Absinthe glass

Absinthiana are the accoutrements surrounding the drink absinthe and its preparation. Originally, absinthe was served in standard stemmed wine or water glasses and water was added from a simple carafe. But as its popularity grew so did the variety of implements used, such as specialty glasses and complex brouilleurs. In the period since absinthe was made illegal in the US antique dealers have seen dramatic increases in the prices of these artifacts there. Some absinthe spoons can fetch thousands of dollars. Many 19th century companies used the elaborate barware to advertise their brands. Today many contemporary distilleries are also producing decorative branded barware for the same purpose.

A perforated or slotted spoon is used to dissolve a sugar cube in a glass of absinthe, usually to sweeten the drink and counteract its mild bitterness. The spoon is normally flat, with a notch in the handle where it rests on the rim of the glass. Originating circa the 1870s their use increased over the 1880s and 1890s and were often stamped with brand names or logos as advertising, much like modern alcohol paraphernalia. Sometimes they were sold as tourist items; for example, some might be shaped like the Eiffel Tower, such as the spoon Eiffel Tower #7, which was made for the inauguration of the building in 1889.

A less common variation of the absinthe spoon is similar to iced tea spoons. By contrast, these have a normal spoon bowl and the sugar holder built into the handle.

Another sugar tool, the grille, lacks the overall spoon shape. Rather, it is generally a perforated metal saucer with three or more legs that hold it above the glass.

Adding ice cold water to absinthe is the usual method of preparation, as absinthe is most commonly bottled at high proof with the expectation of being diluted to approximately the strength of wine. The addition of water also causes a clouding, called the (called ouzo effect in other drinks).

Properly watering absinthe was considered by some to be an art form to be practiced with patience and finesse, and some bars were frequented by patrons humorously dubbed "Les professeurs d'absinthe" or absinthe teachers who, in exchange for a drink or a small fee would show new drinkers how to properly add water slowly, allowing the fullest flavor and aromatic character to be obtained from the drink.

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Wikipedia