In a world where Reidel Crystal uses science to create tulip-shaped fish bowls perfected to enjoy the delicacies of an Oregon Pinot and sexy hour-glass stemware flawlessly crafted so that neat spirits can scintillate one’s palate, one must wonder why the coveted glass of the cocktail lounge isn’t one of these modern day marvels – but rather a glass purportedly created as a replication of Marie Antoinette’s perky A cup.
The coupe glass, a small round bowl on a long stem (a necessity to serve champagne throughout most of the 60’s) has made a serious comeback since it was created in 1663. The triangular cocktail glass that infiltrated the American psyche and created martini bars in even the dankest of towns might soon have to take the backseat to a glass created for smaller cocktails with more booze, less mixer, and bitters.
It is the revival of the great American cocktail that is bringing this small goblet back into fashion. Mango basil margaritas shaken up with chili verde spicy salt move over as the cocktails that fill the coupe glasses are typically made of strong whiskey, cognac, dark rum, and bitters. Flavored vodkas almost never have a home in the coupe glass – as they don’t carry the respect needed to pull off the great-grandfather of the stemware collection. It is a fine glass made for sipping. It is sophisticated and timeless. It is not the vial for pink cosmopolitans and Sex in the City, but rather brown cocktails doused with absinthe and 100-year-old sherry.
Seventh Regiment Cavalry Punch
The history of this cocktail is not entirely known, but it is believed to be in honor of the Seventh Regiment during the battle of Little Big Horn in 1876.
1 ounce brandy
1 ounce sherry
1 dash of sugar
1 splash lemon juice
1 splash raspberry syrup
one dash of dark Jamaican rum
Shake with ice and strain into a coupe glass.
This was first Published in The Source Weekly