Could you chill cocktail glasses in liquid nitrogen for extra chill?!

Yes, I would imagine so. Let’s assume the martini glass maintains its current conical shape.

The ideal double wall would also be under a deep vacuum. However, that’s likely not practical, given the geometry (a standalone cone with no sidewall is weak). The glass could be made extra thick, but weight and cost would increase. Or, it could be made out of metal, but purists will contend that it has an unfavorable impact on taste and aesthetics (transparency).

Ultimately, even if it were done, the martini glass still has a gaping hole at the top available for heat transfer. It would be like trying to stay warm in the winter by wearing a coat fit for the arctic, but without any pants.

The ideal compromise (for most, I imagine) is a double wall, non-vacuum insulated martini glass, constructed in glass, and chilled in the freezer prior to use. This maintains the current geometry, aesthetics, and drink contact materials. The glass vessel itself is relatively heavy (as compared to if it were constructed in metal), so it has a larger thermal mass, maintaining the chill of the drink. Glass itself is has a low thermal conductivity per unit of thickness, and will be more thick than a comparable metal vessel. Therefore, it will be a decent insulator. Making it double wall will only improve this. Best of all, it appears that this is already on the market!

I’ve mentioned this before, but it’s perfectly possible to dip your fingers (very briefly) into liquid nitrogen with no ill effects. It doesn’t “wet” them or cling to them, it just evaporates around them.

But, as I found out, you can’t do the same thing with a dry-ice/acetone freezing mixture, which is also commonly used in chemistry labs.

Despite the fact that the dry ice mix is only -78ºC, as against -196ºC for the liquid nitrogen, it will give you a nasty freeze burn instantly, because it doesn’t boil off, so you get the full effect of the liquid. :smack: