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An easy spirit-free Blackberry Smash created by mixologist Murray Anderson for World Bartender Day 2026, featuring pressed apple, muddled blackberries, mint-infused honey syrup, and tart lime served in NUDE Bargiani lead-free crystal.

  Spiced Cherry Refresher – A Dry January Mocktail In Motion by Mixologist and Photographer Murray Anderson Bar/Giani Collection – Long Cocktail Glass   Mocktail in Motion. Let this cherry pour spark your Dry January inspiration. There’s something undeniably cinematic about a deep red cherry pour meeting sparkling ginger ale. This Dry January mocktail proves that a well-crafted non-alcoholic cocktail can be just as layered, atmospheric, and satisfying as any classic serve. The Spiced Cherry Refresher is a non‑alcoholic cocktail that balances warming spice, bright citrus, and lively fizz—proof that mindful drinking doesn’t mean compromising on craft, flavour, or presentation.     Bar/Giani Collection – Long Cocktail Glass Flavour Profile of This Non-Alcoholic Cocktail Warm & aromatic: Seedlip Spice 94 brings notes of allspice, cardamom, and oak. Rich & fruity: Cherry Cordial adds depth and a jewel‑toned hue. Bright & fresh: Lemon juice lifts the palate. Crisp finish: Ginger Ale ties it all together with sparkle and bite. Dry January Mocktail Recipe Cocktail: Spiced Cherry Refresher 50 ml Seedlip Spice 94 30 ml Cherry Cordial 10 ml Fresh lemon juice Top with Ginger Ale Serve in: Bar/Giani long glassGarnish: Cherry and rosemary   Method Fill a long glass with ice. Add Seedlip Spice 94, Cherry Cordial, and fresh lemon juice. Gently top with chilled Ginger Ale. Stir lightly to combine. Garnish with a cherry and a sprig of rosemary for aroma and contrast.  

Introducing the Bar/Giani Collection, a beautiful range of cocktail glasses by renowned mixologist Giorgio Bargiani from London's Connaught Bar, blending elegance with NUDE's glassware expertise. Cocktail designer Murray Anderson has created four exceptional cocktails to showcase the collection's beauty and functionality. This collection is perfect for both cocktail enthusiasts and casual drinkers, enhancing any gathering with contemporary mixology.

  Let's Get Festive! There's no better way to ring in a celebration than with a delightful drink crafted by cocktail designer and photographer Murray Anderson. Unleash your creativity and put your mixology skills to the test with the Gin Martini, Boulevardier and the White Chocolate Alexander.   These cocktails are made with the Gravity Collection.     Discover the Recipes!Gin Martini50 ml London Dry Gin10 ml Dry VermouthGarnish with Lemon zestWhite Chocolate Alexander40 ml Cognac30 ml Creme de Cacao WhiteTopped with Champagne50 ml Half/Half (equal parts double cream & milk)Grated Nutmeg to garnishPear & Rosemary25 ml London Dry Gin35 ml Pear & Rosemary CordialTopped with ChampagneBoulevardier30 ml Bourbon Whisky30 ml Sweet Vermouth30 ml CampariGarnish with Orange zestEnjoy!

