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Top Of The Best Daiquiri Glasses Reviewed In 2018Last Updated April 1, 2019
№1 – DecoFlair CDL6394 Shot Glass Candle, Strawberry Daiquiri
№2 – DecoFlair CDL6395 Strawberry Daiquiri Highball Glass Candle
№3 – Amici Bartender’s Choice Footed Hurricane Glass, 15 oz. – Set of 4
Eldorado Year Old
Quality Guyanese crisp and dry but with a bit of body and a hint of coconut thanks to the rich demerara sugar at its base. (£20.69,
A Cuban rum for a Cuban creation, this has a clean finish and a slightly sweet vegetal note that helps boost the sweeter side of the drink. (£18.85,
Plastic containers are typically the most economical way to go when choosing a blender container. Polycarbonate containers are lightweight and highly durable. They may stain or scratch over time, but are typically easy to clean. Copolyester, another rugged, scratch-resistant plastic, is a common BPA-free alternative. Another great feature of plastic containers is that you can see the contents while they blend, making it easier to judge when a drink has reached its proper consistency.
Stainless steel containers are extremely durable, but do not keep their contents visible as they blend. They tend to be thinner than their glass counterparts, so they may have shorter service lives under repeated use, but they stand up better when they’re dropped. The sleek appearance of stainless steel may also be in line with trendy bar décor.
Glass containers, typically made of heavy, tempered glass, resist breaking and cracking and will not become cloudy or discolored from scratches. While they may be slightly heavier that the alternatives, they will also last a long time, won’t stain, and will allow you to monitor the consistency of the contents within.
Features to Consider
Bar blenders are notoriously noisy due to their high-powered motors. Most vendors offer blenders with sound enclosures to keep the noise level to a minimum for front-of-house applications.
Many commercial blenders have simple On/Off operation, while some offer a pulse function to give users precision control. Some will also have a timer, so a barkeep can take care of other tasks while the drinks whir to the desired texture.
The basic home bar
Our favorite essential home barware. Back row, from left to right: Umami Mart’s Seamless Plain Mixing Glass, OXO Steel Cocktail Strainer, Usagi Cobbler Shaker, Koriko Weighted Shaking Tins, Fletcher’s Mill’s 11-inch Muddler, and Cocktail Kingdom’s Teardrop Barspoon. Front row, left to right, Chef’n’s FreshForce Citrus Juicer and OXO Good Grips ¼-cup Mini Angled Measuring Cup. Photo: Kate Milford
You don’t need a lot of equipment to make great drinks at home. If you’re just getting into cocktails, you might start with a shaker, a jigger, and a strainer. More advanced mixologists should consider investing in a good mixing glass, spoon, muddler, and citrus press. Here’s a rundown of what you’ll need, depending on the types of drinks you like.
Shaker: Perhaps the most basic bar tool, this is used to shake cocktails that include mixers (such as juice, dairy, or egg) to blend flavors from the various spirits and ingredients and to chill, aerate, and dilute the drink. Although shakers can be subdivided further, the Boston and cobbler styles are the two main setups you’ll see. Most professionals use Boston shakers, which are comprised of large and small cups that fit together. Both cups are usually metal, but sometimes bartenders use a pint glass for the smaller one. A Boston shaker requires a little more finesse to connect and shake, and needs a separate strainer. Cobbler-style shakers, on the other hand, are more popular with home bartenders. Generally, they separate into three pieces: a canister, a lid with a strainer, and a cap to cover up the holes. These have a tendency to leak, but they don’t require a separate strainer.
Mixing glass: Cocktails made entirely of alcohol (or perhaps very light mixers), such as a martini or Manhattan, should be stirred. Although you can stir in something like a pint glass, a mixing glass with straight sides, a heavy base, and a pour spout works far better (and looks nicer). Mixing glasses are traditionally made of glass rather than metal; glass is a better insulator and allows the guest to watch the cocktail being made.
Bar spoon: Used for preparing stirred cocktails, a bar spoon has a long handle for reaching the bottom of a mixing glass. A good spoon can also scoop up garnishes.
Muddler: This tool smashes herbs, fruit, or sugar cubes for making cocktails like a mojito. All manner of muddlers exist, from heavy plastic cylinders to artisan-made wooden objets d’art to the disk-shaped end of a bar spoon.
