Onis N.Y.C.

Start with what you pour most often. If you make a lot of gin and tonic, the 59 cl glass is your workhorse, because it takes a generous amount of ice without the tonic looking diluted. For soft drinks and mixed drinks, choose between the long drink glasses of 26 and 36 cl, the smallest size working best for juices. The tumblers of 28 cl rocks and 35 cl dof are the everyday choices for whisky and aged genever. For the cocktail menu there are the 19 cl coupe, the 19 cl martini glass and the 29 cl champagne coupe. In hospitality, count on about three glasses per seat per model.

Fill the 19 cl martini glass to just below the rim, so a guest can lift the glass without spilling. An espresso martini comes into its own in that same model, with the layer of foam as a fixed finish. The 19 cl coupe is meant for shaken cocktails without ice, the 29 cl champagne coupe for sparkling wine. Always build a gin and tonic in the glass itself: first ice to well above halfway, then the gin, then the tonic poured down the side.

The models are made of tempered glass, which means the rim has had an extra heat treatment and is therefore less prone to chipping. They are safe in the professional dishwasher. Place them upright in an open rack and let them dry out before stacking, otherwise you get streaks of limescale on the sides. A stemmed glass usually breaks at the join between bowl and stem, so always pick it up by the stem.

If you are looking for a wider choice in the same segment, take a look at the cocktail glasses, which also include coupes and martini glasses from other brands. If you run a venue and want to buy glassware by the crate, the hospitality glassware is the logical next step. Anyone wanting to add tools to the bar starts with the cocktail shakers, because without a shaker even the finest coupe stays empty. If you are torn between two sizes, take the larger one.