While non-alcoholic bar beverages have been around a very long time, with the recent rise of healthy-living initiatives like Dry January, mocktails are more popular than ever among consumers. Among bar and restaurant operators, mocktails are a popular addition to the drink menu, as the component ingredients tend to be more cost-efficient compared to spirits, wine, and liqueurs. 

Just like cocktails, well-crafted mocktails can be a great way for operators to enhance the theme of their establishment, connect with seasonal trends, and elevate the overall experience for their guests by offering charming presentation and unique concoctions. 

Popular mocktail categories include craft sodas, signature lemonades & iced teas, and elevated versions of classics like the Shirley Temple and Arnold Palmer. And these aren’t the only types; there are virtually no limits to what a creative mixologist can come up with. Pair that creativity along with the wealth of offerings from a good supplier like Houston’s, and it’s a recipe for memorable service and favorable ROI.

Craft sodas, “coolers,” and sparkling refreshers which highlight trending flavors or interesting combinations are surging. Lemonades and iced teas that incorporate floral flavors have gained traction recently, as well. Lavender, hibiscus, and rose flavorings have been anchored as essentials for mocktail creation, as they impart eye-catching color in addition to unique taste. 

Houston’s also carries a suite of foundational non-alcoholic ingredients such as ginger ale, ginger beer, club soda, and lemon lime soda for versatile mocktail preparation.

Reduced-alcohol offerings are gaining popularity, as well. Employing the use of non-alcoholic substitute ingredients can cut the alcohol content of many drinks in half. Houston’s carries alcohol-free liqueur substitutes from our trusted partner vendors including Torani, Monin, 1883, and DaVinci Gourmet. Syrup varieties like Irish Cream, Blue Curacao, Creme de Menthe and others are excellent for catering to the reduced-alcohol crowd.

Attention-grabbing glassware and garnishes are the final crucial pieces of the puzzle for standout mocktail service. At Houston’s, we carry a wide variety of interesting and durable glassware, as well as garnishes sure to set the right tone. If you have customers eager to enter or enhance their mocktail game, be sure to review our portfolio of offerings.

The post Mocktails: Trending Upward appeared first on Houston's Blog.

Technically, this definition is correct; a Mason jar can be used for storing fruits and veggies; but recently, they have become so much more versatile than that. Mason jars literally have thousands of uses today.  What is one of the more notable uses? Serving beverages!

Libbey has put an innovative twist on the classic Mason jar resulting in trendy glassware perfect for Summer. Introducing Libbey’s Drinking Jars! A perfect balance between casual and classy, Libbey’s Drinking Jar are guaranteed to add a nostalgic feel to any restaurant or bar. These glasses can be used every day for juice, soda and iced tea, as well as for serving mixed drinks when entertaining.

Fun Fact: Libbey Drinking Jars feature a lug finish so a lid can be attached, making it a great storage container as well! Can anyone say “overnight oats?” Or add a decorative lid and trendy paper straw to any beverage of choice!

Try out these refreshing frozen lemonade recipes courtesy of Torani and style your tabletop with Libbey Drinking Jars. Just blend together the following ingredients until you’ve reached the desired consistency and enjoy! And remember, a good drink always tastes better in a good glass!

Frozen Raspberry Lemonade

Frozen Raspberry Lemonade

• 5 oz. Torani Lemonade Real Fruit Smoothie Mix
• ½ oz. Torani Raspberry syrup
• 16 oz. Ice

Endless Summer Lemonade

• 5 oz. Torani Lemonade Real Fruit Smoothie Mix
• ¼ oz. Torani Watermelon Syrup
• ¼ oz. Torani Kiwi Syrup
• 16 oz. Ice

Frozen Strawberry Lemonade

Frozen Strawberry Lemonade

• 4 oz. Torani Lemonade Real Fruit Smoothie Mix
• 1 ½ oz. Torani Strawberry Real Fruit Smoothie Mix
• 16 oz. Ice

Citrus Bliss Lemonade

• 5 oz. Torani Lemonade Real Fruit Smoothie Mix
• ¼ oz. Torani Ruby Red Grapefruit Syrup
• ¼ oz. Torani Blood Orange Syrup
• 16 oz. Ice

The post Style Up Your Tabletop With Libbey Drinking Jars! appeared first on Houston's Blog.

Whether red or white, sweet or dry, full-bodied or light, wine requires specific serving procedures in order to tap into the full potential that it has to offer. Understanding the different types of glassware and how they complement your wine will help amplify your overall wine drinking experience! Welcome to Wine Glasses 101.

