Stirred drinks are served without ice and consumed relatively quickly, before they get warm. Dilution and chilling here happens entirely outside the serving glass.
1 Chill your serving glass in the freezer at least 30 minutes. If possible, keep a few coupes and a couple of small rocks glasses for Sazeracs in a safe spot in the freezer at all times to avoid delays.
2 Gather all your required ingredients, tools, and prepared garnishes to minimize the amount of time from preparation to serving.
3 Add your drink ingredients to the mixing glass.
4 Add ice cubes to your mixing glass, filling it about three-quarters full. You’ll want ice stacked above the surface level of the liquid. Holding the barspoon like a pencil pointing straight down, stir smoothly for 20 to 30 seconds, minimizing the amount of agitation. The bowl of the spoon should ride the interior wall of the mixing glass while you stir clockwise with your index finger pushing down from noon to six, then your middle finger pushing up from six to noon. The goal is to create a silky texture, avoid making bubbles, and stir just enough to chill and dilute. You’ll see the liquid level rising in the mixing glass as ice melts into your drink, and the exterior of the mixing glass should feel cold to the back of your fingers.
5 Using a Julep or Hawthorne strainer, pour the drink into the chilled glass. Spoon out any stray ice chips that found their way in.
6 If called for, express citrus oil over the surface of the drink and garnish with the twist, or garnish as specified.
The elegant five-and-a-half ounce coupe has made a welcome return as the standard for craft drinks served up, replacing the V-shaped, so-called “Martini” glasses of the ’90s that grew to ridiculous proportions, slopping their drinks over the side the whole time.