DISCOVER THE WORLD CLASS 50
The definitive guide to the finest drinking experiences
The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.
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THE WORLD CLASS 50 GLOSSARY
Do you know your Coupe from your Collins, the difference between shaved and cracked ice, or why you should throw your ingredients rather than shaking them?
Read on to discover the meaning of the different terminology used within the World Class 50.
Glassware
Collins glass
As used by Victor Yang for his Royal Violet Sangria. Traditionally used as an alternative to a Flute for serving champagne. A shallow, bowl-shaped stemmed glass.
Coupe glass
As used by Victor Yang for his Royal Violet Sangria. Traditionally used as an alternative to a Flute for serving champagne. A shallow, bowl-shaped stemmed glass.
Kilner style jam jar
As used by Ivar De Lange for his Mary One. A rubber sealed jam jar with either a clip or screw cap.
Martini glass
As used by Chanchai Rodbamrung for his Charlie Smith. A stemmed glass with a cone shaped bowl.
Mixing glass
As used by Jérôme Kaftandjian for his Secret Corner 31. A large capacity straight glass with a pouring lip. Used for mixing and stirring drinks.
Nick & Nora glass
As used by Gareth Evans for his Dill or No Dill. An elegant, small capacity stemmed glass.
Pewter Cup or tankard
As used by Jad Ballout for his Fattoush Cup. A Pewter mug with a single handle.
Rocks Glass
As used by Sung Min Park for his Bori’s Old Fashioned. Alternatively know as a Low-Ball, Old Fashioned or Whisky glass. A short tumbler with a thick base.
Double Rocks glass
As used by Tom Macy for The Green Giant cocktail. A larger capacity variant of the Rocks glass.
Sherry glass
As used by Monica Berg for her Top of the Hops cocktail. A small capacity, conical shaped stemmed glass.
Highball
As used by Luke Ashton for hisNew Frontiers cocktail. A shorter and wider variation of the Collins glass.
Tea bowl (Chawan)
As used by Tsuyoshi Miyazaki for his Melty Ciroc. A small bowl traditionally used in Japanese tea ceremonies.
Hot Toddy Glass (Tea Glass)
As used by Dominic Laverty for The Entente Cordiale cocktail. A stemmed glass with a handle. Used for serving heated drinks.
Wine glass
As used by Angus McGregor for The Entente Cordiale cocktail. A stemmed glass, available in a myriad of shapes and sizes.
Ice
Crushed ice
As used by Tom Macy in The Green Giant cocktail. Ranging in size from small grains to fine powder. It chills liquid quickly and creates dilution.
Ice Ball
As used by Jenner Cormier in his Jimmy Dean cocktail. Individually shaped cubes & shards cut from a large block of ice.
Ice block
As used by Emil Seth Åreng in The Steamboat Alma cocktail. Used as a source for hand cut (or by chain-saw!) and shaved ice. Can also be used as a large block to chill punches.
Ice cubes
As used by Luke Ashton for his New Frontiers cocktail. Used to chill the drink with minimal dilution.
Shaved ice
As used by Ricky Liau for The Tear Rock cocktail. Shaved from a block it creates a more snow like consistency and chills liquid quickly with a high level of dilution.
Terminology
Bar spoon
A long handled spoon with a capacity of 5ml. Used for measuring, mixing and layering drinks. As used by Nabil Ben El Khattab for his Oriental Martini.
Double strain
Straining a drink using both the Hawthorne strainer and a fine strainer to reduce the amount of ice shards in the drink allowing better control of dilution.
Dry Blend
Blend ingredients without ice. This reduces dilution where hard to mix ingredients take longer to combine.
Dry Shake
No ice is used when shaking the ingredients
Float or Layer
Where liquids of differing specific gravity are layered by carefully dispersing a poured liquid over the back of a barspoon.
Infusion
A process where flavours are dissolved into a liquid without heating.
Muddle
The process of mashing ingredient in the bottom of a glass to release their flavour.
Rinsing (a glass)
Coating the interior of a glass and removing the remaining liquid.
Smoking the glass
Place a glass over a source of smoke to impart a fragrant aroma without adding a strong flavour.
Throw (ingredients)
Rather than shaking them, pour them between two shakers