Parts of a Wine Glass

The Foot: Allows the wine glass to stand upright

The Stem: Allows you to hold the glass without warming the wine up. If you were to hold the glass by the bowl, the wine would start warming up due to the body heat coming from your hands. While this may not be as big of a deal for red wines (as they are typically served at room temperature), it is probably not the best idea for a chilled white wine or champagne. Warming the glass could change the flavor of the wine

Image courtesy of Libbey®

The Bowl: Has numerous purposes; this is where you’ll find the most variation between glasses. The bowls of wine glasses are typically tapered upward with a slightly narrower opening at the top than at the bottom for proper swirling. The swirl is what releases the aroma compound of your wine. When you put the glass up to your nose after the swirl, you’ll notice a concentrated aroma coming directly from the glass. This allows for a better tasting wine and overall experience.

The bowls of wine glasses often differ in surface area depending on the type of wine you choose to drink. Red wines calls for a glass with a larger surface area to allow the wine to breathe, while white wine call for a glass with a smaller surface area. Champagne is served in a glass with a very small surface area, such as the flute, to allow the wine to retain its carbonation.

The Rim: The rim is where the flavor hits your palette first and serves a more important role than one would think. Mixologist Sandy Verma describes it best, “The rim is imperative to achieving the full experience from your wines. The thinner the rim, the less the glass distracts from the wine as you sip. A good wine glass will have a “cut” rim that is smooth to touch and does not inhibit the wine as it flows out of the glass. Less expensive glassware may have rims that are rolled or bumpy – while still functional, and very much practical for everyday use, these wine glasses may distract from the wine itself.”

Wine by the Glass

Red Wine

Red wines are best served in large wine glasses. The bowls of these glasses will be rounder and fuller with a larger opening than other wine glasses of similar capacities. This will allow you to dip your nose into the glass to detect the aroma through both taste and smell allowing for the best wine experience.

White Wine

A white wine glass will be slightly slimmer than that of a red wine glass; it will have more a U-shape to it. Less volume in the glass allows the wine to stay cooler longer while still letting the wine showcase its aroma. White wine glasses can have two types of openings – a slightly larger opening to direct the wine to the tip and sides of the tongue or a taller more narrow opening to direct the wine to the back of the tongue. The taller narrower opening is most applicable for more mature wines.

Sparkling Wine or Champagne

A sparkling wine glass will have the smallest volume of all the wine glass. This will allow the sparkling wine to retain its carbonation and temperature for a longer period of time helping the drinker capture the full flavor in the beverage.  When you think of sparkling wine, think of flute glasses or coupe glasses

Rose Wine

Rose wines most commonly offer a medium-sweet taste to them but can also be very dry. Stemmed glasses with a short bowl that either have a tapered or a flared rim best compliment this wine.  Tapered rims compliment a rose with a full-bodied flavor while flared rim enhances the sweetness of a lighter rose.

Pairings

Here are a few options for pairing wine with wine glasses from the Libbey® Masters Reserve® Collection, an American-made glassware collection presenting both elegance and style.

Prism 24 oz. Courtesy of Libbey®

Burgundy

Burgundy is a red wine which means it needs a larger bowl allowing for a nice swirl to release the aromas of the wine. This 24 oz. glass is ideal for a Burgundy wine. It also works well with a Pinot Noir or any other full-bodied wine.

Renaissance 24 oz. Courtesy of Libbey®

Cabernet Sauvignon

Jerry Moore, a Libbey® glassware product manager says that this 24 oz. Renaissance glass is “perfect for Cabernet Sauvignon.”  Stating, “It’s got a really wide bowl that helps with the evaporation and the aroma. This puts it more toward the back of the tongue.” Shiraz, Zinfandel, and Malbec are other red wines that also work well with this glass.

Renaissance 13 oz. Courtesy of Libbey®

Pinot Grigio

The 13 oz. Renaissance glass is best for a Pinot Grigio. It is wide enough to allow the wine to breathe while being small enough to keep the wine cool in temperature.

Courtesy of Libbey®

Chardonnay

A Chardonnay needs a slightly larger bowl than the Pinot to allow for more swirling to let the aroma to take precedence. However, the bowl should not be so big that the Chardonnay loses its cool temperature.

Prism 8 oz Flute. Courtesy of Libbey®

Champagne

This is where the flute glass comes to play. It has a long stem, narrow bowl, and tapered rim to allow the champagne to retain its carbonation and cool temperature for a longer period of time.

