In order to make your first acquaintance with the ‘Green Fairy’ an unforgettable experience you should get well-prepared. No doubt that the primary thing you need is the liquor itself. Nevertheless, a bottle of good absinthe does not make the ritual. Thus, this article is aimed at casting light on the variety of the absinthe accessories available nowadays.

Originally the emerald green spirit was served in regular glasses and water was dripped from an ordinary carafe. However, the drink was winning more and more admirers, and businesslike individuals figured it out that the production of specialized absinthe accessories would earn them a fortune. After the laws regulating the absinthe production, import and consumption banned the spirit in many countries, prices on the absinthe ritual equipment sky-rocketed dramatically. Today some antique slotted spoons can bring thousands of dollars to the owner.

Absinthe glass usually has a short thick stem and faceting, often representing ornate patterns. Another distinctive feature that helps to tell an absinthe glass from others is a dose line which indicates how much drink should be pored. The ‘reservoir glass’ has a small bulge at the bottom which marks the dose. Actually, the Pontarlier reservoir glass was the first type of glassware specially made for the ‘Green Muse’. Nowadays they come in many different styles: Egg and Swirl, Chope Yvonne, East, Cordon, Reservoir and Pontarlier glasses.

Absinthe spoon is usually perforated or slotted and in some way reminds of a trowel for cakes. It is placed at the rims of the glass and is intended to support a cube of sugar while ice-cold water is dripped on it for dissolving. Absinthe spoons often have the brand name or logo stamped on them for the advertising purposes. “Les Cuilleres” is a variation of the absinthe spoon, which has a long handle with the sugar holder built into it and a regular spoon bowl. A slotted metal saucer with three or more legs called grill is used for the same purpose and is placed above the glass.

An important part of the absinthe ritual is water addition. Carafe is the basic vessel to pour water from. The carafe should be held above the glass and water added drop by drop. As the absinthe ‘industry’ was developing, the so-called fountain – a large container on a long stem with two to six spigots – was invented in order to allow absintheurs socialize freely while preparing the drink. Brouilleur is another accessory for dripping water into absinthe. It represents a glass or metal bowl with a tiny hole at the bottom which is placed directly on the glass, water, sugar and ice are added, and the liquor is done.

As soon as you get all the necessary equipment and study the ritual stages, you are ready to meet the ‘Green Fairy’. Good luck!