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Water carafe used for absinthe service. From the Père François collection at l'absintherie du Père François in Motiers, Switzerland. The Père François collection is one of the largest assemblages of absinthe ephemera in the world.
Absinthe spoons are used to hold a sugar cube over the mouth of a glass. Absinthe is poured into the glass and cold water is slowly poured over the sugar cube. As the sugar melts it infuses the drink with it's sweetness balancing out some of the bitterness from the herbs in the drink.
These Spoons are part of the Père François collection at l'absintherie du Père François in Motiers, Switzerland. The Père François collection is one of the largest assemblages of absinthe ephemera in the world.
Miniature Bottles of Le Tourment Vert at the Distillery Vinet Ege in Cognac, France.
Absinthe started out as a medicinal tonic. Here are two bottles from an apothecary circa 1856.
Part of the Père François collection at l'absintherie du Père François in Motiers, Switzerland. The Père François collection is one of the largest assemblages of absinthe ephemera in the world
Absinthe plants drying at l'absintherie du Père François in Motiers, Switzerland.
Absinthe grilles hold a sugar cube over the mouth of a glass. Absinthe is poured into the glass and cold water is slowly poured over the sugar cube. As the sugar melts it infuses the drink with it's sweetness balancing out some of the bitterness from the herbs in the drink.
These Grilles are part of the Père François collection at l'absintherie du Père François in Motiers, Switzerland. The Père François collection is one of the largest assemblages of absinthe ephemera in the world.
All photos copyright Paul Nathan
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