Absinthe is a simple drink to serve, although preparation may be somewhat elaborate and "ritualized," with special fountains and drippers, this needn't be the case.  As shown in the belle époque era paintings on this page, absinthe service is a fairly simple matter.

The Basics

Proper preparation consists of slowly tempering an ounce or so of absinthe with very cold iced water to a ratio of approximately three to five parts water to one part absinthe.

By far the most common method of doing this in the old days was to pour the iced water slowly from a carafe or pitcher into a glass containing the absinthe.

Why Slowly?

There is a reason beyond mere tradition for adding the water slowly, whether with sugar or without.

The fragrant and flavorful botanical oils that are released from the anise and fennel seeds readily vaporise along with the spirits during the distillation process but these oils don't mix with water.  When water is added to the absinthe, the oils come out of solution, causing a cloudy effect, known as the “louche.”  “Louche” is a French word (pronounced “loosh”) meaning “turbulent” “troubled” and “cloudy."

The louche is also accompanied by a release of the fragrances and flavors latent in the essential oils, and is best accomplished slowly, by steadily dripping or drizzling water.  A well-prepared glass of absinthe will have a beautiful opalescent glow when seen in full light.

Straight Up?

Absinthe is essentially an extract or concentrate, hence the common traditional name "extrait d'absinthe." It was not normally drunk neat or as a shot.  The proof is so high that it can damage the delicate tissues in the throat.  Also, many of the aromas and flavors are not perceptible until the addition of water brings the herbal oils out of solution and the flavors and aromas blossom into their full potential.

Flaming sugar?

This modern innovation began in the punk and goth/industrial clubs of Prague in the late 1990s as a means of making the preparation of the local faux-absinthe more interesting. Lacking anise, these schnapps-like products don't louche when water is added so the traditional drip method is rather uneventful.

Although flame has a well-respected place and serves a practical purpose in the preparation of many other drinks, at no time in the pre-ban era did it have any part in absinthe preparation.  Today this method is universally frowned upon by absinthe connoisseurs as somewhat of a pointless "bar stunt."

However one may feel about the traditional aspect, burnt sugar introduces bitter carbonized flavors to the drink which can completely ruin any herbal nuances and layers of flavor.

Please enjoy Marteau, and all alcoholic beverages, in safety and moderation.