Absinthiana
From Wikipedia, the free encyclopedia
Absinthiana are the accoutrements surrounding the famous drink absinthe and its preparation ritual. Originally, absinthe was served in standard 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. Many companies didn't hesitate to use these many items to advertise their brands.
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[edit] Absinthe glass
Absinthe was commonly served in normal barware, but eventually specific glasses were popularized. These would commonly have a short thick stem and faceting to enhance the louche's appearance. Glasses were marked with a dose line, by either etching or a glass band, showing how much absinthe should be poured into them. The term 'reservoir glass' covers a large number of styles of glassware that contained a small bulge at the bottom which marked the dose. They were the first type of glass made specifically for absinthe. A less common variation, called the bubble-reservoir glass, contained a defined bubble shaped reservoir.
[edit] Absinthe spoon
A perforated or slotted spoon was used to dissolve a sugar cube into a glass of absinthe, usually in order to sweeten the drink and counteract its mild bitterness. The bowl of the spoon is normally flat with a notch in the handle where it rests on the rim of the glass. Originating circa the 1860s, absinthe spoons 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.
"Les Cuilleres" spoons, a less-common variation of the absinthe spoon, are similar to iced tea spoons. By contrast, these have a normal spoon bowl and the sugar holder built into the handle.
[edit] Grilles
Another sugar tool, the grille, lacks the overall spoon shape. Rather it is generally a perforated metal saucer with 3 or more legs that hold it above the glass.
[edit] Water Drip
Adding ice cold water to absinthe is a very important part of the preparation. It was sometimes considered an art form, and bars often had "professors of absinthe" who would show new drinkers how to properly add water one drop at a time.
[edit] Carafe
A water carafe is the most basic way to add water. As with other items, many have been found with brand names etched or printed onto them. The carafe is held high above the glass and water is delicately added, drop by drop.
[edit] Fountain
Fountains appeared in bars and bistros as absinthe gained popularity. Often a large glass container suspended above the table held between two and six spigots. It allowed a small party of drinkers to accurately prepare their absinthe all at once with a slow drip of cold water but did not require the painstaking concentration required by a carafe.
[edit] Brouilleur
A Brouilleur is a glass or metal bowl which sits on the absinthe glass and acts like a personal fountain. Ice and water are added to the bowl, which has a small hole at the bottom, and ice-cold water slowly drips through. Sugar can be added directly to the bowl, or in some cases to a built-in grille.
