Remember when cocktails were minimally portioned? In the vintage film The Thin Man, Nora Charles attempts to catch up with her husband Nick’s martini drinking by lining up and chugging six cocktails on the bar. Quite a feat, by 21st Century standards. But martini glasses were maybe 2.5 to 4 ounces in the 1930s, whereas today’s barware may top out at a whopping 10 ounces. Gen-Xers and Baby Boomers are demanding quality and style along with their hefty portions of high-end hooch. Hotels are responding to this trend with well-designed glassware, as consumers indulge themselves with fewer but more premium drinks.

Wine glasses have also ballooned in size and height, with a longer stem conveying greater status. As guests approach their table in the dining room, their first impression is often that of the glassware. A taller wine glass commands attention and makes a grand statement. Also, a variety of new technical designs in wine stemware have burgeoned in the enhancement of flavor.

At the Greenbrier Resort in White Sulphur Springs, West Virginia, F&B Director Gunnard Cunningham introduced longer-stem wine glasses—10 to 11 inches in height—at the hotel’s Sam Snead’s steakhouse. The bowls have a semi-angular wider design to stand up to the robust red wines served there. Custom racks were designed to accommodate the oversized glassware—a critical factor in ensuring proper storage and care.

Innovative glassware designs were also implemented at the Greenbrier’s new Hemisphere restaurant, opening this summer. These include a variety of multi-use glassware pieces, suitable for beverages, amuse courses, and mini-portions. The Greenbrier is working with Masterpiece Crystal of northern West Virginia to develop a signature line of uniquely shaped handmade crystal stemware for the restaurant. Cocktail and wine flights will be offered with food pairings, and the serving vessel will consist of stemless glassware designed to fit into a flat cylindrical glass rack. The new 38/80 cocktail lounge will offer handcrafted cocktails and world lounge music in a spectacular setting. Mini martini flights will be offered and may be presented in a vertical “tree” to maximize the cocktail tabletop.

“With a broad range of identities in foodservice at the Greenbrier,” says Cunningham, “we are also exploring more affordable options in titanium and quartz crystal.” Both Fortessa and Cardinal have developed a manufactured product that is elegant, with sheer stems and highly durable globes. ”We are in a constant state of evolution in responding to the trends and tastes of the luxury customer. Choosing appropriate glassware is such an important element of modern mixology—and significant in our effort to drive top-line product without increasing customer traffic.”

New York food and beverage consultant Clark Wolf sees current glassware trends moving toward “sophistication without pretension.” With less emphasis on diversity, Wolf observes greater demand for sturdier well-made universal glassware. “If I could offer just one tip to hoteliers seeking to improve their tabletop, it would be to invest in the 13.6 ounce Forte wine glass by Schott Zwiesel. It’s my secret weapon."