Once upon a time, hotel barware was a simple affair with a relatively limited list of selections, but nothing could be further from the truth today. Now the overarching message is, a drink served in just any glass could never taste as sweet. "Today, enjoying a cocktail is not only about the quality of the drink itself, it is about the presentation," says Alessandro Palazzi, bar manager at Dukes London. "There almost needs to be a theatrical element to the cocktail-drinking experience." That trend is leading to a range of vessels being used for drinks. "Tea cups, kettles and plastic skulls have all been' added to the glassware armory of a bartender," confirms John Collingwood, senior training consultant at London-based Fling Bar Services.
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机译：曾几何时，酒店的酒吧用品是一件简单的事情，选择的清单相对有限，但如今，事实已成定局。现在最重要的信息是，在任何杯子中盛装的饮料都永远不会尝起来那么甜。 “今天，享用鸡尾酒不仅与饮料本身的质量有关，而且与演示有关。”杜克斯伦敦酒吧经理Alessandro Palazzi说。 “几乎需要有戏剧性的鸡尾酒饮用经验。”这种趋势导致了许多用于饮料的容器。总部位于伦敦的Fling Bar Services的高级培训顾问John Collingwood证实：“茶杯，水壶和塑料头骨都已经添加到了酒保的玻璃器皿中。”
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