Glass Verse-Eau, Brouilleur

This facet-cut glass Verse-Eau (water pourer in French) is a single server used to slowly add water (and optional sugar) to absinthe. It is a reproduction of a glass brouilleur found in the late 19th century, which are highly sought after by collectors and difficult to find.

 A dose of absinthe is first poured into the glass and the glass Verse-Eau is placed on top of the glass. Ice is then placed inside the glass Verse-Eau and water is slowly poured over the ice from a carafe or pitcher. The ice water will begin to stream through a small hole located at its bottom into the absinthe below.

It is not suggested to completely fill the Verse-Eau with water. Doing so could quickly overfill the glass, or add too much water for your liking. The preferred method for use is to pour small amounts of water into the piece, in increments. This way the absinthe can be tasted and adjusted, before too much water is added.

Hole at the bottom of the Verse-Eau may vary from one piece to another, as they are each mouth-blown. Each hole is hand drilled using a diamond bit.

To use with sugar, place a cube (or stacked cubes) over the hole before the ice and water is added. The stream will slow as the sugar may slow the water flow. As the sugar begins to desolve into the water, the sugar water begins to stream into the glass of absinthe.

*Glasses in photos are not included.

This item can be branded.

• Sold in sets of 4.
• Case packed in 4.
• Mouth blown-glass.
• Hand cut facets around glass.
• Measures 3.75" wide x 2" tall.
• Base of dripper fits a 3.25" mouth glass or smaller.
• Imported.

• Stainless steel.
• Measures 6" (15.2 cm) tall.
• Measures approximately 3.15" (8 cm) in diameter.
• Wire legs can be carefully bent to accommodate various glass sizes.
• Imported.

A dose of absinthe (usually 1 oz (or 30 ml)) is poured into a glass. The brouilleur is placed on the rim of the glass and ice cubes are added inside the reservoir. Sugar cubes are placed onto the perforated tray below the reservoir. Cold water is slowly poured into the reservoir and over the ice where it will stream through a small hole in the bottom of the reservoir and onto the sugar cubes below. The sugary water mixture then falls into the absinthe below. The reservoir is not meant to be completely filled. It is important to add the water in small increments so the brouilleur can be removed and the absinthe tasted to determine how much more water or sugar should be added. All absinthes should be made to one's personal preference. Add more water or sugar if you prefer. Remove and enjoy!

• Handwash only.