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Absinthe Spoon - Toulouse Lautrec

Absinthe Spoon - Toulouse Lautrec

$10.00

This distinctive absinthe spoon is an exact reproduction of a spoon originally designed for Toulouse Lautrec, the famous French painter and lover of absinthe.  At the top of the grill, it features Mssr. Lautrec's insignia, a circular monogram of his initials which he used on many of his works - particularly posters.

Specially designed spoons such as this one, were traditionally used in the preparation of absinthe. A traditional absinthe is prepared by pouring an ounce of absinthe into an absinthe glass, then placing the absinthe spoon on top of the glass and a sugar cube atop the spoon. Ice water is slowly dripped from a fountain or carafe 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 color, as the water mixes with the anise.


Stainless Steel.  7" long x 1 7/8" wide.

Learn More About Absinthe

Crystal clear in the bottle, potent emerald green in the glass, and 144 proof - absinthe is as illicit as it is intoxicating. It's also among history's most notorious spirits - romanticized and maligned in equal measure. Sipped by Oscar Wilde, Baudelaire, van Gogh, Manet, Toulouse-Lautrec, Picasso, and many other prominent artists and writers, absinthe was first used in ancient Greece for its healing powers. In 19th century France, it became a symbol of decadence and soon a scapegoat for the social and political ills of the period, leading to its ultimate prohibition.

Traditionally, absinthe is poured into a glass over which a specially designed filligreed absinthe spoon is placed. A sugar cube is then placed in the bowl of the spoon. Cold water is slowly poured or dripped from a carafe or an absinthe fountain over the sugar cube until the drink is sweetened & diluted to taste - anywhere from a 3:1 to 5:1 ratio of water to absinthe. During this process, the components that are not soluble in water, mainly those from anise, fennel and star anise cloud the drink, giving absinthe its eerily green, milky opalescence. The addition of water is an important step, causing the herbs to "blossom" and bringing out many of the flavors originally overpowered by the anise. 

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