Citrus press: Most of the bartenders we spoke with recommended a hand press for citrus-based cocktails. Hand-held citrus reamers tend to be difficult to use; electric and manual presses produce more juice than the average home bartender needs. A hand press, which has a cup for the cut half of citrus and levered handles, will more easily produce the right amount of juice for a couple of drinks.
Our favorite Boston shaker, the Koriko Weighted Shaking Tins, has better balance and a more easily breakable seal than other shakers we tried. Photo: Kate Milford
If you want a cobbler shaker
This all-in-one shaker and strainer will be easier to use for novice mixologists. It has less of a tendency to leak than other cobbler-style shakers, and it feels more solidly built.
Although pro bartenders generally prefer and recommend two-piece Boston shakers, the style does take a separate strainer (and a little more finesse) to work with. If you want an all-in-one solution, we like the Usagi Cobbler Shaker. Chris Tunstall recommends a cobbler shaker for beginners because you don’t need a separate strainer, but these shakers also have a terrible reputation for leaking. Several of our experts criticized them for lids that get stuck and poor built-in strainers with holes that are inefficient, too big, or that drip. The Usagi is the only cobbler shaker we’ve found that doesn’t leak while shaking and that came apart easily.
We tested the quality of the built-in strainer of the cobbler shakers by checking how easy it was to remove the cap and by filling the shaker with small shards of ice and pieces of herbs. Photo: Emily Han
Our experts cautioned against buying expensive shakers at fancy kitchen stores (they are designed more for looks than functionality), as well as cheaply-made shakers often sold at liquor stores.
The Usagi feels heavier and more solid than Oggi’s Marilyn Tall and Slim Cocktail Shaker, our top cobbler pick from 201(which, according to some of our readers, also has some leaking problems). All three parts of the Usagi shaker remained snug while shaking, yet the parts weren’t so tight that it was tough to break the seal. We also appreciated that the Usagi shaker has a little ergonomic indentation in the cap where you can put your index finger while shaking. For those who care, this shaker also looks nice and classic.
Our experts cautioned against buying expensive shakers at fancy kitchen stores (they are designed more for looks than functionality), as well as cheaply-made shakers often sold at liquor stores.
Jeffrey Morgenthaler praises the Koriko Weighted Shaking Tins, while Robert Hess recommends both the Koriko tins and Usagi Cobbler Shaker models (with preference given to the Boston style).
Our mixing glass pick
This glass has a more stable base and better pour spout than others we looked at. Its understated lines will also complement a variety of styles better than etched versions.
All of the glasses we tried were comparable in size and durability, but the Umami Mart’s wide, heavy base gives it more stability; it does not tip or move around, making it one of the easiest glasses we tried for stirring liquid and ice with a bar spoon. Cocktail Kingdom’s Seamless Yarai Mixing Glass, by comparison, didn’t sit flat on the counter and wobbled with stirring, as did the lightweight French press carafes we tried.
An OXO Hawthorne strainer snugly fit the mouths of most of the mixing glasses we tested. But the spout on the Umami Mart glass is smaller and more precise than those on Cocktail Kingdom’s Yarai Mixing Glass and the W&P Mixing Glass, making straining the drink into a cocktail glass a more foolproof affair. Cocktail Kingdom’s Seamless Yarai Mixing Glass has a similar pour spout and is few dollars cheaper, but its tendency to wobble knocked it out of the running.
Spout size and shape can affect how easy it is to strain and pour from a mixing glass. We preferred the more narrow spout of the Umami Mart glass, far right. Photo: Emily Han
Though it looks delicate, the Umami Mart is made of weighty glass that’s less likely to break than something like a French press beaker. Durability is important “because you’re definitely going to break your mixing glass at some point,” says Jeffrey Morgenthaler. “It’s just a matter of when, and a heavier glass is going to live longer than a lighter one.”
At 550 mL (or 18.5ounces), enough for two drinks, we think the Umami Mart is just right for most home cocktail making. Mixing glasses generally range from 1ounces (480 mL) to 3ounces (one L), but we only tested those of comparable size to the Umami Mart glass. Morgenthaler notes that “a good mixing glass has to be large enough to hold the drink, and a good amount of ice. Smaller is definitely not better here.”
