Category: Stemware

Thoughts on Martini serving glassware.

The Gambling Cowboy, Temecula, CA

On: By: wlmoon58

gambling-cowboy

So you’ve trekked down to Temecula in Riverside County and had a wonderful day in the sun sampling a myriad of local wines at the multitude of wineries that line the valley and now you want to kick back someplace and cap the day with a Martini and a steak.   I have a suggestion for you, The Gambling Cowboy Chophouse and Saloon!

It is located on 5th street in “Old Town” Temecula, just off Interstate 15.   It is just off the street on the third floor of a rustic building that looks a lot like an old barn.   The inside of the restaurant is spacious, warm, and inviting.  The decor is, exactly as you would expect…. a cowboy saloon.

I will note one feature that I really like …. their etched glass panel cutting through the dining hall.  It is beautiful.  Sadly its also a bit of a challenge to photograph.  You’ll have to enhance the photo with your imagination … or go take a look!

gambling-cowboy-etched-glass

The food is indeed very good with a definite emphasis on, as you might guess, steaks.  But there are also seafood and chicken choices as well an assortment of salads.  Their Martinis are also very good: well chilled, ample, and served quickly.  After a day in the sun their Martini was very much needed and hit the spot perfectly.

The Martini stem the Gambling Cowboy uses is a bit unusual, as you can see in the photo above.  Those of you who know me would expect me to blast this based on my prior posts such as Thoughts on Stemware, Part Three and To Stem or Not to Stem.  But this one I sort of like.  Certainly not traditional but, more importantly, it is not trendy.

Martini Glass Upright  Overall the Gambling Cowboy gets one stem for its very good Martini that is most welcome after a hot day in Temecula!

For Gin selection The Gambling Cowboy only gets a C.  Their selection includes the “Big 5” as I like to call it: Tanqueray, Tanqueray Ten, Bombay, Bombay Sapphire, Hendricks and also Beefeater.

For more information:  http://www.ilovethecowboy.com/

The Perfect Martini Stem “Bowl” Shape!

On: By: wlmoon58

Have you ever sat there with a Martini comfortably cradled in your hand and wonder what is the optimum bowl shape for a Martini?  Is it a very wide flaring bowl?  A very narrow tall bowl, almost a flute?

stem-wide                 or                         stem-tall

I’m not talking aesthetics here, that is an individual’s preference.  Some people like the crooked stem or the stem that connects at the top of the bowl, and some the bulbous stem.  (I’ve expressed my personal opinion on these in the past:  To Stem or Not to Stem &  Thoughts on Stemware, Part Three).  Others like colored glass stemware, especially in the base.

No, I’m thinking more from an engineering point of view.  Is there an optimum geometry to the fundamental inverted cone shape of a Martini stem?  What’s the optimum height?  Cross section?  And how is optimum defined?

stem-geometry      stem-equations

Alright, I’m sure most people never worry about such things.  I guess this is the curse of being an Engineer.  But there is one important consideration that came from my pondering.  From a strictly geometric point of view, what shape will keep my Martini coldest the longest?

The liquid enters the stem at a given temperature, hopefully very well chilled.  Then it gains heat through both the glass of the stem and the surface area of the liquid.  For the sake of my geometric analysis I made a couple of assumptions:
1.  The heat transfer rate is the same between the glass of the stem and the air above the liquid.  This is dependent on assumption 2.   (I am ignoring heat transfer from the drinker’s hands or the bar top through the stem.  I’m also ignoring radiated heat, such as from the lights.)
2.  Any heat transfer from the glass bowl to the liquid would be transferred via the glass from the air surrounding the bowl.   So, in essence all heat enters the Martini from the air, either directly from above or via the glass sides.   (It isn’t strictly true, but that’s another analysis for another day.)
3.  The optimum shape will be that which maximizes the ration of liquid volume (V) to surface area (SA).

Before I jumped into a bunch of algebra, I did a couple of mental experiments so I would know what to expect from the algebra, and if those answers made sense.   If I keep the radius constant and vary the height, how does the volume vary?  How does the surface area vary?  Contrarily, if I keep the height constant and varied the radius, what happens.  While that proved interesting, it really didn’t help  But if you want to see what came out of it, I’ve included a few observations at the very end of this post.

Clearly this was going to be a multi dimensional analysis.  In order to keep the algebra, and potentially calculus, manageable I made one more assumption:
4.  Set the Martini volume to 1.
(It could be anything, since I’m looking for the optimum cone, and cones are proportional, I can scale the volume after I find the best geometry.)

So what’s the answer?  42!  No wait, that’s something else.  The ‘right’ answer for a Martini stem is,  interestingly, 45 degrees.  Specifically, the cone half angle (α) should be 45 degrees.  The full angle is therefore 90 degrees.  To convert that to an appropriately sized stem, lets pick a reasonable bowl height, such as 2 inches.  Then r would also be 2 inches and the diameter of the bowl would be 4 inches.  So what does that geometry look like?  Something like this:

stem-shape-final

Well it turns out that “typical” martini stem we all know and love is actually pretty darn close to optimum shape.  Sure stems vary from manufacturer to manufacturer, but the traditional martini stem is very close to perfect!  Now I just wonder if the manufacturers really designed this for thermodynamic optimization?  Or because is just looks pretty?

