Traditional Absinthe Fountain, 6 Spout

This six-spout absinthe fountain is a reproduction of a vintage 19th-century Belle Époque fountain. The top cover has the classic "acorn" top and is removable to add ice water to the glass bowl. The glass bowl is mouth-blown, and the fountains are handmade, nickel-plating over brass. The fountain has six metal faucets, accommodating one to six glasses at a time.

Absinthe fountains were primarily used in high-end bars because of their expensive price tag. They were brought to the table, where the customer would prepare the absinthe himself. Absinthe fountains were (and still are) the preferred way to prepare absinthe, as one can perfectly control the rate of water. Unfortunately, due to accidents, very few fountains have survived intact with their original glass bowl.

Proper use consists of: pouring an ounce of absinthe into an absinthe glass, then placing an absinthe spoon on top of the glass and a sugar cube atop the spoon. The fountain lid of the fountain is removed and fresh water and ice is added into the glass bowl. The spigot is slightly turned and the ice water slowly drips or gently streams from the fountain onto the piece of sugar. The cold sugar water then falls from the spoon into the glass of absinthe, releasing essential 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. Refresh water before each use.

• Instructions, history of absinthe, and FAQs included.
• Measures 20.75" (52.7 cm) tall (with lid).
• Approximately 8.75" (22.2 cm) under spouts for glasses.
• Metallic plating over brass.
• Mouth-Blown, clear glass bowl.
• Glass bowl holds approx. 9 cups (2.1 liters) of water.
• Simple assembly is required.
• Imported.

Proper use of the fountain consists of pouring an amount of absinthe into an absinthe glass (typically 1 ounce), placing an absinthe spoon on top of the glass, and a sugar cube atop the spoon. The fountain lid is removed, fresh room-temperature water is poured into the glass bowl, then ice is added last. It is advisable to first add room-temperature water to the fountain before adding ice. Adding ice first could cause a thermal shock, which can crack the glass. The temperature change of the water must be gradual. The spigot is slightly turned, and the cold water is slowly poured or dripped from the fountain's spigot onto the sugar. The water dilutes the sugar, and the cold sugary water then drips from the spoon into the glass of absinthe, releasing essential oils and perfuming the air with fennel, grand wormwood, and anise.

The combination also turns milky white as the water mixes with the anise. Once the sugar has dissolved from the spoon, the absinthe can be sampled, and the strength and sweetness can be adjusted by adding more water or sugar to taste. The mix ratio depends on one’s liking - usually 1-part absinthe to 3 to 5 parts water. At the turn of the last century, the French had a big sweet tooth, so they typically used a large amount of sugar. Refresh water before each use. California Prop 65 compliant when properly used.

Upon receiving your fountain, we suggest washing it with room temperature water.

After use, allowing the glass globe to adjust to room temperature is recommended before washing. If you intend to use the fountain solely with water, run lukewarm or room-temperature water through the spouts, then allow the water to empty from the spouts and glass globe. Open all spouts, turn the fountain upside down, and place it on top of a kitchen towel to allow it to dry completely.

If washing the fountain, use liquid dishwashing soap with warm or room temperature water.

Never use hot water to wash the globe, as it could shock the glass.

Handwash only. Do not place in the dishwasher.