Also great for a budget mixing glass
This glass will tip more easily when mixing, and doesn’t look nearly as elegant as our top pick. But at less than a sixth of the price, it does the trick (and can also work as half of a Boston shaker setup).
A tempered pint glass such as the Anchor Hocking Pint Mixing Glass does not meet the recommendations for a wide base and straight sides. However, it is inexpensive, thick, heavy, durable, fits a Hawthorne strainer snugly, and is multipurpose if you also use it as a shaker and/or drinking glass.
The angle of the glass makes it more difficult to get a smooth and fast stir, and pouring can be less precise than a true mixing glass with a good spout. But the glass does the job and it even makes a good vessel for muddling herbs or citrus.
Mixing glass competition
The mixing glasses we tested, including two French press beakers. Photo: Emily Han
Cocktail Kingdom’s Seamless Yarai Mixing Glass is slightly bigger than the aforementioned mixing glass (550 mL versus 500 mL). It, too, has a wide base, but here the glass is lighter and it does not sit completely flat, making it wobble slightly while mixing. A Hawthorne strainer fits more snugly than the other glass, and the spout is smaller and more precise for pouring.
A couple of our experts recommended Williams-Sonoma’s version of the Yarai glass, but it is no longer available. Instead, we tested the W&P Mixing Glass now available at Williams-Sonoma (and elsewhere). Although it is sturdy, durable, and fits a Hawthorne strainer snugly, the taller height of the glass makes stirring and pouring feel a bit awkward. The glass also has a wide spout that makes pouring less precise than glasses with narrower spouts.
We considered French press carafes, such as the BonJour French Press Replacement Glass Carafe and the Bodum Spare Glass Carafe, but realized these would not work as they typically come in sizes that are too small (1ounces) or too large (3ounces) for a Hawthorne strainer. Furthermore, these inexpensive carafes are made of thin, light glass that moves and wobbles while stirring.
While functional and potentially attractive to some, we omitted scientific beakers from our review because we believe the prominent measurement marks on these glasses detract from the art of using a mixing glass to make cocktails.
Although your favorite bartender may free pour liquor right from the bottle into the shaker tin or mixing glass, measuring into a jigger offers much more accuracy (especially if you’re new to making cocktails). After retesting our original pick along with seven additional models in 201year, we continue to stand by our original recommendation of the OXO Good Grips ¼-cup Mini Angled Measuring Cup.
The OXO also helps prevent spilling and messes—a common problem with traditional two-sided jiggers—because it features a useful pour spout and has extra space in the cup above the highest measurement.
The OXO mini measuring cup’s top-down visibility, pour spout, and space above the top fill line separates it from traditional jiggers. Photo: Emily Han
Brian Van Flandern says, “while I am not normally a fan of plastic, this one is dishwasher safe and allows the user to accurately measure in both ounces, tablespoons, milliliters, and even cups. It is easy to see the measurements even in low light as the inside is marked with clear red lines…the high quality of the plastic does not emit any odors that can alter the flavor of your drink.”
Strawberry Daiquiri for Two
Introduced to America in 1909, when it was served at the Army & Navy Club in Washington, D.C, the daiquiri became popular during World War II when grain rations restricted whiskey and beer. Although The Daiquiri is named after a beach in Santiago, Cuba, it was not created by a Cuban, it was invented by American engineer Jennings Cox around 1900. Now known as being served frozen in an array of flavors, in a plethora of glasses, the original daiquiri was served in a tall frosted glass with cracked ice. This retro recipe was completed with white rum, and stirred with a long-handled spoon. In later years, the daiquiri evolved to being mixed in a shaker, with the same ingredients but with shaved ice instead. After being shaken, it was poured into a chilled flute glass.
The daiquiri remains a staple in many popular bars and pubs across the country, and Charm City just happens to be one of those places! With that being said, check out these five places that offer some of the best daiquiris in town. Be sure to also mark your calendars for National Daiquiri Day on July 19!
Ways people drink
There are three main types of drinking establishments: pubs, bars, and clubs. Many people of course also drink at home, buying alcohol from off-licences, supermarkets or specialised beer/wine/spirit shops.
