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 Inside Looking Out A rewilding of interior design in the heart of Milan. Design Issue 44 An Unmovable Feast A place setting stitched for every season. Design Partnerships Together Again The return of the small gathering, in partnership with Fritz Hansen. Design Issue 42 Light Snack A luminous celebration of gelatin. Design Interiors Issue 42 Studio Tour: Fernando Caruncho Gardens sit between the natural and the artificial. George Upton meets the man mediating between the two. Design Issue 42 My Favorite Thing The garden designer, Fernando Caruncho, shares the story behind a painting of his mother.