In the end, there is a whole science when it comes to wine and wine glasses. But the final result when the right glass is paired with the right wine is true perfection in a glass! Class dismissed.

Call Houston’s today and let us help you meet your wine glass needs!

The post Wine Glasses 101 appeared first on Houston's Blog.

Photo Credit: Stephanie Jusino

On November 15 Jason Klee from National Chemicals stopped by to bring our Sales, Marketing, and Purchasing teams up to speed on a few of their top-selling cleaners–LFD Low Foam Detergent (available in tablet or liquid form), FOG Fryer/Oven/Grill Cleaner, and Ice Machine Cleaner are the perfect trifecta for any restaurant or bar.  All are innovative, quality products designed specifically for the foodservice industry, making them a perfect choice for restaurant owners–with just three products operators can maintain a clean establishment and still keep their costs down and their supplies to a minimum.

Jason also pointed out that all liquid products from National Chemicals are in concentrate form, and thus in smaller, lighter bottles.  This is an optimal solution when shipping and storage space is at a premium–a great attribute for distributors and end users alike!  And we were reminded, too, that although some chemicals are not available for purchase in some states, FOG Fryer/Oven/Grill Cleaner can be bought in ALL states!

National Chemicals is in its third generation of leadership, nearing 70 years of selling quality chemicals, and have to date achieved their vision “to be the most trusted name in specialty chemicals.

Watch for new campaign details in first quarter 2017 for these great products by National Chemicals.

The post Chemically Speaking appeared first on Houston's Blog.

Customers will come in expecting one of the two D’s on a holiday like this: Deals or decorations.  Look into working up some ideas for your bar now.  For instance, this is the time to order your glasses if you plan to make a Mexican Bulldog Margarita that your smaller glasses won’t be able to handle.  The Anchor Weiss Goblet in 32 oz. is perfect for a Mexican Bulldog as it to holds enough margarita and your Mexican beer of choice easily.  Plus the glass is heavy enough that you don’t need to worry about your customers breaking it effortlessly.

If you’re planning for a Mexican themed special, then you can just add a playful little Mexican toothpick flag to it.  It is also a wonderful time to check your chip baskets before all the chips and salsa orders go out. It is time to upgrade from plastic to metal for a longer lasting style.   Look into the Artisan™ baskets by Tablecraft, many of them even have sauce holders for the salsa of your choice.

If your bar is preparing for one of its busiest nights of the year, look into saving your staff some time by preparing margaritas in pitchers.  This helps the bartenders to have a classic and a strawberry margarita prepared in the refrigerator to go.  Anchor Hocking’s Kufra Pitcher with Ice Container you that is a perfect fit for any bar.

Now is the time to order your equipment for Cinco de Mayo so that your service staff is familiar with the any changes for a smooth night all around.  Call your sales representative today for more information on these helpful products and more.

The post Are You Prepared for Cinco de Mayo? appeared first on Houston's Blog.

Photo credit Libbey

The cider craze has been booming over the past few years, with more and more establishments starting to carry hard cider. There are now four common choices for ordering a beverage at your local bar: beer, wine, liquor, or cider. Hard cider is an alcoholic beverage that is naturally gluten free made from the fermented juice of apples. With so many different types of apples being grown for cider, the blending possibilities for different tastes are vast. There are pear, raspberry, pumpkin, hopped, and cinnamon, just to name a few. Some styles you may see at your local cider bar or grocery store includes French, English, Spanish, farmhouse, flavored, hopped, barrel aged, dry, and sweet. While sweet used to be what cider was most commonly thought of, now you can find as many choices as you can with beer and wine depending on what your taste buds crave. You could even host a cider and food pairing.

In 2009, hard cider was a $35 million market but sky rocketed to $366 million by the end of 2014, according to My Daily News. The cider trend was driven when several large beer companies, such as MillerCoors, Heineken, and Boston Beer Company, began debuting their own hard cider; local distilleries later followed. Though this isn’t the first time cider has been popular in the US. Before prohibition, during the 17^th century, fermented apple juice was considered safer to drink than water and was also cheaper. Though it wasn’t until recent years that hard cider has made a dramatic come back.