Pubs will tend to be the cheapest option, with a range of draft ales, lagers, and ciders offering the best value. They are often traditional and comfortable in decor, with wall benches and wooden tables. They are great places to sit and chat with your mates, drink a beer, drink a coffee, or get some food. Some larger more youth-oriented pubs will have jukeboxes, dartboards and pool tables and will show sport on the TV; some smaller more old fashioned pubs will have no music but will have attractive features such as an open fireplace with a roaring fire, or a traditional beer garden for use in the summer. These pubs often have a range of cask ales that they specialise in. Pubs are extremely commonplace in the UK, to the extent that most reasonable sized villages will feature one.
Bars are a kind of halfway house between pubs and clubs. They will tend to be fancier and more modern in their decor than traditional pubs, and the prices will typically be slightly higher. Some bars specialise in cocktails, others in wine, and recently many now specialise in craft beers. The lights will tend to be slightly dimmed towards the end of the evening, and the music turned up. Bars are often the best place to go in order to look at and hopefully interact with potential partners, although (unlike in some countries) it is of course still common to go with a group of friends with no intention of finding anyone else. Bars will tend to be open later than pubs – often until the small hours of the morning – and restricted to mainly city centre locations. Some larger noisier bars will have a small dance floor and hence act as an alternative to a club.
Clubs typically open at about the time the pubs are shutting and stay open until the small hours, and are large areas focused on music and dancing. The music a club plays may vary from night to night, often on the weekend it will be more “mainstream” to attract a larger audience. Other specialist clubs play specific genres of music such as RnB, Metal, or Drum and Bass. Prices for drinks will be high, although it’s often worth asking what is on special offer. Although some people go to a club simply to dance with their friends, the more likely reason will be to “pull” (kiss/go home with; meaning can vary) a fellow nightclub attendee. This is considerably easier if you go with a prospective partner or have arranged to meet one there (perhaps someone you met in a pub or bar that same evening).
How drinks are served
Pints. Beer is served by the pint (568ml in the UK) or half-pint. You’ll normally drink pints in pubs, or sometimes in restaurants or bars. Head to a club and you’re more likely to be drinking beer by the bottle – avoiding any pint spillages as you weave through the dancefloor is a difficult skill to master. Some fancier beer bars will offer taster trays with three glasses each containing third of a pint. Even if you’re not in a fancy beer bar, if you see a beer you don’t recognise you are allowed to ask for a taste of it before you buy a pint. Some pubs and bars will be more accomodating than others in this regard.
Wine glasses. Wine is generally served in either a small glass (175ml) or a large glass (250ml).
Shots. A small measure (around 25ml) of a strong spirit by itself. These are drunk in one go, mostly before or during a night out. ‘Shooters’ are the shot equivalent of cocktails, usually made with brightly coloured liqueurs layered to look pretty.
Straight spirit. Whisky, rum, brandy or the like, served in a larger glass than a shot and meant to be sipped rather than downed. People will often add ice (also known as ‘on the rocks’, though expect to get a snarky look if you use that phrase at the bar) which cools and slightly dilutes the spirit.
Spirit/mixer. Also known as a ‘long drink’, these consist of one or two measures (a single or double) of a spirit or in some places three measures (a treble or ‘treb’), topped up with a non-alcoholic drink, usually either fruit juice or a soft drink, with ice. Some long drinks come with a slice of lemon or lime (lemon with coke, ginger beer, lemonade; lime with cranberry, diet coke; there are battles fought about what goes best with tonic water).
Bomb. Most commonly seen as a Jägerbomb (Jägermeister and Red Bull), this is a shot dropped into a non-alcoholic drink, but short enough that it can be downed in one. Not exactly one for the connoisseurs and some are even of the opinion that alcohol (a depressant) and caffeine (a stimulant) can be a dangerous mix. Still, the proportion of the student population that is still alive suggests you won’t be in any immediate danger.
Cocktail. A whole world that can’t be summarised easily. Cocktails include pretty much everything with more than one spirit in it, and a few that are really just long drinks. As a rule of thumb, drinks in Y-shaped martini glasses are very strong, drinks in tumblers are a bit less strong, drinks in tall glasses (including the funky ‘hurricane’ glasses) are less strong than that. A cocktail menu should list the ingredients of each drink, so pick things that sound tasty, and aim to try new things. Cocktails are generally fairly expensive, but cocktail bars may have a happy hour period with substantial reductions.
