361:, close to the regular wine). The term 'reservoir glass' describes several styles of stemware with a distinct bulge at the bottom volumetrically equal to a standard shot or sometimes a half-shot, the remainder of the glass to be filled with water providing the correct ratio of admixture. They were among the first type of glass made specifically for absinthe. A less common variation, called the bubble-reservoir glass, contains a bubble-shaped reservoir connected to the glass by a narrow neck or portal, which allows the absinthe and water to slowly suffuse into each other, accentuating the appearance of the
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184:. The spoon is normally flat, with a notch in the handle where it rests on the rim of the glass. Originating in the mid-1870s (when the mass production of sugar cubes started) 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
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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. As absinthe has re-emerged, so has the paraphernalia associated with it. Several companies produce replica absinthiana and
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Fountains, ornamental ice-water drip dispensers, appeared in bars and bistros in the late 1800s as absinthe gained greater popularity. The goal was to improve efficiency of the bartender that now was able use the fountain to make multiple drinks simultaneously. The absinthe fountain can also be
309:
In some instances a device called a brouilleur was employed. A brouilleur is a glass or metal bowl which sits on the absinthe glass and acts like a personal absinthe fountain. Ice and water are added to the bowl, which has a small hole at the bottom, allowing the ice-cold water to slowly drip
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are still used widely). The absinthe glasses would commonly have a short thick stem and faceting or some other feature to indicate the correct portion to pour. Some were simply etched with a line or marked by a glass bead, showing how much absinthe should be poured, with another line or bead
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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
377:
several have modernized the traditional designs. 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.
223:
Another sugar tool, the grille, lacks the overall spoon shape. Rather, it is generally a perforated metal shallow dish with three or more prongs that hold it above the glass. The grille is used in the same way as the spoon.
268:" 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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is the original, and the most basic, way to add water. As with other items, many have been found with brand names on them. The carafe is held above the glass and water is delicately added in a thin stream.
136:), a need for dilution with water had led drinkers to a drinking ritual. Originally, absinthe was served in standard stemmed wine or water glasses and water was added from a simple
262:
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 "
290:
brought directly to the table, where the patrons use it to properly prepare their absinthe drinks together, without the need for the steady hand required by a carafe.
176:. Sugar is used to optionally sweeten the drink and counteract its mild bitterness (prior to the introduction of the spoon, the drink was sweetened with either a
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to advertise their brands. Today, many contemporary distilleries are also producing decorative branded barware for the same purpose.
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in 1889. Most of the hundreds of designs were quite utilitarian and inexpensive (nonetheless, the vintage spoons currently are
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Absinthe was originally served in normal bar-ware, but eventually specialised glasses became somewhat popular (regular water
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indicating the level to add water up to (the common ratio of water to absinthe is 5:1, diluting the absinthe to 11-15%
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140:. But as its popularity grew so did the variety of implements used, such as specialty glasses and complex
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through. Sugar, if preferred, can be added directly to the bowl, or in some cases to a built-in grille.
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Lachenmeier, Dirk W.; Walch, Stephan G.; Padosch, Stephan A.; Kröner, Lars U. (2006).
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Most often the fountain design includes a large glass globe with multiple (2-6)
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Holstege, Christopher P.; Baylor, Michael R.; Rusyniak, Daniel E. (2002).
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132:. Due to the bitter taste and high alcohol content of this drink (45–72%
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fountains are occasionally made of pottery with a lot of spigots.
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Accoutrements surrounding the drink absinthe and its preparation
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A Pontarlier reservoir glass with an absinthe spoon next to it.
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A less common variation of the absinthe spoon is similar to
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188:, such as the spoon Eiffel Tower #7, which was made for
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while slowly adding the ice-cold water to a glass of
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49:. Unsourced material may be challenged and removed.
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297:filled with ice and water on a tall metal stand.
244:A rare six spigot Legler Pernod absinthe fountain
215:bowl and the sugar holder built into the handle.
168:, sometimes with a trough, is used to dissolve a
144:. Many 19th century companies used the elaborate
2031:
646:Critical Reviews in Food Science and Nutrition
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1016:
745:
602:The Oxford Companion to Spirits and Cocktails
571:The Oxford Companion to Spirits and Cocktails
540:The Oxford Companion to Spirits and Cocktails
505:Henri Balesta, Absinthe et Absintheurs, 1860
263:
600:. In David Wondrich; Noah Rothbaum (eds.).
569:. In David Wondrich; Noah Rothbaum (eds.).
538:. In David Wondrich; Noah Rothbaum (eds.).
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495:Antique Absinthe Spoon Tour Eiffel #7 1889
459:"Historical reference for Absinthe Gommée"
542:. Oxford University Press. pp. 3–4.
109:Learn how and when to remove this message
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317:Absinthe bubble glass with a brouilleur
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604:. Oxford University Press. p. 5.
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573:. Oxford University Press. p. 4.
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1603:Mr. Boston Official Bartender's Guide
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683:"Absinthe: Return of the Green Fairy"
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1590:International Bartenders Association
627:Kennedy, Pagan (November 16, 2012).
406:Holstege, Baylor & Rusyniak 2002
211:. By contrast, these have a normal
47:adding citations to reliable sources
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596:Stone, Gwydion (20 October 2021c).
565:Stone, Gwydion (20 October 2021b).
534:Stone, Gwydion (20 October 2021a).
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34:needs additional citations for
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160:Collection of absinthe spoons.
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203:Long, "iced-tea" type spoon.
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629:"Who Made That Sugar Cube?"
