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Jun 16, 2011 02:53 PM

Margaritas & Martinis: Does The Glass Matter...? [moved from General Topics]

Does anyone (else) prefer their margarita in a margarita glass or a short, rocks glass as opposed to a giant water glass - so much so that they request a specific glass or ask about the glass before ordering? For the life me, I can't figure out why anyone currently running a Mexican restaurant would choose to serve a margarita in a water glass over a margarita glass - yet this is how more than half of margaritas are served. And if you ask for it in a rocks glass, most bartenders will look at you like you're crazy. As if to say "you're margarita is gonna be smaller...don't you want it in this giant big-gulp cup?"

At this point you know you're in for a seriously tart, syrupy, juicy glass of sweet and sour mix. So then you have to tell the guy to make it a double in a rocks glass (in order to combat the insane amount of mix or orange juice or whatever else he's going to put in your drink.

Just as bad - the Martini served in those cone-shaped stemless glasses. You'll primarily see this in Asian places. Isn't half the pleasure of drinking a martini - the glass? Would anyone agree that a Martini served in something without a stem is basically a cup of vodka? --- or is it me?

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  1. I don't order margaritas at bars and restaurants unless I know there won't be sour mix in it. Which means I rarely order a margarita at a bar or restaurant. I enjoy them up in a cocktail glass or coupe or on the rocks in a rocks glass, depending on my mood.

    I don't drink vodka martinis in any glass.

    1. Glass matters. A stemmed martini glass is meant to be lifted carefully and slowly, and kept level. I'm an anal time-motion freak, and my martini's are usually 11 lifts.

      I am fussy about 'ritas, and I give specific instructions which include no mix or tricks. I like a short, barrel-shaped, thick walled glass that I can clasp, with salted rim. And a high signal to noise ratio. 12 lifts per 'rita, with about 30 degrees of counterclockwise rotation per lift to enjoy the salt.

      1. Usually glass service reflects the quality of the establishment...or the familiarity with the drink...not every place (or bartender, even) understands a gin martini...and of course, margaritas have been
        made into Kool-Aid for a long time...

        1. I rarely order a Margarita when I'm out because it's nothing but a big ol' really sweet Slurpee and you usually have to order an extra shot to ensure there's enough tequila in it.

          I make Margaritas at home almost every weekend for my 92 year old mother. They're not for sissys. I usually fill a double old fashioned glass with ice cubes and then fill with Margarita.

          I love Martini glasses but usually use them as alternative serving dishes for appetizers and such.

          1. Whether it is a martini, a Margarita, or a glass of fine, rare Bordeaux, the glass matters.

            It is about the visuals, the heft, the presentation of the flavors, and everything in between.

            Do not skimp on the stemware.


            2 Replies
            1. re: Bill Hunt

              Nice, Hunt. Well said.

              And Veggo, if you're joking, then I'll tell you this -- I literally laughed my ass of when I read your post. And if you're not joking, then you're a mad genius -- because deep down I'm thinking you your "30 degrees of counterclockwise rotation per lift to enjoy the salt" makes a lot of sense.

              1. re: fullmix

                I can share this with you (do not tell Veggo, though), he IS a mad genius, but is also most often pulling someone's leg along the way.