Size, shape and texture work together and affect the drinking experience. To preserve the bubbles, highballs made with tonics or sodas are best served in narrow glasses like the Level glasses (top) designed by Ctrlzak for Luisaviaroma. Elsewhere, cordial glasses—known as pony glasses—are used for serving digestifs, specifically after-dinner liqueurs to sip as the evening winds down. Even in its smallest iteration, Ultima Thule glassware by Iittala in collaboration with Finnish designer Tapio Wirkkala (middle), is one of the most iconic. Finally, glass artist František Vízner and Czech brand Bomma have modernized the champagne bowl (bottom)—the vessel of choice for French nobility who, instead of savoring champagne, treated it more like a shot of whiskey. TwitterFacebookPinterest This story is from Kinfolk Issue Twenty-Four Buy Now Related Stories Design Issue 51 John Pawson From the king of minimalism: “I find the essential and get the design down to a point where you can’t add or subtract from it.” Design Interiors Issue 51 Axel Vervoordt Inside the world of Axel Vervoordt. Design Issue 51 Inga Sempé “Minimalism is boring as hell, and on top of that, it’s preachy.” Design Issue 51 Halleroed Meet the giants of Swedish retail design. Design Issue 51 Andrew Trotter The architect and designer on renewing traditional architecture. Design Issue 51 Kim Lenschow The architect who wants to show you how your house works.
Design Issue 51 John Pawson From the king of minimalism: “I find the essential and get the design down to a point where you can’t add or subtract from it.”