Famous for its West Country connotations, cider is made from fermented apples, often available on tap in pubs. Sometimes seen as a more ‘user-friendly’ flavour than beer, and around the same strength (but strong ciders can be up to almost 8%). Ciders range from sweet cider through medium cider to “dry” cider (can be quite tart). Whichever you prefer is a matter of personal taste, but bad cider can be mouth puckeringly sour and reminiscent of paint stripper. There are a variety of extremely cheap ‘ciders’ available in huge bottles that, by and large, taste horrible. There are also much more expensive quality ciders, as well as a variety of flavoured ciders. Pear is the most common (‘perry’ is a similar drink made from pears, but pear cider is made from apples and then flavoured, at least in theory), with others approaching the realms of alcoholic Ribena. The best ciders typically come from the apple growing regions of the South West and Welsh Borders of England, or Normandy in France.
A “snakebite” is a mixture of half beer and half cider, sometimes with blackcurrant syrup added. Once very popular among students, the flavour combination can hide the taste of the alcohol meaning you get drunk quite quickly.
At many students’ union bars, a ‘cider and blackcurrant’ is also popular – a pint of cider with blackcurrant syrup.
Wine and relatives
Wine. Comes in red, white and rosé (pink). Red should be drunk around room temperature, the others should be chilled (but not too much, or you won’t taste them). Reds vary between light and full-bodied – this typically describes both the depth of colour and alcohol content. Whites and Roses can be dry, sweet, or somewhere in the middle (known generally as ‘medium’). In a pub there might not be a choice of wines, whereas in a restaurant there probably will be. If you want to sound like you know wine when talking about it, there are three important bits of information about a given bottle: grape, country and year. You might not know anything about it at all, but telling people “it’s a 200Spanish Tempranillo” will give the required impression. It is also considered “correct” to pair red meat with red wine, and fish with white wine. White meat can acceptably be paired with either colour. The alcohol content of wine tends to range from 11-16% ABV. White wine with an equal part of sparkling water (or sometimes lemonade) is called a spritzer.
Sparkling wine. Almost always white or rosé wine, but sparkling. If it’s made in a specific region of France it’s called champagne, in a specific region of Italy it’s prosecco, in a specific region of Spain it’s cava, but they’re all sparkling wine. Prosecco is generally a little sweeter than champagne, although any sparkling wine can range from sweet (demisec) through to dry (brut). Similar strength to wine, although some people say the bubbles will make you feel the alcohol faster.
Dessert wine. Usually white, this is sweet and towards the top end of the alcohol range for wine. Drunk in minature wine glasses. If you already have a set of those, you probably know more about booze than this article can possibly tell you.
Fortified wine. This includes sherry (usually white), port (usually red) and a few others. They’re sweet wines that have been made stronger (around 20%) by the addition of a spirit, usually brandy. They’re quite traditional, although port has found its way into various weird cocktails more recently. As a general rule, sherry comes before the meal and port afterwards. In a formal meal the port comes in decanters which are passed strictly to the left, and there are all sorts of rules which will vary depending on the dinner in question. Vermouth is an aromatised fortified wine, which means it has a variety of herbs added to it to produce a unique flavour. It’s traditionally an aperitif (before the meal), but is now more commonly found in cocktails. Also drunk in minature wine glasses.
There is a huge variety of spirits, so the following is far from exhaustive. Still, it should include the most common types you will come across.
Vodka. A neutral-tasting spirit originating in Russia and Eastern Europe, used either for shots or in mixed drinks. There are premium brands such as Grey Goose that can be very expensive, but anything that’s not too cheap will be palatable. Typical mixers include coke, fruit juice, lemonade or soda and lime. Around 40%.
Gin. Clear spirit with the flavour of juniper berries and herbs, arguably an acquired taste. Some brands are more strongly flavoured than others, ask the barman for advice. Most commonly drunk with tonic water or in cocktails such as a Bramble, it’s also not bad with cranberry juice (providing you like it to begin with). A gin and tonic (“G ‘n’ T”) is a classic summer drink enjoyed by both sexes. Around 40%.