How better to kick off the celebrations of Negroni week (18-24 September) than catching up with our Milan based friend, Founder and Creative Director of Atelier Gourmode, Clara Nanut. Clara gives us an insight into all things Negroni whether it’s cosying up for a homemade version of the classic Italian cocktail or heading down to the chicest spot in town to test out the experts at the Bulgari. However you take your Negroni, take it in a NUDE Glass. By Clara Nanut @gour.modeA bittersweet symphony of a deep ruby red, a clichéd choice but always a good choice, one of the many Italian genial inventions, synonymous of the worldwide famous aperitivo. 
Italians love it both perfect serve and “sbagliato” but but let’s go with order. History of Negroni See, rumor has it... that it all started in the far 1919, when a thirsty Count called Camillo Negroni, asked his bartender friend at Caffe Casoni in Florence, to strengthen his favourite cocktail – the Americano – by replacing the soda water with gin. The history blends with the legend but of some things we can be sure: we Italians love to enjoy life, know how to enjoy a good Negroni and that today I have the flattering task to tell you how.   How Clara likes it at home As a Milanese by adoption and as a tastemaker – which doesn’t strictly contemplate the complex cocktail handicraft - I could never sip it at home except in its “Sbagliato” version, which means of course “Mistaken”. It was invented by chance at Bar Basso in the 1970's, when a happy accident occured between the bottle of gin and Prosecco, which gave to this iconic recipe the well-known sparkling and refreshing twist. Ingredients: 1 part Prosecco 1 part Sweet Vermouth 1 part Bitter Ice Orange slice or peel Serve it in a Caldera glass and treat yourself to this relaxing time.   How Clara likes it at the cocktail bar Perfect serve, of course! If at home we can’t reach perfection, at the counter we expect it indeed. A local insider would choose the exclusive and secluded Bulgari Bar and order a pure classic Negroni with a fancy allure.Ingredients: 1 part Gin 1 part Sweet Vermouth 1 part Bitter Ice Orange slice or peel Ask the barman to pour it in an Alba glass, sip it and enjoy.

It's time to raise a toast to the spirit that brings joy and excitement to millions around the world—tequila! World Tequila Day is just around the corner, and we're here to help you celebrate in style. Indulge in the rich heritage and vibrant flavours of tequila like never before, our passion for craftsmanship and design has led us to curate a remarkable collection of glassware that enhances the true essence of tequila. Elevate your tequila game this year with our meticulously crafted glasses and stunning decanters. Test out the ultimate Tequila Day recipe, The Paloma, from @thewestmount. Ingredients: 60ml Blanco tequila 20ml fresh lime juice 15ml agave syrup Three Cents pink graprefruit soda Garnished with a grapefruit wedge and Tajin seasoning Method:  Add blanco tequila, lime and agave to a shaker tin and shake with ice until ice cold, Fine strain into a Tajin rimmed Big Top highball and top with pink grapefruit soda!

As Summertime fast approaches, we have invited @thewestmount to create the perfect pours for all your summer plans. From spritzes to martinis we have all the inspiration you need.  Explore our glassware collections to enhance your drinks and show off your skills. Try out the recipes below and be sure to share your pics with us on Instagram tagging @nudeglass. Summer Garden Spritz Ingredients: 60ml Bianco Vermouth 50ml Cucumber Juice 5ml Sugar Syrup 100ml Prosecco Splash of Soda 2 dashes of Peach Bitters Cucumber ribbon and mint garnish Glass Ghost Zero Tulip white wine glass Rosa Spritz Ingredients: 30ml Aperol 45ml Bianco Vermouth 100ml Grapefruit Soda Pour the Aperol and Bianco Vermouth, top with Pink Grapefruit Soda and enjoy! Glass Ghost Zero Belly red wine glass   Caramelised Apple Old Fashioned 45ml Blended malt Whisky 5ml Calvados 10ml caramelised Apple syrup 3 dashes of barrel aged bitters Glass Mirage whisky glass

Looking forward to the longest day of the year? As the summer solstice approaches, it's time to elevate your cocktail game with our stunning glassware. Whether you're sipping on a refreshing gin and tonic or a fruity margarita, our elegant glasses will make your summer solstice celebration even more special. Recreate your own Hibiscus & Rose Martini created by @thewestmount below: 50ml London Dry gin 10ml Hibiscus infused Dry Vermouth di Torino 2 dashes of orange bitters Rose water mist Garnished with orange zest For this cocktail we used our Big Top coupe glass which is a refreshingly modern take on the collection’s circus theme. The pure and refined silhouette is cast from clear lead-free crystal and typified by a generous bowl, as well as a tapered stem etched with a raised linear pattern for a delightful, tactile finish. The perfect vehicle for our Summer Solstice cocktail.

