Grande Wormwood Leaf Absinthe Spoon by Kirk Burkett

SKU: 32305

$320.00

Description
FEATURES
DIRECTIONS FOR USE
CARE

This beautiful and unique wormwood absinthe spoon is the work of Vermont artist Kirk Burkett. Kirk has been the leader in creating one-of-a-kind pieces for the absinthe market for more than 20 years and is highly regarded in the absinthe community for his uniquely handcrafted pieces. This spoon is designed and fashioned from beginning to end by Kirk in his studio, where he has been producing sterling silver objects for over 35 years, and is made to be used.

Meticulous attention is paid to every detail of the spoon. This detail is even evident in the jeweler's hallmark stamp on each piece, which features Kirk's initials and the date the item was made.

Kirk's love of absinthe extends beyond his jewelry. His main occupation (and other passion) is that of an herbalist. On his Vermont farm, Kirk grows a variety of herbs used in supplying several United States distilleries with their botanicals to produce absinthe, but most notably, Artemisia absinthium (grande wormwood) – a key herb in distilling absinthe and the liquor’s namesake.

Each piece is made to order and is sent directly from Kirk to you. If requested, your initials can be added to the piece, next to Kirk's hallmark. You can let us know by including a note upon checkout or by sending us an email.

Sterling silver.
Measures 3.75" (9.4 cm) long x 1.5" (4.8 cm) in length.
Will accommodate a 3.5" (8.9 cm) mouth diameter of a glass, or smaller.
Handcrafted in the United States.

A traditional absinthe is prepared by pouring a dose of absinthe (usually an
ounce) into an absinthe glass, then placing an absinthe spoon on top of the
glass and a sugar cube atop the spoon. Ice water is slowly poured or dripped
from a fountain or carafe onto the sugar. The water dissolves the sugar, and
the cold, sugary mixture then falls from the spoon into the glass of absinthe,
releasing oils and perfuming the air with fennel, grand wormwood, and anise.
The combination also turns milky white as the water joins with the anise in the
absinthe.

Once the sugar has dissolved from the spoon, the absinthe can be sampled, and the strength and sweetness can be adjusted by adding more water or sugar to taste. The mix ratio depends on one’s liking - usually 1-part absinthe to 3 to 5 parts water.