to quote from Ward Lloyd's book 'Investing in Georgian Glass' - he says "It is not always easy to determine whether a glass is a sweetmeat or a champagne glass. "As a very general principle, if one can drink from the bowl with ease, the glass is probably a champage, but if there is any cutting, moulding, folding or substantial everting of the rim then the glass is certainly a sweetmeat."
looking at this one, with the sticky-out rim, I'd be inclined to say it's a sweetmeat. If you have Ward Lloyd's book there is a very similar piece, described as a sweetmeat/champagne - in the top picture on page 50 (the last piece), and there are various similar pieces in Bickerton.
Date wise such pieces are assigned to c. 1750 - 1760 ish, usually.
This looks to have all the basic requirements of a period sweetmeat, but there is perhaps a limit to how much authenticity can be determined from looking at the screen - I'd have thought with your knowledge, and having this in the flesh so to speak, that you are in the best position to know - do hope that it is a good 'un though.