 

 

Random thoughts:

If the radius is constant, then the maximum volume to surface area occurs with an infinitely tall Martini “column”.  Not a useful stem, though the Martini volume would be great.  The volume to surface area (V/SA) approaches 1/3 in the extreme.

If the height is constant, then the maximum volume to surface area occurs with an infinitely wide Martini ‘disk’.  Difficult to lift and unwieldy, but again a nice large Martini.   Here the volume to surface area (V/SA) approaches 1/6 in the extreme.

Bar Review: Moshulu, Philadelphia, PA

On: By: wlmoon58

Mishulu Deck Martini

Or When is a Martini Stem not a martini Stem?

That is my Martini on my most recent visit to Moshulu!

First let me explain a bit about Moshulu.  She is a four-masted steel barque built  in Scotland in 1904 and is the largest remaining original “windjammer”.   Her first runs were shipping grain from Spain to Australia and back.  Later, between 1904 and 1914, she shipped coal from Wales to South America, nitrate from Chile to Germany, coal from Australia to Chile, and coke and patent fuel from Germany to Santa Rosalía, Mexico.

But now she is a floating restaurant docked in Penn’s Landing, Philadelphia.  And a very good restaurant!  The decor is classic nautical.  Well, really, what else would you expect!  There are two ‘floors’ available; the interior main deck with a dining rooms and bar/lounge and the upper, open air though covered, dining area.  Above this is another bar.  The views of the Delaware river, and New Jersey on the opposite shore, are wonderful from almost anywhere on the boat.  Only the tables on the Philadelphia side miss this view.

I’ve eaten here several times over the years and I’m never disappointed.  Whether inside, outside, or at the top bar the experience is wonderful.  It is absolutely a great place for a romantic dinner and drinks. Especially when the weather allows sitting up on the deck.

So what does this all have to do with the Martini photo above!  Yes the photo above is of my served Martini.  As my regular readers knows, I’m a bit old fashioned, if not obsessed, about my stems and I was a bit taken aback when this was presented to me.  I also know from experience that the main level bar serves their Martinis in ‘martini’ stems.  So in my mind I’m wondering ‘What’s up with this?’

Well after an excellent dinner I headed up to the top level bar to witness directly how they made the martini and have a talk with the barkeep.  It turns out that the bar purposely used the brandy stem for all Martinis ‘upstairs’.  Or more specifically ‘in the wind’!

Since this bar is open air and a bit above ground level, its gets a bit breezy.  They have had the unnerving experience of seeing their Martinis served in martini stems being blown over on several occasions.  Turns out that the brandy stem is much more stable in the wind than the martini stem.  As the barkeep advised, “You can have the Martini in the brandy or in your lap”.  Given that choice I chose to enjoy the Martini in the snifter.

As for a Martini Rating, Moshulu gets one stem.  Their Martinis are very good, they’re just not quite good enough to warrant a trip based on their Martini alone.  However I would highly recommend the restaurant as a whole and am looking forward to returning.

Martini Glass Upright

For Gin Selection Watermark gets a TBD.  Unfortunately I didn’t get the details of their entire gin selection.  I know they have the ‘Big 5’: Bombay, Bombay Sapphire, Tanqueray , Tanqueray Ten, Hendricks.  There is also Nolet’s and, being located in Philadelphia, they have Bluecoat.  But I believe there are other selections.  Fortunately this just gives me an excuse to go back and do a bit more research.

An interesting side note; in the top photo, that blurry grey thing in the upper background is the retired battleship USS New Jersey.

For more information on Moshulu:
www.moshulu.com

Moshulu Logo SQ

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*****   Rating Definitions   ****

Perfect Coffee!

On: By: wlmoon58

No, this is not a post on how to make perfect coffee.  I have my hands full with a Perfect Martini.  But I wanted to elaborate on something about which I’ve been preaching.  And that is properly chilling the martini stem.  And to illustrate that I’m going to use hot coffee.

Have you noticed that when you pour your freshly brewed coffee into your mug in the morning that its not as hot as it was in the pot?  Its because the room temperature mug cools the coffee slightly.  Just as a room temperature Martini stem immediately warms the colder just shaken Martini.

Now you won’t notice this affect at Starbucks (OK, or Peets, or Dunkin Donuts, or Coffee Bean, etc.) because they put their hot coffee in a paper cup.   A paper cup which has a very low thermal mass, so it doesn’t affect the coffee temperature much.

Try this at home.  Brew your coffee and simultaneously pour equal amounts of coffee into both a ceramic mug and a paper cup.  Or plastic ‘solo’ cup.  Then immediately taste the two side by side.   Which one is hotter?

So how to solve this problem?  Well when I turn my brewer on I also take my mug, fill it with water and pop it into the microwave for 3 minutes.  While the coffee brews the microwave heats the water in my mug which  heats the mug.  When the coffee is brewed I dump the water from the mug and put the hot coffee into the hot mug…. problem solved.