Much like how different styles of glasses are offered to help you enjoy the flavor of your wine, beer or spirits, Libbey® Foodservice has come out with a new glass especially for cider drinkers; it is part of their Fizzazz® line. The glass is uniquely designed to optimize the palate for hard cider drinkers and mimic the natural shape of the apple, according to Tabletop Journal. The flared top of the Fizzazz® Hard Cider glass delivers a more beer-like experience without increasing carbonation. These glasses are currently available via special order and are offered in a 16 oz. glass in a case of one dozen.

Cider producers have been popping up all around the country the past few years, so be sure to check your local offerings to see if you have one close by to have a cider tasting. Maybe even go to your local store that sells cider and try adding it to your next cocktail special. Blackberry cider, for example, can be a great addition for an even tastier margarita! Or you could even add cider to your next recipe, possibly pork roast with hard cider gravy? Next time you’re traveling through different states, try a local cider–maybe you’ll find your next favorite. Has the cider craze caught you yet?

The post Cider Trends appeared first on Houston's Blog.

One thing to remember when planning the place settings for your restaurant is that there is a proper way to set tables, and although there are variants, straying too far may produce the jarring effect that you are best to steer clear of.  Will the restaurant offer formal or casual (informal) dining?  More formal dining requires more utensils—from plates to glassware to flatware—to complete a meal.

Below are diagrams for both formal and informal dining.  Use these guides as a starting point to equip your table as shown, and then take away the items that won’t be needed throughout the course of the meal.  Keep in mind, too, that if food will be delivered to the table from the kitchen, dinner plates may not be needed, and the same is true for salad and/or soup bowls.  Clutter could detract from the overall dining experience, so less is very likely to be more; if you don’t need it, remove it.

And finally, here are some tips I garnered from FE&S Magazine on how to manage place setting wares in your restaurant:

1. Don’t under-buy for the needs of your establishment.  It is simply too difficult to navigate the busy times or special events in the restaurant. Utilize consistent and efficient inventory management.  A good rule of thumb is to have wares for about 1 ½ times the seating capacity on hand.
2. Portion and table size are important.  Consider these while choosing tabletop items.
3. If you choose to go eclectic, remember that it is a style, not just a throwing together of different pieces.  Choose items with color, texture, and flow in mind.
4. Trendy is great for accent pieces, but functionality trumps all.  Thinking long-term may keep you from being overly trendy but it will help you to cut down on costs in the long run.
5. Always, always, always make sure your tabletop pieces are handled correctly—from the dishwasher to storage, from the kitchen to the dining room—for the best staying power of your place settings.

The post Setting the Table for Success appeared first on Houston's Blog.

Today, all beers are distinguished as either ale or lager. Really? Only two types? It is true, and it is also true that it is the type of yeast that is the differentiating factor. Brewing techniques, however, play a role as well, and the cold brewing process of a lager serves to slow down yeast activity which then requires the beer to have a longer aging (lagering) period, and the cold environment also inhibits the production of fruity aromas common to ales, which are warm-brewed.
Read on to learn about different versions of ales and lagers and some food pairing and glass suggestions as well.

Ales are produced by top-fermenting yeast, usually at warmer temperatures than the typical lager. They tend to be sweeter in flavor, but sometimes have a fruity or spicy component. Their complexity makes them flavorful, and suggested serving temperature is sometimes warmer than you might expect.

Barley Wine: strong and intense, this beer chimes in at a whopping 8.0-15.0% alcohol by volume (ABV). Sometimes sweet, sometimes bittersweet (depending on the hops), the color is expected to be anywhere from an amber to a deep mahogany brown. The consistency is typically thick. Barley wine ages similar to wine and can be cellared for longer periods of time. This style beer is an excellent pairing for cigars or dessert and is best served in a pint glass or a snifter (06-2774, 08-0278).

Pale Ale: in the UK this beer is malty and woody, but in the US the hops are typically augmented, resulting in a spicier flavor profile. A good balance of malt and hops makes this beer a popular choice, and its ABV is more in keeping with what one would expect from a beer—typically 4.0-7.0%. Easy to drink and light yellow to light copper in color, try pairing your American Pale Ale with smoky or sharp cheeses or grilled foods to complement the flavors and a good, sturdy mug or pint glass is the best option for glassware (08-1147, 07-0764).

Brown Ale: with overtones of toffee, nuts, and chocolate, this beer can be earthy or hoppy. One of the best features of brown ale is the creamy bouquet, noticeably missing any burnt, skunky flavors or aroma. Not too heavy, not too light, the 4.4-6.5% ABV brown ale is perfect with flavors of the fall—root vegetables, squashes, cheeses, and sausage. Serve your brown ales in a mug or a pint glass (08-1548, 06-2730).

