The March issue of Vogue is full of images like this:
It's 20s, 20s, 20s everywhere - both in the ads and in the editorial - and it all fits quite nicely with the upcoming release of Baz Luhrmann's Gatsby interpretation (the bottom right pic comes from the set).
No surprise, either - why wouldn't the 20s be hot? What other era combines romance and fun quite the same way? Between the parties, the art and the literature - not to mention the Paris obsession - it's always been my favorite period in American history.
This trend doesn't exactly catch me unawares - and here's where the happy hour tie-in comes in. Since I started writing regular restaurant reviews for the Sun, just a couple of months ago, I've already been to two restaurants focus specifically on Prohibition-era, or "classic," cocktails (Hersh's and Rye). At both places, the drinks were excellent.
At Rye, my Copperhead - a sweet and citrusy cocktail of blood orange and whiskey - even came in a totally 20s-vibe champagne saucer, which set off serious glassware envy on my end. How cute are these Kate Spade glasses:
On top of being more charming than imaginable, they're really quite practical - it's so much easier to sip a drink from a glass with wide mouth vs. a narrow little flute opening. They also lend themselves nicely to rimming the glass - the drinks at Rye are often rimmed with fruit-infused sugars.
Yes, I know that champagne flutes are designed to maximize bubbliness. But let's be honest here. When do I let my champagne linger in the glass long enough to go flat?
I don't. That's the answer. I don't.
So the question is, I suppose, how long will it be before I bring home a whole mess of champagne saucers? And when I do, where, exactly, am I going to store them? Suggestions welcome.