In the pre-ban days before 1915 (the year absinthe was banned in France), the French and Swiss prepared their absinthe by starting with a reservoir glass, which has a dose mark indicating the correct amount of absinthe to add to that glass, usually 30 ml or 1 ounce. A slotted spoon would then be placed across the rim of the glass, holding a sugar cube. Sugar is used to help soften the bitterness of the plant, grand wormwood (Artemisia absinthium). This plant is considered one of the most bitter plants in existence. Ice water is slowly dripped onto the sugar cube from either a fountain or a carafe, and into the glass of absinthe. The slower the sugar water is added to the absinthe, the better, as this mixture alters the absinthe's chemical composition, allowing the slow release of its anise fragrance. There is also a change in its appearance. As the water is added, the absinthe begins to "louche." The louche is a process in which water reacts with anise, turning the mixture milky white. Each absinthe brand will louche differently depending on the anise and other herbs used. Once the proper ratio of absinthe to water has been reached (typically 1 part absinthe to 3 to 5 parts water - to taste), your absinthe is ready to drink. Santé !