This elegant long spoon has heart cut-outs on the grill to allow the sugar and water to drip through to the absinthe. 

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.