Traditional Absinthe Sugar Dish
- Description
- DETAILS
- INSTRUCTIONS
- CARE
This is a reproduction of an antique absinthe sugar dish. Small dishes like this typically sit on a café bar or table and hold small pieces of sugar used in preparing an alcoholic drink, most often absinthe. Although other drinks used sugar, it was overwhelming absinthe where sugar was most used. By some accounts, it was frowned upon not to use sugar during the Belle Epoque in preparing the traditional French or Swiss method.
The sizes of the dishes varied. Small dishes like this one were most certainly sat on tables, while the larger sizes were on the bar counter. The diameters ranged from 2.4" (6 cm) to 6.3" (16 cm).
- Includes two glasses per box.
- Mouth-blown glass.
- Measures 3.375" (8.6 cm) in diameter x 5.25" (14.6 cm) in height.
- Each glass holds 9 fl oz (26.6 cl).
- Reservoir holds approximately .85 fl oz (25 ml).
- Imported.
Boxes are multi-language, featuring English on one-side and French on the other.
An absinthe spoon is laid over the rim of the glass containing a dose of absinthe, and a sugar cube is placed atop the spoon. Cold water is slowly poured or dripped from a fountain or carafe onto the piece of sugar. The sugary water falls from the spoon into the glass, mixing with the absinthe, releasing essential oils and perfuming the air with the smell of anise, fennel, and grande wormwood. The combination of the water and anise also turns the absinthe milky white.
An absinthe is made to one's taste, so the ratio of absinthe to water varies but generally ranges from 1 part absinthe to 3 - 5 parts water.
- Wash glass before use.
- Commercial dishwasher safe.
