Absinthiana

A perforated or slotted spoon, sometimes with a trough, is used to dissolve a sugar cube while slowly adding the ice-cold water to a glass of absinthe.

[4] Originating in the mid-1870s (when the mass production of sugar cubes started[6]), their use increased over the 1880s and 1890s and were often stamped with brand names or logos as advertising, much like modern alcohol paraphernalia.

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[8] 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.

Fountains, ornamental ice-water drip dispensers, appeared in bars and bistros in the late 1800s as absinthe gained greater popularity.

[9] Most often the fountain design includes a large glass globe with multiple (2–6) spigots filled with ice and water on a tall metal stand.

The absinthe glasses would commonly have a short thick stem and faceting or some other feature to indicate the correct portion to pour.

A revival of absinthe began in the 1990s following the adoption of modern European Union food and beverage laws which removed long-standing barriers to its production and sale.

Whereas absinthe barware of the 19th century was primarily used as inexpensive promotional items, the modern versions are often cast of silver, or ornately manufactured to the standard of jewelry.