Coupes D’état—Distinctive Drink Recipes

Exquisite glassware has the power to elevate your cocktail hour, turning even the simplest drink recipe into a sensory masterpiece. The choice of glass can significantly impact the aroma, flavor, and presentation of a drink, creating a multisensory delight.

The delicate curves and thin rims of fine glassware enhance the tactile pleasure of holding a well-crafted vessel. Moreover, the shape of a glass can influence the distribution of aromas, allowing you to savor the nuanced scents that contribute to the overall taste of your drink. From classic martini glasses to ornate wine goblets, each piece is designed to complement specific types of beverages.

Coupe glasses, with their shallow, wide bowls and delicate stems, epitomize sophistication in cocktail culture. The coupe’s iconic design is ideal for serving classic cocktails like martinis and champagne-based drinks. Cute coupes also showcase a drink’s aromas while offering an elegant and timeless presentation for any refined occasion. In essence, fancy glassware transforms the act of imbibing into a refined and indulgent affair, enhancing the enjoyment of every sip.

Cherry Whiskey Sour

Adapted from EyeSwoon; Makes 1 drink

INGREDIENTS

• 2¼ oz. whiskey
• ¾ oz. lemon juice, fresh
• ½ oz. simple syrup
• 1½ tsp. Amarena wild cherry juice
• 1 egg white
• 2 pitted Amarena cherries to garnish

DIRECTIONS
Pour whiskey, cherry juice, lemon juice, simple syrup, and around 6–7 ice cubes into a cocktail shaker and seal well. Turn shaker sideways and shake well for 12–15 seconds. Open the shaker and strain your drink into a glass. Remove the ice from the shaker, and pour the cocktail back in. Add egg white and shake vigorously for at least a minute to create the foam. Pour into a coupe glass and garnish with two cherries.

Espresso Martini

Makes 1 drink

INGREDIENTS

• 1⅓ oz. vodka
• ⅔ oz. Kahlúa
• ⅔ oz. espresso coffee
• 3 coffee beans

DIRECTIONS
Place the vodka, Kahlúa, and espresso in a cocktail shaker with ice. Shake vigorously 10 times, then pour briskly into a cocktail glass. Scrape out foam inside if necessary. Garnish with three coffee beans and serve immediately.

Piedra Manhattan

Adapted from Patrón Tequila; Makes 1 drink

INGREDIENTS

• 2 oz. Gran Patrón Piedra or añejo tequila of your choice
• 1 oz. herbal liqueur
• 2 dashes Bittermens ’Elemakule Tiki Bitters or make your own 
• Daneson Piedra-Infused Toothpick
• Luxardo cherries

DIRECTIONS
Add all ingredients including ice to a mixing glass and stir. Strain into martini glass. Garnish with Daneson Piedra-Infused Toothpick with a Luxardo cherry.

Green Tea Gin Sour

Adapted from Nerd Teas; Makes 1 drink

INGREDIENTS

• 2 oz. green tea–infused gin
• 1 oz. lemon juice
• 1 oz. honey syrup

For the green tea–infused gin:

• 3 tsp. loose leaf green tea of choice
• 12 oz. gin of choice

For the honey syrup:

• 1 c. honey
• 1 c. water

DIRECTIONS
For the green tea–infused gin:

Combine gin with green tea in a glass container, and let it infuse for 2–3 hours, giving it a shake and sample periodically. If you taste any bitter notes, stop the infusion. Strain the tea leaves from gin.

For the honey syrup:

Combine water and honey in a saucepan. Heat gently over low heat, stirring frequently until the honey has melted into the water. Remove and let cool.

For the Green Tea Gin Sour:

Combine 2 oz. green tea–infused gin, 1 oz. lemon juice, and 1 oz. honey syrup in a shaker filled two-thirds with ice. Shake well and strain into a chilled cocktail glass. Garnish with a star anise pod or lemon wedge.

The Treaty of Paris

Adapted from Cooking to Entertain; Makes 1 drink

INGREDIENTS

• 1½ oz. brandy
• 1¼ oz. Earl Grey tea syrup
• ¾ oz. lemon juice, fresh
• 1 small egg white
• 2 oz. champagne, possibly less, depends on how big your cocktail glasses are

For the Earl Grey tea syrup:

• 1⁄2 c. water
• 1 Tbsp. Earl Grey loose leaf tea
• 1⁄2 c. sugar

For the garnish:

• 1 tsp. Earl Grey loose leaf tea 
• 1 lemon peel

DIRECTIONS
For the Earl Grey tea syrup:

Add water to a pot to boil. Once boiling, add the Earl Grey loose leaf tea and boil for a minute. Add sugar and stir until it is all dissolved. Strain liquid into a jar and allow it to cool to room temperature.

For the Treaty of Paris:

Add all ingredients to a cocktail shaker, except the champagne, and shake for a few seconds to emulsify the egg white. Add some ice cubes to the shaker and shake hard for 30 seconds. Double strain into a chilled cocktail glass and carefully pour champagne until the foam reaches the top. It is best to pour the champagne by the side of the glass so it doesn’t disturb the nice foam layer. For the Earl Grey loose leaf powder garnish, use a mortar and pestle and grind the tea. Sprinkle tea powder over the cocktail and top with a lemon peel.