It’s World Cocktail Day! @thewestmount has created a special cocktail to mark the day so celebrate with us and make your own Vanilla Clover Club. Ingredients:  50ml London Dry Gin  10ml Raspberry Vanilla Syrup   25ml Lemon Juice   1 Egg White or Vegan Alternative   Raspberries to garnish  Method: Add all ingredients to a cocktail shaker and shake with ice until cold. Reverse dry shake your cocktail and fine strain into a chilled Hepburn Coupe Glass. Garnish with 3 skewered raspberries and enjoy!  Inspired? Discover our Hepburn mixology range.  

NUDE Holiday Cocktails with Murray Anderson We partnered up with @thewestmount to spruce up your cocktail selection this season. Murray created 3 amazing festive cocktails for us to share. A luxurious Champagne Cocktail which definitely set to turn heads at the dinner table this year. "Joy to the Sloe", a Christmas Spritz to bring you in the festive mood and a Bianco Negroni, a classic turned into a wintery version. Champagne Cocktail Ingredients 1 barspoon of brown sugar 3 - 4 dashes of aromatic bitters 30ml / 1oz of cognac 90ml of champagne garnish - orange zest Start with adding 1 barspoon of brown sugar into your Savage coupe glass. Add 3-4 dashes of aromatic bitters and the cognac. Give the mixture a stir and finish it off with the champagne. Elevate the cocktail with a spray of smokey orange zest. Bianco Negroni Ingredients 30ml / 1oz of spiced dry gin 30ml / 1oz  Cucielo Bianco 30ml / 1oz Biancosarti 5ml / 0.1oz of Clementine Liquor* Garnish - a dried orange slice and orange zest *Clementine Liquor The Clementine liqueur is homemade and well worth having in the fridge for substituting instead of shop-bought orange liqueur. You will need the zest from 3 clementines, 1 tablespoon of bitter orange peel, 250 ml cognac and 250 ml of vodka, 400 grams of castor sugar and 350 ml of water. Add orange zest, peel and spirits to a container and let it infuse for 1 week. Once infused, add all ingredients to a pot and let simmer for 10-15 minutes. Allow to cool before straining the mixture into a bottle. The liqueur is best kept in the fridge and has no expiry date due to alcoholic content. Best served within 3 months of creating. Start by adding some ice cubes in your NUDE Big Top DOF glass. Add the spiced dry gin, the Cucielo Bianco and Biancosarti. Then add the Clementine liqour and give it all a good stir. Finish it all off with a spray of orange zest and add the sliced dry orange as a garnish. Joy to the Sloe - a wintery Spritz Ingredients 30ml / 1oz Sloe Gin 15ml / 0.5oz Limoncello 20ml / 0.75oz Root Ginger Cordial* 150ml / 5oz Prosecco Garnish - Rosemary and Cranberry *Root & Ginger Cordial Root ginger cordial is super easy to make and of course, it's always better to create your syrups at home instead of buying them pre-made. Add 20g of peeled root ginger to a pot, along with 500ml of caster sugar & 300ml of water. Allow to simmer for 15 minutes before taking it off the heat. Let the mixture cool before straining into a bottle and keep the syrup in your fridge. Use within 3 weeks of creating. Add ice cubes in your NUDE Hepburn longdrink glass, add the Sloe gin, the Limoncello and the Root Ginger Cordial. Top it off with the prosecco and add as a garnish a sprig of rosemary and cranberries. Give the cocktail a little stir before fully enjoying it! 

