No one is certain about the definitive origin of the word “cocktail.” Some explanations claim that it was first coined during America’s Colonial period, though at least one story asserts that it was born in New Orleans when Frenchman Antoine Amedee Peychaud created the Sazerac. Peychaud, who invented Peychaud Bitters in Santo Domingo and brought the recipe with him to New Orleans, opened a Royal Street pharmacie where he served his drinks in a coquetier or egg cup. The mispronunciation of the term coquetier is said to have resulted in the term cocktail. A more accurate take on the story, according to the local cognoscenti, is that Peychaud’s incorporation of bitters reinvented and popularized the cocktail.
Whatever the truth and whatever you’re drinking—water, wine, beer, spirits, soft drinks, mixed drinks or any other libations —our dazzling assortment of glasses and cocktails sparkles like the season and makes raising a glass a glamorous affair.
In honor of New Orleans and its contributions to the cocktail, we photographed the glasses with a trilogy of drinks—each of which inspired the monikers for two local restaurants and a watering hole. Cheers!
Tray, from Eclectic Home. Clockwise from left:Absinthe jigger and lead crystal, hand-blown, engraved “Brouille”glass, from Jade Liqueurs (www.bestabsinthe.com);Baccarat crystal “Mille Nuit” flutissimo, from Adler’s; Faberge PalaisRoyale martini glass (sold in a set of four different colors), FabergeXenia champagne flute (set of four different colors), both fromArabella; Baccarat cut-crystal double old-fashioned (with AbsintheHouse’s Frappe), from Lee Michaels Fine Jewelry; Baccarat cut crystalstemless wine glass, from Adler’s.
On a Stem
Left to right: Emerald Forest white wine glass, from Belladonna; Helsinki martini, Cost World Market; fly-fishing pilsner glass, from Belladonna; Mignon Faget hand-etched crystal fleur-de-lis champagne flute, from Mignon Faget; Hammer martini in amber, Fleur amber goblet, both from Cost World Market; Chinese New Year motif champagne flute (with Herbsaint’s Champagne cocktail), from Pied Nu; Murano-style champagne flute, from U Dwell; amber champagne flute (set of 4), from Cost World Market; Faberge champagne flute, from Lee Michaels Fine Jewelry; Mignon Faget hand-etched, crystal fleur-de-lis wine glass, from Mignon Faget.
High and Low
Top row left to right: Horizontal platinum highball, horizontal platinum old fashioned, both from Adler’s; ebony wave double old fashioned (set of 2), silver dot double old fashioned (set of 2), both from Arabella. Clockwise from bottom left: Gold band stemless champagne flute, silver swirl cooler highball, gold luxe cooler highball, gold band stemless martini, all from Cost World Market; stemless wine glass, Belladonna; fleur-de-lis double old fashioned (with Lilette’s Rouge cocktail), from Lee Michaels Fine Jewelry.
The Absinthe House Frappe
1 1/4 oz. Herbsaint
1/4 oz. anisette
Fill an old-fashioned (or rocks) glass with crushed ice add the ingredients. Top with a splash of soda water. Serves 1.
Courtesy of Old Absinthe House
Herbsaint Champagne Cocktail
1/2 oz. Crème de Mure (blackberry liqueur)
Twist of lemon
In a champagne flute, add Crème de Mure, a splash of Herbsaint, and top off with champagne. Finish with a twist of lemon. Serves 1.
Courtesy of Herbsaint restaurant
Lilette Rouge Cocktail
2 slices orange
2 slices lime
Two parts Lillet rouge
1 part Zefiro prosecco
Muddle the slices of orange and lime in an old-fashioned (or rocks) glass. Fill glass with ice. Add Lillet rouge and Zefiro prosecco. Serves 1.
Courtesy of Lilette restaurant