This high-quality bubble Absinthe glass set is a truly special accessory. It's designed for absinthe enthusiasts who love the louche, the clouding effect that occurs when the absinthe begins to mix with the water in the glass. The set includes two mouth-blown bubble absinthe glasses. They feature a reservoir bubble in the stem for measuring the correct amount of absinthe. and To perfectly stage the louche: The bubble is filled with the Green Fairy, then water is poured into the glass. The absinthe begins to mix with the water, clouding the bubble with white streaks. The effect is truly magical.
The slower the water is poured into the glass, the better the effect. That's why the Bubble Glass Set also includes two stainless steel drippers. These metal plates are authentic reproductions of historical originals. They are placed on the absinthe glass and filled with ice cubes and water. The water drips slowly into the glass through the small holes in the plate. If you like, you can also add one or two sugar cubes to the dripper. That's why a bag of absinthe sugar cubes is also included in the set. These cubes are less compressed than regular sugar cubes, so they dissolve more easily.
Conclusion: If you are looking for a very authentic and professional absinthe experience, then this absinthe accessory set is just right for you!
Bubble Absinthe Glasses: Here's how the ritual works
First, fill the glass bubble with absinthe. Then, place the dripper (brouilleur) on the glass and fill it with ice cubes. If desired, add one or two sugar cubes to the saucer. Next, slowly pour water into the dripper. The water flows through the holes of the brouilleur, and the absinthe mixes with the water in a thin stream. The absinthe then magically rises in white clouds within the bubble. The spectacle is mesmerizing!
Bubble glasses were manufactured in the late 19th century (1880-1890). But they were never very popular and appear to have ceased production in the early 1900s. Why? This may be due to the difficulty of cleaning the bubble, especially when preparing absinthe with sugar. Nowadays, with tap water pressure, it's easier, but back then, of course, things were a bit different.