Rum. A spirit distilled from sugarcane, comes in four main varieties: light (clear), gold, dark and spiced. Most light rums come from Puerto Rico and have a mild flavour making them most suitable in mixed drinks and cocktails. Gold or amber rums gain their colour from aging in wooden barrels. Dark rums tend to be more flavoursome and sophisticated than light rums. Spiced rums e.g. Captain Morgan’s are often the sweetest variety and may include vanilla or caramel flavours in addition to traditional spices. Rum is the base of many tropical cocktails, from a piña colada or daiquiri to the ubiquitous rum punch. A rum and coke with lime is called a “Cuba Libre”, a dark rum and ginger beer is called a “Dark and Stormy”. In addition to the main varieties, flavoured rums such as Malibu, which is flavoured with coconut, are also available and may have a lower ABV. Most good rum originates in the Caribbean. Around 40-50% (some very high strength rums are produced, but generally intended for setting on fire on top of a drink rather than direct consumption).
Tequila. A Mexican spirit made from blue agave (similar to a cactus), it has a very distinctive flavour. It’s found in some cocktails, most notably a Margarita, but is most commonly taken as shots, which for those in a theatrical mood also involves salt and a slice of lemon/lime. You lick the salt, drink the shot, suck the slice of lemon/lime. There’s a variant that involves snorting and damaging your eyes, but we won’t go into that here. Around 38-40%.
Whisk(e)y. A spirit distilled from grains e.g. barley, wheat, corn, there are a few main varieties. Scotch whisky (no ‘e’) is made in Scotland, and will either be a blend (made from the products of many stills and mixed to produce a certain variety) or a single malt. Single malts have strange Scottish names, and connoisseurs can taste what the area was like from the whisky. Drink good whisky straight, or with a few drops of spring water; asking for a single malt with coke might offend the bartenders. There are also Irish whiskeys, which people tend to be less snobbish about. From outside the British Isles the most popular type of whiskeys are Bourbon, distilled from corn and made in Kentucky, and the closely related Tennessee whiskey, which includes Jack Daniel’s. Canadian whiskies, sometimes called rye whiskies even if they do not contain rye, feature in quite a few cocktails, and Japanese whiskies, which are most similar to Scotch whiskies, are beginning to gain a good reputation in the industry. The rule of thumb is not to risk anything too expensive if you want to drink it with a mixer. Good mixers are coke or ginger ale. Around 40%.
Brandy. A spirit distilled from wine, traditionally drunk in a balloon-shaped glass to warm the spirit and catch the smell. It is typically an after-dinner drink, popular at Christmas time. Brandy made in a certain region of France is called cognac. There are a variety of spirits made from fruits other than grapes that are sometimes still called brandy, the most prominent being Calvados, which is made from apples. If you’re going to have brandy with a mixer, pick a cheap brand; high quality cognac can be extremely expensive. Varies between 3and 60%.
Liqueurs. A liqueur (not to be confused with ‘liquor’, which is an American term for spirits) is a drink made from alcohol, a flavouring, and sugar. Examples include amaretto (almond, although usually made from apricot pits), sambuca (aniseed), limoncello (lemon), Chambord (black raspberry), crème de menthe (mint, and if you know French there are ‘crèmes de’ for pretty much anything, even chocolate), Bailey’s (cream, coffee, chocolate etc.), Jägermeister (herbs and spices) and many, many others. Some are best taken as shots, others might be better in mixed drinks. Alcohol content varies wildly between 1and 50%.
These are mixed drinks, normally sold in bottles and based on vodka or rum, with strong sweet flavourings. They are stereotyped as being the drink of teenage girls, a stigma with some truth to it. They’re not usually very strong, around 4-5%, but it can be easy to drink more than you intend to since the alcohol is virtually tasteless.
You probably know about most of these already, but do remember that you are still allowed to have non-alcoholic drinks; some of them even taste quite nice. Drinking a pint of water before you go to bed is the best way to avoid getting a hangover after you’ve been drinking. You should always be able to receive free tap water in places that serve alcohol.
This guide is for the person who is/knows someone who is either obviously addicted to caffeine so intensely that they urinate blood on a regular basis, or just someone who likes to knock one back every once in a while. Only the best and highest reviewed drinks and most unbelievably awesome merchandise have made it on this list, so check it out. First up is the list of drinks.
