Recently, Turkish glassware brand Nude has introduced a collection of 70ml Welcome Drink glasses, designed to cater to a growing trend among consumers who prefer smaller servings. Priced at £28, these glasses are part of the Bar/Giani collection, crafted by Giorgio Bargiani, assistant director of mixology at the renowned Connaught Bar in London. Made from lead-free crystal, they reflect a shift towards more mindful drinking, promoting quality over quantity.
Bargiani emphasizes, "Consumers are drinking more intentionally, choosing quality over quantity. Smaller serves make premium cocktails more accessible without compromising on the experience." These glasses serve multiple purposes, from offering a mini aperitivo to serving a nightcap or digestif, encouraging guests to explore and enjoy various flavors.
In line with this trend, the Bitter Nights Dream cocktail is making waves at Vivien, a speakeasy-style bar in Edinburgh. The cocktail features rye whisky infused with brown butter and cocoa nibs, aiming to enhance its depth and structure while adding layers of complexity. The bar manager, Rebekah George, describes the drink’s texture as "round, silky," making it more approachable, while the cocoa nib note contrasts with the rye’s spice and the bitterness from the amaro and vermouth.
For those inspired to make the Bitter Nights Dream at home, here’s how to do it:
Ingredients
- Glass: Nick & Nora
- Garnish: Lemon peel
- 30ml cocoa nib and brown butter-washed rye whisky
- 15ml Punt e Mes
- 5ml dry vermouth
- 15ml house plum syrup
Method
- Add all ingredients into a mixing glass with ice and stir gently to combine.
- Strain into a chilled glass.
Cocoa Nib and Brown Butter-Washed Rye Preparation:
- Lightly brown 175g butter on the stovetop.
- Combine it with 700ml rye whisky and let it infuse at room temperature for a couple of hours.
- Freeze until the butter solidifies, then strain with a coffee filter.
- Infuse with 7g cocoa nibs overnight before finely straining.
Plum Syrup Preparation:
- Combine 500g white caster sugar, 500g plums, and 5g citric acid in a jar.
- Let it sit for 24 hours or until the sugar dissolves, then strain.
This initiative from Nude paired with the creative offerings at Vivien illustrates the evolving landscape of cocktail culture, where smaller servings and thoughtful preparation are becoming the norm.