Bartender Shiara Lango recently filled the fountain with ice, then water. She poured the Swiss absinthe Kubler into the glass until it was about one-third full.

The tiny kitchen had been converted into a bar, cluttered with tiny bottles and Pontarlier-style reservoir glasses. A graceful absinthe fountain towered beside them.

Ice-cold water pours from an absinthe fountain into a glass of the spirit, turning the liquid cloudy. In the à la Parisienne method, water drips through a sugar cube perched on a slotted spoon ...

True aficionados in old Paris prepared their absinthe with the aid of a fountain, a glass bowl with a silver spigot that drips in water at a glacial pace.

Absinthe comes with a reputation that's shrouded in mystery. But before you shoot your shot, check out the one mod for the best of the green fairy.

Absinthe was a 19th century bestselling spirit, before the wine industry besmirched its reputation. Now the green stuff is back, along with many delicious ways to enjoy it.

The Absinthe Parlour’s Allison Crawbuck and Rhys Everett She sets up my first fountain of the day, pours me a glass and recounts its history.