Thoughts on Stemware, Part Three

On: By: wlmoon58

Its been a while since I shared some thoughts on stemware, so here are a few Friday Musings….

Crooked stems?  Split?  Or big sweeping curving stems?  Is there some reason for a crooked/curved/split stem that I’m just not seeing?  Or is this just trendy?

And I’ve already demonized those little squat ugly stems in the past.  (You can find my past stemware comments in the “Stemware” category over on your left.)

What about colored stemware?  I’m partial to clear crystal so I can see what I’m drinking.  Ok, maybe a colored ‘stem’.  I know there’s no difference in taste or thermal affects so maybe I’m just being traditional?

Anyplace that offers a Martini in a plastic stem should be shut down immediately.  Unless you’re on a pool deck of course.

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To Stem or Not to Stem

On: By: wlmoon58

Anybody out there like this trend of Martini Stemware without the ‘Stem’?

I’ve noticed a number of places serving my Martinis in glassware that is short, almost stubby, with a bulbous ‘foot’, and no noticeable ‘stem’.  The bowl is still an inverted triangle shape, but that’s about all that remains of the traditional Martini stem we all ‘grew up’ with.

I’m sure it doesn’t change the taste of the drink.  And it may actually keep the drink colder longer … see my past posts about cold stems.  Furthermore, with the lower center of mass it will make the glass less likely to tip over.  Would that be a reason the bar is using them?  Less breakage?

But it just doesn’t seem ‘right’.  Maybe I’m too much of a traditionalist, but I don’t think I like this trend.  Any comments or thoughts?

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What’s the best way to hold the Martini?

On: By: wlmoon58

What’s the best way to hold the stem to retain maximum Martini coldness?

I use two fingers at the rim.  Is it better to hold the base?  Or the stem itself?

Having my fingers on the rim of the bowl certainly transmits heat to the glass and then the drink.  So physics tells me to hold the base with just a finger and thumb.  That provides the longest heat transfer path to the Martini.

But by design Martini stems are very top heavy and I’d then be concerned about spilling!

Holding the stem between the bowl and base seems to be a good compromise between stability and heat input.   As long as you’re just using a couple of fingers.

For me, discretion is the better part of valor, I’ll take the warming from my finger tips to ensure I don’t loose any of the drink.

Twitter:  @Shkn_Nt_Strrd

Thoughts on Stemware, Part Two

On: By: wlmoon58

A few more rambling thoughts on “cold” stemware…….

We know that smaller things warm up quickly and larger object warm up more slowly. Specifically objects with larger thermal masses warm up more slowly. Usually, but not always, thermal mass correlates with object mass.

Additionally some materials are thermal insulators, meaning that heat moves slowly through the material (think Styrofoam cups). Some materials are thermal conductors (think copper frying pans).   But restaurants and bars serve Martinis in glass, maybe crystal.    We rarely have the option of asking for ‘good’ stem material.

To maximize the time of coldness, I want a Martini with a large thermal mass. But most bars will not give you a pint of Martini. They have one, maybe two, sizes of stems and they pour measured amounts of gin and vermouth. The only other variable is the stem itself.  So make mine the largest most massive piece of glass, or lead crystal, available.

Thoughts on Stemware, Part One

On: By: wlmoon58

Do you have a preference on stemware? Perhaps you haven’t thought too much about it. Many people’s only desire is a clean stem for their drink. That’s clearly a good start.

I do have a preference; I want my Martini in a stem with some heft, some weight, and some significant mass to it. No, not because I’m working my biceps and delts. Because of thermal mass.

You may be asking yourself “What is this guy babbling about”. This may take a bit so bear with me. Or skip this and move on if you’d like.

As I mentioned before, my Perfect Martin is ice cold. Ideally it stays ice cold for the duration of my enjoyment. But we all know that the drink will warm up over time. I want to maximize the time my drink stays cold. The more thermal mass in the glass, the longer it will take to warm up.

Sadly most bars use thin, light weight, and cheap stemware. I understand that they’re running a business and stemware is, unfortunately, disposable. It breaks constantly and has to be replaced regularly. But that frilly little bit of glass warms up just too quickly. That’s why I want a stem with some heft. I want a long lasting cold Martini.

Chilled Glass

On: By: wlmoon58

Frozen or chilled with ice water? As I said before, my perfect martini is ice cold. Anything that warms my martini is evil. OK, that may be a bit of hyperbole, but you get the idea. So when I see my barkeep pull my glass down from the overhead rack, throw some warm ice in it and fill it with tepid room temperature water, I just cringe.

I know that when the bartender pours that shaken ice cold martini into that glass it’s going to start warming up immediately. Why, because the glass is warm, not colder than 32 F and probably not even close to that.

But when the barkeep heads over to the freezer, not the fridge, but the freezer, and pulls out my glass I smile. I know that glass is going to be closer to O F and will keep my drink frigid.

Note to barkeeps, mix the drink first then pull the glass from the freezer. That way it doesn’t start to warm up while you’re mixing the martini.