Today we’re introducing Denis Gor (@denisgor). As a professional bartender and mixologist, as well as a certified sommelier, it’s no surprise that Denis - based in Louisville, Kentucky - has placed highly in two of our editions of our annual Mixology Competition.  We first noticed Denis’ work through his remarkable grasp of mixology and commitment to his craft, packaged with a beautiful visual language. We thought his work would be a perfect fit with NUDE Glass, and it didn’t take long for us to start working together… Those who follow us on Instagram (@nudeglass) may already recognise his striking style, and mouth-watering cocktails. Today, we’re showcasing a range of different cocktails Denis has created, paired especially with a range of our collections: from festive-inspired drinks to a romantic Valentine’s affair.  Fair Isle Collins 60ml London dry gin 20ml Meyer lemon juice 20ml Grenadine 2 dashes Angostura bitters Soda water, to top Sage, to garnish Shake the first four ingredients together and strain into a Hepburn Collins glass filled with ice. Top with soda and garnish with fresh sage. The Fair Isle Collins has a beautiful red/green color contrast to bring in the familiar festive season colors. I wanted to use pomegranates with meyer lemons as both fruits are in season now, and the Angostura bitters added a hint of baking spice to round out the botanicals used in the gin. Evergreen Daiquiri 45ml Blanche Armagnac 15ml Rhum Agricole Blanc 20ml Kiwi syrup* 20ml Lime juice 2 dashes Spruce and Birch bitters Absinthe, to garnish from an atomizer Shake all ingredients without absinthe and strain into Hepburn coupe glass. Garnish with a pump of absinthe. *Kiwi Syrup is equal parts by weight strained kiwi juice and sugar blended together. The Evergreen Daiquiri was inspired by the festive association we have with the color green. I used several ingredients that are naturally green in color, such as limes, kiwi, and sugar cane. The spruce and birch bitters reminded me of the smell of a fresh Christmas tree, and the botanicals in absinthe added a lovely anise bouquet to perfume the cocktail. Holiday in the Sun 15ml Campari 15ml Overproof Jamaican rum 30ml Cinnamon-grapefruit cordial* 20ml Coconut syrup** 2 scoops Blood orange sorbet 60ml Brut Champagne or Cava Lime zest, to garnish Pour the sparkling wine into the Stem Zero Volcano glass. Blend remaining ingredients together with a cup of crushed ice, then pour into the glass over the sparkling wine and garnish with fresh lime zest. Serve with a straw. *Cinnamon-grapefruit cordial 250g Grapefruit juice 250g Sugar 10g Grapefruit peel 2.5g Citric acid 2 Ceylon cinnamon sticks Sous vide at 135F for 2 hours, then strain out peels and leave cinnamon sticks to infuse in the fridge overnight before straining. **Coconut syrup Blend together equal parts by weight of full-fat coconut milk and simple syrup.  This cocktail was inspired by the Champagne Pina Colada served at Coupette in London. Holiday parties are often celebrated with Champagne, so I wanted to imagine what it would be like if somebody decided to go on holiday to a warmer climate rather than stay somewhere cold? The blood orange sorbet was tied together with the blend of Campari and cinnamon-grapefruit cordial. The funky rum and coconut syrup provided the tropical, warm-weather feeling, and lime zest was used on top for a little bit of aromatic brightness. Pome and Fir Old Fashioned 45ml Calvados VS 15ml Douglas Fir Eau-de-vie 10ml Quince syrup* 2.5ml Pastis Lemon twist, to garnish Stir, strain over a big piece of ice into a Wayne rocks glass. Garnish with an expressed lemon twist. *Quince syrup is 1/2 of a quince simmered in simple syrup over medium-low heat (covered) for about 20 minutes. Calvados is one of my favorite spirits to use this time of year as the apple flavors are incredibly familiar to us. I added a Douglas Fir eau-de-vie to bring in familiar Christmas tree notes, and wanted to express more of those pome fruit notes by complimenting the Calvados with a quince syrup. A little bit of pastis added a final anise note to tie the eau-de-vie together with the pome fruits, and the lemon was used to brighten up the cocktail. Bouquet Negroni Housed in our Finesse Whisky SOF Glass, Denis’ ‘Bouquet Negroni’ is a romantic take on the classic cocktail. 30ml Blanco Tequila 30ml Bianco Vermouth 20ml Italicus 10ml Campari 1 dash Rosewater Stir and strain into a rocks glass and garnish with a lemon wedge.