| The Traditional Serve The curious nature of the traditional absinthe serve is almost certainly a major contributor to the fascination with the mystical elixir; as icy cold water drips upon a slowly dissolving sugar cube, before dropping through a modified spoon into the green spirit which then dances through the water performing majestic swirls. This colour change from deep emerald green to opalescent spearmint is known as the ‘louche’ effect. As no other spirit demands such an exquisite ritual to be prepared, not only does it require a certain knowledge, but some very specific apparatus. The illustrated guide that follows will demonstrate what you need to achieve your perfect serve, glass after glass... Listed below is the equipment required: 
A Glass The recepticle is the first thing needed for any drink, and although there's nothing to stop you from using any glass you choose, much of the pre-ban absinthe glasses have a reservoir, allowing for one measure of absinthe. This "Pontarlier" glass is a replica of an antique from the Musée de l'Absinthe and is authenticated by Marie-Claude Delahaye Absinthe Spoon 
This captivating little device is purpose made for absinthe, it's length allows it to cross the glass, while a groove at the end of the handle allows the spoon to rest on the lip of the glass without sliding off. It's slotted nature lets the sweetened water drip through at a slow and consistent rate. Fountain or Carafe A fountain can store large volumes of water depending on its size, allowing for many serves, the multiple taps mean you can prepare more than one glass at a time, opening the tap just enough to allow a slow trickle. Due to the size and expense of fountains, carafes are the most common substitute, the same affect can be achieved with a slow pour, and it just requires a steadier hand! Now all you need is some water, preferably with ice, some sugar cubes and of course some absinthe! 1. Pour out one measure of absinthe into your glass. 
2. Place your absinthe spoon atop the glass, and place a cube or two of sugar on it. 
(The sugar is optional to your taste, some choose to use no sugar at all, but if you are new to absinthe we recommend sugar is used, as it balances the natural bitterness of the wormwood) 3. Using ice water from either your fountain or carafe, allow the water to gently flow over the sugar, using roughly four parts water to one part absinthe, and enjoy the mesmerising display as the water coaxes the oils from the absinthes many herbs. 
(Once again, water is also added to taste, it may take a few servings to find your perfect ratio, but for first timers we recommend four to six parts water to one part absinthe.) 4. Enjoy 
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