This star grille works well on most any size glass. With the large open grille, the sugar and water can easily drip into the glass of absinthe. All three arms sit over the glass and is used to hold your cube of sugar.
Absinthe is best enjoyed diluted with cold water and sweetened ever so slightly. This absinthe spoon, resting atop an absinthe glass, will hold a sugar cube. Ice water is slowly dripped from a fountain, carafe, or balancier onto the piece of sugar. The cold sugar water then drips from the spoon into the glass of absinthe releasing oils and perfuming the air with fennel, grand wormwood and anise. The combination also begins to turn milky white in colour, as the water mixes with the anise.