Service equipment
The useful absinthe service
A measured glass and controlled stream of cold water do most of the work. Everything else should improve precision, comfort, or care rather than merely decorate the table.
Glass
Choose a stable glass with enough room for dilution. A marked reservoir is convenient, but any suitable glass can work when the pour is measured separately.
Water
A small carafe offers excellent control. A fountain becomes useful when serving several glasses, provided it is easy to clean and the taps allow a fine, steady stream.
Spoon and sugar
A perforated spoon supports a sugar cube above the glass while water passes through it. It is optional: sugar should answer the palate, not a rule.
Storage
Keep bottles upright, closed, and away from heat and sunlight. Choose tools that clean easily and avoid display positions that compromise the spirit.
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