India Pale Ale (IPA): over 175 years old, this beer is a mainstay in the realm of beer-drinking. The beer is all about the dominant hops, which gives it its characteristic bitter flare. Ranging in color from light golden to dark amber, with an ABV of 5.5-7.5%, this medium-bodied beer is nicely balanced with citrus overtones and malty sweetness. An excellent pairing with salty and fried food, it also fares well with curries, fajitas, and even spicy desserts (think gingerbread or carrot cake.) This beer is best served in a mug or a pint glass (08-0511, 07-1980).
Porter: A unique blend of old-style and new-style beers, porters have been around forever, but made a grand comeback with the micro-brewery revolution of the late 70s and early 80s. Typically brewed with a malt base the flavor is complex and interesting, with notes of chocolate and a slightly hoppy bitterness balanced neatly by the malt. Dark in color with a 4.0-7.5% ABV, porters are an optimal match for red meats and rich, heavy desserts. Use a mug or a pint glass when serving this beer (09-1190, 07-0764).

Stout: Rich and roasty, a good stout should be full of body, creamy, and silky, opaque in its dark brown to black color, not overly heavy but never watery. A bit on the bitter side, it is balanced by malty sweetness. The bouquet of the beer is similar to its taste, with hints of coffee, chocolate, and molasses. ABV runs between 4.0-12%, with the type of stout determining the various percentages. Heavier foods can be paired nicely with a good, dark stout—marbled steaks, full-fat burgers, and yes, desserts too (in fact, one of my favorites is a scoop of chocolate ice cream submerged in a nice mug of draught stout!) The mug or pint glass is also the best option for serving up a good stout (08-0546, 08-0141).

Wheat: also commonly known as Hefeweizen (Hefe—yeast and Weizen—wheat), is a traditionally unfiltered wheat beer with yeast in it. Pale gold to amber in color, a good wheat beer should be cloudy due to the unfiltered brewing process (but please note that some of the best wheat beers are brilliantly clear!) ABV is similar to the pale ale, generally 4.0-7.0%, and the light citrus notes of the beer are a great complement to summer salads and lighter fish plates. Serve up your wheat beers in a mug or a pint glass, or a pilsner works nicely for better presentation of the foamy head (09-1193, 07-1980, 07-1868).

Lagers are fermented and conditioned at low temperatures and the yeast settles at the bottom of the fermenter resulting in a beer that is less fruity than its ale counterpart. Smooth and refreshing, the beer has become the most popular American style, especially pale lagers such as Budweiser, Miller, Coors, etc. There are other lagers, however, that veer away from the American mainstream and are competitive with microbrew ales in flavor.

Bock: Traditional bock is sweet and very lightly hopped, with a flavor profile of rich, toasty malt and perhaps a bit of caramel. There should be no hint of the hops except to ease the sweetness of the beer, no fruitiness should be found on the palate. Typically this beer is only lightly carbonated, it is clear yet light copper to brown in color. With an ABV between 5.5-7.5%, the bock style ranks high among the lagers. There are variants to the bock as well: maibock is somewhat lighter in color, less malty, and often hoppier than traditional bock, whereas doppelbock is a stronger version of the traditional. While a mug or pint glass serves this glass well, for fun you may try something straight-sided, such as a zombie glass (08-0545, 06-2730, 08-0025).

Pilsner: a type of pale lager, this beer is simple and refreshing. While sometimes rich and creamy on the palate, the balanced bitter and sweet make this a very drinkable beer, and the finish is always clean. An average ABV ranging from 4.5-5.5% puts this beer right alongside most of its counterparts. The lightness of the beer makes it a nice match for roasted meat, chicken, and fish. Pilsners are best served in, well, pilsners, but a nonic style will also enhance this beer (08-0336, 09-0533).

Marzen (Oktoberfest style): Originally brewed in March to be served at the Bavarian Oktoberfest, this beer was cold-brewed and then kept in cold storage over hotter months to protect it from the heat of summer. The ABV ranges from 5.0-6.0% in this full-bodied beer that imparts a dominant malty sweetness and flavors of caramel and earthy nuttiness. Try pairing this beer with sausages such as bratwurst and pepperoni. Serve your marzen beer in a stein or a pint glass (08-0544, 06-2772).

The post International Beer Day 2014 appeared first on Houston's Blog.

