Rooster Traditional Absinthe Fountain, 4 Spout

This four-spout fountain is a reproduction of a rare late vintage 19th-century Belle Époque absinthe fountain. It is also the most popular absinthe fountain sold in France. The lid features a rooster (France's national symbol), best known for adorning the rare antique absinthe fountains used to promote Absinthe Terminus (a popular 19th-century French absinthe). The lid is removable to add ice water to the glass bowl, which includes an ice filter. The glass bowl is mouth-blown, and the fountain is handmade.

Absinthe fountains were customarily found in higher-end bars and were considered rare in the pre-ban era (before 1915). They were typically brought to the table, where the customer would prepare the absinthe themself. Absinthe fountains are still the preferred way to prepare absinthe since they allow complete control over the rate of water, from a slow drip to a gentle stream. Unfortunately, due to accidents, few fountains have survived intact with their original glass bowl.

• Instructions, history of absinthe, and FAQs are included.
• Measures 21" (48.9 cm) tall with lid and finial.
• Allows approximately 9.125" (23 cm) under spouts for glasses.
• Metallic plating over brass.
• Mouth-Blown, clear glass bowl.
• Glass bowl holds approx. 9 cups (2.1 liters) of water.
• Simple assembly is required.
• Imported.

Proper use of the fountain consists of pouring an amount of absinthe into an absinthe glass (typically 1 ounce), placing an absinthe spoon on top of the glass, and a sugar cube atop the spoon. The fountain lid is removed, fresh room-temperature water is poured into the glass bowl, then ice is added last. It is advisable to first add room-temperature water to the fountain before adding ice. Adding ice first could cause a thermal shock, which can crack the glass. The temperature change of the water must be gradual. The spigot is slightly turned, and the cold water is slowly poured or dripped from the fountain's spigot onto the sugar. The water dilutes the sugar, and the cold sugary water then drips from the spoon into the glass of absinthe, releasing essential oils and perfuming the air with fennel, grand wormwood, and anise.

The combination also turns milky white as the water mixes with the anise. Once the sugar has dissolved from the spoon, the absinthe can be sampled, and the strength and sweetness can be adjusted by adding more water or sugar to taste. The mix ratio depends on one’s liking - usually 1-part absinthe to 3 to 5 parts water. At the turn of the last century, the French had a big sweet tooth, so they typically used a large amount of sugar. Refresh water before each use. California Prop 65 compliant when properly used.

Upon receiving your fountain, we suggest washing it with room temperature water.

After use, allowing the glass globe to adjust to room temperature is recommended before washing. If you intend to use the fountain solely with water, run lukewarm or room-temperature water through the spouts, then allow the water to empty from the spouts and glass globe. Open all spouts, turn the fountain upside down, and place it on top of a kitchen towel to allow it to dry completely.

If washing the fountain, use liquid dishwashing soap with warm or room temperature water.

Never use hot water to wash the globe, as it could shock the glass.

Handwash only. Do not place in the dishwasher.