The drinking straw has been part of standard bar equipment for decades, even though its role is now viewed more critically than before. Originally intended as a hygienic tool and practical drinking aid, it has become a natural companion to long drinks and cocktails. In the modern bar, the straw stands at the intersection of functionality, guest preference, and sustainability debates.
What a drinking straw is
A drinking straw is a tubular tool through which liquid is transported from the glass to the mouth. In the bar, we mainly distinguish between short straws for short drinks and long straws for Highball and Collins glasses. Classic plastic straws have a diameter of about five to eight millimetres, while thicker bubble tea straws can reach up to twelve millimetres. Materials range today from plastic and paper to glass, stainless steel, and bamboo. Some straws are straight, while others feature a bendable joint that was once considered especially practical.
The length depends on the glass: a Tumbler requires about 13 centimetres, a Highball glass 20 centimetres, and a Hurricane even more. Professional bartenders often cut straws to the exact glass size so they don’t protrude too far or sink into the drink. Two straws instead of one are not just for decoration—they make drinking easier with thick or ice-heavy drinks, as the negative pressure is better balanced.
Behind the bar in practice
Straws traditionally accompany all long drinks: Gin Tonic, Cuba Libre, Moscow Mule. Tiki drinks are also traditionally served with a straw, often even with two or three at once. For short drinks like Martini or Manhattan, a straw has no place—it would disrupt the aromatics and look unprofessional. Crushed ice drinks almost always need a straw, as the ice would otherwise come directly into contact with the lips and make drinking difficult.
Placement is important: the straw should be inserted so it doesn’t cover or push aside the garnish. For drinks with mint or other herbs, the straw should sit beside the garnish, not through it. Many bartenders place the straw across the top of the glass or only add it on request—this saves material and gives the guest a choice. In upscale bars, the straw is often served separately on a small napkin or coaster.
In recent years, plastic straws have come under scrutiny. Many bars have switched to paper straws, which can soften with prolonged contact and develop their own flavour. Stainless steel and glass straws are durable but require thorough cleaning and are more expensive to purchase. Some establishments have done away with straws altogether and only provide them on request. This works fine for most drinks, provided the glassware is clean and the ice cubes are not too small.
Common misconceptions and details
A common misconception is that the straw is merely decorative. In reality, it serves several functions: it protects the teeth from acid and sugar, keeps ice cubes away from the mouth, and allows controlled sipping with highly chilled or high-alcohol drinks. Especially in cocktails with a lot of crushed ice, the straw is indispensable—otherwise, it’s nearly impossible to reach the liquid.
Another myth is that drinking with a straw makes you consume alcohol faster or in greater quantities. In fact, it encourages smaller sips and slower drinking. Alcohol does not enter the bloodstream any faster—this is a persistent myth without physiological basis.
Some guests insist that two straws are less hygienic than one. This is not true, as long as both straws are fresh out of the packaging. The double straw serves purely practical purposes: in thick drinks or with lots of ice, two straws make it easier to suck up liquid because more air can flow in. In some cultures, a double straw is even seen as a sign of generosity.
Related topics
- Crushed Ice
- Gin Tonic
- Moscow Mule
- Cuba Libre
Frequently asked questions
Why are some drinks served with two straws?
Two straws make it easier to drink thick cocktails or drinks with lots of crushed ice because the larger opening allows air to flow in more easily, reducing the negative pressure while sucking. It is not decorative but a practical solution.
Does every cocktail need a straw?
No. Short drinks like Martini, Manhattan, or Negroni are served without a straw, as it would disrupt the aromatics and look unprofessional. Straws belong with long drinks, Highballs, and drinks with crushed ice. For other cocktails, the bartender decides based on glass size and ice type.
Are paper straws a good alternative to plastic?
Paper straws are more environmentally friendly but have practical drawbacks: they soften with prolonged contact with liquid and can impart their own flavor to the drink. They work well for quickly consumed drinks, but for slowly sipped cocktails, stainless steel or glass straws are the better choice.
Is it true that you get drunk faster with a drinking straw?
No, that’s a myth. Alcohol doesn’t enter the bloodstream faster just because it’s consumed through a straw. In fact, you tend to drink more slowly with a straw because the sips are smaller. The effect of alcohol depends on the amount and the drinking speed, not the tool used.
