Riedel's other glassware, like martini

[Jenise]

So I don't have any martini glasses and my brother drinks only martinis, and it's been a little weird him drinking a martini out of a sherry glass when he visits. So the other day I bought these cool Riedel O martini glasses--not because they're Riedel per se but because they're short and will fit on this little shelf in my hooch cupboard.

As I got to looking at them, I realized that a true martini conneiusseur might seriously object to the style, since they have a wide support base that actually holds liquid. Perhaps one's hand, I'm thinking, might impart too much warmth. Am I right?

[David M. Bueker]

Could be. Give him a coaster.

The base portion should be similar in design to the “Steady-Temperature” Martini glasses.

Salute

[Robin Garr]

I'm not a huge martini fan, but I like the looks of the Riedel O. Warming it a little doesn't worry me. If it's made with quality ingredients, I feel as I do about good white wine: Why stun your taste buds with a drink so cold that you can't sense its nuance?

Meanwhile, why not a link and a picture?
http://www.amazon.com/gp/product/B000KJ ... 7GQSH4HNVP
(That's an associate link that would give WLDG a tiny commission if you buy through that route.)

I'm scarcely a mixed drink maven, I pretty much stick solely to beer these days. But I was more catholic in my younger days, and I think coldness is pretty intrinsic in martinis (and pretty much all gin drinks). Even the vodka drinks depend on it (heat is too much if warmed). Maybe Hoke can disagree from more knowledge, but whether you shake or stir, coldness is part of the martini experience imho.
That said, why not just stick his glass in freezer for 10 minutes before pouring the martini, should more than compensate for any finger heat transfer
Slight drift- I just posted on a dinner we had at Aldea Monday. I didn't mention the amuse bouches or the complimentary dessert (a tiny variation on a creme eclair). One of the amuses was a "macaroon" made of cucumber meringue with a frozen gimlet filling. I used to love gimlets (30 years ago), and this took me back.

[Jenise]

Robin--that's the one. Very cool looking glass. I have some frozen plastic square thingamiggies which we occasionally put in white wine if we want to cool a wine down on a hot day, maybe two of those in the base would negate the initial warming effect of the hand. (Chris drinks his martinis shaken and up).

Dale--mentioning those macarons and gimlets gives me an idea. I've started liking gin again, and I have always liked rum gimlets. Maybe I'm ready to try a gin gimlet!