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963:Wormwood: A Drama of Paris
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265:Les professeurs d'absinthe
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956:Absinthe: La Folie Verte
1546:Craft cocktail movement
394:Lachenmeier et al. 2006
1941:Glencairn whisky glass
1551:Drinking establishment
835:Bohemian-style absinth
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889:Angelica archangelica
687:Seminars in Neurology
642:"Absinthe – A Review"
463:Alandia Absinthe Blog
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1647:Category: Bartending
1137:Non-alcoholic mixers
920:Hyssopus officinalis
896:Artemisia absinthium
699:10.1055/s-2002-33051
43:improve this article
1747:Old fashioned glass
1095:Alcoholic beverages
567:"absinthe fountain"
330:Left, Swirl glass.
1595:official cocktails
1459:List of bartenders
908:Foeniculum vulgare
372:Modern absinthiana
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259:in other drinks).
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1636:liquor portal
1541:Bartending school
1515:Six o'clock swill
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1431:Cocktail umbrella
1365:Maraschino cherry
1270:Margarita machine
1235:Cocktail strainer
1061:Cocktail waitress
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611:978-0-19-931113-2
580:978-0-19-931113-2
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1953:Hurricane glass
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693:(1): 089–094.
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633:New York Times
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166:slotted spoon
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126:paraphernalia
123:
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91:
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63:
60: –
59:
58:"Absinthiana"
55:
54:Find sources:
48:
44:
38:
37:
32:This article
30:
26:
21:
20:
1994:Sherry glass
1601:
1275:Melon baller
1250:Glass rimmer
1184:
1169:Tomato juice
990:Jean Lanfray
979:
961:
954:
947:
918:
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601:
570:
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490:
483:Kennedy 2012
478:
466:. Retrieved
462:
453:
401:
389:
375:
367:
354:wine glasses
347:
308:
292:
288:
275:
261:
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247:
222:
206:
194:collectibles
186:Eiffel Tower
163:
141:
121:
120:
105:
96:
86:
79:
72:
65:
53:
41:Please help
36:verification
33:
1578:Homebrewing
1520:Straight up
1480:Bottle keep
1467:Terminology
1300:Soda siphon
1200:Beer engine
1185:Absinthiana
1164:Sugar syrup
1149:Fruit juice
1123:Mixed drink
1039:Occupations
980:Absinthiana
874:Ingredients
855:Mickey Slim
800:Pernod Fils
518:Stone 2021b
468:1 September
446:Stone 2021c
425:Stone 2021a
257:ouzo effect
142:brouilleurs
122:Absinthiana
2034:Categories
2018:Wine glass
1856:Yard glass
1820:Pony glass
1808:Pint glass
1784:Beer stein
1759:Shot glass
1583:Craft beer
1525:Well drink
1500:Happy hour
1400:Strawberry
1210:Beer tower
1159:Soft drink
1032:Bartending
949:L'Absinthe
865:Piołunówka
805:St. George
620:1240305567
589:1240305567
558:1240305567
381:References
334:Pontarlier
305:Brouilleur
236:Water drip
170:sugar cube
99:March 2008
69:newspapers
2045:Drinkware
1689:Glassware
1510:Last call
1495:Gay night
1475:Body shot
1385:Pineapple
1330:Garnishes
1245:Drinkware
1240:Corkscrew
1195:Bar spoon
1178:Equipment
1154:Grenadine
1071:Sommelier
1051:Bartender
840:Herbsaint
715:0271-8235
707:1098-9021
182:gum syrup
2040:Absinthe
1867:Stemware
1697:Tumblers
1419:Inedible
1390:Rosemary
1255:Ice cube
1205:Beer tap
1113:Cocktail
913:Fenchone
761:Absinthe
723:12170397
674:43251156
666:16891209
285:Fountain
276:A water
255:(called
174:absinthe
130:absinthe
2006:Snifter
1893:Chalice
1832:Tankard
1534:Related
1485:Dryness
1360:Flowers
1280:Muddler
1225:Chinois
1220:Blender
1144:Bitters
1076:Bouncer
1046:Barback
925:Thujone
901:Thujone
830:Absente
528:Sources
350:goblets
332:Right,
295:spigots
219:Grilles
146:barware
124:is the
83:scholar
1983:Rummer
1645:
1571:tavern
1454:People
1380:Pickle
1350:Citrus
1345:Celery
1338:Edible
1320:Zester
1265:Juicer
1260:Jigger
1118:Liquor
929:phenol
860:Pastis
845:Hill's
785:La FĂ©e
775:KĂĽbler
768:Brands
721:
713:
705:
672:
664:
618:
608:
587:
577:
556:
546:
363:louche
278:carafe
272:Carafe
252:louche
178:simple
138:carafe
85:
78:
71:
64:
56:
1556:index
1410:Twist
1405:Sugar
1375:Olive
1310:Whisk
1108:Cider
973:Other
790:Lucid
703:eISSN
670:S2CID
299:Swiss
213:spoon
196:).
90:JSTOR
76:books
1395:Salt
1370:Mint
1128:Wine
1103:Beer
719:PMID
711:ISSN
662:PMID
616:OCLC
606:ISBN
585:OCLC
575:ISBN
554:OCLC
544:ISBN
470:2023
352:and
62:news
1566:pub
1561:bar
1295:Peg
695:doi
654:doi
359:ABV
180:or
134:ABV
45:by
2036::
927:,
717:.
709:.
701:.
691:22
689:.
685:.
668:.
660:.
650:46
648:.
644:.
631:.
614:.
583:.
552:.
510:^
461:.
432:^
413:^
365:.
1681:e
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1024:e
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923:(
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899:(
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520:.
485:.
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448:.
427:.
112:)
106:(
101:)
97:(
87:·
80:·
73:·
66:·
39:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
