The Compendium of Bar Measurements and Terms, Part 4
They say image is everything. For haute cuisine, a dish’s presentation is as important as the quality of the ingredients employed and the manner in which they are handled. Selfrespecting bartenders know this as well, and they pay special attention to garnishes, glassware and cleanliness.
In this month’s column I would like to share with you a collection of glassware photographs I found on- line (en.wikibooks.org/wiki/Bartending/Drinkware/Glassware). I believe that this collection offers a great visual representation of most of the common glass shapes available in today’s bars.
I am not suggesting that you go out and buy a set of each one of them, but if you are trying to follow a recipe that calls for a particular glass, you’ll be able to use this visual guide to see if any of the glasses you already own are close enough to be acceptable substitutes.
-Bartender’s Corner by Dr. Ron A. Ñejo-
When studying the history of a country, some scholars undoubtedly head to the libraries, to read and re-read manuscripts of yesteryear. I, on the other hand, prefer to start by exploring the culinary and mixological legacy of the bygone eras: I head to the bars and pubs!
Early colonial America was a constantly changing landscape. The recipes for their contemporary cookery and drinkery are a window into that time.
Join me as I journey through the best of what has survived, as I explore the drinks that forged and survived the growth of the American nation.
-Dr. Ron A. Ñejo