lemon.