The right glass goes a long way in cocktail service

If you build it, to paraphrase the now iconic movie line, they will come, but that adage may not apply to the creation of a new cocktail list. There’s more to boosting sales and satisfying customers than just fresh mixers and quality spirits. There is also the matter of how you present them.

“A cocktail is essentially a glass, liquid, ice and a garnish,” says James Meehan, residing mixologist at New York City’s PDT bar and co-editor with Anthony Giglio