Monster Energy Shot Glass
Shot glasses have, for a long time, been a favorite item to collect between alcoholics and underaged kids alike. And now, with this awesome Monster branded glass, we are able to throw caffeine addicts into the equation.
Whether your taking shots of Jack or just some virgin grape juice, this shot glass will make sure you do it with kidney failing style.
Jackson Cocaine Guitar
Mumm Cordon Rouge
Peter Vars, Thomas Liquors: Monthuys Pere et Fils Brut Reserve Champagne
Jason Kallsen, Twin Cities Wine: Ronco Calino Saten Franciacorta, North Loop Wine and Spirits: In north central Italy lies the wine region of Franciacorta. Produced mostly from Chardonnay and Pinot Noir (just like Champagne) plus a touch of Pinot Blanc, it’s truly the Champagne of Italy. Franciacorta is one of those awesome wines that most people have never had or heard of, but will have one sip then reach for the bottle to remember what it is.
From Boston to the Bay Area, the tiki revival has seen a resurgence of bars offering that super-size communal drink known as the Scorpion Bowl. In all of Honolulu, however, we found just one bar on the Scorpion Bowl bandwagon: the Paradise Lounge at the Hilton Hawaiian Village. While Trader Vic’s original scorpion bowl had 1ingredients, this one has just six, including rum and okolehao. But no worries, this bugga can still put the sting on three of you at once. If you’ve always wanted to stare down a long straw into one of these communal cauldrons of fun, better round up the gang and get down to Paradise Lounge soon. A new beverage manager is looking to revamp the Hilton’s drink list, and there’s no guarantee the Scorpion Bowl will make the cut.
Rum has been the animating spirit of tiki culture from the beginning, when a former bootlegger named Don the Beachcomber started serving potent rum cocktails at his faux-Polynesian Hollywood bar in 193In Honolulu, 80 years later, no place is more devoted to this spirit than Rumfire at the Sheraton Waikīkī Hotel. It’s got some 80 rums on a menu organized by the rum-making nations of the world: five rums from Barbados, from Puerto Rico, two from Nicaragua, and so on. Pull up a seat at the elegant bar with the backlit Balinese glass, or find a spot at the sleek outdoor fire pit, and consider the High-Maka Mai Tai, which uses 23-year-old Ron Zapaca rum from Guatemala. As the menu says, “We’re not saying this mai tai is better than others” but “we certainly think it’s better than most.”
One of the first solutions that caught my eye was the Libbey combination box that seemed to have everything—glasses for wine and beer and even cocktails and shots. It looks like it even comes with a mixing glass and strainer. However, it doesn’t really satisfy my criteria for cocktail glassware. Beer glasses are nice, but you could use a more versatile highball, and we aren’t looking for beer mugs. The shot glasses are unnecessary, and although I love wine, that wasn’t the point of this adventure either. I decided separate purchases would be more appropriate and it probably wouldn’t cost any more money to get what you want in the end.
These cocktail glasses are just too big!
The second choice was the signature z-stem. Again, a v-shaped glass, this too was simply oversized. At a more reasonable 9.2ounces, we are getting closer to a workable volume, but unfortunately, it would be a mistake to buy these for the same reasons mentioned above. If they were seven ounces I might be tempted, but I’d rather see something under six.
While true beer enthusiasts will tell you that using any glass is preferable to drinking from the bottle or can, there are specific glasses for specific types of beer. Like wine, the shape of the glass will affect the aroma and subsequent overall enjoyment of the beer. Unlike in Europe where there are many different types of beer appreciated and thus many beer glass styles, American beer is typically served in mugs or pilsner glasses. A pilsner glass is the typical tall narrow glass with the slightly wider rim that you will see frequently used in bars. Lighter beers are traditionally served in pilsner glasses while darker, heavier brews are more compatible with mugs or steins.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your Daiquiri Glasses wisely! Good luck!
So, TOP3 of Daiquiri Glasses
- №1 — DecoFlair CDL6394 Shot Glass Candle, Strawberry Daiquiri
- №2 — DecoFlair CDL6395 Strawberry Daiquiri Highball Glass Candle
- №3 — Amici Bartender’s Choice Footed Hurricane Glass, 15 oz. – Set of 4