During more than 16 years working in F&B, Christopher Hopkins has honed his mixology skills at properties ranging from The Cosmopolitan of Las Vegas to Soho House in London. Earlier this year he took the reins at Wynn Las Vegas as resort mixologist, introducing innovative cocktails including the Golden Flower, which combines Kai Coconut-Pandan, Velvet Falernum, lime juice, Perfect Puree mango, cardamom-infused honey syrup, an edible white flower and gold flake.
As part of a broader story about bar tabletop trends, HOTELS asked Hopkins about how cocktail trends are impacting glassware, keys to finding the best glassware while balancing the budget and what might be coming next in this area.
HOTELS: What are some of the different cocktail trends you have observed working in various regions of the world, and how have they impacted the corresponding glassware used?
Christopher Hopkins: When I first started in the cocktail world, there was a “standard” glassware line that every bar used. This became the sign your bar program was better than the basic bar offerings. As the industry has evolved, many glassware makers have expanded their product line to help a bar differentiate itself from its competition. This change is reflected by cocktail-program managers who now look to have specialty glassware that is not being used by anyone else.
HOTELS: How does using the proper glass impact a guest’s overall enjoyment of a given cocktail?
Hopkins: I believe the overall cocktail experience begins with the glass. The correct glass can alter the way in which our guests enjoy their drinks. For those who prefer to drink their spirits neat or on the rocks, a solid, heavy glass or an elegant crystal glass can change their sipping experience. For signature cocktails, having a “one-off” glass can make the guest feel special or provide an added value.
HOTELS: What do you see as some of the biggest misconceptions about cocktail glasses?
Hopkins: The biggest misconception is that there is a “one size fits all” mentality towards selecting glassware. Especially in multi-outlet programming, there needs to be some level of individuality that is reflective of the guest’s personal desire to enjoy a drink somewhere. Different glasses for different wines, various volume-capacity glasses for “tall” cocktails and specific glasses for different types of beer all show a keen attention to detail that shows the commitment to offer the best at all times.
HOTELS: What are some of the keys to using the best possible cocktail glassware in your operation while still maintaining cost efficiency?
Hopkins: Quality of construction, consistency of supply and suitability are the three key points I look for in having an excellent glassware program within set cost parameters.
HOTELS: What are your thoughts regarding future trends in cocktail glassware?
Hopkins: Closer attention to the style, shape and feel of the glass will become more prevalent. As consumer knowledge about cocktails has increased, so too has the need to provide a vessel that serves the cocktail in its best manner. Decorative — and not just functional — glasses will be more prevalent, especially given the trend of using pictures on social media to promote and show our friends where we are and what we are drinking.