BEER SERVICE

Pint/Tapered/Mixing:  The simplicity of this glass makes it a good choice for most types of beer.

Mugs/Stein:  Heavy and thick with sturdy handles, these mugs are built to hold beer without breaking, and are often used when the beer is meant to be very cold.  A stein is similar to a mug with one exception:  it includes a thumb rest or a lid.

Pilsner:  Flared at the top to help maintain a stronger beer head that is not desired in darker beers, these glasses serve pilsner and lager beers well.  They are also perfect for holding water, soda, or ciders.

WINE SERVICE

Red Wine:  Generally a larger glass, although one should only be poured to about a third full to allow the wine to aerate.  Designed with a larger rim, this glass will allow the person to smell the aroma while sipping the wine.  Stemless red wine glasses also work well as there is not a concern with the heat transfer from a guest’s hands since the wine is already served at room temperature.

White Wine:   Typically a smaller glass than a red wine glass, the goal is to keep the chilled wine at temperature for the duration of the drink.  Although stemless white wine glasses are available, the wine will stay chilled longer if held by a stem.

Sherry:  Also called a “copita,” this glass resembles a red wine glass, though smaller.  Its narrow rim enhances the strong aroma of sherry or port wines.

Champagne Tulip/Coupe:  Part of the fun in serving or drinking champagne is to see the bubbles rise.  For this purpose, and to keep the sparkle from going flat, the tulip-shaped glass is a perfect choice.  The coupe is an elegant choice for a toast, but keep the serving size low—the short, round bowl of the glass is not optimal for bubble retention.

MISCELLANEOUS GLASSWARE

Beverage/Water/Iced Tea:  Similar in size and shape, these are generally considered a multi-purpose glass and are great for holding main beverages—from water to iced tea, sodas to milkshakes.

Highball:  Usually holds 8-12 fluid ounces.  This glass is typically taller than an Old Fashioned but shorter and wider than a Collins.  Use for mixed drinks that require large amounts of juice, soda, or ice, or as an all-purpose beverage glass.

Brandy:  Often referred to as a “snifter,” this glass is balloon-shaped with a short stem, which allows the glass to be cupped to transfer heat from the hand to the glass, naturally warming the beverage.  The balloon shape traps the aroma of the beverage in the glass.  Typically associated with brandy and Cognac service, the glass has evolved to present aged whiskeys as well.  The bowl of the glass should only be filled to a quarter or a third of capacity to allow the beverage to breathe.

Coffee:  Serves the same purpose as a coffee mug, but with a more elegant appeal.  This glass is perfect for adding a decorative touch to alcoholic coffee beverages.

Collins:  Originally designed to hold a Tom Collins, the glass is now used for serving many different types of mixed drinks.  This tumbler usually holds between 10-14 fluid ounces.  It is distinguished from a high ball by its narrow, cylindrical shape.

Cordial:  Small and dainty, this glass can be used to serve any sweet liqueur, and can also double as a beer sampler when an establishment wishes to maintain an elegant theme.

Margarita:  This glass has an exceptionally wide bowl, specifically designed for the salted or sugared rim often associated with a margarita.  The glass will often have a smaller bowl beneath the large bowl, although this is a purely aesthetic addition.

Martini/Cocktail:  For beverages that don’t call for carbonation or ice.  The drinker can hold the glass by the stem, thus maintaining the chilled temperature of the drink.  The shape of this glass also ensures the full effect of aromatic beverages as the drink is placed directly under the drinker’s nose.  Cosmopolitan glasses are stemless versions of a Martini/Cocktail glass.

Rocks/Old Fashioned:  Generally small enough to hold only ice and the liquor of choice.  Sometimes drinks served with “a splash” of water, soda, etc., or a mixed drink that is smaller (such as its namesake, the Old Fashioned) will be served in a Rocks or Old Fashioned Glass.  A Double Old Fashioned maintains the same shape as a Rocks or Old Fashioned, but holds about one and a half times as much, making it an ideal candidate for beverages served with fruit or other solid ingredients.

Shot/Shooter/Whiskey:   Typically designed to hold just 1-2 ounces of a single liquor or liquor mixed with another spirit or non-alcoholic ingredient.  In general the beverage is not sipped but rather “shot” quickly, although this is not always the case.  The shot glass is also often a bartender’s choice for measuring the alcoholic ingredient in a mixed drink.  Shooters are normally taller than a shot glass, and whiskey glasses are usually a bit wider to accommodate ice when requested.

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