This month we’re introducing our latest addition to the Snowe family, the stemless wine glass. A lightweight but sturdy study in low-key elegance. The refined shape makes it an easy fit for your favorite wines (from $ to $$$), and the alluring, slightly-weighted base makes it a joy to hold – and swirl, and gesticulate wildly with, without worrying about liquid casualties.
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Its lesser-known talent is that it serves as the perfect cocktail glass, and the inspiration behind food stylist and recipe developer Olivia Mack Anderson’s Grapefruit Rosemary Fizz. It’s the kind of cocktail that works as well for summer brunches as it does for fall cocktail parties – that unexpected combination of classic flavors will do that. Anderson loves the “slightly sweet, subtly bitter” concoction, and recommends serving it to guests via DIY cocktail bar. Just put out all the materials, explain the ratios (or if you’re an overachiever, write it on a small chalkboard), then walk away. And get ready to toast over a series of compliments on your brilliant work.
Our stemless has a hidden talent: it works with just about any drink.
Grapefruit Rosemary Fizz
Served in the stemless wine glass
For Rosemary Simple Syrup (makes 1 ½ cups)
1 cup sugar
1 cup water
5 rosemary sprigs
Combine everything in a small saucepan and bring to a boil, stirring occasionally. Boil for 1 minute until sugar dissolves. Remove from the heat and let stand for 25-30 minutes. Pour through a fine mesh strainer, discarding the rosemary. Store in an airtight jar in the refrigerator for up to a month.
For Cocktail:
-2 ounces of vodka
-3 ounces of pink grapefruit juice
-⅓ ounce rosemary simple syrup
-Soda water
-Rosemary sprig
Fill a stemless wine glass with ice. Top with vodka, grapefruit juice, and simple syrup, then finish off with soda water. Garnish with a rosemary sprig.
Now: bottoms up! One extra benefit of the self-serve cocktail bar is that guests can adjust the amount of vodka depending on how long they want to draw out their party buzz.